Here you can find information about Icelandic goods you can buy in Australia or similar products or goods you can use as substitutes. Very few Icelandic traditional foods are available, so we have provided information on how to make them. Also, we included some common traditional recipes adapted with Australian ingredients. If you know of Icelandic goods available or have information in relation to food that could be useful for others, please send us email and we will include it here. iaa2000@email.com
| Icelandic goods |
| Similar goods |
| Production methods |
| Common Icelandic recipes |
You can't buy many icelandic products in australia. The only product which you can buy is the Iceland Waters caviar, red or black in 50gr cans . You can buy that in most supermarkets.
When you are following icelandic recipes or would like to try some traditional icelandic dishes, it will soon become apparent that these are not available. However, we aim to collect and publish information on australian products which are similar to the icelandic one's.
Icelandic Product |
Australian equivalent |
| Gunnars Majones | Whole Egg S & W Mayonnaise |
| Bjúgu | Kransky's |
| Hangikjöt | Smoked Mutton, check Coles just before christmas |
| Ýsa / Haddock | Sea Perch |
| Steiktur Laukur | DOREE - Fried Onions, 100g, in Woolworths |
| Rúgmjöl | Rye Meal - Check most health food shops |
Following are methods to make some traditional Icelandic foods.
Rúgbrauð-Rye Bread
Flatkökur-Flat Cakes
Lifrarpylsa-Liver pudding
Kokteilsósa-Cocktail sauce
Icelandic product |
Recipe/Method |
| Rúgbrauð - Rye Bread | 6 cups of Rye Meal 2 cups of wheat (Plain) 1 tablespoon salt 1.5 cup sugar 5 teaspoon Baking powder Wet with 1.4l light milk. Combine dry goods into large bowl. Heat the milk and stir into dry goods in bowl to make dough. Put the dough into baking forms. Put into oven with aluminium paper on top. Bake for 1 hour at 50C and then increase the temperature to 100-120C and bake for another 11-12 hours. |
| Flatkökur - Flat Cakes | 500 gr Rye Meal 1/2 teaspoon salt 250-300 ml hot water Mix the salt and rye meal. Add the hot water and kneed. They dough should be soft, not hard. Flatten to about 2-3mm and cut out circles of ca. 15cm diameter. Use a fork to prick the cakes before baking. Bake on a flat grill plate until the up side looks dry. Turn over. The cakes should be slightly burned. After baking, dip them into hot water momentarily and let them cool down. This reduces the likelihood of them becoming very hard. |
| Lifrarpylsa - Liverpudding | 1 kg lambs liver 600 gr rye meal 250 gr oat meal 150 gr plain flour 1 tablespoon salt 1/2 l milk 1/2 - 1 kg chopped lamb suet to taste Cooking bags - see text Wash the liver and remove any blood vessels and membranes. Mince it into paste. Put the milk into a large container and mix in the salt and liver. Next add the rye meal, oat meal and flour and mix thoroughly into thick paste. Add the chopped lamb suet and mix. Put the paste into cooking bags (about the size of your clenched fist). Close the bags well (use a cooking string) and prick them in few places with a pin. Put them into boiling hot water with a good pinch of salt. Boil for about 2-2 1/2 hours. Turn them once in a while. Eat hot with mashed potatoes or cold. |
| Kokteilsósa - Cocktail sauce | 100 gr Sour Cream 100 gr S & W Mayonnaise 3 tablespoons tomato sause 1 teaspoon sweet mustard Mix all together in a bowl and whisk into a fine sauce. |
There are various places on the web where you can find good icelandic recipes in english. One of the best ones is Jo's Icelandic Recipe Book. You can also find additional links there to other Icelandic recipes sites.