Red Ruby Devon Cattle, South Devon cattle, the Greyface Dartmoor and the Devon Closewool sheep. Fish and chips also remain particularly popular in the many coastal fishing ports. In New South Wales, Australia, Devon is a name for luncheon meat (processed ham) but is unknown in England. The name changes in different states of Australia (for example, 'Fritz' in South Australia, 'Polony' in Western Australia) but all describe the same type of meat. Dairy produce The county has given its name to a number of culinary specialities. The Devonshire cream tea, involving scones or rather Devonshire Splits, jam and clotted cream is considered to have originated in Devon (though claims have also been made for neighbouring counties); in other countries however, such as Australia and New Zealand, it is known as a "Devonshire tea". Ice cream is also made by many Devon creameries and is known for its luxurious rich full cream taste. Typical flavours may include summer berries such as brambles or blackcurrant and a local favourite is 'thunder and lightning' made with sugar honeycomb and golden syrup. Ice cream is also often served with additional Devon clotted cream which changes texture when frozen. Curworthy, Sharpham and Vulscombe cheeses are all made in Devon. Devon Blue and Beenleigh Blue are made at a dairy on the Sharpham Estate. Devon Blue won an award for the best English cheese in 2011. The Ambrosia creamery with its famous tagline "Devon knows how they make it so creamy", best known for its custard and creamed rice pudding has been based in the village of Lifton since 1917. Junket is a dairy foodstuff known historically as the food of courting lovers and the base product of the initial stage of the cheesemaking process. It can occasionally still be found on traditional menus. Fudge, often made with Devon clotted cream, can be found all over Devon. Fruit and vegetables {{rquote|right|The way in 'which potatoes are served in Devonshire to breakfast is an excellent measure for supplying fat to the organism in a very palatable form. The potatoes having been boiled are placed in the frying-pan along with a liberal supply of bacon fat. They are then chopped small while heating,- and kept in the pan till the outside is browned.|p 319, North Carolina Medical Journal, Volumes 19-20, 1887.}} Potatoes feature prominently after presumably having been introduced to Devon and the rest of Europe by