Australia offers a unique and varied mix of cuisine, from Indigenous delicacies such as Witchetty grubs to the traditional sausage sizzles that complete every weekend Down Under, kangaroo and crocodile steaks to outstanding seafood, and iconic snacks like vegemite, Tim Tams and lamingtons. The palette in tourism Australia is broad and open, with cuisines brought from all over the world to the multi-cultural society, and made even better by the abundance of fresh ingredients grown locally.
Bushtucker:
Witchetty grubs, Bogong Moths, Goannas, Warrigal Greens, Quandongs
Breakfast:
Weet-bix
BBQ (Barbie):
Sausage Sizzle, Snags, Dagwood dog
Lamb, Beef, Chicken steaks
Chicken Parmigiana, Hamburger with beetroot
Mains:
Kangaroo, Crocodile and Emu steaks
Fish:
Moreton Bay Bugs, Barramundi, Southern Bluefin tuna, Rock Lobster
King George Whiting, Mud Oysters, Kilpatrick Oysters, John Dory fillets
Fish and Chips
Snacks:
Vegemite
Damper Bread
Meat Pies, Mushed Peas, Pie-floater
Chiko Roll
Macadamia Nuts
Sweets:
Cherry Ripe
Burger Rings, Jaffas
Violet Crumble, Iced VoVo
Fairy bread, Fantales
Dessert:
Peach Melba
Pumpkin
Tim Tams
Lamingtons, ANZAC biscuits
Pavlova
Granny Smith apples
Drinks:
Bundaberg Ginger Beer, Billy Tea, Melbourne Coffee
Beer:
Coopers, Carlton, VB, Tooheys, XXXX, Boags, Fifty Lashes Beer
(in schooners, pots, stubbies, slabs, tinnies)
Wine:
Barossa Valley Shiraz, Hunter Valley Semillon, Tasmanian Sauvignon Blanc
Yarra Valley Pinot Noir
(in a glass or ‘Goon bag’)
Spirits:
Bundaberg Rum, Ord River Rum
Courtney Gahan is a serial expat, traveller and freelance writer who has bartered with Moroccan marketeers, seen the sun rise at Angkor Wat and elbowed her way through crowds on NYE in NYC
