Traditional Australian Foods
Vegemite, Weet-bix, Tim Tams and other common Aussie foods
While Australia does not have a distinct culinary identity, there are some foods that are Australian favourites.
Australia is a multicultural nation. With European settlement occurring as recently as 1788, Australia has had little time to develop a distinctive culinary character.
Traditional Aboriginal bush tucker (foods from native plants and animals) is the ultimate Australian food experience. Most of the Australian population resides in the coastal areas, and access to bush foods is limited and not actively sought. A diet rich in seafood is common for the same reason and fresh fish, prawns, scallops or oysters are a regular part of many home menus.
Australian Culinary History
With a history of British colonisation, many Australian food traditions are based in English customs. A hot, baked Christmas dinner with all the trimmings and hot plum pudding for dessert is common, despite summer weather conditions that can regularly see temperatures as high as 38 – 40C (100 – 104F).
With a recent history of immigrants from many nations, the Australian foodscape has adapted to include these varied cultures and tastes. Most Australian children are now raised as familiar with Thai, Chinese, Vietnamese and Japanese dishes as they are with Western European foods. American culture has also had its inevitable impact and Australian families regularly enjoy North and South American favourites as part of their diet.
Australian Foods
True Australian foods, while limited, do exist. There are a variety of products that Australians are particularly fond of and these, more than a particular dish, best represent the nation’s culinary identity.
Australian Breakfast Foods
Vegemite – the traditional Australian toast spread. This concentrated yeast extract is a rich source of vitamin B. The texture is similar to peanut butter and it is dark brown/black in appearance. Its strong, distinctive taste puts off many tourists, but Australians embrace it as their own. It can also be used to enhance flavours in soups, casseroles and other savoury dishes.
Weet-Bix are flaked-wheat biscuits that can be served with milk or as a bread alternative with butter and/or a spread such as Vegemite, jam or peanut butter.
Australian Savoury Dishes
The humble meat pie is the ultimate Australian savoury food. Traditionalists enjoy minced beef pies with tomato sauce, but a large range of gourmet pies have evolved with fillings as diverse as pork and apple, minted lamb and potato, sweet chilli chicken, kangaroo and crocodile. Meat pie floaters are also enjoyed by some, particularly in South Australia, with a traditional-style pie topped with tomato sauce floating in a bowl of thick pea soup.
Australian Desserts
There are several desserts and sweet foods of which Australians are particularly fond.
Pavlova – a large meringue (the size of a dinner plate or larger) covered with cream and topped with fresh fruit, particularly strawberries, kiwi fruit, banana and passionfruit pulp.
Tim Tams – the favourite Australian chocolate biscuit consisting of two rectangular chocolate biscuits, with a chocolate cream filling, covered in chocolate. Enjoy straight from the packet or used as a “straw” with a hot drink. Opposing corners are bitten off. One corner is then placed into the drink, which can then be sucked through from the other corner. As soon as the liquid passes through the biscuit, it should be eaten. This whole process must be done quickly before the heat of the drink melts the chocolate and the whole biscuit dissolves.
Milo – This chocolate and malt based powder is a favourite with Australian children and adults. It is generally combined with milk and can be served hot or cold. Most Australians would use Milo rather than hot chocolate for a homemade hot chocolate drink. Milo can also be sprinkled over breakfast cereals and is a common topping for vanilla ice-cream.
