For today's abundance of fine Australian food we are grateful to immigrants from many nations. It is uniquely our own. In Australian Flavour we celebrate and illustrate "Australian Flavour" - an overview, and historical notes.
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- Anzac Biscuits
- Chiko Roll
- Chocolate Crackles
- Damper
- Fairy Bread
- Frog Cake
- Harry's Cafe de Wheels
- Lamingtonsamingtons
- Neenish Tart
- Pavlova
- Pies
- Pie Floater
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- Vegemite
Recipes
A neenish tart is made with a pastry base, usually filled with jam, sweet gelatine-set cream or mock cream paste filling, with icing on top. Usually the icing is two different colours, half one colour and half the other. This particular tart is believed to have been created in Australia and is still best known here.
Although this tart was in the past sometimes called "nienich tart" suggesting European origins, the earliest known printed recipe for the neenish tart is in an Australian book, Miss Drake's Home Cookery, published in 1929. This recipe was set with gelatine, and had a cream filling with pink and white icing on top. In 1932 a recipe appeared in Miranda's Cook Book using custard filling and chocolate and white icing.
