Australian Cuisine, just what do Aussie’s eat?
Australian cuisine refers to the food of Australians and its indigenous society. Often this conjures up a vision of “bush tucker” from when our indigenous developed a unique hunter gatherer diet consisting of witchetty grubs and bush berries. While Australia doesn’t have a single official national dish, it is widely considered the quintessential Aussie dish is roast lamb. Roast lamb, the Sunday staple, is a symbol of a hearty, communal meal, representing a love for sharing food with family and friends. Australian cuisine is blend of traditional bush tucker, fresh seafood (and lots of it), and influences from British, European, Asian, and Middle Eastern cultures, with iconic dishes like meat pies, Vegemite, Pavlova, and Lamingtons. Australia was first colonised by the British and our culinary tastes were strongly influenced by them.
Today roast dinners of pork, lamb or beef, the Australian meat pie and fish and chips remain hugely popular. Meat is the core food in our cuisine, with the good old Aussie barbecue an Australian tradition. From one of the tastiest and easiest apricot chicken, to Mum’s shepherd’s pie, curried sausages, creamy tuna mornay or hearty beef rissoles, nothing says classic Aussie dinners quite like these. And let’s not forget the simple meal served in wintertime and the aroma of her homemade pea and ham soup.
A long love affair with meat, our great weather and a passion for the outdoors puts the barbie among our favourite cooking methods. At the heart of any Aussie BBQ is the snag, banger, the good old beef sausage. There’s something homely about a snag in a roll or a slice of bread, with tomato sauce and some fried onion on top. An iconic sausage sizzle put on each weekend outside the local Bunning’s hardware store makes a bit of DIY that much more appealing.
Sausage Sizzle at Bunnings
There is another icon we may not have invented, but we sure have taken to the next level and that’s the hamburger. When we ask for them with “the lot” we get a beef pattie in a bread roll, loaded with runny fried egg, bacon, cheese, tomato, lettuce, onions and tomato sauce. Pickles are only added in ‘food chain’ burgers but something not many cultures could have imagined, is the addition of beetroot. Aussies love to add beetroot to their burgers, sandwiches and salads. One of the most popular is roast pumpkin and beetroot salad with feta and walnuts. You’ll find beetroot featured throughout many menus in Australia. It pairs well with sweet and strong flavours, adding creativity to many dishes. I also roast whole baby beetroot along with the regular root vegetables.
We all know my favourite bacon and egg breakfast is a British tradition, but us Aussies transformed it into a popular anytime grab and go meal. Serving it in a bread roll, usually with BBQ sauce, the bacon and egg roll, or brekkie roll .
Australia with its love of meat has a national competition each year to find the restaurant with the best Steak Sanga, consisting of cooked steak, served on bread or a roll, often with toppings like cheese, onions, mushrooms, and tomatoes. The Aussie version includes beetroot, rocket, cheddar and cooked onions.
Then there’s the fusion of Chinese and easy to eat, the Chiko Roll. A deep fried, savoury roll encasing a blend of shredded cabbage, beef, barley, carrots and green beans. This is an ideal accompaniment to a feed of fish ‘n chips (see further) or a great footy snack.
A well known take-away and an iconic Aussie footy snack, although British in origin, is the good old Meat pie, but we have commandeered it as our own. It is filled with minced beef in gravy, encased in a baked flaky pastry shell about 10cm across so it’s easy to eat. Eaten with a generous squirt of tomato sauce is a must do. Popular brands are Mrs Macs which started in Perth in the 1950’s and Four n Twenty an iconic brand for over 60 years. Well known to Australian expats, the meat pie is becoming popular in US when food chain Pie Face opened its first chain in New York in 2011.
