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Proudly Australian, the food and drinks industry of the country reflects a multi-cultural history as well as nationalism, especially with beer and wine.
Witchetty grubs and bogong moths – an Aboriginal delicacy.
Although controversial, some Australians do, in fact, eat kangaroo meat. Most often a byproduct of animal control and not a species hunted or raised specifically for its meat, it’s also an Aboriginal tradition.
Inspired by Chinese spring rolls, they are filled with a variety of vegetables and beef, wrapped up and deep fried.
An unleavened bread often made on a campfire or grill.
Crust-encased meat and veg served with either ketchup or on a bed of mushy peas (the floater version).
Plate filled with either beef or pork and a selection of seafood and perhaps a salad. Typically grilled as per the Aussie tradition.
Freshly shucked oysters right from Australia’s bays and inlets (otherwise farmed)
Moreton Bay bugs, a type of lobster, are most often served in Brisbane.
A yeast paste (extract) created as a byproduct of brewing beer, it is spread on toast and crackers with a bitter taste. For a foreigner, it’s a ‘learn-to-love’ product, but a real symbol of Australian food and culture.
A high-fibre breakfast cereal
Named for the Australian New Zealand Army Corps when, during WWI, Australian women sent these oat-based biscuits to soldiers.
Sponge cake dusted in chocolate and desiccated coconut.
A merengue that incorporates corn flour to create a crusty buy chewy dessert topped with fruit.
A popular, slightly sticky candy with a floral or ‘musky’ scent.
As an international hub and mish-mash of cultures, there are naturally a wide variety of international cuisines served both in restaurants throughout the country as well as in the Aussie home. The most popular include:
Typically lager (effervescent and light), Australian beer is as important to the Aussie drinks’ scene as wine. With a history dating back to its colonial days, there are several long-time breweries as well as newer ‘micro-breweries’ cropping up to add a bit of culture to the industry.
Famous breweries include:
A significant contributor to the economy, the Australian wine industry is the world’s 4th largest exporter of wine. There are something like 60 wine-producing regions in the country with a domestic market reaching sums
of nearly AUD$3 billion per year.
Home to the National Wine Centre for Australia (Adelaide), the Barossa Valley is famous for its Riesling wines and Shiraz. The McLaren Valley also produces Riesling and Shiraz as well as Cabernet Sauvignon and Chardonnay varieties.
More than 60 wineries producing some of the highest quality of wine in Australia, including Cabernet, Shiraz and Verdelho varieties.
Known for Chardonnay, Shiraz and Semillon and more than 120 wineries, including Australia’s oldest.
With a slightly cooler climate, the wines produced in this region include sparkling, Pinot Noir and Chardonnay as well as Sauvignon Blanc, Pinot Gris, Pinot Grigio, Shiraz and Riesling.
140 wineries with 160 years of history reflecting the variety of Australian wine making.