Oceania · Traditional

Australian cuisine

Australian cuisine combines Aboriginal food knowledge, British and Irish settler traditions, coastal produce and generations of migration from Europe, Asia and the Middle East. Barbecue, seafood, pies, bakery classics and modern café food sit alongside renewed attention to native ingredients.

Explore recipes Build a Australian menu Wine pairings

Food history

Why Australian cuisine is worth exploring

Australian cuisine begins with tens of thousands of years of Aboriginal and Torres Strait Islander food knowledge, later transformed by British colonisation and successive waves of migration from Europe, Asia and the Middle East. Modern Australian food is therefore both produce-driven and highly multicultural.

Why it is famous

The best-known parts of Australian cuisine include barbecue, meat pies, seafood, lamingtons, pavlova, brunch culture and modern multicultural cooking. Behind them is a much broader everyday food culture, where family recipes and regional habits often reveal more about the country than the internationally famous dishes alone.

Regional food story

Coastal cities have strong seafood and immigrant restaurant cultures; Tasmania is known for cool-climate produce and seafood; tropical Queensland and the Northern Territory use different fruits and climates; Indigenous food traditions vary enormously across Country and should not be treated as one generic 'bush food' category.

How to cook it

Flavours, ingredients and menu ideas

Signature ingredients

To understand the flavour of Australian cuisine, pay attention to beef, lamb, seafood, wheat, dairy, tropical fruit, native ingredients, citrus, herbs and excellent fresh produce. These are recurring building blocks rather than rigid rules, and the most interesting recipes often show how one region interprets them differently from the next.

Cooking style

Modern Australian cooking often borrows techniques freely while keeping ingredients fresh and presentations relaxed. Barbecuing matters, but so do café cooking, Asian influences and a growing interest in native ingredients used with cultural respect.

Build a menu

Build a menu around season and location: seafood on the coast, lamb or beef for a barbecue, or a vegetable-led spread using excellent produce. Finish with pavlova, lamingtons or fruit, and credit Indigenous ingredients and traditions accurately when they appear.

Starters Mains Desserts

Cook by course

Australian recipes

Start with a starter, choose a main, then finish with a dessert to build a complete country-inspired menu.

Starters

Australian starters

Sydney Rock Oysters with Finger Lime

Briny native oysters served chilled with bright finger-lime pearls that burst like citrus caviar.

Starter 20 mins

Classic Prawn Cocktail

Cold prawns, crisp lettuce and avocado dressed with a tangy pink cocktail sauce.

Starter 23 mins

Salt and Pepper Squid

Crisp squid seasoned with salt, pepper and chilli, served with lemon and a fresh dipping sauce.

Starter 30 mins

Scallops Mornay

Tender scallops baked in a silky cheese sauce beneath a lightly browned topping.

Starter 32 mins

Kangaroo Skewers with Bush Tomato Relish

Lean kangaroo skewers seared quickly and served with a tangy native bush-tomato relish.

Starter 33 mins

Moreton Bay Bug Salad

Sweet Moreton Bay bug meat with crisp leaves, avocado and a clean citrus dressing.

Starter 33 mins

Barramundi Fish Cakes

Golden fish cakes with flaked barramundi, potato, herbs and lemon.

Starter 40 mins

Aussie Sausage Rolls

Flaky pastry wrapped around well-seasoned beef and pork sausage filling, baked until deeply golden.

Starter 50 mins

Damper with Wattleseed Butter

A crusty bush-style soda bread served warm with nutty, coffee-scented wattleseed butter.

Starter 50 mins

Damper with Bush Tomato Butter

Rustic soda bread served with savoury butter flavoured by native bush tomato.

Starter 55 mins

Pumpkin and Feta Tartlets

Small flaky tartlets filled with sweet roasted pumpkin, salty feta and herbs.

Starter 55 mins

Main courses

Australian main courses

Barramundi with Lemon Myrtle Butter

Pan-seared barramundi with crisp skin and a fragrant lemon-myrtle butter.

Main 27 mins

Moreton Bay Bugs with Garlic Butter

Split Moreton Bay bugs grilled until just opaque and basted with garlic-herb butter.

Main 27 mins

Grilled Prawns with Bush Lime

Large prawns grilled in their shells and finished with native citrus, herbs and butter.

Main 28 mins

Barbecue Snags with Onions

Juicy sausages from the barbecue tucked into bread with sweet browned onions and tomato sauce.

Main 30 mins

Barbecued Lamb Chops

Charred lamb chops seasoned simply and served hot from the barbecue with lemon and herbs.

Main 30 mins

Kangaroo Fillet with Bush Pepper

Rare-seared kangaroo fillet seasoned with aromatic native pepper and rested carefully.

Main 30 mins

Steak Sandwich

Grilled steak in toasted bread with onions, salad, beetroot and sauce.

