Whilst travel to the Land Down Under may be off the cards for quite some time, you can still do some foodie study in preparation for the next adventure, or perhaps do some reminiscing of simpler times.
LamingtonLamington via whatannabelcooks
Amongst the most Australian dishes ever invented (aside from perhaps the Vegemite Lamington... nek level), everybody loves a fluffy Lamington. They look weird, like little black cubes covered in frost, but the coconut, cocoa and jam with a puffy sponge is what we're all about.
Meat PieMeat pie via wikicommons
Fairy breadFairy bread via penguincakes / Creative Commons
Fairy bread is as Australian as vegemite. A favourite at 5th birthday parties, it's sliced white bread (always white), spread with margarine or butter and covered with sprinkles or hundreds and thousands which stick to the top of the bread. Must always be cut into four triangles.
Anzac biscuitsAnzac biscuits via taste
The golden syrup in these, when combined with the oats, means the dough is actually tastier than a baked biscuit. During war times, they were sent overseas to serving ANZACs in World War I due to their excellent keeping properties.
PavlovaPavlova via threebearsmelbourne
Though this dessert was named after Russian ballerina Anna Pavlova, Australians claim it as their own. This is a divisive one, as some people hate the meringue topped simply with whipped cream and fruit, while some love it. There is no middle ground with pavlova.
Tim TamsTim Tams via jennycu / Creative Commons
These are so much more than a chocolate biscuit. Australians eat 45 million packets of Tim Tams a year, and stats say on average one in every two Australian households contains a packet of Tim Tams.
Sausage rollSausage roll via garlospies
People literally eat these for breakfast (those who are in trades or 'tradies'), lunch (everyone else) and dinner (celeb chef Curtis Stone).
VegemiteVegemite via wikicommons
Vegemite is usually spread on toast and un-toasted toast. It also makes its way on to crackers at times. Vegemite has an intense flavour with yeast and umami notes. Some slather it, others dot it, but either way it isn't for the faint-hearted.
MiloMilo via schoolofcode
Correct ratios for this chocolate/malt drink is 6-15 heaped tablespoons of Milo to every one cup of milk. Can be consumed hot or cold.
Iced VovoIced Vovo via polaroidblipfoto
Don't let the dazzling pink fool you; these are full of sugar. An iconic biscuit - jam and coconut comes together in this pink iced biscuit that is both delicious and dainty.
"It's hard to have a gaytime on your own" and we quite agree. Golden Gaytimes were first released in 1960s in Australia and are now iconic, remaining steadfastly yum. Think toffee and vanilla ice cream dipped in chocolate and wrapped in honeycomb biscuits, on a wooden pop-stick, for handy transport.
Wagon WheelsWagon wheels via closeencountersofthecookingkind
Sold in Australia, Canada, Ireland, the Isle of Man, Malta, Russia, Dominican Republic and the United Kingdom (hitting all the major economic hubs of the world), Arnotts did an outstanding job in their marketing to Australia, and every child had this in their lunchbox at least once.
Vanilla SliceVanilla slice via yummylummy
Some may call it a mille-feuille, others a Napoleon, but Australians call it a vanilla slice. Because things should never be too confusing. Walk into any bakery anywhere in Aus and you will find this.
Macadamia nutsMacadamia nuts via news.rfbiocidics
Could a nut possibly sound more Australian? It's as though each vowel is perfectly placed to ensure maximum twang. MacAAAdaYYYmia nut.
SAO biscuitsSAO biscuits via thetravellingtiles
Launched in 1906, they're more crackers than biscuits. They taste a lot like nothing which makes them ideal for tomato and cheese with pepper and salt. Serve them as an afternoon snack with a cup of tea and you're laughing [like a galah].
Chiko rollChiko roll via thehoopla
An Australian version of a spring roll (or maybe more like an egg roll), the deep fried fast food has a massively thick, chewy dough wrapper and is filled with mutton, barley, cabbage, carrot, celery and rice. It was first sold in 1951 and is popular at football matches.
Dim SimsDim sims via Herald Sun
Yes sims. Not sum. Sims. It's kinda like a giant dumpling filled with pork and vegetables that is then steamed, fried, barbecued or baked. And Australian people really, really love them. So much so that a shrine was going to be built in Melbourne, paying homage to dim sims. We're not kidding.
Cherry RipeCherry Ripe via cookbooksforcompany
Wikipedia tells us this demigod of a chocolate bar was "introduced by the Australian confectioner MacRobertson's in 1924, and is now Australia's oldest chocolate bar and top-selling chocolate bar brands in the country". Many expats experience severe discombobulation when moving to London et al when they realise they cannot buy it anywhere and then request of every visitor to bring it with them. Or so we hear.
