So what exactly is Australian cuisine?
Sure, the locals tuck into fried rice, Thai curries, Mediterranean plates and the like, but those dishes don't really belong to Australia. They're part of multicultural Australia, yet they're often thought of as belonging to other countries.
Beyond the native kangaroo, and perhaps now American-owned Vegemite, there have to be other dishes. Some are cliched, some obvious, some might surprise you. But Australia's culinary story can lay claim to these 40 Aussie dishes (along with a few tips on where to try them around Sydney).
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Witchetty grubs
The most authentic bush tucker there is, a nutty-tasting grub that Indigenous Australians have enjoyed for thousands of years. The wider Australian nation has often struggled to eat it raw, but two facts remain: it's genuinely tasty, and it belongs to this land.
Anzac biscuits
Tied to Anzac Day on 25 April, this crunchy biscuit honours the members of the Australian and New Zealand Army Corps (ANZAC) who fought in the First World War. This is Australian food with a history.
Anzac biscuits were baked by wives during the war and shipped off to the soldiers, because the core ingredients (rolled oats, flour, sugar, desiccated coconut, golden syrup, butter, baking soda and water) kept for a long time, even on lengthy sea voyages.
The Colonial Bakery, 4 Ennis Road, Milsons Point, +61 (0)2 9955 3958
Emu
Emu actually packs several times more iron than beef. It's practically fat-free and low in cholesterol. This native Australian bird takes well to smoking and is served cold or as a pizza topping. For a modern gourmet twist, it turns up in a pie of emu meat, smoked emu, feta, red wine, sun-dried tomatoes, onion and Tasmanian black pepper, all wrapped in a filo pastry crust.
The Australian Heritage Hotel, 100 Cumberland St., The Rocks, +61 (0)2 9247 2229
Macadamia nuts
Native to eastern Australia, macadamia nuts are eaten raw or worked into all sorts of dishes. From bread to roast lamb to cakes, it's a versatile nut. Gather them near Byron Bay in spring.
Damper
This iconic, low-cost Australian food was a staple for road workers and bushmen back in the day. Originally it was the simplest of recipes. This soda bread is made from wheat flour, water and a pinch of salt, then baked in the coals of a campfire, and it pairs nicely with billy tea or a swig of rum. These days it can be a touch fancier, with milk and self-raising flour.
Baker's Delight, Shop G02, Level 3, The Broadway Shopping Centre, 1-21 Bay St., Sydney, +61 (0)2 9212 7311
Pea and ham soup
The perfect hearty winter dish, one that may well have British roots, pea and ham soup is a simple meal that's been served up in farmhouse kitchens for decades. Toss in some sliced frankfurters or smoked sausage to make it even more filling.
Weet-Bix
How many do you eat? This high-fibre wholegrain wheat breakfast has been a much-loved Australian staple since 1930.
It's smaller, sweeter and more brick-like than the Weetabix found in other countries. It's usually eaten with a couple of Queensland bananas or strawberries, or a spoonful of sugar. And, of course, with milk.
Lamingtons
The lamington is often called "Australia's National Cake". The National Trust of Queensland even named it one of the country's favourite icons. This square of sponge cake is coated in a layer of chocolate icing and desiccated coconut. Sometimes it's made of two halves with a layer of cream or jam in the middle. You'll often spot it in cafes as the perfect companion to tea and coffee, and it's frequently baked for charity fundraisers.
My Little Cupcakes, 62 Ben Boyd Road, Neutral Bay, +61 (0)2 9909 3908
Salt and pepper squid
Quick and easy to make: squid is coated in a salt and pepper batter, then deep-fried. This popular pub snack is often served with a side salad and sweet chilli sauce.
Pho 236, 236 King St., Newtown, +61 (0)2 9550 2480
Roast leg of lamb
Plenty of prodigal sons and daughters head home for Sunday lunch when mum is roasting the lamb. It's the garlic, rosemary and olive oil that make the meat tasty and tender. Then it's served with enough roast potatoes to put an end to any family feud. Its origins may reach beyond Australian borders, but Aussies will proudly tell you that only they know how to cook it properly.
