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 | Brisbane Local Customs | Tips 1 - 10 of 51 |  |
 | |  |  | Vegemite: We're Happy Little Vegemites! | Tip Rating:   |  |  | |  |
Vegemite celebrated its 80th birthday in 2003 - and the jingle first used in 1954 "We're happy little vegemites...we're bright as bright can be.. " was contemporised for radio and television to celebrate. It graces the cupboards and tables of almost every Australian home. 22 million jars of this spread is sold in Australia annually - and it remains the world's richest food source of Vitamin B. Vegemite was developed by Fred Walker's Kraft Foods company, when he employed Cyril Callister - Australia's leading food technologist in the 20's and 30's. The aim was to develop a spread from brewer's yeast, the richest source of Vitamin B known then, and to this day. Vegemite was first marketed as Parwill, as a direct competitor to Marmite. It was not widely accepted for years, and, in 1935, a 2 year coupon giveaway programme was started - where a jar of Vegemite was given away with every Australian product purchase. Expensive, yes, but after 2 years, the product had become accepted and very popular. It came to be recommended by doctors as a vital source of Vitamin B, after extensive tests on the nutritional value. Vegemite was named after an innovative competition for that time, where the public were asked to name it, and a 50 pound prize was awarded. Regrettably, the name of the winner(s) is lost in history. It took 14 years of perseverence to gain acceptance of Vegemite in Australia. Most people around the world are put off by the look and smell of it, but those of us who have grown up with Vegemite, eat it almost daily as a spread on bread, toast, crackers, put it with cheese, lettuce and even peanut butter (or paste to us in Oz!), use it in gravies, casseroles and soups. I even have a Vegemite drink - mix in hot water when I am dehydrated or unwell. Always take a tube to Asia, and especially useful when I have a whatever "belly". Vegemite is part of Australian history, and probably our best known food - give it a try if you are visiting from another country. Use it sparingly, and you might even like it!
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| | | | Darrell Lea Chocolates | Tip Rating:  | | | | |
Aussies love chocolates almost as much as beer and vegemite! This chocolate is uniquely Australian, and has always been privately owned by the Lea family. Darrell Lea started his confectionary business in 1926, from Perth, where he made Bulgarian Rock (which they still make) and sold it from a pushcart. He later moved to Sydney, and started a fruit and vegetable business. When this failed to succeed, he started making and selling Bulgarian Rock and then Peanut Brittle from the back of his shop. Very soon, the fruit and vegies gave way to the chocolate and confectionary shop. The first dedicated Darrell Lea chocolate and confectionary shop was opened in 1928 in Sydney. The business grew rapidly, and usually the stock was sold out by early afternoon, when they went back home to start cooking for the next day. In 1966, Maurice Lea opened 2 stores in Brisbane, and personally delivered fresh goodies to the stores until his retirement at the age of 90! The business remains family owned, and many still work in the expanded company. There are 75 Lea outlets, and roughly 475 others, run by independent operators. They now make 500 regular products, and an additional 60 are available for special occasions, such as Christmas and Easter. The range of goodies is beautiful, and all Aussies have their favourites. A specialty of the range is the ever expanding array of soft Liquorice! Who would have thought apple or blackberry liquorice would be just beautiful! Once you've eaten Darrell Lea liquorice, you will reject any other.
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| | | | Brisbane Exhibition: Our Ekka! | Tip Rating: | | | | |
This is one of the big events of the year - when for 10 days, the folks from the country meet up the those from the city. Starts on 16 August this year, starting with the cattle judging for the diehards (like my husband!) - and then the fun of the Show begins! While the kids rarely venture from sideshow alley and the showbag pavillion, without the insistenceof their parents, they usually enjoy the real things of the show as well - prize animals of all breeds (you can spend all day looking at the feathered variety alone!), cows and horses, goats etc., the produce pavillions, woodchopping displays (one of our favourites), craft etc., fashion parades, showcasing of local and state farm craft.....There are nightly fireworks, concerts, shows in the ring etc. The girls love to check out the farm boys in their moleskins and RM Williams boots, as a novely attraction from the local city boys! The Cattleman's Bar is the perfect place to sidle up at the bar beside a country counterpart for the city folk, and enjoy a meeting with someone from a totally different lifestyle.
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| | | | Queensland houses | Tip Rating: | | | | |
This are typical example of a Queensland home - timber houses on often elevated stumps, corrugated roofing. 4 rooms inside and usually a laundry downstairs. Verandahs are another important feature of these homes - as somewhere to sit and warm up in winter, cool down in summer or just wind down from the day. Typically, ceilings have been high, making them cooler in summer, which is a far greater need than warmth in Queensland. These days, less and less timber houses are being built for a range of reasons - resources for one, but also for practical reasons. Brick houses are built more quickly, require much less maintenance, deal with the need for insultation better, and are increasingly the new landscape of our state.
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| | | | Tipping in Restaurants | Tip Rating: | | | | |
This is a topic which has attracted a lot of discussion between myself and local friends over the years. Tipping is definitely not a cultural must here as it is in many other countries of the world. In Asia, I regard it as a polite acknowledgement of excellent service, but also a knowledge of limited pay to the staff member. In Australia, our restaurant staff are paid quite well. However, a tip of rule-of-thumb 10% of the bill is regarded as a polite indication of appreciation of a high quality service from your waitperson. My daughter works in an inner city pub-restaurant, and makes a lot of money from tips. She works in a fair establishment, where case tips and allowed to be retained, and any credit card tips are honestly added to wages at the end of the pay period. However, just a note to those of you are might consider tipping in Brisbane, this may not be the norm, so, if it matters to you, ask.
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on July 16, 2006
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