Sausage rolls are another popular takeaway pastry item. Which brings me to the good old Aussie bakery. It’d be rare to come across an Aussie who doesn’t claim to know the ‘best’ place to stop for a meat pie or sausage roll. These are the kind of place where diets go to die. Australia has a rich tradition of detour worthy country bakeries, with many offering classic baked goods and some even specializing in unique items, like the cheddar and Oomite scroll. When you drop in for a takeaway pie and choc milk, there is always a pie warmer full of numerous flavours of pies. Flavours vary from steak and pepper to the Ned Kelly (steak and egg), lamb and rosemary to chicken satay, chicken camembert & sweet potato, Szechuan Ginger Beef Pie, Thai Green Chicken Curry Pie, the Lamb Moussaka Pie, chicken laksa pie, lamb rendang pie, vinda-Roo (curried kangaroo), smoked brisket jalapeno and cheddar, large family pies, and a whole range of vegetarian pies, like creamy mushroom, peri peri vegetable pie, even a cauliflower blue cheese pie. One bakery on the beautiful Turquoise coast does a reef and beef pie. But regardless of flavour, which is best, the round or square pie? The pie warmer is always well stocked with sausage rolls for those that wanting to sink your teeth into a flaky pastry covered sausage roll. Usually the sauso choices are more limited, like beef, pork and fennel, lamb and rosemary or spinach and fetta. And of course you may just want to grab a loaf of bread to enjoy on a roadside picnic and there is a huge variety of artisan breads, from hand-crafted traditional woodfired bread, sourdough, or ready made paninis, bagels and sandwiches. Nothing beats a cheeky roadtrip stop at a little country bakery and perusing the displays of tasty sweet treats, like jam donuts, lamingtons, apple turnovers, melting moment, jubilee twist, custard tarts, and of course the vanilla slice. All of the above are best washed down with a choc milk.
A bona fide Australian pub classic, the Chicken Parmigiana is a chicken schnitzel topped with a tomato sauce and melted cheese, served with hot, crispy chips, and a side salad that hardly ever gets touched. Usually comes with a beer on “parmi night” at the local pub.
A firm favourite, Parmi night at Haynes Bar & Grill
Australians enjoy a variety of breakfast foods, with popular choices including vegemite on toast, bacon and eggs, Weet-Bix cereal, and the big breakfast. The classic big breakfast is usually bacon and eggs (sunnyside up) with grilled tomatoes, mushrooms, sausages, baked beans and hash browns.
Vegemite on toast, us happy little vegemite’s enjoyed it breakfast, lunch and tea, or so the song goes. It’s been suggested that Australians know the lyrics of the Vegemite jingle written in 1954 better than our National Anthem. This pantry staple is as Australian food as it gets. Launched in 1923, Vegemite is one of our most popular foods, with more than 22 million jars sold each year. In every culture there are foods adored by locals but outsiders recoil. Just as the French love their escargot or Scots’ their Haggis, we Aussies have a passion for Vegemite. Instructions are simple; spread on hot buttered toast as soon as possible and apply a very thin, even spread and eat. Take this to the next level with dippy eggs. Serve a soft, runny boiled egg in an egg cup, cut the top off and enjoy with a side of vegemite toast cut into fingers (we call them soldiers) and dip into yolk. Voilà, yummy! Another serving suggestion is to spread onto Sao biscuits, (see further). But saving the best for last, Tiger Toast. This super east snack is delicious. Simply cut cheese slices in strips and place on buttered toast and grill. This dark brown paste with its deep, bitter taste is quintessentially part of every Australian breakfast and no doubt an important victory for patriotic taste buds across the world, best described as “an acquired taste”.
The cafe culture is a huge part of the laidback Australian lifestyle and many people in Australian are known for meeting up with friends and family on the weekend for brunch. Brunch is a weekend ritual and so is Avo (avocado) on toast is somewhat of a constitution now and on the brunch menu everywhere. It’s a popular and healthy breakfast option, consisting of smashed avocado spread on toast, often with bacon and usually with a poached egg on top. Avocado is hugely popular in salads also.
If you are not a toast eater Weet-Bix is the legendary commercial breakfast cereal with it’s catchphrase “Aussie Kids are Weet-Bix kids.”
