Mention “Australian food” to a foreign visitor, and they will probably imagine bronzed beachgoers snacking on avocado toast and downing coffee like it’s water. While that’s an accurate description for some, the culinary identity on an island of 26 million people is so much broader.
What to eat in Australia, in 9 quintessential meals
“I think that lack of perimeters of regional cuisine allowed Australian food to flourish and to take a bit from here and a bit from there,” says Ross Dobson, the chef who wrote “Australia: The Cookbook.” “Things are twisted and changed a bit to suit our climate and what we grow. And sometimes it makes delicious sense.”
First Nations Australians have long cultivated a deep connection to land and sea, rooted in shared knowledge and resourcefulness. The First Fleet left Portsmouth, England, in 1787, launching some 200 years of foreign influence. Chinatowns and Little Italies were followed by precincts known for Lebanese food or Korean groceries. The distance between a Vietnamese bakery and a Portuguese deli is now a matter of storefronts.
At markets, papayas, mangoes and lychees compete for space with custard-apples and finger limes. Our lamb is globally renowned. Thanks to our warm climate, we are able to enjoy meals by the water, in the sunshine. Australian fine dining is world-class, with our restaurants regularly making it onto lists of the world’s best, but accessibility is a staple, as is community: Australians eat together, curiously and broadly.
“Our ‘classics’ are the dishes regular people like to eat,” says Bill Granger, the chef and cookbook author behind Bills, a chain of Australian cafes. “Our style of eating has developed from the ordinary people up.”
To taste the best Australia has to offer, one must explore widely, deeply and with an empty stomach. Now that the country is open to international travel once more, here are the quintessential foods visitors should seek out — and the ones I always miss when I’m away.
What is it? A thick slab of local sourdough with smashed avocado on top, dressed with a sprinkle of salt and pepper (or chili flakes) and a squeeze of citrus. Marinated feta, a poached egg and additional toppings are optional. Paired with a flat white, this dish epitomizes Australia’s national pastime: breakfast. Australia’s internationally recognized coffee culture owes a great deal to Italian migrants, who brought espresso machines around the mid-1900s.
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