Guide
Australian foods to try: 25 classics and where to find them
The classic Australian foods every visitor should try, from meat pies, lamingtons and pavlova to Vegemite, barramundi, Moreton Bay bugs, flat whites and the sausage sizzle, with what each one is and where to find it.
Published
The Australian foods most worth trying are a mix of bakery classics (meat pies, sausage rolls, lamingtons, Anzac biscuits), desserts (pavlova, Tim Tams), the polarising Vegemite, outstanding seafood (barramundi, Moreton Bay bugs, oysters, prawns), the barbecue and sausage sizzle, and the café staple of the flat white. Add a native ingredient or two and you have a good sense of how Australians eat.
Photo: NZ Lamington.jpg by Spacekadet at English Wikipedia, Public domain, via Wikimedia Commons.
This guide explains each food, what to expect and where to look for it. It is part of our Australian food guide. We do not recommend specific venues; ask locals and use our city guides.
Bakery classics
1. Meat pie. A hand-sized pie of minced or chunky beef in gravy, eaten at bakeries, service stations and football games, often with tomato sauce. Bakeries across the country sell variations such as steak and mushroom, curry or pepper steak.
2. Sausage roll. Seasoned sausage meat in flaky pastry. A bakery staple and a party food.
3. Lamington. A square of sponge cake dipped in chocolate and rolled in desiccated coconut, sometimes with a layer of jam and cream. It is commonly said to be named after Lord Lamington, a governor of Queensland.
4. Anzac biscuits. Chewy or crunchy biscuits made with rolled oats, golden syrup and coconut, associated with the Australian and New Zealand Army Corps of World War I. They are especially popular around Anzac Day on 25 April.
5. Vanilla slice. Thick vanilla custard between layers of puff pastry, topped with icing. Many country bakeries are proud of their version.
6. Fairy bread. White bread, butter and hundreds and thousands (sprinkles). A children's party staple.
Desserts and sweets
7. Pavlova. A meringue with a crisp shell and soft centre, topped with whipped cream and fresh fruit, often passionfruit, berries and kiwifruit. It was named after the ballerina Anna Pavlova, and Australia and New Zealand both claim it. It is a Christmas favourite.
8. Tim Tams. Chocolate-coated biscuits with a chocolate cream filling. The "Tim Tam slam" involves biting off opposite corners and using the biscuit as a straw for hot drinks.
9. Golden Gaytime and other ice creams. Supermarket and corner-store ice creams are part of Australian summers.
10. Lemon myrtle or wattleseed desserts. Native flavours increasingly appear in ice cream, cakes and biscuits. See our native ingredients guide.
Spreads and breakfast
11. Vegemite. A salty, dark yeast-extract spread first made in Melbourne in the 1920s. Spread it thinly on hot buttered toast. Use far less than you think.
12. Smashed avocado. Avocado on toast, often with feta, lemon and chilli, is a café breakfast staple. Our brunch guide covers café breakfast culture.
Coffee
13. Flat white. Espresso with steamed milk and a thin layer of microfoam. Australian café culture is serious about coffee, especially in Melbourne and Sydney. Our coffee guide and coffee order glossary explain the menu.
Seafood
Australia's coastline produces a wide range of seafood. See our seafood guide and seafood coasts at a glance.
14. Barramundi. A mild, white-fleshed fish associated with northern Australia, served grilled, pan-fried or in fish and chips.
15. Moreton Bay bugs and Balmain bugs. Slipper lobsters with sweet flesh, often grilled or served on seafood platters.
16. Oysters. Sydney rock oysters and Pacific oysters are farmed in estuaries along the coast, with notable growing areas in NSW, South Australia and Tasmania.
17. Prawns. A Christmas tradition for many families, often eaten cold with seafood sauce.
18. King George whiting. Particularly associated with South Australia.
19. Fish and chips. Best eaten near the water, wrapped in paper.
Meat and the barbecue
20. The sausage sizzle. A sausage in a slice of white bread, with onions and sauce. Community groups run sausage sizzles outside hardware stores, at sports clubs and at polling places on election day (the "democracy sausage").
21. Lamb. Roast lamb is a classic family meal, and lamb chops are a barbecue staple.
22. Kangaroo. Lean red meat sold in supermarkets and on some menus, usually cooked rare to medium.
23. Steak and beef. Australia is a major beef producer, and steak is a pub and restaurant staple.
Read our Australian barbecue guide for barbecue etiquette and food safety.
Multicultural staples
24. Halal snack pack. Hot chips topped with doner kebab meat and sauces, popular in late-night kebab shops.
25. Dim sum, pho, laksa and more. Decades of migration mean dishes from across Asia, the Mediterranean and the Middle East are everyday food in Australian cities. See our cuisines hub, especially Asian, Italian and Middle Eastern.
A quick checklist
| Try | Where to look |
|---|---|
| Meat pie, sausage roll, vanilla slice | Local bakeries, especially in country towns |
| Lamington, Anzac biscuits | Bakeries, cafés, supermarkets |
| Pavlova | Christmas tables; some cafés and restaurants |
| Flat white | Any good café |
| Barramundi, bugs, oysters | Seafood restaurants, fish markets |
| Sausage sizzle | Hardware stores and community events on weekends |
| Native ingredients | Restaurants with native-focused menus, markets |
Dietary notes
Many classics contain gluten (pies, pastries, biscuits), dairy or shellfish. If you have allergies or coeliac disease, ask about ingredients; our gluten-free and vegetarian guides have tips.
Where to go next
Frequently asked questions
What is the national dish of Australia?
Australia has no official national dish. The meat pie, the barbecue, pavlova and the lamington are all commonly described as national favourites.
Is pavlova Australian or from New Zealand?
Both countries claim it. The meringue dessert was named after the Russian ballerina Anna Pavlova, who toured both countries in the 1920s, and its exact origin is still debated.
What is Vegemite and how do you eat it?
Vegemite is a dark, salty yeast-extract spread first made in Melbourne in the 1920s. Spread it very thinly on buttered toast; first-timers often use far too much.
Can you eat kangaroo in Australia?
Yes. Kangaroo meat is legally sold in supermarkets and on some restaurant menus. It is very lean and is usually cooked rare to medium.
What is a flat white?
A flat white is an espresso coffee with steamed milk and a thin layer of microfoam, smaller and less frothy than a latte. Australians and New Zealanders both claim to have invented it.