Sandwiches (sanger) and toasties are widely enjoyed as a quick and easy meal option, usually for lunch or an easy snack on the weekend. A quintessential Australian sandwich is Vegemite but other popular fillings are ham and cheese, egg and lettuce, chicken, or a BLT (bacon, lettuce, tomato). A BLAT has avocado included. A toastie would usually have variations including cheese toasties, ham and cheese, or ham, cheese and tomato. The Continental Roll (Conti Roll) is a popular sandwich in Perth, Western Australia, typically filled with cold meats, cheeses, and other ingredients.
Sao Biscuits, a product of Arnott’s are a savoury cracker biscuit launched in 1906. Sao, an acronym for Salvation Army Officer was named for Arthur, one of the Arnott brothers, who was an officer in the Salvation Army. Saos are a light texture, achieved by rolling the dough into thin layers and carefully layering it to give the distinctive bubbles and crumbs, best eaten as a light snack, topped with butter and Vegemite. For generations, the Sao sandwich has been squeezed to create “worms“ that pour out of the holes in the pastry, then eaten.
We have quite a sweet tooth too. A firm childhood favourite in Australia is the good old Vanilla Slice. Nothing beats the light crispy pastry sandwiching a velvety smooth vanilla custard and iced with passionfruit icing. Just the thought of these takes many back to their school days and only in Australia could we take such a delicate treat and call it ‘Snot Block’.
Children growing up were also served Fairy Bread (not that I’d refuse them as an adult), which despite the fancy name is merely buttered bread covered with sprinkles, known as hundreds and thousands. The bread is then cut, usually into triangles. Another children’s party must have or popular item for sale at the school fete is the chocolate crackle. Dating back to 1937, and made with a favourite breakfast cereal, Rice Bubbles. As there is no baking involved in making chocolate crackles these are often used as an activity for young children.
We have Lamingtons which are an Australian dessert or a snack. This is a sponge cake cut into small squares, dipped in chocolate and then rolled in desiccated coconut. The serving suggestion is to cut in half fill with strawberry jam and cream and sandwich together. These wonders were named after Lord Lamington, the Governor of Queensland from 1895-1901, who wore a cake like homburg hat. Many a Brownie and Girl Guide participated in the fundraiser making and selling lamingtons, known as the lamington drive. To honour Anna Pavlova, the elegant Russian ballerina in 1930’s, we have the elegant creation, the Pavlova. This dessert is a crisply meringue shell, that when you break into the inside you find gooey, fluffy like marshmallow, served topped with loads of whipped cream and fresh fruit, affectionately referred to as the Pav.
Aeroplane Jelly has been around since 1927 when Bert Appleroth first made jelly crystals in his bathtub and began distributing them along his Sydney tram route. Aeroplane Jelly became a household name in the 40’s when a five year old Joy King sang famous jelly jingle, “I like Aeroplane jelly” and is still Australia’s favourite. We love this delicious wobbly jelly and buy more than twenty million packets a year. The best way to enjoy jelly is in the ubiquitous Christmas Trifle. And it must be Aeroplane Port Wine flavour.
But what has to be the favourite of most is the Tim Tam. Made by Arnott’s, a Tim Tam is composed of two layers of chocolate malted biscuit sandwiched together with a light chocolate cream filling and coated in a thin layer of textured chocolate. One in every two households contains a packet of Tim Tams and around 35 million packs are sold each year, that’s nearly 400 million biscuits. In February the Tim Tam celebrated its 50th birthday, that’s 50 years of putting smiles on our faces, of muddying our cups of tea, or causing family arguments when only one remains. The Tim Tam inspired the Tim Tam slam, where you bite opposite corners off the biscuit, and use as a straw, drinking up hot tea or a shot of port. Now that’s delicious, the bickie goes all gooey and tastes even better, if that’s possible.
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Arnott’s the brand responsible for our beloved Tim Tams also make other favourites like Mint Slices and Tiny Teddys. I love to buy an assorted biscuits pack to taste all the classics or a range of savoury biscuits called Shapes. They are so moreish and popular flavours are Pizza, BBQ, Cheese and Bacon, and Chicken Crimpy. Every Aussie kid must recall the joy of finding Mum had packed a packet of Shapes or Tiny Teddies in their lunch box, and as an adult they are still the ultimate road trip snack.
