The Demons' Favourite Food Trivia Quiz

Answer: Vegemite

Good old Vegemite - where would Australians be without this delightful treat that people of other countries recoil from in horror on first sampling its taste? It was invented in 1922 by Dr Cyril Callister because imports of Marmite from Britain were held up following World War I. Following an Australia wide contest to select a name for this tasty treat, the product was registered as Vegemite in 1923 - and has been going strong ever since. You can eat it with almost anything apart from those listed in the question - apples, tomatoes, bananas, baked beans, meat, vegetables - just to name a few. (Question and additional information supplied by Creedy, The Vegemite Kid)

Answer: Gumbo

It can be very spicy, depending on what types of peppers and spices are used. Some gumbo makers have a rule that shrimp, stock, and okra are the only three ingredients required in a gumbo pot. After that, anything goes. (Question and additional information supplied by MisterGumbo)

Answer: Pork

Tourtiere is not exclusive to Quebec. Tourtiere is a traditional French-Canadian dish served by generations of French-Canadian families throughout Canada and the bordering areas of the United States. In the U.S., namely in the states of Michigan, Maine, Massachusetts, Rhode Island, Vermont, New Hampshire, Connecticut, Minnesota, and New York, citizens of Quebec ancestry have introduced the recipe. Every family has its own "original" recipe, passed down through the generations. (Question and additional information supplied by Eastenders 01)

Answer: Kedgeree

This dish is best served with flakes of haddock, baked in milk, with chopped boiled eggs, cooked rice, curry powder, parsley, lemon juice and seasoning. Double cream can be added to give a creamier texture. Also known as 'khichdi', this dish is traditionally served at breakfast but can also be made in to a more substantial meal for dinner or supper. (Question and additional information supplied by Plodd)

Answer: Lamington

Lamingtons were named after the Governor of Queensland, Lord Lamington, who served in that capacity from 1896 to 1901. According to the tale handed down about their creation, the Governor and his wife had unexpected visitors turn up and with no fresh cake in the house.

There was however some leftover sponge cake baked a couple of days previously, and the Governor's wife and the chef had the brilliant idea of slicing it into small squares, dipping each one in chocolate until it was absorbed into the sponge and then rolling each one in coconut - and so the lamington was born. Since then it has proved a lifesaver for millions of housewives Australia wide, is sold in cake shops and bakeries everywhere, and is the mainstay of fundraising campaigns for local schools with their Lamington Drives. (Question and additional information supplied by Creedy, who now wants a lamington)

Answer: Fish and chips with salt and vinegar

This delicious treat should of course be eaten al fresco overlooking a large body of saline water, up on a headland somewhere overlooking the ocean. This is a perfectly delicious meal and not a bit healthy for one, but can be eaten out in the fresh air, saves the little woman of the house much time and effort and most appealing of all, doesn't have to be cooked at home.

Instead it can be purchased over the counter at a usually very unhealthy (but who cares) take away food shop. (Question and additional information submitted by firepixie18, Save Women From Stoves)

Answer: Liquor

'Pie and Mash' is traditionally a working class dish. The 'Pie and Mash' shop normally sell stewed and jellied eels as well and the liquor sauce is a parsley sauce made with water left over from the preparation of the stewed eels. (Question and additional information submitted by pmarney)

Answer: Austria

There are now over 100 kinds of schnitzel born from the plain Wiener Schnitzel.
The varieties include the ever popular cordon blue stuffed with ham and cheese, to my very favourite Jaeger Schnitzel which is covered with a mushroom sauce, to the very unusual Schnitzel a la Holstein which has the addition of a fried egg and anchovies adorning it. (Question and additional information submitted by Eastenders01)

Answer: Cocoa Solids

Lecithin is an emulsifier and lubricant generally found in all three which aids in the texture and flow of chocolate. Cocoa butter is found in all three as well and helps give this confection its chocolaty flavor. Milk is found in milk chocolate (hence its name) and white chocolate, but not dark. (Question and additional information submitted by Lauranda)

Answer: Petits fours

The name "petits fours" originated in France. Since the tiny pastries were baked in a tiny oven ("four" in French), they became known as 'small ovens', petits fours. They probably arose in the 18th century and gained popularity as the custom of afternoon tea took hold in the 1800s. Though the term originally encompassed all tiny sweets eaten at tea, it slowly came to refer primarily to only little cakes. Now, petit fours is sometimes used to describe salty or hearty treats served at parties, not just sweets. (Question and additional information submitted by Eastenders01)