Australians drink more than Russians

Typical dishes from Australia

Just a few decades ago, the common diet of the average Australian didn't go beyond the meat, fish and vegetables that every locality had to offer. Therefore one could say that today's Australian cuisine is of a rather late sophistication. Nonetheless, the island continent has diversified its culinary offerings in recent years and expanded its horizons until it has acquired the Atlantic and Pacific character that we know today.

As a result, today's Aussie cuisine combines the British and Irish traditions of the continent's first settlers with that of the Australian Aborigines. This second, known as Bush Tucker or Bush Food, is based on a perfect understanding of the natural environment and its indigenous ingredients; a knowledge passed down through the generations into our own day, encompassing 350+ vegetables and some of the most exotic meats to the western eye. When we add to all that the influence of the Middle East, Asia and Africa - fueled by the waves of migration of the past decade - we all have the keys to understanding Australian cuisine today. These are some of the dishes that we will find along its geography.


There are few households in Australia where the day doesn't start with Vegemite: one of the island's most traditional morning snacks and national dishes. It is a dark brown spread made from yeast extract. It has a strong, salty taste that takes time to get used to. It is used to make sandwiches and toast and is well worth trying.

Meat Pie

Another typical dish in the country is the meat pie. In Australia it is also known as the "Dog Eye". This is a dish of British origin. Although there are many variations, the traditional Australian meat pie is made from a puff pastry that is filled with meat, mashed potatoes and a thick sauce. It's very common to find it in bakeries, street stalls, and at sporting events. However, the meat pie has developed so strongly in recent years that it can also be found on the menus of the most famous restaurants.


One of the most common questions when talking about Australian gastronomy is whether kangaroo meat is consumed on the continent. In fact, kangaroo meat is a very popular food across the country. It has been an indispensable source of protein for the indigenous people for centuries. Today this marsupial is considered a delicacy and one of the most exquisite in the world and is exported to more than 50 countries. It is usually consumed grilled. But in Australia we find it in many variations, such as kangaroo tail soup, another recipe that is widely used across the island.


The emu is a large gray bird with a long neck and short wings, similar to an ostrich. High in protein, iron and vitamin C, its dark and almost fat-free meat, like kangaroo meat, needs to be cooked to keep it from losing its tender consistency. The most common way of consuming it is grilled or in meatball form. It is also very typical for the Australians to eat hamburgers with beetroot slices, as it would not be complete without it.


It's white, tasty, juicy, low in fat and high in protein: the crocodile, a delicacy for Australians and Asians, is another of the most exotic types of meat in Australia and therefore quite expensive. According to the locals, the meat is somewhere between chicken and fish, but is incomparable - both in texture and taste. It can be cooked in many different ways, but with one common factor: it is important to cover the meat and let it rest for a while so that the crocodile's muscles relax and you can fully enjoy it.


Australia also has a great variety of fish from the two oceans that surround it. Of all the varieties we can find, however, the barramundi is the Australian star. The name comes from the Aboriginal language and means "large river fish". It is a very long-lived species, with some specimens up to 2 meters long and weighing up to 60 kg. It is served in almost every restaurant in the country in a typical stew that is cooked with wild herbs and combined with a sauce made from kiwi and peach.


Known as crabs or lobsters depending on where you are in Australia, yabbies are known across the continent for the stories about the difficulty of catching them. On the west coast of the island there is a brown variety that is probably the most unique and popular on the entire continent. Their meat is immaculately white and very tasty, and is prepared in a variety of ways across the country.


One of the most popular desserts is Pavlova, a cake with a Baisee base that is crispy on the outside and foamy on the inside, covered with whipped cream, chocolate and pieces of fruit. It was named after the famous Russian dancer Anna Pavlova, who was apparently on a trip to neighboring New Zealand. This dessert is just as well known in Australia and both countries argue about who invented it.

Anzac biscuits

Another of the oldest desserts on the island is the Anzac biscuits, the origin of which is also shared with New Zealand. They are named after the acronym "Australian and New Zealand Army Corps", the common army that arose between the two countries during the First World War.

The cookies are made from oats, flour, coconut, sugar and a golden syrup. They're quite tough, and because of the way they're made, they stay crispy for a long time. That is why the women sent them to the soldiers on the front lines where they fought.


In this small selection we have presented you with a number of the most typical and peculiar dishes of Australia, but the wines of this country will undoubtedly also convince you. Since the 1980s, Australia began to stand out as one of the great wine producers, focusing on modernizing an industry that today has a selection of bold wines, fruity, affordable and with international recognition and some of the most prestigious awards in the world. Among the many examples that we could mention are the Barossa Valley, Coonawarra or Margaret River.