Our journey to find the tastiest food from around the globe takes us Down Under for some Aussie Tucker! To start we have a ordered a Pint of Prawns with Bacon mayo and a Spinach & Feta damper – serves six.

Pint of Prawns with bacon mayo (serves six)

Spinach & Feta Damper

Ingredients:

• 12 bacon rashers
• 2 cups (600g) good quality whole-egg mayo
• 2 tbs chopped chives
• Juice of 2 lemon, plus wedges to squeeze
• 2 kg cooked tiger prawns
• Plain flour, to dust
• 3 cups (450 g) self-raising flour
• 100 g butter, chilled, chopped coarsely
• 200 g feta, crumbled
• 1 cup (70 g) shredded parmesan
• 60 g baby spinach leaves, chopped finely
• 0.66 cup (160 ml) milk
• 1 egg, lightly whisked
• 0.5 tbs shredded parmesan (extra)

Instructions:

The Prawns & Bacon mayo…

1. Cook the bacon in a non-stick frypan over medium heat for 8-10 min until crisp. Remove the bacon rashers and roughly chop, reserving the fat in the pan.
2. Place the chopped bacon, reserved fat, mayonnaise, chives and lemon juice in a food processor. Season with salt and pepper, then process until combined and the bacon is finely chopped.
3. Divide prawns among large glasses and serve with the bacon mayo and lemon wedges to squeeze.

The Spinach & Feta Damper

1. Preheat oven to 200°C (400°F). Combine self-raising flour and butter in a bowl. Use your fingertips to rub butter into the flour until the mixture resembles fine breadcrumbs. Stir in the feta, parmesan and spinach.
2. Add the milk and egg to the flour mixture. Use your hands to bring the dough together. Shape the dough into a 20 cm disc. Use a sharp knife dipped in flour to score the top into 8 wedges. Top with extra parmesan.
3. Bake for 35-40 min or until golden and the loaf sounds hollow when tapped on the base.

Recommend a nice white wine to go with it!

Up next is our Tucker main: an Aussie Meat Pie

If you have any tweaks, suggestions or you have tried the recipe and love it – let us know by leaving a comment below!

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