A unique Aussie treat, and arguably Australia’s greatest contribution in my opinion is the Violet Crumble. Inside a shattering honeycomb toffee coated in dairy chocolate, with it’s trademark line “it’s the way it shatters that matters” this has been a firm favourite since 1913.
Jaffa’s, chocolate with orange flavoured confectionery, Cherry Ripe, a coconut and cherry bar smothered in rich dark chocolate or Mars Bar, a legendary taste of soft nougat and creamy caramel covered in thick milk chocolate. Another favourite since 1930 is Freddo Frog, who originally was going to be a mouse but the creator convinced the confectioner that women and children are scared of mice, so created the chocolate frog. And his best mate, the Caramello Koala is a delicious chocolate snack filled with flowing caramel centre. Both the iconic Freddo and Caramello Koala are made with delicious Cadbury’s milk chocolate. Freddo’s come in a range of flavours like peppermint (my fave), stawberry, pineapple and popping candy and also comes in white chocolate.
Musk sticks, a popular confection, consisting of a pink semi-soft stick, usually extruded with a ridged cross section. Their flavour and aroma is quite floral, reminiscent of musk perfume is either loved or loathed, there are no fence sitters with this one, just like Vegemite.
Aussie’s have a sweet tooth, but not just for confectionery, we love our fruit too. And there is an abundance of tropical fruits, especially in summer. There’s nothing better than a ripe, juicy mango to cool down on a hot, hot day. Kensington Pride is the most popular to enjoy. Our fruits are enjoyed fresh, in pies, in salads and in smoothies.
And while Australia doesn’t have a national drink, it is widely considered Lemon, Lime & Bitters, or LLB which is believed to have been invented in 1880’s could be considered our unofficial national bevy. LLB is made with clear lemonade or lemon squash, lime cordial, and Angostura bitters and is so refreshing. Ginger Beer is another hugely popular drink. Billy tea may have been prepared by boiling water over a camp fire and adding a gum leaf or two by the ill-fated swagman but today our tastes have changed.
Although many Australians drink tea at home, today tea only accounts for 2.5% of total sales with coffee the largest seller. Our coffee culture is cited as being one of the most developed and vibrant in the world and coffee chains like Starbucks have very little share market in Australia. This is due to our already developed culture having been introduced by our early Greek and Italian migrants who locally roasted coffees in 1910 and opened Italian coffee houses and espresso bars here in 1950’s. It’s not the Australian way to just order coffee, we specify a ‘flat white’ or mix it up with baristas specialities of single origin beans, different roasts, and experimental brews from pour overs to cold drips. The ever popular Flat White was developed here in 1980’s and is one of the most popular espresso beverages. Whilst in Italy, the cappuccino coffee is traditionally a breakfast drink, here in Australia we like to drink it at any time.
Next we have Milo, Australia’s iconic crunchy milk drink, first introduced in 1934, a time of great economic depression. Milo is a delicious chocolate and malt powder that is mixed in hot or cold milk to produce a popular beverage. Just ignore the tin’s recommendation of one scoop PER serving, it’s the Aussie way to add as much as possible to your glass of milk and also put several heaped spoonful on icecream to double the awesome. It is even Milo is made from malted barley and just one glass gives children 50% of their daily iron, calcium, vitamin B1 and vitamin C. Milo was first launched at the Sydney’s Royal Easter show. Whether you like your Milo hot, cold, with breakfast, after sport, stirred in or sprinkled on top of a glass of milk or just sneak an extra spoonful straight from the can, Milo has become somewhat of a rite of passage for kids in Australia. 
We’ve got pretty at wine making too. Another European inspired beverage, now a large market with approx $5.5 billion per year to the nation’s economy. The Australian Wine Industry is now the fourth largest exporter of wine around the world from Hunter Valley Region, Margaret River and Barossa Valley. Australia is one of the world’s major wine and beer producing nations, producing high volumes of light lager style beers, mostly for domestic and export consumption.
