Page last updated

What is a Croatian Website without Croatian food?
Croatians have both long prided themselves on and been famous for the unique cooking style which comes with being Croatian.

As such, we will attempt to provide you with many recipe's and restaurants to try out for yourselves, and on the same token if you have a Croatian dish or restaurant that you would like to share with the world drop us a line

It should also be noted that none of these recipe's are taken from any books that we are aware of.

All the recipe's mentioned have been cooked by our moms who were taught by their moms, and now our moms are passing them over to you.

********************

We use and recommend:

Gourmet Stock

Recipe's :

Traditional Croatian recipe's and some recipe's which Croatians have inherited over time.

Pastirska Juha
Shepherds Soup

Juha Od Graha
Provincial Style Bean Soup

Savijaca od Oraha
Walnut Roll

Punjeni Kupus (kiseli)
Stuffed Cabbage Rolls

Punjene Paprike
Stuffed Capsicums

Posavski Paprikas
Fish soup from Posavina

Torta od Ljesnjaka
Hazelnut Cake

Ajvar
Capsicum Dip/Sauce

Cevapcici
Mince meat cigars... hehehe

Sve U Jednom Loncu
Maria's Hot Pot.

Juha od kokosi i povrca
Chicken and vegetable soup

Blitva sa krumpirom
Silverbeet and potato

Restaurant's :

Australia :

Vlado's Charcoal Grill
61 Bridge Road
Richmond
Victoria 3121
Phone: 61 3 9428 5833

Lazar A&V Charcoal Grill
87-89 Johnston Street
Fitzroy
VIC 3065
Phone: 61 3 9419 2073

Croat Islands
3 Essex Street Lane
Fremantle
WA 6160
Phone: 61 8 9335 3881

The Balkan Seafood & Adriatic Restaurant
215 Oxford St
Darlinghurst
NSW 2010
Phone: 61 2 9331-7670

roatian cuisine is, heterogeneous as it is usually called the cuisine of regions. Its modern roots date back to Proto-Slavic and ancient periods, and the differences in the selection of foodstuffs and cooking are most notable between those in the mainland and the coastal region. The inland cuisine is more characterized by the earlier Proto-Slavic and more recent contacts with more famous gastronomies today, the Hungarian, Viennese and Turkish cuisine, while the coastal region is distinguished by the influence of the Greek, Roman and Illyrian as well as the more recent Mediterranean cuisine - the Italian and the French gastronomy.

The large body of books bear witness to a high gastonomic culture in Croatia which in European terms, dealt with food rather early, such as the Gazophylacium by Belostenec, a Latin-Kajkavian dictionary from 1740 that preceded a similar French dictionary; there is also the beletristic literature by Marulic, Hektorovic, Drzic and other writers, to the work by Ivan Bierling from 1813 which contains recipes for preparing 554 various dishes (translated from the German original), is considered to be the first Croatian cook book.

The Wine Stew