Main 30 mins

Crocodile Skewers with Mango Salsa

Quick-grilled crocodile pieces with a fresh mango, lime and chilli salsa.

Main 33 mins

Tasmanian Salmon

Simply roasted or pan-seared Tasmanian salmon with crisp skin, lemon and seasonal vegetables.

Main 33 mins

Kangaroo Steak with Pepperberry Sauce

Quick-seared kangaroo steak with a dark, aromatic Tasmanian pepperberry sauce.

Main 35 mins

Tasmanian Salmon with Horseradish Cream

Roasted Tasmanian salmon with crisp skin and a cool, sharp horseradish cream.

Main 35 mins

Aussie Beef Burger with the Lot

A towering beef burger with beetroot, egg, bacon, pineapple, cheese and salad.

Main 37 mins

Macadamia-Crusted Barramundi

Moist barramundi beneath a crisp macadamia and herb crust.

Main 38 mins

Chicken Schnitzel with Slaw

Crisp crumbed chicken served with a sharp, crunchy cabbage slaw.

Main 40 mins

Lamb Chops with Peas and Mash

Grilled lamb chops served with buttery mash, sweet peas and pan gravy.

Main 45 mins

Mushroom and Wattleseed Risotto

Creamy mushroom risotto scented with restrained roasted wattleseed.

Main 45 mins

Beef Sausages with Onion Gravy

Browned beef sausages with silky onion gravy and creamy mashed potato.

Main 50 mins

Curried Sausages

Sausages simmered with onion, apple and mild curry gravy, usually served with mashed potato.

Main 50 mins

Fish and Chips with Tartare Sauce

Crisp battered fish, hot chips and sharp herb-packed tartare sauce.

Main 50 mins

Rissoles with Onion Gravy

Pan-fried beef rissoles served with rich onion gravy, mash and vegetables.

Main 50 mins

Tuna Mornay

Tuna and pasta or rice baked in creamy cheese sauce beneath a golden crumb.

Main 50 mins

Chiko Roll Inspired Vegetable Rolls

Crisp fried rolls filled with cabbage, barley, carrot and savoury seasoning.

Main 55 mins

Surf and Turf with Moreton Bay Bugs

Grilled steak paired with buttery Moreton Bay bug tails and a rich pan sauce.

Main 55 mins

Chicken and Macadamia Bake

Tender baked chicken with macadamias, herbs and a creamy or stock-based sauce.

Main 1 hr

Chicken Parmigiana

Crumbed chicken topped with tomato sauce, ham and melted cheese, served as a generous pub meal.

Main 1 hr

Curried Scallop Pie

Tasmanian scallops in a mild curry sauce beneath a flaky pastry lid.

Main 1 hr

Apricot Chicken

Chicken braised in a glossy sweet-savoury apricot sauce with onion and herbs.

Main 1 hr 10 mins

Pumpkin Scones with Savoury Mince

Soft golden pumpkin scones served with rich savoury beef mince for a comforting meal.

Main 1 hr 10 mins

Shepherds Pie with Lamb

Rich minced lamb beneath a deeply browned layer of buttery mashed potato.

Main 1 hr 15 mins

Pie Floater

A meat pie sitting in thick pea soup, traditionally finished with tomato sauce or vinegar.

Main 1 hr 25 mins

Seafood Pie

Fish, prawns and scallops in creamy sauce beneath a crisp pastry lid.

Main 1 hr 25 mins

Australian Meat Pie

A hand-sized pastry pie filled with rich beef gravy and served with tomato sauce.

Main 2 hr 5 mins

Roast Lamb with Rosemary and Mint Sauce

A classic Australian roast of tender lamb, rosemary, crisp potatoes and fresh mint sauce.

Main 2 hr 10 mins

Lamb Roast with Mint Sauce

Rosemary-roasted lamb served with crisp potatoes, vegetables and sharp mint sauce.

Main 2 hr 15 mins

Bush Tomato Kangaroo Stew

Slow-cooked kangaroo with root vegetables and the earthy, raisin-like depth of bush tomato.

Main 2 hr 25 mins

Corned Beef with White Sauce

Slow-simmered corned beef served in slices with vegetables and creamy parsley sauce.

Main 2 hr 50 mins

Slow-Cooked Beef and Vegemite Stew

Tender beef and root vegetables in a dark savoury gravy enriched with a small amount of Vegemite.

Main 2 hr 55 mins

Lamb Shanks with Root Vegetables

Slow-braised lamb shanks with carrots, parsnips and a glossy wine-rich sauce.

Main 3 hr 25 mins

Slow-Cooked Beef Pot Roast

Tender beef pot roast with onions, carrots and a deeply savoury pan gravy.