Australian’s craft beer industry has also boomed. Since the 1990’s we have been producing many quality boutique and artisan beers and the standard of public tastes have improved. Beer is served chilled in Australia, unlike other parts of the world.
The nation has a high consumption of dairy and virtually since colonisation had a long standing dairy industry with milk, cream, cheese, butter and yoghurt being produced. Cheese platters are a regular offering at social engagements.
Australia has the world’s third largest fishing zone and seafood plays a huge part of our diet. We have high quality seafood for domestic consumption and export from lobster, prawn, tuna, salmon and abalone from clean ocean waters and oysters, salmon, tuna, mussels, prawns, barramundi harvested from aquaculture. Australian seafood cuisine features Southern Bluefin Tuna, King Trout, King George Whiting, Moreton Bay Bugs, Mud Crab, Dhufish, Squid, Octopus, Yabbies, and Marron as well as Abalone and Rock Lobster. The Prawn Cocktail a traditional seafood starter, is made up of shelled prawns in mayonnaise and tomato dressing, served in a glass with shredded lettuce. It’s famous the world over, but Australia really embraced the Prawn Cocktail as its own in 1970’s, the beginning of fine dining, Aussie style. Our love of seafood and meat is enjoyed in a delightful pairing of land and sea named the ‘surf and turf’. Surf and Turf, which refers to a combination of steak and seafood served on one plate. Our favourite way to enjoy it is a perfectly seared fillet of beef topped with succulent prawns swimming in a creamy, sauce. Also known as ‘reef and beef’, the dish gained popularity in the 1960s and 1970s, becoming a symbol of affordable middle-class Australian cuisine. Another favourite of mine and a great combo is pork belly and scallops.
Whilst fish and chips may have originated in UK it remains popular here in Australia and consists of deep fried battered fish with deep fried slab cut chips, salt, vinegar and lemon wedges. This is a popular dish eaten at the beach in the paper with a Dim Sim, pineapple fritter and beer or can of coke. A popular dessert to accompany this is the deep fried Mars Bar.
Asian food was introduced back in the gold rush days when Chinese prospectors yearned for the tastes of home and opened restaurants as a more financially attractive option to gold panning. Best known favourite would be the Chinese inspired meat dumpling style snack, the Dim Sim a.k.a. the dimmie. The dimmie normally consists of a large ball of pork or other meat, cabbage and flavourings, encased in a wrapper similar to that of a more traditional dumping. They are usually deep fried or steamed. Steamed Dim Sims are typically served with soy sauce and considered by many locals as an Australian food.
After the World War II Australia opened its’ gates to the Europeans and the inception of cultural melting pot of nationalities brought a dazzling wealth of cuisines. A favourite takeaway would be the pizza.
Food is a perfect example of the reality we are a multicultural melting pot and not only have we learnt to accept differences and understand other cultures, we also benefit from the variety of specialty foods we have here. We are not renowned for our cuisine and art of the table, but if you are a gourmet you will find good value for money and tasty cuisine in French, Italian, Lebanese, Brazilian, Japanese, Thai, Chinese, Greek, Indian, Spanish, Portuguese, Turkish, Korean, Indonesian or Vietnamese restaurants in all our major cities.
Put simply, Australian cuisine is not shy about cherry picking from other cuisines. Our culinary cuisine is unique and speaks of our history, geography and diverse population. It’s a combination of quality, fresh ingredients, amazing seafood, drawing influences from the season and our multicultural population and combining native bush foods. What we eat highlights the seasons, celebrating food with lamb roast at Easter, fresh seafood at Christmas, juicy mangos as summer overrides spring. And we love to eat outdoors, with our beautiful climate why wouldn’t we enjoy brunch at a sidewalk cafe, enjoy a sunset with some bubbles and oysters on a rooftop bar, or put a shrimp on the barbie for friends and family in our own backyard. (We actually never say put a shrimp on the barbie, we don’t even call them shrimp, to us they will only ever be prawns). We have fresh produce all year round and have a ‘farm to fork’ approach consuming locally produced ingredients, often taking a drive on the lookout for PYO signs and an opportunity to pick your own straight from the farm, or roadside stalls to buy fresh produce, relying on the ‘honesty box’ system.
