Like Italy and France, Australia can be divided into regions/states that are well-known for particular produce. Here' s a guide: NEW SOUTH WALES Sydney rock oysters, Hunter Valley wines, Balmain bugs, milk-fed lamb VICTORIA Gippsland beef, Meredith lamb, Malle squab, corn fed chicken SOUTH AUSTRALIA Barossa Valley wine (e.g. Penfolds), Coffin Bay scallops, olive oil, tuna, cultivated native food TASMANIA Salmon, trout, cheeses, oysters, raspberries, King Island cream QUEENSLAND Bowen mangoes, papaya, succulent reef fish, mudcrabs, Moreton Bay Bugs (a shellfish) NORTHERN TERRITORY Barramundi fish, Mangrove Jack (fish), crocodile, buffalo

British cuisine has a bad reputation but modern British food combines various elements from around the world. In the past our two national dishes were cod in batter with chips and vinegar, or roast beef with vegetables and gravy (so much so that the French nicknamed us 'les rosbifs'...) However with the influx of immigration into the UK since the 1950s it's definitely diversified. We still have trifles and mince and dumplings and other British dishes, but the nation's most popular food includes Italian spaghetti bolognese and a curry invented in Birmingham or Bolton or Glasgow (noone is sure where) called chicken tikka masala. Each region of the UK also has its own food; England is known for strawberries and cream in the summer, Scotland has haggis (minced sheep innards in a sheep's stomach), tablet (like fudge, but powdrier) and "neeps and tatties" (turnip with potato). Wales has rarebit, which I believe is basically just cheese melted onto toast, and lava bread which is bread made from seaweed. All in all there's quite a lot of variety. :P

I'm sure you'll find it.It's another name of "брынза".

LittElle, Thank's) mmm.. It sounds yummy) I should cook it! If I find goat cheese in Russia, I'll try to make "MAMALIGA" ^^

Oooh...our "kitchen" is not so divers like others. The national meal is "mamaliga". The dish is made from corn grits and water. It's necesary to pour some water in a kettle, bring to a boil, add salt and corn grits. And wait until it's get thick. It served with sour cream and a small portion of salty cheese (goat cheese). Bon appetit! :)