Australia is a melting pot of nationalities and cultures, combining its rich and diverse indigenous history with modern cultures and influences. This historical combination can be experienced through multiple mediums, including art, music, and food, and it attracts millions of international visitors and food lovers each year.
If gastronomic experiences and unique local cuisines motivate you to travel far and wide, Australia is a country not to miss. Whether you are determined to take on the unusual flavors of witchetty grub, fancy a chance to experience what kangaroo tastes like, or simply hope to finally discover why Australians are so obsessed with vegemite, you will quickly find yourself cracking open a cold Heaps Normal Beer and indulging like the locals do.
Vegemite
There is nothing more quintessential to Australia than Vegemite. The sticky, rich, brown spread looks somewhat similar to Nutella, but its taste is unlike the hazelnut chocolate we all know. Vegemite paste is traditionally made from yeast extract and tastes quite salty with a bitter undertone.
It is most commonly enjoyed spread lightly on a piece of buttered toast, with emphasis on the light. Make no mistake, a little goes a long way. It is also a great fat-free source of folic acid and Vitamin B. While most Australians grew up regularly eating this unique paste, it has a fairly unique flavor that you either love or hate.
Bowen Mangoes
Australia has an incredible array of juicy tropical fruits, especially in the hot summer months. It is not an uncommon sight to see customers carrying full trays of fruits back to their cars from the shop or farmer’s market.
One fruit that is particularly popular during the summer season is a ripe and juicy mango. There are many different varieties found in Australia, but the Bowen mango is one of the most popular types. This vibrant green and orange fruit is so well-loved that there is even a giant Bowen Mango statue in Queensland.
Kangaroo Meat
While some may find it somewhat strange that Australians eat their national animal, kangaroo meat is incredibly delicious and lean, and it is becoming more common in shops and restaurants across the country.
It is low in fat and high in iron, protein, and omega-3, delivering a nutritious powerhouse to any meal. It is typically sold as fillet steaks, minced meat, and sausages. However, for anyone who wants to ease into the experience, kangaroo jerky, stews, and meat pies may be a less intimidating introduction.
Pavlova
Pavlova is the national dessert of Australia, with Anna Pavlova, a Russian ballerina from the 1920s, providing unquestionable inspiration for this iconic dessert. A traditional pavlova consists of a crisp meringue with a soft and chewy center, smothered in swirling dollops of whipped cream and seasonal fruits.
Australia and New Zealand have long debated who really invented this famous dessert, but Aussies will be quick to tell you it is theirs, regardless of what you may hear. Whatever the truth may be, there is no denying that the popularity of this classic dish is worldwide.
Damper
A damper is a traditional Australian bush bread made by mixing together flour, water (or milk), and salt before being baked in the ashes of a crackling campfire. This famous bread is a popular food item among Indigenous Australians and has commonly helped settlers, campers, and bush workers survive the wilderness in decades past.
Research into the origins of the bread suggests it was first made by stockmen who didn’t have the time to wait for their bread to rise after a long day on the trails. However, it is largely believed that Aboriginal communities have been making a variation of Damper bread for thousands of years. While its exact creation is unknown, it is still commonly enjoyed in Australian households today, albeit with a variation or two.
Barramundi
The barramundi is one of Australia’s most prized fish and is a popular seafood ingredient thanks to its delicate flavor and versatility in the culinary world. It gets its name from the Aboriginal language and translates to ‘large-scale river fish.’ Considering it is the most popular fish in the country, you won’t be required to head out yourself to catch it unless you really want to.
It can be grilled on a BBQ, pan-seared in infused butter, or cooked using traditional Indigenous methods, such as wrapping it in paperbark. Enjoy it like the locals do by grabbing a piping-hot serving of delicious fish and chips and heading down to the beach to enjoy while watching the sunset.
Witchetty Grubs
It is safe to say that describing Witchetty Grubs as a unique and unusual Australian offering is an understatement. It may take your inner survivalist to muster up the courage to bite into these little critters, but eating them is an indigenous rite of passage and a story you will be recounting for friends for years to come.
The term describes the large, white, wood-eating larvae of several moth species found in Australia. These protein bombs are a common Outback delicacy, especially when sizzled slightly on the BBQ. When cooked, they offer a rich, nutty flavor, often compared to a mix of almonds and chicken.