Put another shrimp on the barbie
So there you go. Not many people are able to define what we mean when we say “Australian food”. In the words of Curtis Stone, “Australian cuisine is special and unique, but it’s not an easy thing to describe”. Which of these would you most like to try? Or which of these have you tried and despised? Please comment if there are any great Australian delights I left out. And yes New Zealand, we know you claim to have invented one of these foods on your own, but that is still in contention.
Which of these foods have you tried? And which ones did you like or dislike? Please leave a comment below and let us know below.
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I know this dates me, but I clearly remember those commercials from the year I lived in Australia as a child. Back then it would be a treat for my mum to give me a package of Aeroplane Jelly to snack on. I acquired the taste for Vegemite on toast as well, but unfortunately I’ve not yet been able to convince Dan that it is edible. 🙂
I promised myself back then that I would one day return to Australia. I already know that Australian wines are among my favourites but I am curious about one thing: It would be interesting to see if the meat pies taste the same as I remember. I sure loved them, though now I understand that there are dozens of variations. Is that so?
Linda Bibb recently posted…Panamanian Sancocho Recipe
Hi Linda, I’ve updated this post, and one thing I’ve done is included some of the variations to the meat pie. I hope you get to return to Australia, there is so much more than wine and pies for you try.
Lyn recently posted…A Guide to Fremantle: A Journey of Art and Culture
I obviously have a lot more Australian food to try. I did see Vegemite flavored chips the other day. Blew my mind.
If I ever see Vegemite flavored chips for sale in the US, I will buy a case of them.
Linda Bibb recently posted…One Day in Singapore: 7 Things to Do in 24 Hours
Excellent! It is nice to get to learn more about the things that Australians love. There is an Australian Cafe close to where I live and they have the pies and the sweets. I love to go there. There are other pie shops in other parts of Los Angeles but I have to try those. Would like to try the seafood and Asian food prepared in Australia.
Ruth recently posted…Sequoias: Largest Trees in the World
Loved learning about all the fun Australian treats. I’ve always wanted to visit Australia for the nature. Now I want to come and browse the grocery store shelves.
Big fan of BBQ and the British meat pies and roasts. Also like to occasionally have beet root on a burger. Although not such a big fan of the junk food that we recently tried when we traveled with a large group of Australians. I have not had Vegemite, but not too keen after trying Marmite recently 🙂 Would love to try some of the other things you mentioned.
Jessica @ Independent Travel Cats recently posted…London Day Trip: Visiting Blenheim Palace and the Cotswolds with Zestrip
very interesting! a lot of new information! and i’m so hungry now:)
Tanja (the Red phone box travels) recently posted…Exploring Stockholm in 48 hours
Loved all the history Lyn,
When I was a kid for a snack my mum would make us Vegemite on Weetbix, which required quite a bit of butter to counteract the dry biscuit, and I still enjoy Milo on vanilla icecream.
Sally@Toddlers on Tour recently posted…A Small Family Holiday to Busselton with Kids
I feel hungry reading this! and I simply adore Tim Tams. I used to make my friends bring back Tim Tams for me whenever they visited Australia but now they’re available here in quite a few flavours so I’m one happy trooper 🙂 I didn’t know Milo was from Australia – it’s very common here in Singapore too! I think the Milo we have is made in Malaysia.
Michelle | michwanderlust recently posted…The Coastal Towns of Gran Canaria
This is an exceptional post! I love it. I’m an American who studied abroad in Australia during my university years (20+ years ago). This brought back memories and also gave me an idea of how Australian food has evolved since I was there. For most of my time in Oz, I was at the mercy of the university dining program and I was slightly grossed out by the abundance of meat. I joked and said we were usually served some kind of meat with a side of meat 🙂 For the record, and not surprisingly, I was not a fan of vegemite. Definitely an acquired taste!
