What months are Australian winters in? What are the coldest months in Australian winters?

Introduction: Australia is a diverse country and a highly civilized country, so many people like to travel and settle here. So, which month is the coldest in Australia in winter? When is winter in Australia? Let’s take a look.

What are the months of winter in Australia?

Winter in Australia is from June to August. Australia is located in the southern hemisphere. Although the time difference with China is only 2-3 hours, the seasons are completely opposite. Summer is from December to February, autumn is from March to May, winter is from June to August, and spring is from September to November. The average annual temperature is 27°C in the north and 14°C in the south.

Australia spans two climate zones. The northern part is tropical. Because it is close to the equator, January to February is the typhoon period. Southern Australia belongs to the temperate zone. The central and western regions are desolate deserts with drought and little rainfall, high temperatures and large temperature differences; in the coastal areas, there is abundant rainfall and a humid climate.

Australia is rich in minerals, with bauxite reserves ranking first in the world, accounting for 35% of the world's total. Australia is the world's largest producer of bauxite, alumina, diamonds and lead. Oil and natural gas are also abundant.

Australia has many unusual plant and animal species, with 12,000 plant species, 9,000 of which are not found in other countries. There are more than 600 species of birds, 450 of which are endemic to Australia.

Australia is divided into 6 states and 2 territories. The six states were independent British colonial areas before 1901. Other places that were not under the jurisdiction of the colonial areas at the time became territories directly under the federal government after 1901. Each state has its own state government, including a governor (Premier) and a state governor (StateGovernor), but territories do not have these positions. Unlike states, Australian territories are territories owned by the federal government, and the autonomy of territorial governments is legislated by the federal government. Granted, it can also be revoked by the federal government through legislation.

Currently, some of the Australian territories have a high degree of autonomy, while others are directly governed by federal government agencies. The head of government in the Northern Territory and the Capital Territory is not called the governor, but the chief minister. There is a big difference between the legislative powers of states and territories. States can legislate on their own in some areas, but the federation cannot interfere. Territories can also legislate on their own, but the legislative power of the territory comes from the authorization of the federal government. The laws enacted by the territory can be abolished by the federal government if it is dissatisfied.

Australian specialties

Kangaroo meat:

The taste of kangaroo meat is somewhat similar to beef, but it is not as tender as beef and has nothing special. However, tasting kangaroo meat, Australia’s national animal, undoubtedly has another layer of cultural flavor.

King crab:

The so-called king crab refers to the fatness of the crab. The big king crab is as big as a basin. It makes people salivate just looking at it. Some people even take the king crab shell back home. For commemoration.

Oysters:

Also known as oysters, Australian oysters are fat, clean, and cheap ($6/12 pieces). Oysters can be eaten raw or steamed. There are many Hong Kong people who come to Australia to eat oysters, jokingly saying that it is worth the price of a plane ticket. The fresh oysters don't even have their lids opened. Customers can watch the salesperson open the lids and squeeze fresh lemon juice onto the oysters and eat them raw with sauce. It's endlessly delicious.

Abalone:

Australia is rich in abalone. In addition to being exported, abalone is basically only available in Chinese restaurants. Previously, abalone cost only a few Australian dollars per kilogram. Since a large number of Chinese arrived in Australia, the price has gradually increased to more than 30 Australian dollars. If you want to eat abalone, you have to go to a Chinese restaurant.

Salmon:

Salmon is mainly eaten raw, which has high hygiene requirements. The salmon abundant in Australia should be said to be the most hygienic.

Australian food is probably the richest and most diverse in the world. Meat, eggs, poultry, seafood, vegetables and seasonal fruits are all available. Almost all of them are self-produced and sold, rarely relying on imports, and are of high quality. Beef, seafood, and fruits are also exported to all over the world. In the past, Australia's traditional food culture was mainly in England and Ireland. The influx of a large number of European immigrants in the 1950s also brought about the diversification of food culture. Dishes and foods from Italy, Greece, France, Spain, Turkey, Arabia and other places have successively taken root in various parts of Australia. It not only meets the needs of immigrants from various places, but also brings new tastes to the British descendants there.