Chicken parmigianaChicken parmie via laflambe
Chicken parrrrrmie is a staple of RSL's and pubs everywhere. They are so popular that the vegans even get one at the Cornish Arms in Hipsterbourne. Always comes with underseasoned chips and boring side salad.
Cheese & bacon rollCheese and bacon roll via Baker's Delight
Roll (😂) into Baker's Delight, grab one of these bad boys, cover it in way too much margarine, wonder why your palate never develops.
Burger with the 'lot' (beetroot, pineapple and egg)Burger with the 'lot' via serious eats
David Chang has a big ol' problem with this. He reckons they're the worst in the world.
'They put a fried egg on their burger. They put canned beetroot on it, like a wedge of it. I am not joking you."
There is a beauty about the Australian burger. Found in service stations (called 'servos' in the local dialect) and beach-side restaurants everywhere, it's an undertaking to eat, given the pineapple, beetroot, egg, lettuce, tomato and beef don't tend to balance very well. This being said, it's delicious, and worth trying before you knock it.
Kangaroo steakKangaroo Steak via gourmetgame
No we don't ride them to work, we eat them. This can literally be found in the cold section of the supermarket. Slated as a far more sustainable, leaner alternative to beef, the meat is definitely not a common dinnertime protein but it might get there. And it's uniquely Australian.
Ants, kangaroos, jellyfish...this is the way of the future, people.
Weet-BixWeet-bix via wikicommons
What's this? Oh, just the breakfast of champions. #howmanydoyoudo
NB** Will get exceptionally soggy within seconds of coming into contact with milk which becomes a rapid problem. Never Eat Soggy WeetBix
Rainbow Paddle PopRainbow Paddle Pop via smoothfm
The ice cream of everyone's childhood, there is no white school uniform that hasn't been tainted by the resplendent trials of a melting rainbow paddle pop. So worth it; there's no better flavour than RAINBOW (which is apparently caramel. Our whole lives have been a lie).
Chocolate cracklesChocolate crackles via katebarnes
Pretty sure every parent walks out of the hospital with a new born Australian babe and a recipe for chocolate crackles in hand. School fairs and birthday parties are consistently strewn with white cupcake wrappers. The earliest recipe found so far is from The Australian Women's Weekly in December 1937.
Killer pythons, ears and cloudsKiller python via pulseclimbing
Everyone knows some parts of the python are loads better than others. It's awkward because oftentimes the head is an awful colour which can be off-putting for first time pythoners (FTP in the industry). These, along with clouds and ears are the staple sweets of any tuckshop in Australia.
DunkaroosDunkaroos via Coles
Though Americans cannot buy these in store any longer (grieving, commence), Woolworths is doing every Australian proud by keeping the hazelnut dip and vanilla biscuit snack on the shelves.
Roast Leg of Lamb
Declared the National Dish of Australia in a unofficial media poll, Roast Lamb got served up pretty much every week.
Violet Crumble via trytreats
An Australian chocolate bar made by Nestle, VC consists of a honeycomb crumble centre that is covered by overly sweet milk chocolate. It's kind of like a bad version of a Crunchie. They come in 50g bars which meant they were often a treat of Friday lunch boxes.
DamperDamper via ournakedaustralia
To ensure stereotypes stay strong, all Australian children are taken into the bush on grade three camp and taught how to make damper. Usually baked in the coals of a campfire, the Australian 'bush tucker' that long fed stockman, drovers and swagmen comes alongside billy tea (which is lovely and smoky in later years but as a child is the same as ingesting pepto bismol) and golden syrup.
Sausage sizzleSausage sizzle via disanaproject
Say "come over for a sausage sizzle" in Australia and no one will laugh. This iconic Australian 'street food' is available at birthday parties, beach days, sports' days, fundraisers, weddings, when at the pool and in front of Bunnings. Perennially. If they're making you pay more than $2 for a sausage in bread, "tell 'em they're dreaming"
FantalesFantales via milk-and
Fantales are caramels that are covered in low-quality chocolate that cause lockjaw. Another fun benefit of Fantales (it seems like they're endless): their wrappers are covered in trivia, that god knows who comes up with.
(Actually, a rather industrious journalist went about finding out who scribes these; the full fascinating story here)
Barramundi, Snapper and Moreton Bay BugsBarramundi dish via Coles
The two fish are mainstays on any restaurant touting 'modern Australian' cuisine and are always on the recipe cards at Coles and Woolworths. The white fish is flaky, light and delicious.
NutrigrainNutri-Grain via pesprinces
Invariably pronounced 'new-chra-grain' by Australians everywhere, this cereal has supported the Ironwoman and Ironman races for years, which has become one of Australia's most iconic sporting events.
All the best wine comes from Australia. Everyone knows that. Fight me