Green-skinned variety with crisp juicy flesh. They were first grown in Sydney, New South Wales in the late nineteenth century. They are used extensively in cookery and are an excellent eating apple. Popular edible molluscs found on Australian seashores. Eaten straight from the shell, although some people prefer them grilled or poached.
Controversy still surrounds the country of origin.
Australians claim it is their very own and believe it was invented by a chef in Western Australia when the great Russian dancer Pavlova was touring early this century. New Zealanders claim it had already been written into their cookery books ten years earlier. In seafood restaurants, a platter consisting of a variety of shellfish and fish is highly prized. Colloquial term for food. A vegetable extract used as a spread on toast or bread and as a flavouring in soups and casseroles.