Victor Churchill, 132 Queen St., Woollahra, +61 (0)2 9328 0402
Fish and chips on the beach
If it's wrapped in yesterday's newspaper, that's the Australian take on fish and chips. The sun is shining, the water is cool, and you're hungry. What to choose? Australia has some of the best seafood in the world, which means you're all but guaranteed fresh fish, served with salt and lemon and wrapped in yesterday's newspaper or a white wrapper.
Doyles on the Beach, 11 Marine Parade, Watsons Bay, +61 (0)2 9337 2007
John Dory fillet
Often found in Australian waters, Sydney Harbour included, John Dory is a popular fish in the local kitchen. Battered and fried, served with chips, or pan-seared in spiced oil on a bed of mashed potato with a salad, it's a versatile, meaty fish and a popular Australian dish.
Golden Sheaf Hotel, 429 New South Head Road, Double Bay, +61 (0) 2 9327 5877
Iced VoVo
When former Prime Minister Kevin Rudd name-dropped the Iced VoVo in his 2007 election-night speech, he personally cemented this biscuit's place in Australian folklore.
A wheat biscuit with a strip of pink fondant on either side of raspberry jam and topped with coconut, it's a sweet, soft and crunchy little bite. It's made by Arnott's, itself an Australian food institution and now a subsidiary of the U.S.-based Campbell Soup Company.
Snag barbecue
Nothing is more Australian than gathering with friends or family for a barbecue. And at the heart of any good barbie lies a selection of great Aussie snags, from the classic pork or beef to ones seasoned with herbs and spices from all over the world.
There's something homely about a snag in a bun or a slice of bread, drizzled with your favourite sauce, maybe with fried onion on top and potatoes on the side. The sausage sizzle set up outside the local hardware store on Sundays makes the whole DIY affair even more appealing.
Glenmore Meats, 40-46 Wentworth Park Road, Glebe, +61 (0)2 9660 3522
Balmain bugs
A type of slipper lobster that lives in the shallow waters around Australia, this flat, fine-scaled creature has no claws, and only its tail holds edible meat. But like lobster, it's worth the messy fingers and the culinary devotion.
Sydney Fish Market, Bank St., Pyrmont. +61 (0)2 9004 1100
Pavlova
Australia and New Zealand have shared a rivalry for years, and the origin of the pavlova is yet another entry on that list. Both countries claim to have invented the dish in honour of Russian ballerina Anna Pavlova when she visited Australasia in the 1920s. There's no evidence that conclusively backs up either claim.
But even if it were proven beyond doubt that it hails from New Zealand, Australians would surely still call it Australian food. Pavlova is a popular meringue-based dessert with a crisp crust and a soft, light filling. It's often topped with whipped cream and fresh fruit and served at festive meals.
Pavlova Pantry, 351 Rocky Point Road, Sans Souci, +61 (0)2 9529 9289
Prawn cocktail
A traditional seafood starter of peeled prawns in a mayonnaise and tomato dressing, served in a glass, sometimes with a lettuce leaf. It's known the world over, but Australia truly embraced the prawn cocktail as its own in the 1970s. It was almost the beginning of fine dining, Australian style.
Etch, 62 Bridge St., Sydney, +61 (0)2 9247 4777
Tim Tam
Arnott's (the maker of Tim Tam) says around 35 million packs are sold every year. That's 400 million biscuits, an average of 1.7 packs per Australian. The beloved chocolate biscuit is made of two layers of chocolate malt biscuit separated by a light chocolate filling and coated in melted chocolate. No wonder you can now find them in supermarkets around the world.
Dagwood dog
They say the show must go on, but it simply can't without the Dagwood dog. For many, say "Dagwood dog" and you think of the Sydney Royal Easter Show, because this battered, deep-fried sausage on a stick turns up at most carnivals. With tomato sauce on top, of course.
Sausage rolls
Sausage meat wrapped in pastry and baked in the oven is the lunch of choice for many Australians. While plenty of countries appreciate the taste of a good sausage roll, Australia leads the way in modern takes on this simple snack. Here, culinary influences from all over the world have been blended together to create a unique taste experience and a truly Australian food.
