Brazil

Brazil is the largest country in South America and borders Uruguay, Bolivia, French Guiana, Suriname, Guyana, Venezuela, Colombia, Peru, Paraguay, and Argentina.

Diplomatic relations between Australia and Brazil were established in 1945. One year later, Australia opened a diplomatic office in Rio de Janeiro - its first diplomatic representation in Latin America- and Brazil did the same in Canberra. The SouthAmerican country is currently the largest source of international students in Australia outside of Asia, and the fifth-largest globally. The last census of 2016, showed that there are currently 27,630 Brazilians-born living in Oz.

If Aussies think they like coffee (consuming 2 kgs per capita per year), check out Brazilians consumption  >>> 5.5kg per person! 

Both countries enjoy close relations with strong trade and investment ties. Moreover, Australia and Brazil are the largest countries in the Southern Hemisphere and share the honor of being the first and second most “megadiverse” countries of the world respectively, hosting the majority of Earth’s plant and animal species.

• Capital: Brasilia

• Population: 212 million

• GDP: 1.869 trillion USD

Did you know?

• All the countries of the European Union could fit twice into Brazil. 

• The Amazon rainforest is the largest rainforest in the world and about 60% of the world's rainforests are located in Brazil.

On account of its international recognition and influence, the country is subsequently classified as an emerging power and a potential superpower by several analysts.

Image: Rio de Janeiro, Brazil

RECEIPE: FEIJOADA

A delicious stew of meat and beans, the Brazilian feijoada is comfort food at its finest. Traditionally made with the ears, tail, tongue and other parts of the pig, this recipe uses more conventional cuts. Have a try and you’ll soon find out why feijoada is considered Brazil’s national dish!

Recipe – Serves 6

Ingredients

 500g dried black beans (don’t use canned!)

2 chorizo sausages

125g pork loin

100g bacon

150g pork rib

1 garlic clove

1 onion

1 red capsicum

1 tomato

1 bay leaf

Salt & pepper

Olive oil

Rice, to serve

Method

1.      Soak the beans in cold water overnight, or for 12 hours

2.      Prepare the meat: remove the bone from the pork ribs and cut them into strips. Cut the pork loin into cubes and slice the chorizo sausages into slices approximately 1cm thick. Cut the bacon into cubes.

3.       Add oil to a pan and seal the pork ribs and loin meats, one at a time. Cook the bacon and chorizo. Reserve on a plate.

4.      Dice the onion, garlic, capsicum and tomato. Heat a little oil in a pan, add the chopped vegetables and cook over low heat for approximately 10 minutes.

5.      Drain the beans, place in a saucepan and cover with cold water approximately 3cm above the level of the beans. Bring to a boil, then reduce heat and simmer for approximately 20 minutes.

6.      Add the reserved meats and bay leaf and season to taste. Cook for 30 minutes over low heat. Add the vegetables, stir and cook over low heat for 40 minutes or until the beans are tender and the mixture is creamy.

7.      Serve with rice.

Source: Adapted from https://www.directoalpaladar.com/recetas-de-legumbres-y-verduras/receta-de-feijoada-el-plato-nacional-de-brasil