Australian Cooking Measurements
Australian and North American recipe conversions. Handy tables for measuring dry and liquid ingredients, explanations of Aussie vs. American cooking terms, oven temperatures, Aussie vs. American common terms for ingredients.
Wherever you live in the world, you can use our recipes with the help of our easy-to-follow conversions for all your cooking needs. These conversions are approximate only. The difference between the exact and approximate conversions of liquid and dry measures amounts to only a teaspoon or two, and should not make a noticeable difference to your cooking results.
Measuring Equipment Notes
The difference between measuring cups internationally is minimal within 2 or 3 teaspoons difference. (For the record, 1 Australian measuring cup will hold approximately 250 ml.)
The most accurate way of measuring dry ingredients is to weigh them. When measuring liquids use a clear glass or plastic jug with metric markings.
1 Teaspoon = 5ml 1 Tablespoon = 20ml
NOTE: NZ, CANADA, USA and UK ALL USE 15ml TABLESPOONS.
All cup and spoon measurements are level.
Measuring Cups and Spoon Conversion Charts
In Australia measuring cups are of a slightly different size than their North American counterparts. Here is a handy chart to help convert between the different measuring amounts.
|1 cup||1 cup plus 2 tablespoons|
|1 teaspoon||5 milliliters|
|1 tablespoon||1 tablespoon plus 1 1/2 teaspoons|
|1 tablespoon||20 milliliters|
|1 cup||250 milliliters|
|100g||3 1/2 ounces|
|500g||16 ounces (1 pound)|
|1 kg||32 ounces (2 pounds)|
|30ml||1 fluid oz|
|100ml||3 fluid oz|
|125ml||4 fluid oz|
|150ml||5 fluid oz (1/4 pint)|
|185 ml||6 fluid oz|
|250ml||8 fluid oz|
|300ml||10 fluid oz|
|500ml||16 fluid oz|
|750ml||24 fluid oz|
|1000ml||32 fluid oz|
|1 litre||1 3/4 pints|
|1200ml||One quart (gallon)|
|Bacon Rashers||Canadian Bacon|
|Boiling fowl||Stewing fowl|
|Broad beans||Fava beans|
|Cake mixture||Cake batter|
|Castor sugar||superfine sugar|
|Celery stick||Celery stalk|
|Chipolata sausages||mini sausages|
|Chips||French fried potatoes|
|Castor Sugar||Superfine Sugar|
|Capsicum||Sweet or Bell Pepper|
|Copha 2||Coconut butter|
|Demerara sugar||Light brown sugar|
|Desiccated coconut||Flaked coconut|
|Digestive biscuits||similar to Graham crackers3|
|Double cream||Whipping cream|
|Flaked almonds||Slivered almonds|
|Flour (plain)||All Purpose Flour|
|Flour (self raising)||Self Rising Flour|
|Flour (wholemeal)||Whole Wheat Flour|
|Frosting sugar||Powdered sugar|
|Glacé Cherries||Maraschino Cherries|
|Golden syrup 4||Dark corn syrup|
|King Prawns||Jumbo Shrimp|
|Little boys||Cocktail weiners/frankfurts|
|Mince/mince meat||Ground beef|
|Nut of butter||Pat of butter|
|Ratafia biscuits||Almond flavoured cookies|
|Roast Potatoes||Oven browned potatoes|
|Swiss Roll Tin||Jelly Roll Pan|
|Stock Cubes||Boullion Cubes|
|Streaky bacon||Bacon slices|
|Sultanas||Golden Seedless Raisins|
|Icing Sugar||Confectioners Sugar|
|Self raising flour||All-purpose flour including baking powder|
|Single cream||Light cream|
|Soft brown sugar||Light brown sugar|
|Spring onion||Scallion or green onion|
|Stewing steak||Braising beef|
|Stoned raisins||Seedless raisins|
|Sultanas||Seedless white raisins|
|Unsalted butter||Sweet butter|
|10 eggs||1 pound|
|dash of pepper||3 good shakes|
|4 cups flour||1 pound|
|4 tablespoons liquid||1/4 cup|
|1 gill||1/2 cup|
|2 gills||1 cup liquid|
|2 gills||1/2 pint|
|4 gills||1 pint|
|2 pints||1 quart|
|4 tablespoons liquid||1/4 cup|
|1 even cup butter||1/2 lb|
|1 heaped teaspoon butter||2 ounces|
|2 cups granulated sugar||1 pound|
|2 1/2 cups icing sugar||1 pound|
|1 pint liquid||1 pound|
|1 spoonful||heaped spoonfull|
|1/2 spoonful||level spoonfull|
Refer to our Metric Conversion Chart for more detailed metric converstions including standard oven temperatures.
