Being a modern nation with a large scale of immigration, Australia has a unique cuisine blend of culinary contributions and adaptations from various cultures around the world, with influences of Aboriginial dietary habits.
Today there are many restaurants that make traditional Aussie food and you can use Spotfood to get to them when organizing your event. With the holiday season coming up, we recommend trying some of these iconic Australian dishes for your dinner party.
Lamingtons are a world famous Australian culinary icon made of a sponge cake dipped in chocolate and sprinkled with finely desiccated coconut. They are square shaped and very, very delicious.
It’s believed that Lamingtons were named after Lord Lamington (19th century Governor of Queensland) or his wife, Lady Lamington.
It can be found throughout Australia and New Zealand in numerous markets, cafes and bakeries. It’s quite popular on big events because it can easily be made in large quantities.
A world-wide known dessert, Pavlova is so enchanting, just like the ballerina it was named after, Anna Pavlova. It’s believed that the dessert has been created in honour of the Russian dancer after one of her tours to Australia and New Zealand in the 1920s.
Pavlova has a crisp and crunchy outer shell and a soft, marshmallow like center and it’s really, really delicious. It’s most commonly served as a part of Christmas dinner or other festive occasions and requires simple ingredients and little culinary skill to be made.
Meat pie has roots in ancient Greece. It’s believed that it was brought to Australia during the colonization period, having in mind it was hugely popular in Europe at the time.
Meat pie is basically a pie filled with meat and often other savory ingredients.
Since 1990, the Great Aussie Pie Competition has been held annually. It’s a competition trying to find the best pie in the country, being a proof of its enormous popularity.
This iconic Australian breakfast food is something you’re either going to love or hate. Vegemite is a thick, dark brown food spread made from yeast extract with various vegetables and spices. It’s quite salty, slightly bitter and rich in glutamates, giving it a flavour similar to beef bullion.
It was developed by Chris Callister after World War I and registered as a trademark in Australia. It’s commonly eaten on toasted bread with a layer of butter. Only a small amount of Vegemite is required, having in mind it has a very strong flavour.
You can buy Vegemite at any supermarket and try it yourself.
Kangaroo meat is low-fat and pairs well with plums, oranges, rosemary and garlic. It’s taste is described as a mixture of buffalo meat and venison.
Although it has been eaten around Australia for generations, kangaroo meat wasn’t legalised for consumption until the 1980's.