Bourke Street Bakery, 633 Bourke St., Surry Hills, +61 (0)2 9699 1011
SAO biscuits
Founded as a charity biscuit, it was handed out by Salvation Army officers (hence SAO). SAO is a light, square biscuit made by rolling dough into thin sheets and then cutting it into squares. It's often used to make a crunchy sandwich, spread with a layer of filling such as Vegemite and butter.
For generations, the SAO sandwich was then squeezed to create "worms" that ooze out through the holes in the dough, and then eaten. This is kids' food as an art form.
Cherry Ripe
Australia's oldest chocolate bar is still one of the most popular. Cherry Ripe is made of coconut and cherries coated in Cadbury's Old Gold dark chocolate.
Fairy bread
Remember your childhood, when nothing could beat a slice of fairy bread? Sliced white bread is cut into triangles, spread with butter or margarine and covered in hundreds and thousands, the colourful sprinkles that stick to the bread to create a bright, multicoloured treat. A must-have at kids' parties. And easy to make, just follow the simple instructions above.
Chicken parmigiana
An Italian name but a true Australian pub classic, the parmigiana started out as an eggplant dish in Italy and has since morphed into a chicken schnitzel topped with Italian-style sauce and melted cheese. A perfect marriage.
Sometimes ham or prosciutto is laid on top too. It's usually served with a beer on "parmi night" at the local pub. Another great union.
Pyrmont Point Hotel, 59 Harris St., Pyrmont, +61 (0)2 9660 1908
Pork in a blanket
The perfect addition to any roast. In the U.S., the term often refers to hot dogs or sausages wrapped in dough or even a pancake. But in Australia, it's all about wrapping meat in even more meat, a double-meat sandwich with no bread.
Chiko Roll
This Australian food icon was inspired by Chinese spring rolls. The deep-fried snack contains beef (despite its name, there's no chicken), celery, cabbage, barley, carrot, onion, green beans and spices in a tube of pastry. There are probably some offcuts in there too.
Some brands of Chiko Roll often contain ingredients that are simply impossible to identify. That adds to the experience. Chiko Rolls are usually eaten on the go and served at local fish and chip shops or by snack vendors at railway stations.
Spaghetti bolognese
Sure, this entry will raise a few eyebrows, and of course spaghetti bolognese is a purely Italian dish. But when it's made with tasty Australian beef and mushrooms, spaghetti bolognese takes on an Australian character.
Fratelli Fresh Waterloo, 7 Danks St., Waterloo, +61 (0) 2 9699 3161
Meat pies
You can't call yourself an Australian if you haven't eaten a meat pie. And more than once. The flaky parcel that holds this forbidden pleasure is the embodiment of Australian cuisine. Colloquially known as a "dog's eye", the contents of this little bundle have long been debated in Australian kitchens.
It's on the menu at every house party, sporting event and morning after a big night. These days the meat pie comes in plenty of high-quality and gourmet variations, but if you want to keep it relatively simple, grab one with mashed potato and gravy.
Harry's Cafe de Wheels, Cowper Wharf Road, Woolloomooloo, +61 (0)2 9357 3074
Seafood pizza
Everyone knows pizza is Italian. Sort of. For a marinara, mate, come to central Sydney.
Top your pizza with the freshest and tastiest seafood available in Australian waters. Sprinkle on some chilli flakes for a kick (and to bring out the amazing flavours), and don't forget a glass of beer or chilled chardonnay. No Australian has ever understood why Americans use "marinara" to mean tomato sauce.
Made in Italy, 104 Miller St., Pyrmont, +61 (0)2 9518 8182
Crocodile
Though it's not unique to Australia, movie hero Mick Dundee made sure that crocodile became synonymous with the country. While crocodile skin is used to make wallets, belts and bags, its meat is eaten by the locals, though it's definitely more of a delicacy and not widely available.
The Australian Heritage Hotel, 100 Cumberland St., The Rocks, +61 (0) 2 9247 2229.
Vegemite on toast
Happy little Vegemites enjoy it for breakfast, lunch and tea, as the oft-replayed jingle goes. It's the most Australian food of them all.
