Lexi Webster
Australian cuisine is a blend of many Asian and Mediterranean dishes, but traditional Australian food includes bush tucker, fresh seafood, and pastries. A typical Australian meal might include a meat pie with a beer, a sausage roll, or a chicken parmigiana. Australians also enjoy barbecue, with a variety of sausages and sometimes squid. For dessert, you might find pavlova, lamingtons, or fairy bread. Australians also have their own unique snacks, such as Vegemite on toast, Cheesymite Scrolls, and Chocolate Crackles.
| Characteristics | Values |
|---|---|
| Meat | Beef, pork, chicken, barramundi, lamb, sausage |
| Bread | White, wheat flour, sourdough |
| Fruits | Cherries, avocado, banana |
| Vegetables | Potatoes, beetroot, eggplant, onions |
| Dairy | Butter, milk, cream, cheese, yoghurt |
| Condiments | Vegemite, mayonnaise, mustard |
| Spices | Salt, pepper, soy sauce |
| Sweets | Chocolate, honey, peppermint, marshmallows |
| Drinks | Beer, espresso martini, gin |
| Cooking Methods | Barbecue, baking, frying, oven-roasting |
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What You'll Learn
How to make a classic Aussie burger
The Aussie Burger is a national icon and holds a special place in the hearts and stomachs of many Australians. There are a few key ingredients that make this burger distinctively Australian.
Firstly, a classic Aussie burger starts with a beef patty, preferably made from scratch and chilled in the fridge for at least half an hour. The bun should be a simple, old-fashioned soft bun with sesame seeds, and no sourdough, milk, or potato buns.
Next, the standard toppings for an Aussie burger include lettuce, tomato, onion, and slices of tinned beetroot. Cheese and bacon are also very popular additions. A slice or two of canned pineapple is a beloved, albeit controversial, topping—some believe it has no place on a burger!
If you're making a burger "with the lot", you can expect to add an egg and perhaps some tomato chutney or mayo. It will be a large burger with generous toppings, a true feast.
To cook the patty, set up a BBQ for direct grilling. Place the patty over the charcoal and cook for 2 minutes before flipping. Add cheese to the patty, then place the egg and bacon on top. Toast the bun and add the lettuce, tomato, beetroot, and pineapple. Finally, add the patty stack to the bun and top with the other half of the bun.
There you have it—a classic Aussie burger, a true Australian treat!
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How to cook the perfect pavlova
The Australian Pavlova is a dessert named after the famous Russian ballerina, Anna Pavlova. It is a light, chewy, and delicious dessert with a crunchy meringue shell and a soft, marshmallow-like centre. Here is a step-by-step guide to achieving the perfect pavlova:
Ingredients:
- Eggs
- Sugar
- Cornstarch
- Vanilla extract
- Fresh fruit of your choice (strawberries, raspberries, blueberries, kiwi, pineapple, passionfruit, etc.)
- Cream
Method:
First, separate the egg whites and yolks while the eggs are cold. Measure 150 ml/5 oz egg whites (just under 2/3 cup, 140-160ml is also acceptable). Set the whites aside to come to room temperature for about 30 minutes. Preheat your oven to 150-170°C/300-340°F (180°C fan-forced).
Next, line a rimmed baking sheet with parchment paper. Draw a circle on the paper as a guide for your pavlova—typically between 8-10 inches in diameter. Turn the paper over so that the pencil marks are facing down.
Now, it's time to make the meringue. Place the egg whites in a bowl and use a stand mixer or handheld beater on high speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, continuing to beat until the sugar is completely dissolved and stiff peaks form. You can test this by rubbing a bit of the mixture between your fingers—if you can still feel sugar granules, keep beating. For extra flavour, you can add a teaspoon of vanilla extract to the mixture.
Once your meringue is ready, spread it onto the circle on the baking sheet, building the sides up to form a shallow bowl. You can make decorative swirls if you like.
Bake for about an hour, then turn off the oven and let the pavlova sit inside for at least 30 minutes to two hours. Do not open the oven door during this time. The pavlova should be hard on the outside and slightly moist in the centre.
Finally, prepare your toppings. Beat the cream with powdered sugar to taste, and spread it onto the pavlova base. Top with your choice of fresh fruit, and enjoy!
Tips for Success:
- Go slow with the sugar to avoid a gritty texture and to prevent cracking or collapsing.
- Use the lowest oven rack to prevent cracking.
- Avoid making pavlova on very humid days, as humidity can affect the meringue.
- Make sure there is no yolk in the egg whites, as this will prevent them from beating properly.
- Don't be too concerned about cracks—it's the taste that matters!
