Multicultural munchables prove us Westies are a tolerant lot

Us bogans from Western Sydney don’t need to be lectured about racial tolerance and diversity; we’ve been living - and eating - it for yonks, writes David Elliott.

Western Sydney offers a kaleidoscope of tasty international cuisine.

With the election campaign displaying a few too many ­examples of racial intolerance, I got to thinking about us westies.

After all, we’ve been living diversity for a century! In fact when I got married in 1996 I was the only Anglo male in the wedding party.

Lebanese, Italians, Croats and Maltese – it was a virtual United Nations.

And of course, the upside of growing up around 150-odd nationalities is not only can I greet people in 12 languages, I am an expert in foreign cuisine. Here’s a list of my favourite nine:

CROATIAN: Despite having had literally hundreds of meals with Croatians I’m embarrassed to admit I’ve never been able to actually savour any of their dishes because my mate Šimun always makes me start the meal drinking rakija and it takes a solid week for my tastebuds to grow back.

MALTESE:Ever wondered why there are no rabbits in Blacktown or Greystanes? Yup, these people could have been so much further up the list if they just didn’t have a culinary habit of putting Peter Cottontail on the ­barbecue.

They do, however, get multiple cheers for giving the world pastizzi. Warm, crispy, moreish pastizzi. If anyone by the name of Grima or Attard ever invites you over for a winter snack, you’d be a mug to say no.

Two to one odds they make you ­listen to Elvis Presley music all ­afternoon.

INDIAN:This is where we separate the men from the boys. But what’s with the reverse segregation Indians dish out?

Just because Anglo Celtic skin is vulnerable to the Australian sun doesn’t mean the lining of our stomach is also unshielded.

How many times have I had to say: “No, Reena, I don’t need to be directed to the mild curry, go your hardest”? The fact is I’m not satisfied unless the rogan josh is so hot it makes my eyes bleed. I want to sweat so much they call Fire and Rescue.

Chicken Vindaloo - and a beer/beverage to wash it down. Sorted.

LEBANESE: OK, OK, OK. Yeah, you have all those fancy Lebanese restaurants in Parramatta and Castle Hill but nothing, and I mean nothing, beats a home-cooked Lebanese meal.

Growing up near Bankstown meant I had a fair bit of exposure to this culture and I worked out quickly that if you hang around a Lebanese family long enough they eventually assume you’re a relative.

It’s a great way of picking up extra Christmas presents.

My pick? Well, I drool at the smell of shawarma but their true contribution is to the pub goers of Australia whom, without exception, have benefited from an early morning kebab to assist faking sobriety before facing the music at home.

Delicious Lebanese tucker is just one of many international cuisines you can sample in Western Sydney.

ITALIAN: Whenever I started the school year I’d seek out a kid who’s last name ended in “a” or “o” and if they talked about their “Nonna” well, guess what friend?

Whether it’s a posh linguine or a pizza base so soaked in garlic the cops refuse to breathalyse you, you just can’t beat Italian cooking.

I love their food and wine so much I’m prepared to forgive the fact they started the last war on the wrong side.

They get big bonus points for ­creating the affogato.

GREEK:Yes, the Kiwis of the Mediterranean. Who can say “no” to a Greek bearing lamb dishes?

Even though I’m known to be a bit of a salad dodger I can’t get enough of theirs and to dip your pita into taramasalata is to dine with Zeus.

CHINESE:If your suburb doesn’t have a restaurant called “The Bamboo Garden”, then move house.

We had a Chinese family living two doors down and I’d take their daughter out to our local. Not just because she was very studious and needed the break, but it just so happened her Dad conveniently owned the establishment.

She’s a neurosurgeon now. San choy bow and steamed dumplings for the win.

Is there a better Chinese dish than sweet and sour pork?

FRENCH: My late mum used to say “La cuisine française n’est pas seulement un repas, c’est un mode de vie”, which is a chic way of saying these people take cooking to the next level.

The right beef burgundy is better than any other earthly experience.

But how the frogs aren’t all heavyweight contenders given the amount of cream and butter they cook with is beyond me. Nevertheless, if they can do it, who am I to argue?

AUSTRALIAN: Two words: Harry’s. Pie. ’Nuff said.

An Aussie meat pie with loads of tommo sauce. Yum!

Memo to the pompous commentators accusing decent working Australians of being as culturally intolerant as the small number of noisy racists operating on the fringes.

We don’t need to be lectured about diversity. We invented it.