Must eat cuisine while in Australia?

What is one dish a tourist should not miss out on?

Does each state/territory have a dish that is unique to them?


oh oh @marksierra, do you want to handle this? All I can think of are really fresh lamingtons, lollygobble blissbombs (which aren’t the same these days, even the Gobbledocks would agree) and Cheezels... what’s modern Aussie food? What’s state or regional?

Our tea and coffee ranges are meant to be pretty yummy to the northern American palate. 


Rosella jam! 
no, not made from parrots - that would be silly! Made from the seed pods of wild hibiscus. Yum! And full of vitamins. If you want to try yourself.
There’s also an ice cream with hibiscus and berry coulis, mixed with vanilla ice cream, and with hibiscus and white chocolate. I have to say it wasn’t a hit in this household. 


Oh look! Maybe you can bring some home as a souvenir? (Check with Customs at both ends of your travel!)

Not to be confused with Rosella Tomato Sauce


Yes, it’s the stuff of jokes: Vegemite! D swears by it - suggests you start out with a very thin smear on your toast (you don’t have to butter the toast, but it helps to soften the saltiness). If you can find a bag of the campers’ sachets, that’s a good way to start rather than a small jar.

Vegemite is a yeast spread - it’s made from brewers’ yeast. Full of vit Bs esp B1 (and it’s vegan! And friendly for coeliacs!)

Many Australians will have a thin layer of Vegemite under a slice of cheddar cheese (and maybe a slice of tomato on top of the cheese) as a sandwich for lunch. 
A little Vegemite in soup  or casserole stock enhances the flavour (strong umami). 

Yes, it’s a known neurotransmitter trigger food, turning a down mood into smiles. Seriously! (Just don’t eat too much at once)


How timely is this article? Iconic food for under $5 (Australian) - be sure to glance at the comments underneath!

Sunnyboy jublee drinks; vanilla slices; fresh curried egg sandwiches; any fundraising sausage sizzles especially on election days and outside hardware stores on the weekend; potato cakes (scallops); battered scallops (seafood); souvlaki (kebabs/doner kebabs/shish kekabs); the old choc wedges (the ones are smaller and inferior ice cream); the old pineapple doughnuts (the ones are glazed with a thick yellow icing instead of drenched with pineapple juice & sugar glaze); choc covered honeycomb Crumble (the new version is cheap, hard and like the inside of Klinkers)...lolly kangaroos on sticks...


My sister just reminded me:

LEMON, LIME & BITTERS (a drink). You don’t really know this, because your lemonade is different, your lime cordial is too sweet and you’d rather rely on the premix (which is just not worth it). If you’re here, and there’s a bartender, try a real LLB. Lovely on a hot day.,_lime_and_bitters 

A SPIDER (soft drink). Delicious! You’ll think of this as an ice-cream float, but apparently ‘spiders’ have been here longer, together with their beery mates, the shandy.

The shandy is usually 50% beer (Carltons or Fosters) and 50% lemonade (clear, like 7Up); very popular in summer with those who don’t drink much alcohol or who are driving


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