In order to get more accurate results, our search has the following Google-Type search functionality:
If you use '+' in front of a word, then that word will be present in the search results.
ex: Harry +Potter will return results with the word 'Potter'.
If you use '-' in front of a word, then that word will be absent in the search results.
ex: Harry -Potter will return results without the word 'Potter'.
If you use 'AND' between two words, then both of those words will be present in the search results.
ex: Harry AND Potter will return results with both 'Harry' and 'Potter'.
If you use 'OR' between two words, then bth of those words may or may not be present in the search results.
ex: Harry OR Potter will return results with just 'Harry', results with just 'Potter' and results with both 'Harry' and 'Potter'.
If you use 'NOT' before a word, then that word will be absent in the search results.
ex: Harry NOT Potter will return results without the word 'Potter'.
Placing '""' around words will perform a phrase search. The search results will contain those words in that order.
ex: "Harry Potter" will return any results with 'Harry Potter' in them, but not 'Potter Harry'.
Using '*' in a word will perform a wildcard search. The '*' signifies any number of characters. Searches can not start with a wildcard.
ex: Pot*er will return results with words starting with 'Pot' and ending in 'er'. In this case, 'Potter' will be a match.
white colonisers of Australia suffered from Alliumphobia, a fear of
garlic. Local cooks didn't touch the stuff and it took centuries for that fear
to lift. This food history of Australia shows we held onto British assumptions
about produce and cooking for a long time and these fed our views on racial
hierarchies and our place in the world. Before Garlic we had meat and potatoes;
After Garlic what we ate got much more interesting. B
ut has a national cuisine
emerged? What is Australian food culture?
Renowned food writer John Newton visits haute cuisine
or fine dining restaurants, the
cafes and mid-range restaurants, and heads home to the dinner tables as he
samples what everyday people have cooked and eaten over centuries. His
observations and recipes old and new, show what has changed and what hasn't
changed as much as we might think even though our chefs are hailed as some of
the best in the world.