Although it looks like British Marmite, the locals will tell you Vegemite is completely different. And far better, more salty than sweet. While there's plenty of debate about the ingredients, the dark-brown food paste is made from yeast extract (unlike the vegetable extract in Marmite).
The instructions are simple: spread the toast as quickly as possible and apply an even layer of the veggie stuff.
It's so popular that reports of U.S. customs banning the import of Vegemite caused an uproar in the Australian media, which called for protests aimed at the White House. The reports turned out to be false and are now something of an urban legend.
Vanilla slice
This pastry comes from France, though there it's called mille-feuille, which translates as "a thousand leaves".
In English it's the vanilla slice, and Australians claim ownership of this layered pastry filled with vanilla custard and dusted with icing sugar. The slice can come in countless flavour variations. Add more cream.
Like the pavlova, New Zealanders also lay claim to the vanilla slice. Though they call it a custard square, which is perhaps more accurate. Australians have the vanilla slice, the Kiwis have the custard square. Both are winners.
La Renaissance, 47 Argyle St., The Rocks, +61 (0)2 9241 4878
Bacon and cheese roll
Not one for the health-conscious, but a favourite among those nursing the effects of the night before. The bacon and cheese roll is, put simply, a bread roll topped with pieces of bacon and cheese. A popular filler for Australian lunch boxes.
Baker's Delight, Shop G02, Level 3, The Broadway Shopping Centre, 1-21 Bay St., Sydney, +61 (0)2 9212 7311
Roast kangaroo
Why not eat the national animal? In some areas, kangaroos overrun the place. On top of that, the methane-free kangaroo is low in fat. It's not for fans of well-done meat, since it tends to dry out. It's usually cooked rare to medium, often mostly on one side.
Kangaroo pairs well with garlic, pepper, juniper, rosemary and fruity flavours such as plum, redcurrant and orange. And no, Australians don't eat deep-fried koalas.
I'm Angus Steak House, The Promenade, Cockle Bay Wharf, Sydney 1300 989 989 (in Australia).
Barramundi
Perhaps the most Australian of all the fish varieties, barramundi got its name from an Aboriginal language, meaning "large-scaled river fish". It's served in restaurants across the country. It's best pan-fried or seared skin-side first (rarely battered or deep-fried), and often served as a fish steak with a herb oil.
Pier, 594 New South Head Road, Rose Bay, +61 (0)2 9327 6561
Crab sticks
They're called crab sticks, but do they contain any crab? Crab sticks are an integral part of the culture, a dish in which processed, minced white fish flesh is shaped and treated to resemble the meat of crab legs. And that's still more crab-like than the deep-fried version from the local takeaway.
Zushi Darlinghurst, 239 Victoria St., Darlinghurst, +61 (0)2 9357 3533
Fantales
A beloved Australian treat, this bite-sized delight is made of chewy caramel coated in milk chocolate. It's known for its yellow and blue wrapper with a movie trivia quiz, a marketing gimmick that DVD fans and cinemagoers came to love.
Chicken and corn soup
Australia has embraced Chinese cuisine. Every town and village has plenty of Chinese restaurants. Chicken and corn soup is a staple of those menus, and it's so good that we call it Australian.
Saigon Bay, 249 Oxford St., Darlinghurst, +61 (0)2 9360 3220
Thai green chicken curry pie
Australians love Thai food. They also love pies (very much so). Put a Thai green chicken curry inside a pie, and you get the Australian version of green curry.
Harry's Cafe de Wheels, Cowper Wharf Road, Woolloomooloo, +61 (0) 2 9357 3074.
Beetroot burger
You can eat burgers all over the world, but nothing is more Australian than putting a slice of beetroot on a patty made of Australian beef. That soft bun, beef patty and cheese just won't be done right without the finishing touch, the beetroot.
It's so good that Ronald McDonald tried to jump on the trend with the McOz many years ago. But its natural home is the local takeaway or the local pub.
Burgerman, 116 Surrey St., Darlinghurst, +61 (0) 2 9361 0268
