Crocodile Tail and Shrimp Jaffle with Fairy Bread

Today is Australia Day. I don't really know too much about Australian cuisine other than the fact that they make fantastic pies, however I do know that they're generally cool people that won't get too upset when I throw a whole number of sterotypes into a creation. That in mind, here's my vaguely racist tribute to Australia.

First up, I've gone for crocodile tail and shrimp. I really wanted to do somthing with Kangaroo meat, but I had trouble sourcing it at short notice in any form other than ground into burgers. Australians are famous for throwing shrimps on barbecues,even though they probably just call them prawns, and they also made that film about a crocodile from Dundee, so that's why I've gone for the crocodile tail. If you're unfamiliar, crocodile is basically a white fish that's has something of a shark like flavour to it (in that it's kind of more meaty and less fishy). For the cheese selection I really wanted to source some cheese directly from Australia, but again my lack of pre-planning foiled me. Instead I went for the next most Australian thing I could think of, and that was beer. I ended up using Oak Manor's 'Cheddar with Beer' cheese. I like this because it just lists 'beer' as an ingredient, without specifying anything about the kind of beer actually used. Because of this, it is quite literally the most 'beer' flavoured cheese I could find.

Finally, for the bread selection I again had to put a twist on things. Australia has this thing called fairy bread, which is basically a children's party food that involves buttering bread and adding sprinkles on top. I've kind of recreated that.

For such a random combination, I was surprised that this actually worked. Particularly the sprinkles, which I thought would be such a disaster that I made enough of everything else to try several different methods of assembling them.