Australia is renowned for Seafood, Vegemite and Pavlova.....

Seafood

The Seafood industry is the 4th largest in Australia, making it readily available to all. Come Christmas Day, most Aussies sit down to a bowl of prawns rather than a traditional hot roast.

The seafood list is endless but the highlights would have to be; Fish, Oysters, Lobsters, Prawns and all sorts of Crabs. Also definitely worth trying are Moreton Bay Bugs (a kind of saltwater Crayfish). Enjoy the simplicity of all seafood, au naturale with a classic Australian white wine or of course a beer, or try one of the many restaurants offering scrumptious seafood dishes.

Barbeque

If the "barbie" wasn't an Australian invention, it should have been. So entrenched in the national way of life are they, that you will find public barbeques in parks and at beaches, across the land.

Snags (sausages, to the uninitiated) are possibly the most celebrated barbie food, a Sunday sausage sizzle is a must. Fresh bread, onions, snags and of course Tomato sauce......mmmmmm. If you prefer something a little more classy than a snag, there are many cuts of red meat available, why not throw a piece of rump or sirloin on the barbie. Of course, there is always the humble rissole – perfect for home made burgers!

Bush Tucker

Spectacular food to try is Australian bush tucker. For centuries the Aborigines have had native food in their diet. These days, restaurants serve delicious meals with native plums and fruits, herbs and of course meat. Kangaroo, Emu and Crocodile are the most common meats you will find on a menu, however introduced species are also being introduced, such as buffalo and camel.

A traditional Aboriginal delicacy is the Witchetty Grub, small, fat maggot-looking things that are cooked underground in an earthen fire. They are said to taste 'nutty' and are an excellent source of protein.

In the northern part of Australia the Aboriginal people still spear and eat turtles and dugongs from outrigger canoes, while herding fish into the shallows of man-made stone traps. There are tours organised by local Aboriginal people where you can go out and sample bush tucker. It’s well worth it, if only to tell your mates at home you'd eaten a foot-long ooli worm drawn from a rotten mangrove trunk.

Vegemite

A brown, tar-looking yeast extract that is as Australian as, actually, it's the most Australian thing there is. Said to be an acquired taste, Vegemite is salty, strong and dark, the Brits see it as inferior to Marmite and everyone else sees it is a complete mystery. Spread on toast or crackers, or dip your finger into the jar. It’s the best.

Pavlova

One of Australia's finest inventions has to be the Pavlova, a magnificent concoction of crisp, light meringue, surrounding thick (preferably King Island) cream and delicious fresh fruit.

Named after the Russian ballerina Anna Pavlova, the dessert is said to have been created to honour her during, or after, a tour to Australia and New Zealand. The exact location of its creation has been a source of argument between the two countries.

No matter what side you’re on, there’s no denying that the Pavlova is a fantastic dish, and is well worth trying.

Damper

When the legendary Australian swagman waltzed around the roads looking for odd jobs and stealing sheep, it's a safe bet he had the ingredients for damper in his matilda. Basically it's soda bread that is baked in a pot buried in the ashes of a fire. Grab some flour, salt, butter, milk and water, pour in a bit of beer, cook it up and serve with jam and butter.

Meat Pie

The meat pie has become a staple in Australian diets. Matched with a cold beer, it forms the perfect meal while watching the footy or cricket. There are plenty of brands/types available, just make sure it is fresh and piping hot.

Hero Photo "Sydney Fish Market" - By LWY