Taste of Australia

Australia is home to a wonderful mix of cultures from all over the world and is in reality a multicultural melting pot. Australia cuisine has the most diverse range, quality, and inventiveness than many others in the world as it has been strongly influence by hundreds of different cultures worldwide include english, italian, greek, spanish and many other countries.


The native "Australian" Aboriginals too have influenced culinary Australia with their "Bush Tucker" which means "Australian Food" so when you're planning your Australia visit, prepare yourself for some real Australia food and taste some of the animals that some consider to be the most ultimate food. While travelling through Australia, you will find hotels, cafes, fast food restaurants, bars and fine-dining establishments in which you can enjoy a meal, but wherever you eat, don’t leave the continent without trying these 
Australian foods:                     

                                                                                   

Vegemite was invented in Melbourne in 1922 when Australian food manufacturer Fred Walker asked chemist CP Callister to create a product similar to British Marmite. The majority of Australian homes have at least one jar of Vegemite in their pantry. Vegemite is a dark brown Australian food paste made from leftover brewers' yeast extract which is salty, slightly bitter and malty, and rich in umami. It is a popular spread for sandwiches, toast, crumpets and cracker biscuits as well as a filling for pastries


Why not eat the national animal?And no, Australians don’t eat deep-fried koalas.The Aboriginal inhabitants of Australia feasted on kangaroo for centuries and it formed part of their staple diet. It is available today in various cuts and you can even buy kangaroo sausages. 

One of the best know and popular bush foods it is also one of the more elusive of bush tucker . The grub is the larva of a moth and generally only found in central Australia and is a nutty-flavoured bite that has been enjoyed by indigenous Australians for thousands of years.

Pavlova is a common and popular Australian meringue-based dessert with a crisp crust and soft, light inside, topped with whipped cream  and sliced fresh fruit.The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. It is a dessert most identified with the summer time, but is eaten all year round in many Australian and New Zealand homes.

Lamingtons is a squarish piece of sponge cake dipped in chocolate icing and rolled in desiccated coconut. There are many variations of Lamingtons; filled with strawberry jam and whipped cream. Despite its small size, the cake has a large reputation, the little Lamington was inducted into the National Trust of Queensland’s list of Heritage Icons. Since then each year on July 21, Australians celebrate "National Lamington Day."

ANZAC Biscuits are crunchy cookies that usually consist of rolled oats, golden syrup and desiccated coconut. The biscuits were named after the Australian and New Zealand Army Corps. The hardy cookies were made by women during World War I and sent to the ANZACs serving overseas. 

The Meat Pie is very common (and very self-explanatory). It's a small pie (usually about 4" (9cm) in diameter) filled with ground beef, gravy and covered with "tomato sauce" (which is very similar to ketchup, but not quite as sweet). It is served at "tuckshops" (school canteens) or eaten mainly as a takeaway food.Meat Pies are very popular at sporting events and on construction sites. Generally speaking, it would be very difficult to find an Australian male who disagreed with the sentiment that Meat Pies are about as Australian as you can get.

Another popular tuck shop favourite is the Sausage Roll. It is puff pastry filled with sausage meat that has been spiced with onions and various herbs. Like the meat pie, it is also served with tomato sauce on top. These days the sausage roll is becoming more adventurous with the addition of international flavours such as Moroccan spices or Thai herbs and sauces.

Damper is an another iconic Australian dish. it is a traditional soda bread prepared by swagmen, drovers, stockmen and other travelers. It consists of a wheat flour based bread, traditionally baked in the coals of a campfire.Damper was originally developed by stockmen who travelled in remote areas for weeks or months at a time, with only basic rations of flour, sugar and tea, supplemented by whatever meat was available. Damper was eaten with dried or cooked meat or golden syrup, also known as "cocky's joy".Damper is also a popular dish with Indigenous Australians. Aboriginal women had traditionally made bush bread from seasonal grains and nuts, which they cooked in the ashes of fires.

Australian cuisine is still rapidly developing and it will be of no surprise if pretty soon we will be able to try not only the above-mentioned dishes, but also some new ones.