Typical Australian food

Geographic setting and environment

Australia is the smallest continent in the world. Located in Southeast Asia between the Pacific and Indian Oceans, its diverse landscapes and climates are home to a wide variety of plants and animals.

It is generally warm and dry throughout the year, with no extreme cold and few frosts. The average annual rainfall is 42 centimeters (17 inches), much less than the average for all countries in the world, which is 66 centimeters (26 inches). Consequently, insufficient rainfall can cause droughts that threaten to destroy crops.

The low rainfall in the country can also cause water quality and availability problems. Because Australia produces most of its own food, a shortage of water for plants and animals can cause agricultural production to suffer.

History and food

Captain Arthur Phillip of England established the first modern settlement in Australia in January 1788. The settlers did not have much experience as farmers, and early farming practices were disastrous. Crop failure caused food shortages and even famine. Colonists depended on imported goods from England, such as tea, flour, beef, oatmeal, and cheese, to survive. They also learned to eat the foods they found around them, such as fish and wild fruits and nuts.

The Australian diet has been greatly influenced by peoples from all over the world. The potato famine of the 1840s in Ireland led many desperate and hungry Irish to leave their homeland, seeking relief in Australia (as well as Canada, the United States, and elsewhere). A few years later gold was discovered in Australia, bringing more people to the country. After World War II (1939-45), Europeans and Asians arrived in larger numbers. What

As a result, cuisines from other countries, such as Italy, Greece, and Lebanon, became popular. Europeans introduced tea, cocoa, coffee, fruits, and a variety of cheeses, and Asians introduced new spices and stir-frying.

Australian food

The end of World War II brought about a significant change in Australian cuisine. People from Europe and Asia brought with them new crops, spices, and cooking methods.

Wheat, rice, oranges, bananas, and grapes are just a few of the crops that grow in abundance throughout the country. Meat has always been a large part of the Australian diet, although Australians (like others around the world) became concerned with controlling cholesterol and fat in their diet, and slightly decreased their meat consumption towards the end of the 20th century.. Kangaroo meat, although once a popular meat in Australia’s early history, is no longer widely consumed; beef, lamb, pork, poultry and seafood are more common in 21st century Australia.

Carrot, apple and grated raisin salad 6portions


  • 1 head of lettuce
  • 1 medium carrot, grated
  • 1 medium red apple, finely chopped
  • ¼ cup raisins
  • 1 tablespoon coconut flakes
  • Lemon juice


  1. Carefully remove several firm leaves from the head of the lettuce, and arrange them in a bowl.
  2. Mix the rest of the ingredients in a bowl.
  3. Toss the mixture into the “cup” of lettuce. Serve with cottage cheese, chicken, or lean deli meat.

Carrot, apple and grated raisin salad

A typical breakfast might consist of fruit, toast with Vegemite (a salty yeast spread), fried eggs and bacon, and juice. Lunch can be an apple or salad (such as shredded carrot, apple and raisins), a stuffed tuna or charcuterie sandwich, and an ANZAC cracker as a treat. (ANZAC is the acronym for the Australian and New Zealand Army Corps. No one knows for sure, but many people believe these biscuits were first made for troops – and for Australian and New Zealand families – around 1915 during the first World War). Dinner time usually brings leg of lamb or roasted prawns (shrimp), roasted vegetables, a salad, and a custard or tart for dessert. The Damper, a simple homemade bread, and the billy tea, named for the pot in which it is heated,

Meatloaf is considered the Australian national dish. One newspaper, the Sydney Morning Herald, reported some statistics on meatloaf consumption in the country:

  • Almost 260 million cakes are consumed each year, or nearly 15 per person
  • Men eat meat pies almost twice as much as women.
  • 62 percent of meat pies are filled with minced meat (ground meat)
  • 36 percent are filled with meat and onion, meat and kidney, meat and potatoes, or meat and mushrooms.
  • Only 2 percent are filled with chicken

Australian meat pie 6portions


  • 2 pounds ground beef
  • 1 cup of ketchup
  • 1 cup onion, chopped
  • 1 teaspoon salt
  • 1 cup of milk
  • ⅔ cup breadcrumbs
  • 1 teaspoon of oregano
  • ½ teaspoon pepper
  • 2 tablespoons Worcestershire sauce
  • 2 cups shredded cheddar cheese
  • 2 prepared pie shells, 20 cm


  1. Preheat the oven to 180ºC.
  2. Combine ground beef, ketchup, onion, salt, milk, breadcrumbs, oregano, and pepper in a bowl.
  3. Mix well.
  4. Divide the mixture into 2 pie shells and bake for about 45 minutes.
  5. While the cakes are baking, combine the Worcestershire sauce and cheese in another bowl.
  6. After about 45 minutes, remove the tarts from the oven.
  7. Spread Worcestershire sauce and cheese mixture over pie shells.
  8. Bake for about 10 minutes more, or until the cheese melts.

