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Untitled Prezi

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Jemma Bugg

on 15 April 2013

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Australian Identity BY JEMMA BUGG Famous Australian
Keith Urban Australian
Food Thank you For Watching My Australian Identity.. Melbourne And I hope you enjoyed it!! Things about Things About *Photo Album Family Tree (Mums Side) Photo Album My Identity
*Family Tree Keith Urban Keith Lionel Urban was born on October 26, 1967, in Whangarei, North Island, New Zealand, and raised in Australia. The musician inherited a passion for American country music from his parents.

By the time he was a teenager, Keith Urban had won several talent shows and joined a country band. His signature style was a mix of rock guitar and country sound which emerged during those formative years. In 1988, he released his first album, which had a big success in Australia. Keith Urban decided to pursue a solo career in the late 1990s. In 2000, he released his first solo album. In 2001, he was named the CMA's "Top New Male Vocalist." He toured in 2004, and was named CMA's "Entertainer of the Year" the following year. Urban won his first Grammy Award in 2006, and went on to receive three more Grammys. In June 2006, Urban married actress Nicole Kidman in Australia. In 2012, Urban was chosen as a new judge for season 12 of the popular singing competition shows American Idol, premiering in 2013, also doing his own tour in 2013 this year. Country Comfort
Days Go By
Everybody
Faster Car
God Made Woman
God's Been Good To Me
Got It Right This Time
Hit The Ground Runnin'
If Ever I Could Love
I Can't Stop Loving You
Jeans On
Kiss A Girl
Live To Love Another Day
Making Memories Of Us
My Heart Is Open Melbourne Things about Melbourne is a modern city constantly changing and leading the world in many technologies.

Melbourne is the only city in the world that has five international sporting facilities (including three with retractable roofs) on the edge of its central business district. These are Melbourne Cricket Ground, Docklands Stadium, Rod Laver Arena, Hisense Arena and Olympic Park in Melbourne Park

Melbourne's famous tramway system is the largest outside Europe and the fourth largest in the world. It stretches along 244 kilometers (152 miles) of track and has 450 trams.

The world's first feature film, the Story of the Ned Kelly Gang was filmed and made in Melbourne in 1906. Australian Food Things about Here is some of his songs :) AND..... Keith Urban can play the acoustic guitar, electric guitar, twelve string guitar, slide guitar, bass guitar, piano, banjo, drums, ganjo, E-bow, mandolin, bouzouki, papose, keys, drum machine, and poke. FACTS Melbourne is the 'Fox Capital' of the western world with 6-23 foxes every square kilometer in the metropolitan area. Source: RSPCA. Luna Park in St Kilda is the world's oldest amusement park under private management. Melbourne plays host to the Australian Open Tennis Championships, the Australian Grand Prix, the Australian 500CC Motorcycle Grand Prix, Spring Racing Carnival, the Australian Football League Grand Final and many other special events. Melbourne is the capital and most populated city in the state of Victoria, and the second most populous city in Australia. Melbourne has over 3,000,000 with an area of 8,806 km². Many attractions include Melbourne Zoo, Crown Casino, Melbourne Aquarium, Queen Victoria Market and many more!! Bibliography:
taste.com
www.onlymelbourne.com.au/melbourne_details.php?id=11836
www.kelloggs.com.au/
www.taste.com.au/recipes/3352/lamingtons
www.emubottombiscuits.com.au/the-history-of-the-anzac.html
Pictures: From google
familyecho.com
Vegemite is an Australian food, but over the years it has come to be known as an Australian icon. It is a spread made mainly from concentrated yeast extract that is leftover from the beer brewing process.
Vegemite's creators recognized that the yeast extract was a very valuable source of vitamins; add to that the various spices and vegetable extracts. Vegemite has a solid consistency that is similar to butter, but it's heavier, and it's a very dark brown. What is Vegemite? Vegemite is usually used in sandwiches, but in particular, on toast. It is often used as a stock in all kinds of cooking, since it's very savoury and can be used as a concentrator for dark meat like beef. What can it be used for? Yeast Extract, Salt, Mineral Salt (508), Malt Extract (From Barley), Natural Colour (150d)(Contains Preservative 220), Vegetable Extract, Niacin, Thiamine, Riboflavin, Folate. Ingredients? CHEESE & VEGEMITE SCROLLS
Great for brunch or a snack and packed with flavour.

Ingredients:
3 cups SR flour
pinch of salt
50g butter
375 ml milk
1-2 tablespoons Vegemite
200g grated tasty cheese.

Directions:
1) SIFT flour and salt into a bowl then rub through butter. Stir in enough milk to make soft dough. Knead gently on a lightly floured surface, and then roll to form a 40cmx 25cm rectangle.
2) SPREAD the Vegemite over the dough then sprinkle over ¾ of the cheese. Roll up along the long side to enclose the cheese. Cut 10 x 4cm pieces from the roll and place close together, cut side up on a greased baking tray.
3) SPRINKLE with the remaining cheese and bake in a hot oven 220C for 15-20 minutes or until cooked and golden. Recipe for Vegemite Scrolls :) Vegemite Ad :) Where was Damper first made?? Damper is a food that was created in Australia. Damper is made of flour, salt and water kneaded into a thick bread-like mixture. It was cooked over an open fire then eaten. It was commonly made by stockmen and swagmen and others who spent a lot of time travelling in the outback and bush, as it was a simple but filling food that required little preparation time. What can Damper be used for? Damper can be used a appetizer, for sandwiches, soups anything really. Where can you find it? Damper can be found in supermarkets, bakery's, tea rooms ect. and if you have the ingredients at home you can just make it at home. How to make Damper! 450g (3 cups) self-raising flour
Pinch of salt
80g butter, chilled, cubed
185ml (3/4 cup) water 1.Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Combine the flour and salt in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs.

