Lets Eat in Australia

The huge immigration which affected this country during the centuries, was involved in the creation of a very mixed gastronomy. Actually, migrant people always take with them their traditional dishes. This way, Australia, being a melting pot of cultures, has become a miscellaneous of hundreds of different culinary traditions from all over the world.

Restaurants can satisfy all the tastes: from Asian cuisine to European, via Street Food and American Fast Foods, to African perfumes.
All the flavours of the world in a single boundless country!


One of the main culinary traditions for Aussies is breakfast! It is considered very important…and caloric! It is usually made of eggs, bacon, bread and many types of sauces. Very similar to the English one. However, it features a special and very characteristic salty sauce: Vegemite! This cream is to spread on toasted bread: the flavour is very particular and recalls the stock cube. Australians go crazy for it, but the same cannot be said for tourists, who, usually, find Vegemite very salty and grimace when they try it for the first time.

Meat and fish

Do not forget that the first and main colonists of Australia were the English, therefore Australia maintains many typical dishes of British cuisine. Meat is very appreciated and is a fundamental element in Australian cuisine, especially grilled: the famous Australian barbecue!

It is very common to find public barbecues in green areas of the city. It happen often to see, close to the beaches and parks, big families and groups of friends, eating grilled meat and drinking coffee in the typical take-away plastic cups, comfortably lying down, relaxing on a towel. The typical Australian barbecue feature a particular meet, missing on any other barbecue: kangaroo meat! It is a very red meat, with an intense and characteristic taste. Other unusual meat, however less common, are the crocodile and snakes one.

Australia’s typical dishes change depending on the region: along the coasts there are exquisite and quality fishes, including Barramundi, the most sought-after by fish lovers. It is a fish living in the Pacific Ocean, with the very delicate taste and it can be served in several different ways. Another British legacy spread around all the country: Fish & Chips!


However, Australians never give up vegetables which are aside to both lunch and dinner. Particularly appreciated is avocado, an high fibre fruit, with vitamins and minerals, eaten for breakfast, in salads or sandwiches. Food education really matters in Australia: Aussies pay much attention to the choice of food and they prefer everything that brings benefit to the body. For this reason, lately, the vegan food culture is became more and more popular with much part of the population abandoning meat.

There is also a new curious trend emerging in this country: the reinterpretation of Australian Aboriginal recipes. Chefs are taking inspiration from the simple, light and healthy cuisine of natives.
Although this method of preparation has very ancient origins, this new type of approach is really something innovative.

Coffee & Dessert

Among the most famous desserts, there are the Anzac Biscuits, delicious coconut biscuits dedicated to the army; the Lamington, a sponge cake covered with chocolate and coconut, eaten mainly during the Australia Day (January 26th) and the Pavlova, a meringue cake with berries topping.

Coffee is a real culture: many varieties of coffee are mixed with multiple types of milk and sugar using different preparation and served in different cups and temperatures.


Australia is not just food: actually, the warm weather has let to the birth of some excellent wine, renowned all over the world. South Australia is famous for being the state of wine and has more than 200 wineries. The climatic conditions in this part of Australia make thousands of enthusiasts to travel for miles and miles to savour some of the world’s finest wines.

Australian cuisine does not have a real tradition, but has learnt to merge the influences of flavours, perfumes and methods of preparation of different cultures into a perfect and tasty synergy.