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

australia bbq

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

australia meat pies

Sweets:

Cherry Ripe

Burger Rings, Jaffas

Violet Crumble, Iced VoVo

Fairy bread, Fantales

australia lamingtons

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

 

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