Main 3 hr 25 mins

Desserts

Australian desserts

Fairy Bread

Soft white bread spread with butter and covered in colourful hundreds and thousands.

Dessert 10 mins

Anzac Biscuits

Chewy oat and coconut biscuits sweetened with golden syrup.

Dessert 30 mins

Peach Melba

Poached peaches with raspberry sauce and vanilla ice cream.

Dessert 30 mins

Tim Tam Cheesecake

A rich chocolate cheesecake built around crushed Tim Tam biscuits.

Dessert 30 mins

Wattleseed Ice Cream

Creamy ice cream infused with roasted wattleseed’s coffee, cocoa and hazelnut aromas.

Dessert 35 mins

Golden Syrup Dumplings

Soft dumplings poached in a buttery golden-syrup sauce and served warm.

Dessert 45 mins

Caramel Slice

A biscuit base topped with thick caramel and a firm layer of chocolate.

Dessert 50 mins

Sticky Date Pudding

Warm date sponge covered in glossy butterscotch sauce, often served with ice cream.

Dessert 1 hr 5 mins

Vanilla Slice

Layers of crisp pastry filled with thick vanilla custard and finished with icing or sugar.

Dessert 1 hr 5 mins

Lamingtons

Squares of sponge coated in chocolate icing and rolled in coconut.

Dessert 1 hr 10 mins

Pavlova

A crisp meringue shell with a marshmallow centre, topped with cream and fresh fruit.

Dessert 1 hr 55 mins

Wine and drink pairings

What to drink with Australian food

When pairing wine with Australian food, match the structure of the dish first: fresh whites for seafood and herbs, medium reds for tomato, spice or roast meat, sparkling wines for fried or salty starters, and sweet or fortified wines for desserts.

Red

Barbera

Bright Italian red with red fruit, low tannin and high acidity. Excellent with tomato, pork, sausages, cheese and heart…

Grape: Barbera Region: Piedmont, Lombardy

Red

Cabernet Sauvignon / Bordeaux

Structured red with blackcurrant, cedar, graphite and firm tannins. Best with roast beef, lamb, steak, rich gravies and…

Grape: Cabernet Sauvignon, Merlot, Cabernet Franc Region: Bordeaux, Napa, Coonawarra, Maipo

Red

Côtes du Rhône / GSM Blend

Southern Rhône-style blend with dark fruit, herbs, pepper and moderate tannin. Reliable with stews, roast meat, beans a…

Grape: Grenache, Syrah, Mourvèdre Region: Rhône, Languedoc, Australia

Red

Malbec

Plush, dark red with blackberry, plum, cocoa and smooth tannins. Excellent with beef, charred meat, pies and smoky dish…

Grape: Malbec Region: Mendoza, Cahors

Red

Nebbiolo / Barolo Style

High-acid, high-tannin Italian red with rose, cherry, tar and earth. Ideal for truffle, braised meat, game and rich mus…

Grape: Nebbiolo Region: Piedmont, Valtellina

Red

Pinot Noir / Burgundy

Elegant red with red cherry, earth, spice and fine tannins. Great with duck, mushroom, poultry, pork and lighter beef d…

Grape: Pinot Noir, Spätburgunder Region: Burgundy, Oregon, Central Otago, Baden

Red

Sangiovese

Italy’s signature red grape style: bright acidity, red fruit and savoury tannin.

Grape: Sangiovese Region: Tuscany, Romagna, Umbria

Red

Shiraz

Full-bodied red with blackberry, pepper and spice; strong with lamb, beef, barbecue and rich gravies.

Grape: Shiraz Region: Australia, New Zealand, France, Italy, Spain, Germany

Local beers

Australian beers

Wine can lead the meal, but local beer tells another story: what people drink in bars, restaurants and shops alongside everyday food.

Explore local beers

Victoria Bitter

Lager 4.9% ABV

Carlton & United Breweries / Asahi

A classic Australian beer with strong national recognition.

Carlton Draught

Lager 4.6% ABV

Carlton & United Breweries / Asahi

A major Australian draught-style lager, common in pubs.

Tooheys New

Lager 4.6% ABV

Lion

A New South Wales favourite with broad Australian distribution.

Coopers Original Pale Ale

Pale ale 4.5% ABV

Coopers Brewery

A South Australian classic with natural conditioning and strong beer-lover appeal.

XXXX Gold

Mid-strength lager 3.5% ABV

Lion

A Queensland-associated mid-strength beer and one of Australia’s familiar mainstream brands.

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Plan the full table

Build a Australian menu

Buy seafood, lamb, beef and seasonal produce for the dish rather than treating barbecue sauce as the main flavour. Native ingredients such as wattleseed, lemon myrtle and bush tomato are potent and should come from responsible suppliers. For baking, good butter and correct flour matter more than decorative toppings.

Open menu builder Meal planner