Australian meat pie

Australian black coffee


  • 4 heaping tablespoons decaf coffee grounds
  • 4 cups of water
  • a pinch of salt
  • A pinch of dry mustard powder (optional)
  • 1 lemon, cut crosswise into thin slices.


  1. Measure the water in a saucepan and heat.
  2. Sprinkle the coffee over the water.
  3. Add salt and mustard, if desired.
  4. Heat the mixture slowly to the boiling point.
  5. Remove from heat immediately.
  6. Let stand for 5 minutes and strain.
  7. Serve the coffee with a slice of lemon in each cup.

ANZAC crackers 4dozens


  • 1 cup of margarine or butter
  • 2 tablespoons corn syrup
  • 4 tablespoons of water
  • 1 teaspoon baking soda
  • 2 cups of oatmeal
  • 2 cups of sugar
  • 1 cup of white flour
  • 1 cup whole wheat flour


  1. Preheat oven to 325°F.
  2. Combine oatmeal, sugar, white flour, and whole wheat flour in a bowl.
  3. Melt the margarine and add the corn syrup and water to a small saucepan over low heat.
  4. Add the baking soda to the pan and stir until foamy.
  5. Pour the contents of the saucepan into the bowl with the dry ingredients and stir well.
  6. Form balls of dough and flatten with a fork on a tray.
  7. Bake for about 15 minutes or until golden brown.

ANZAC crackers

Lamington’s 16people


  • ½ cup of butter
  • 1 teaspoon baking powder
  • ¾ cup sugar
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 2 cups flour
  • ½ cup of milk
  • a pinch of salt

Ingredients for the glaze

  • 4 cups confectioners’ sugar
  • 5 tablespoons unsweetened cocoa powder
  • 2 teaspoons of butter
  • ½ cup of milk
  • grated coconut


  1. Preheat oven to 350°F.
  2. Mix butter, sugar, vanilla and eggs.
  3. Slowly add the baking powder, baking soda, flour, milk, and salt.
  4. Pour the mixture into an 8-inch square pan and bake for about 45 minutes.
  5. Let cool and store overnight in a sealed container.
  6. Make the glaze: Measure the confectioners’ sugar and cocoa into a large mixing bowl.
  7. Heat the milk and 2 teaspoons of butter until the butter melts. Gradually add the milk to the sugar mixture, stirring constantly. The icing should be smooth but not too runny.
  8. Cut the cooled cake into 2-inch squares, and place the coconut in a shallow baking pan. Have a cooling rack ready on a sheet of wax paper to catch any icing drippings.
  9. Holding a square of cake with two forks, dip it into the frosting, then roll in the coconut. Transfer it to the rack to dry. Repeat until all cake squares are covered.

Lamingtons gastronomy australia

A cake for a gift?

The Australians, like the English, call the biscuits “biscuits”. They often use the nickname “bickies” or “bikkies” especially when offering a child a cookie (or even when offering a pet a treat). Every household has a cookie tin, a decorative round tin with a lid, to keep a supply of cookies close at hand.

Food for religious and festive celebrations

Most Australians spend the holidays with family, taking part in special events and preparing a festive meal. Since temperatures are mild, meals are often eaten outdoors at a picnic or on the beach. Because Australia is in the southern hemisphere, the seasons are opposite to those in North America and Europe. Christmas falls in the middle of summer, when most schoolchildren are on their summer vacation. A typical Christmas menu may include a variety of hot and cold meats, seafood, pastas, salads, and many types of desserts. Meatloaf, fruitcake, shortbread and plum pudding are also very popular after dinner.

Christmas puddings may contain a small favor baked inside. It is said that the person who finds the favor will be blessed with good luck.

Easter is also widely celebrated in Australia. A traditional menu consists of roast lamb, beef, or chicken with roasted vegetables such as potatoes, carrots, peas, or broccoli. Seafood, lasagna, and salads are also favorites. Pavlova, an elegant dessert made from egg whites and sugar and garnished with fruit, is a popular Easter dessert. Most children prefer sweets, and chocolate eggs are an Easter favorite. The sweets are usually in the shape of an Easter bilby, an endangered Australian mammal that resembles the North American Easter bunny.

christmas muffins


  • 2 cups flour
  • 1⅛ cups butter, cubed
  • ⅓ cup sugar
  • 2 tablespoons rice flour (optional)


  1. Preheat oven to 325°F.
  2. Grease two cookie sheets.
  3. Mix the flour, sugar and rice flour in a bowl.
  4. Add the butter, rubbing with the tips of your fingers.
  5. Press the mixture to form a ball of dough.
  6. Place the dough on a lightly floured surface.
  7. Gently knead.
  8. Divide dough in half, placing a ½-inch-thick rounded piece on each cookie sheet.
  9. Gently score eight equal portions on each piece, radiating out from the center.
  10. Pinch the dough with a fork.
  11. Bake 30 to 35 minutes.
  12. Let the muffin cool and store in an airtight container.

