Multicultural foods and methods brought to Australia

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Across
  1. 2. — Middle Eastern spiced chickpea patties, deep-fried until crisp on the outside.Cooking Methods:
  2. 5. — Fragrant Vietnamese noodle soup made with long-simmered bone broth and fresh herbs.
  3. 6. — Indian spiced chicken dish identifiable by its bright red colour and smoky finish.
  4. 9. Items
  5. 11. — Greek fast food featuring skewered meat wrapped in pita bread with garlic tzatziki.
  6. 14. — Mediterranean method of slowly rotating large pieces of meat over open coals.
Down
  1. 1. — Indian technique of frying whole spices in hot oil to unlock their aromatic oils.
  2. 3. — Slow, liquid-based European cooking method used to soften tough cuts of meat.
  3. 4. — Traditional European oven style using timber fuel to bake pizzas at extreme temperatures.
  4. 7. — Concentrated coffee shot introduced by Italian post-war migrants, sparking Australia’s modern cafe culture.
  5. 8. — Crusty Vietnamese baguette sandwich layered with pâté, pickled vegetables, and fresh coriander.
  6. 10. — Dough pocket filled with minced meat or vegetables, popularized by Chinese immigrants.
  7. 12. — Fast Asian cooking technique using a high-heat wok and continuous tossing.STEAMING — Gentle Chinese method using bamboo baskets over boiling water to cook delicate parcels.
  8. 13. — Staple Italian dough shapes like spaghetti and penne that replaced "meat and three veg" defaults.