What do you eat and drink in Australia?

It wasn’t long ago that many Australians lived on an Anglo-Australian diet of meat and three types of vegetables. The lovely fare was a Sunday roast, and the croissant was considered sophisticated, even exotic. Today, tastes have evolved and Australia’s gastronomic scene is exciting, innovative, and fusion cuisines reflective of the country’s multiculturalism. It’s powered by award-winning wines, world-class coffee, a deep appreciation for organic and sustainable products, and a thriving craft beer industry.

Australia’s diverse climate and landscapes – from the hinterland to the coast, from the tropical north to the cooler south – are ready to produce an array of wonderful food. While the traditional landowners have always known the bounty that are the original flavors, the rest of the nation is finally starting to recognize them. Here’s what we eat and drink in Australia.

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Munch on a modern Australian

The phrase Modern Australian (Mod Oz) has been coined to categorize contemporary Australian cuisine: a blend of East and West; vortex of the Atlantic and Pacific oceans; Authentic French and Italian flourish.

Migration was the key to this cooking. The influx of immigrants since World War II, from Europe, Asia, the Middle East, and Africa, has introduced new ingredients and new ways of using basic foodstuffs. Vietnamese, Japanese, Fijian – No matter where the dish comes from, there are expat communities and interested locals eager to cook and eat it.

Where to try it: Attica, pier, wildflower.

‘Flat White’ is modern style coffee that comes from Australia (or was it New Zealand?) © Simon McGill / Getty Images

Fuel on flat white

Coffee is an Australian addiction and taken very seriously. Although Melbourne is generally considered the Australian coffee capital – best experienced by wandering the café-lined streets of the city center – these days, it’s hard to find any one-street capital, regional center, or country town that doesn’t. It has a decent cafe with a loving barista spewing 3rd wave drinks.

Everything is on offer—from a classic Italian shot of espresso to a slow-drip filter using single-source beans—but if you want truly “Australian” coffee (okay, Kiwis might be against this), choose the flat white (latte-style, with less microfoam).

Where to try it: Seven Seeds, Daily Coffee, 7 Lonsdale Street Roasters, Industrial Beans

This refreshing reaper fruit grows in coastal rainforests and is used in smoothies and jams © alybaba / Shutterstock

Taste the original flavors – a taste of the Australian landscape

Building on Aboriginal Australians understanding of the environment and grounding it in cultural knowledge handed down through generations, the delicious, nutrient-rich local cuisine has finally earned the reputation it deserves in Australia’s culinary scene. Authentic bush ingredients such as bush meat (kangaroo, emu, crocodile), bush fruit (desert lime, kwandong, kakadu peach, cranberry) and spices (lemon myrtle, tree seed) are now sought after to enhance flavor and texture in dishes at fine restaurants all over the world. across the country.

Where to try it: Mapo Mapo, Vervor, Tally Wero

A visit to the Sydney Fish Market early in the morning is a tourist experience in itself. © BGStock72 / Shutterstock

Get seafood

As an island, Australia has no shortage of fresh, high-quality seafood. While fish and chips (often a form of shark called flake; don’t worry, it’s delicious), whether grilled or dipped in batter and fried is a classic, there’s plenty to experiment with.

You can sample countless species of wild fish, including the valuable barramundi from the Northern Territory; Oysters are common – experts appreciate the Sydney rock oyster, a species that actually lives along the NSW coast; Incredible prawns, especially school prawns or eastern king prawns (yampa) found along the north coast of New South Wales; A seemingly odd delicacy is “bugs” – scoop-nosed lobsters without the lobster price tag (try the Balmain and Moreton Bay varieties).

Where to try it: Freycinet Marine Farm, Prawn Star, Saint Peter

Backpackers traveling in Australia often do seasonal work on rural vineyards © Michael Major / Shutterstock

Welcome your whistle with award winning wine

No matter what region of Australia you find yourself in, you are never far from a great glass of wine; Wine being one of the country’s largest exports. Award-winning wineries and vineyards are spread across the country and run the gamut from large-scale business operations to small family-run boutiques.

Where to try it: In New South Wales, be sure to visit Hunter Valley, Australia’s oldest wine region. South Australia’s wine industry is a global behemoth – try Cabernet Sauvignon from Cunawara, from the Clare Valley, Sauvignon blanc from the Adelaide Hills, Shiraz from the Barossa Valley and McLaren Valley. The Margaret River in southwestern Western Australia is synonymous with the magnificent Cabernet and Chardonnay River.

In Tasmania, popular wine regions include the Pipers River region, the Tamar Valley in the north, and the Cole River Valley near Hobart. In Victoria, the Yarra Valley produces Chardonnay and Pinot Noir, as does the Mornington Peninsula. The wineries around Rutherglen produce fortified wines as well as Shiraz and Aldoref.

Handmade beer elbow bend

It’s no secret that most Australians don’t mind a little brew, and beer has long been synonymous with the nation. But gone are the days when all that flowed in the pub was Fosters, XXXX, or “VB” (Victoria Bitter).

Craft beer has captured the country’s taste buds, and you’ll now find microbreweries and craft beer bars on suburban backstreets, city lanes and country towns, and the beer list on tap at any local pub continues to grow.

Where to try it: BentSpoke Brewing Co, Moon Dog Bar & Brewery, Little Creatures, Young Henrys, Stone and Wood

Vegetarians and vegans

Vegetarians and vegans will have no problem finding restaurants that specifically cater to their needs in urban centers, and more commonly now in regional restaurants as well.

Some of the leading restaurants across the country offer separate vegetarian or vegan menus, often extending to tasting multiple dishes. Many of the more established restaurants specifically specify vegetarian and vegan options on the menu.

Most Asian and Indian restaurants have large meat-free menus, but with Chinese, Vietnamese, and Thai cooking, you’ll need to be clear that you don’t want the common additions from shellfish or fish sauce—they will usually be happy to make soy-based alternatives.

Foods worth trying

vegemite You will love it or hate it. It’s certainly an acquired taste, but Australians can’t get enough of the rich black tar and umami yeast extract, and the best samples spread on buttered toast. And they are especially happy that ownership of this national icon has recently returned to Australian hands for the first time since 1928.

kangaroo While some can’t stand the idea of ​​strangling on the national icon, kangaroos have been eaten by Aboriginal Australians for thousands of years. Lean meats resembling venison are now venerated in the country’s best kitchens and many local pub menus and supermarket refrigerators.

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Originally published at Melbourne News Vine