|Very cool oven||225°-250°||107°-121°|
|Very moderate oven||325°||163°|
|Moderately hot oven||400°||205°|
|Very hot oven||475°||246°|
|Baking sheet or tray||Cookie sheet|
|Greaseproof paper||Wax paper|
|Lamington Tin||13" x 9" x 2" baking dish|
|Large pot||Dutch oven or similar|
|Ring Tin||Tube Pan|
|Roasting tin||Roasting pan with rack|
|Sandwich tins||Round-layer pans|
|Stewpan or pan||Kettle|
|Patty Cups||Paper Cupcake Holders|
|Greaseproof Paper||Wax Paper|
|Tea Towel||Dish Towel|
More Cooking Helpers
Scant = Not quite full measure
Tammy Cloth = A fine woollen cloth
Fats, dripping, lard, etc can be substituted with your selected oils
Clarified Fat = Melt fat then add raw potato cut in quarter-inch slices and allow the fat to gradually heat. When the fatceases to bubble and potatoes are browned, strain fat through double cheesecloth into a pan for use. Potato will absorb fat odours and sediment.
All oven temperatures are based on the standard wood oven, gas oven and electric oven.
Second Stock = Made from the meat and the bones that remain after the first stock is strained off. Fresh water and veges are added.
Flour = Unless otherwise stated, "flour" refers to plain flour.
Red or Green Pepper = Capsicum
Stewpan = Large frypan type utensil with lid used for stews and casseroles
Muslin Bag = Cloth bag used for holding additives and spices in for submerging in casseroles, soups, stews, etc. They allow you to flavour foods with whole spices and herbs without having to strain them out before serving.
Quantities for Catering
Three quarts of milk is the usual allowance for afternoon tea for 100 people.
One pound of sugar is usually ample for one hundred people.
One quart of ice cream will be enough for 18 small plates.
One quart of pudding or jelly is enough for 12 small servings at a party
One loaf of bread will cut into 36 slices, making 18 rounds of sandwiches which will cut into 72 small ones.
A half pound of butter creamed is sufficient to spread a loaf of bread for sandwiches or six dozen scones.
Three pounds of cocktail frankfurts will serve 40 people
Oddiments and Explanations
Level teaspoon = Draw a knife over edges.
Drop Dough = One measure of liquid to two measures of flour.
Stiff Dough = One measure of liquid to three measures of flour.
Cooking Broiling = Applying intense heat by a fire to sear the surfaces of fish or meat, then reducing heat until food is cooked.
Temperature is 375 to 400 degrees Fahrenheit. As in "bring the oven up to temperature"
Fats or cooking oils should be hot enough to prevent the cooking food from absorbing the oils.
Frying = Cooking in deep fats or oils
Poaching = Cooking at 160-180 degrees Fahrenheit
Stewing = Cooking at 186 degrees Fahrenheit
Braising = Cooking food in slow oven with moisture surrounding food in the pan.
Simmering = Cooking food in water below boiling point or about 185 degrees Fahrenheit
Milk is sterilized at 212 degrees Fahrenheit holding that temperature half an hour.
Milk is pasteurized at 165 Fahrenheit holding at that temperature twenty minutes.
Milk scalds at 196 degrees Fahrenheit when in double boiler.
Milk boils at 214 degrees Fahrenheit
Copha is mainly used to make chocolate confectionary but can be found in variety of products. Commonly called "Coconut Butter" in the U.S. The term "butter" is exclusive in Australia to the dairy industry, with a few minor exceptions such as peanut butter. Vegetable shortening can be a good substitution. ↩
In recipes calling for digestive biscuits, it is common to substitute graham crackers in the United States. According to Charles Panati, the original graham cracker is called a "digestive biscuit" in the United Kingdom. - Digestive Biscuits ↩