Homegrown is best, no matter where you are
WE’RE all used to seeing flags plastered on food packaging in supermarkets – generally the Union flag south of the Border and the Saltire in Scotland.
We accept these stickers, not only as a sign the food is homegrown, but that it’s somehow better – healthier, safer or tastier – than is produced in other countries, a view farmers are happy to encourage.
Every country seems to think their own farmers produce the best grub and, on our recent trip, it was interesting to see the Australian flag widely used Down Under for the same reasons.
Just like back home, I heard a good deal of talk in farming circles as to how Australian farmers could encourage shoppers to buy homegrown beef, lamb, tomatoes, vegetables or whatever other foodstuff they were producing.
But most countries around the world have their own speciality dishes – and these food choices have often been used to stereotype a nation’s character.
In the past, the French may have mocked the English, calling them “rosbif” for their love of a Sunday joint with all the trimmings, but the reciprocal tongue-incheek view was that the French only ate snails and frogs’ legs.
Germany’s love of sausages was similarly sent up while the Italians’ love of pasta was well noted. And in Scotland, in the days before deep-fried Mars bars had been invented, we were often accused of dining on little other than oatmeal or porridge.
I guess the Aussies have been typecast for their love of “throwing another shrimp on the barbie”. However, you’re just as likely to see a steak, burger or chop being cooked in this fashion. I can’t help feeling our mickeytaking is really because we’re jealous that Australians have the weather which allows them to light the barbecue without immediately summoning a rainstorm.
But Australia has other national favourites. While the UK was in the midst of the great Tesco/Marmite battle, there were no such fears in Oz as the homeproduced Vegemite long ago replaced its older British brother after supplies were blocked during the war.
Australians are also extremely fond of their meat pies – and these come in many versions, often with names relating them to the cattle drovers, sheep shearers or even Ned Kelly.
But the big food controversy which rages around dinner tables is whether it was the Aussies or the Kiwis who invented the meringue and fruit dessert, Pavlova.