Francesca | The Working Mom’s Travels recently posted…The Working Mom’s Travels turns 5 + a family trip giveaway!
Okay, this has little to do with travel on the surface, but considering that we want to visit Australia possibly in 2017, it’s a very welcome post indeed! Thank you for introducing us to Australian cuisine! Now we’ll know what to expect when we visit!
Jolanta aka Casual Traveler recently posted…Nerding Out with My Son over Corning Gorilla Glass
Do you really think food has little do to with travel Jolanta? I think it is closely related, the cuisine and the culture is what it’s all about for us. Thank you for stopping by and leaving a comment and I hope you do get to come here in 2017, I’m sure you won’t be disappointed.
I LOVE eating and Australian cuisine is definitely something I could live on: lamb, beef, meat pies and fish and chips I could have three times a day. I am a big meat eater with a sweet tooth. I am also a big fan of your wines, but those I can get here easily. From what I read Australia has a wide variety of deserts that I would love to try, so I think it’s time for a visit. Believe it or not, I’ve never beed to Australia before, although I stopped in Sydney a couple times on the way to New Caledonia. Great read.
Anda recently posted…The Incidental Travel Blogger âTips for Beginning Bloggers
We sure do produce some great wines, I’m pleased you are able to get them there. Swan River or Margaret River wines are the closest region to where I am. I do hope you get to Australia one day and in particular to make it across to Perth. We must catch up and show you some of the sights… and share some wine! Thanks for your comments Anda.
We spent six months house sitting in WA and learned first hand about many Aussie foods, though we were with a lot of retired folks from the UK so we had lots of tea! Here is a bit of our take on something we learned, as Americans, visiting the market in Australia
http://joyfuljourneying.com/australians-love-their-tea-with-bickies-and-coffee-too/
Laurie Stolmaker recently posted…Becoming a Modern Nomad? How to Sell Your Stuff!
Thanks for sharing Laurie, I’ll check it out.
loved. And I love tim tams and fish and chips
Katherine recently posted…San Telmo’s
Thank you, I love fish n chips and Tim Tams too.
A great read! My favourites include minities and fantales, essentials for road trips. As a kid I loved red skins, and still do. Chomps, wagon wheels, and teddy bear biscuits too. Come to think of it, we have more iconic food than I realised.
And I’m soooooo glad Starbucks don’t have a strong presence in Australia.
I’m in Brazil now and didn’t pack any Vegemite – I normally do – and I’m really really missing it now!
Top post!
Thanks Dianne, I enjoyed doing this one and got some good feedback when I asked the question on my Facebook page about Australian cuisine. I could have gone on and on, Red Skins, Minties, Fantales, Chomps… Oh and what about Bertie Beetle and VoVo’s I missed Vegegmite so much when in Vienna last year and luckily found an Aussie restaurant and enjoyed some toast and Vegemite for a snack.
great article Lyn made me hungry 🙂
I think I put on 5kgs whilst editing the photo’s, something a little different.
I LOVE this article. It’s so Australian – taking the mickey out of ourselves. I laughed at the old Vegemite ad and sang along with Aeroplane Jelly. I must add that in addition to beetroot, pineapple should be on a hamburger with the lot!
Thanks so much for the memories and the laughs. What a fun read.
So glad this bought back memories and made you smile Jane. You know I did debate whether to include pineapple when I was writing about the burger!
Love it!! Definitely makes me miss home a little …. How about shapes? Barbeque or pizza are my pick. And twisties!! Cheese for me 🙂
Travelling Penster recently posted…Why I’ll forever love Antigua, Guatemala
Argh yes! How could I forget good old Twisties (I love the Zig Zag Twisties) and BBQ shapes. And some I remembered last night that I was going to include and forgot… Bertie Beetle and Fantales!