christmas muffins

pavlova cake


  • 4 egg whites
  • 1 teaspoon corn starch (corn flour)
  • a pinch of salt
  • 1 teaspoon vinegar or lemon juice
  • ½ teaspoon vanilla
  • ¾ cup icing sugar (finer than regular sugar, but regular sugar can be substituted)
  • Whipped cream or whipped topping
  • Strawberries and kiwi for topping (other fruits or berries may be substituted)


  1. Preheat oven to 250°F.
  2. Cover a cookie sheet with kitchen parchment.
  3. In a very clean, dry bowl, use an electric mixer to beat the egg whites until soft peaks form.
  4. Slowly add the sugar, sprinkling it into the bowl a tablespoon at a time while continuing to beat the mixture until all the sugar has been added.
  5. Sprinkle with a pinch of salt, then slowly add the vinegar and vanilla, a few drops at a time. Finally, whisk in the cornstarch.
  6. Continue beating until the mixture is at its peak.
  7. Place the mixture in the center of the paper in the tray and spread it out in a circle about 20 to 22 centimeters in diameter.
  8. Make a slight indentation in the center.
  9. Place the cookie sheet on the center rack of the oven and bake for 1 hour. Do not open the oven door while the pavlova is baking.
  10. Let the pavlova cool in the oven.
  11. When completely cool, remove the paper and place the pavlova on a serving plate.
  12. Beat the whipped cream with a teaspoon of sugar and ½ teaspoon of vanilla.
  13. Spread pavlova with whipped cream and sliced ​​fruit (kiwi and strawberries are traditional).
  14. Cut and serve.

Australian pavlova cake

Mini-Pavlova Quick No-Cook

Although not authentic, this recipe will produce a dessert that resembles the original pavlova cake.



  • 6 meringue shells
  • Whipped cream
  • Strawberries and kiwi, sliced


  1. Arrange the meringue shells on a serving tray.
  2. Fill each with a generous dollop of whipped topping.
  3. Top them with strawberries and sliced ​​kiwi.

Mini-Pavlova Quick No-Cook

Mealtime customs

Australians traditionally spent hours in the kitchen preparing meals for family and friends. The introduction of microwave cooking helped speed up the cooking process for busy Australian families, and also helped keep their kitchens cooler. In the year 2000, nearly half of all homes had a microwave oven.

Australians eat three meals each day and enjoy an afternoon break for ‘tea and biscuits’. Breakfast is usually eaten between 7 AM and 10 AM Lunch is increasingly bought on the go as fast food. Australian afternoon “tea and biscuits”, served around 4 PM, are usually made up of tea (or other beverage) accompanied by biscuits (biscuits), small sandwiches, scones or cakes. For school children, afternoon tea is the after-school snack. Dinner, the largest meal of the day, is served around 6pm and is traditionally eaten in the European style, with the fork in the left hand and the tines pointing downwards, and the knife in the right.
Children typically enjoy snacks throughout the day, such as fruit, a drink, or a small sandwich. Milo, similar to instant hot chocolate mix, is often used as an ingredient in snacks or drunk neat. Lamingtons, Chocolate Crackles (similar to crispy rice cereals in North America), ANZAC crackers, or just plain fruit salad are also popular with kids.

The restaurants offer a wide variety of cuisines for those who prefer to eat out. They often offer seafood and meats not normally prepared at home, such as skate and emu (similar to ostrich). Cafes offer lunch and afternoon tea and serve as meeting places. These places also offer a variety of drinks. Coffee is becoming more and more popular, although afternoon tea is preferred and on Sundays, a traditional day to visit family and friends.

chocolate crackles 24candies


  • 4 cups crispy rice cereal
  • 1 cup vegetable shortening or margarine
  • 1 cup confectioner’s sugar, sifted
  • 3 tablespoons of cocoa


  1. Melt the butter in a large saucepan over low heat or in a microwave oven.
  2. Add the crispy rice cereal, confectioners’ sugar, and cocoa to the saucepan.
  3. Put the mixture in the paper cake liners.
  4. Chill 12 to 24 hours in the refrigerator.

chocolate crackles

Politics, economics and nutrition

Starting in the 1980s, Australian adults (like adults in many developed countries) began to improve their eating habits, according to a 1995 Australian Bureau of Statistics study. Meat, a source of saturated fat, less is being consumed. Chicken and seafood are eaten more often. Fruits, vegetables and grains are also consumed more frequently. However, there is also an increase in the purchase and consumption outside the home of foods and beverages that are generally higher in fat. About 64 percent of men and nearly half of women are overweight or obese.

The study included the diet of Australian children under 15 years of age. It found that about a third of children under the age of 12 had no fruit in their diets, and more than a fifth had no vegetables. However, the amount of sugar consumption decreased and vegetable consumption increased with age. Most children usually eat breakfast five or more days a week, with those between 12 and 15 years of age eating breakfast the least.

The promotion of healthy eating habits among children is an important issue in Australia. The Government has allocated funds for community projects, mainly for the disadvantaged. Fresh, nutritious food is often not available for children in rural and remote areas. Indigenous (native) groups, such as Aborigines, often live in these deprived areas.

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