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How to make traditional sausage rolls
Sausage rolls are a popular snack in Australia and are often served at parties, get-togethers, and as a street food. They can be eaten for breakfast, lunch, dinner, or as a snack and are best served warm with a tomato or barbecue sauce for dipping.
Ingredients:
- Sausage meat (pork, beef, turkey, chicken, or lamb)
- Puff pastry
- Onion
- Breadcrumbs
- Milk or cream
- Seasonings (salt, pepper, garlic powder, paprika, etc.)
- Egg
Method:
- Preheat your oven to 425°F.
- In a large bowl, mix together your chosen sausage meat with the onion, breadcrumbs, milk or cream, and any desired seasonings.
- Cut puff pastry sheets in half lengthways and spoon or pipe the sausage mixture along the centre of each pastry piece.
- Roll the pastry over to enclose the filling and cut each roll into two or four pieces, depending on the size you want.
- Place the rolls, seam-side down, on a baking tray lined with parchment paper. Brush with beaten egg and cut slits into the tops of the rolls.
- Bake for 5 minutes at 425°F, then reduce the heat to 350°F and bake for a further 25-35 minutes, until the pastry is golden brown and the sausage is cooked through.
- Allow the sausage rolls to cool for 10 minutes before serving.
You can also experiment with different fillings, such as sautéed mushrooms, eggplant, spinach, or feta cheese, and serve with a side of broccoli salad, green beans, or mashed potatoes.
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How to prepare bush tucker
Bush tucker refers to native Australian food, which has been used for millennia by Aboriginal Australians. Here are some ways to prepare bush tucker:
Moreton Bay Chestnut
The Moreton Bay chestnut, sometimes called "blackbean", is a native Australian food that has been consumed for at least 2,500 years. The seeds inside the pods are toxic to humans if unprocessed, so they must be carefully prepared. First, roast the seeds in a fire, then cut them into smaller pieces and soak them in water for several days. Finally, pound the seeds into flour, which can be mixed with water to make unleavened bread.
Quandong
Quandong is a red fruit that can be eaten raw or dried and is often made into jams. It is identified by its shiny red fruit and cream-colored flowers, and it is found in arid and semi-arid regions of South Australia and the central deserts. Only the desert quandong is considered palatable, while the bitter quandong and blue quandong are not.
Witchetty Grub
The most famous of all bush tucker, the witchetty grub, can be eaten raw or roasted over a fire or coals, and has a nutty taste. This grub is a good source of calcium, thiamin, folate, and niacin, and is rich in protein.
Green Ants
Green ants are said to taste like lemon, and their white larvae are usually eaten. The ants and their eggs can also be ground and mixed with water to create a drink that is said to relieve headaches.
Other Bush Tucker Dishes
Other bush tucker dishes include Coffin Bay oysters with pear balsamic and finger lime, and toasted Turkish bread topped with ricotta, garden peas, extra virgin olive oil, wild pepper, white Kunzea, sea salt, and fresh sea parsley.
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How to bake a lamington
Lamingtons are a traditional Australian dessert. They are made of squares of sponge cake coated in chocolate and coconut. Here is a recipe for how to bake them:
First, preheat your oven to 180°C/350°F (or fan-forced 160°C/320°F). Then, sift and mix flour, baking powder, and salt together in a bowl. In a separate bowl, beat sugar, butter, and vanilla with an electric mixer on medium-high speed until light and fluffy. Add eggs one at a time, beating well after each addition so that the batter is smooth, not curdled. Add half the flour mixture and gently fold to combine, then stir in half the milk. Repeat with the remaining flour and milk.
Pour the batter into a greased and floured 8x12-inch pan and bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean. Once the cake is done, let it cool completely, then slice off the dome and cut it into squares. To make the chocolate glaze, mix water and butter in a bowl and microwave for 30 seconds until the butter is melted. Dip the cake squares into the glaze and then roll them in desiccated coconut.
You can also add a filling to your lamingtons by cutting the cooled cake in half horizontally and spreading strawberry or raspberry jam on one half before placing the other half back on top. Lamingtons can be stored in an airtight container at room temperature for up to 4 days or in the fridge for up to a week.
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Frequently asked questions
Traditional Australian food includes bush tucker, meat pies, fresh seafood, and pastries.
A classic Australian dessert is the Pavlova, a cake piled with cream and fruit, often served after a barbecue. Another popular dessert is the lamington, a traditional bake filled with cream and jam, coated in chocolate icing and rolled in coconut.
An Australian barbecue or "barbie" typically involves grilling Australian snags, which are sausages made from pork or beef and flavoured with herbs and spices. These are often served in a roll or slice of bread with fried onions and a sauce of choice.
Some iconic Australian snacks include sausage rolls, fairy bread, Chiko rolls, and biscuits with a strip of pink fondant and coconut sprinkles.