2.Add the water to the flour mixture and use a round-bladed knife in a cutting motion to mix until the mixture just comes together, adding 1-2 tbs extra water if the mixture is a little dry. Use your hands to bring the mixture together.

3.Turn the dough onto a lightly floured surface and knead gently for 1-2 minutes or until smooth. Shape into an 18cm disc and place on tray. Use a sharp knife that has been dipped in flour to mark 8 wedges on top. Dust the damper with a little extra flour and bake in preheated oven for 30 minutes or until the damper is cooked through and sounds hollow when tapped on the base. Transfer to a wire rack for 5 minutes to cool slightly. Serve warm or at room temperature. Where are ANZAC Biscuits from? The sweet ANZAC biscuits that we know, originated from World War I. These hard-tack soldier biscuits were consumed in the battlefields. They are thought to have been created by a team of women on the home-front who were searching for a perfect biscuit that could be easily transported to their men on the front line in care/comfort packs. Its carefully selected ingredients didn’t spoil in the long trip, and were readily available and delivered nutritionally. Where can you find ANZAC Biscuits? ANZAC Biscuits can be found in supermarkets everywhere! Making homade ones are just as good and they lasta long time. Facts about ANZACS *The original Anzac biscuit was known as an Anzac wafer or tile
*Many soldiers ground these biscuits into a type of porridge to make them more palatable. How to Make ANZAC Biscuits! 1 1/4 cups plain flour, sifted
1 cup rolled oats
1/2 cup caster sugar
3/4 cup desiccated coconut
2 tablespoons golden syrup or treacle
150g unsalted butter, chopped
1/2 teaspoon bicarb soda Preheat oven to 170°C. Place the flour, oats, sugar and coconut in a large bowl and stir to combine. In a small saucepan place the golden syrup and butter and stir over low heat until the butter has fully melted. Mix the bicarb soda with 1 1/2 tablespoons water and add to the golden syrup mixture. It will bubble whilst you are stirring together so remove from the heat. Pour into the dry ingredients and mix together until fully combined. Roll tablespoonfuls of mixture into balls and place on baking trays lined with non stick baking paper, pressing down on the tops to flatten slightly. Bake for 12 minutes or until golden brown. Ingredients Where did the Lamington form? The Australian Lamington, which consists of sponge cake dipped in chocolate and sprinkled with fine desiccated coconut, is believed to have been created through an accident at work by a maid to Lord Lamington, the thoroughly-British eighth Governor of Queensland. The maid-servant was working at Government House in Brisbane when she accidentally dropped the Governor's favourite sponge cake into some melted chocolate. Lord Lamington was not a person of wasteful habits and suggested that it be dipped in coconut to cover the chocolate to avoid messy fingers. Lord Lamington devoured this new taste sensation with great delight and the maid accident was proclaimed a magnificent success by all! Where can you find Lamingtons? You can find Lamingtons anywhere. Such as a bakery, supermarkets, tea rooms, home industries, coffe shops, cafes, ect. Facts about Lamingtons: *Lamingtons are known as a Australian Icon along with the meat pie.
*Instead of being dipped in chocolate, the chocolate can be replaced with icing How to make Lamingtons!
• Melted butter, to grease
• 75g (1/2 cup) self-raising flour
• 75g (1/2 cup) plain flour
• 70g (1/2 cup) cornflour
• 6 x 59g eggs, at room temperature
• 215g (1 cup) caster sugar
• 1 tbs boiling water
• 170g (2 cups) desiccated coconut Cake/Sponge Icing • 300g (2 cups) icing sugar mixture
• 35g (1/3 cup) cocoa powder
• 60ml (1/4 cup) milk
• 60ml (1/4 cup) boiling water Method: 1. Preheat oven to 160°C. Brush a 19 x 29cm (base measurement) lamington pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper, allowing it to overhang slightly.

2.Sift the combined flours together into a large bowl. Repeat twice.

3.Use an electric beater to whisk the eggs in a large clean, dry bowl until thick and pale. Gradually add the sugar, 1 tbs at a time, whisking well after each addition until mixture is thick and sugar dissolves.

4. Sift the combined flours over the egg mixture. Pour the boiling water down the side of the bowl. Use a large metal spoon to gently fold until just combined. Pour mixture into the prepared pan and use the back of a spoon to smooth the surface. Bake in oven for 20 minutes or until a skewer inserted into the centre comes out clean. Turn cake onto a wire rack, cover with a clean tea towel and set aside overnight to cool.

5. Trim the edges of the cake and cut into 15 squares. Spread the coconut over a plate.

6. To make the chocolate icing, sift the icing sugar and cocoa powder into a medium bowl. Add the milk and water and stir until smooth.

7. Use 2 forks to dip 1 cake square into the warm icing to evenly coat. Allow any excess icing to drip off. Use your fingers to roll the cake in the coconut to evenly coat, then place on a wire rack. Repeat with the remaining cake squares, icing and coconut. Set aside for 1 hour or until icing sets. My mum also had 2 other sisters but they both died from leukemia at a young age These are some of Australia famous foods which we are known for, here are a few facts about each of them!
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