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Traveling to new places obviously involves a lot of exploring and trying new things, grabbing as many new experiences as we can. And while the new experiences include a lot of adventure, one very exciting venture is to try the local cuisine of the place that you’re traveling to and exploring.
Australian cuisine is a diversified menu with a wide range of options and there are lots of unusual culinary alternatives to suit all preferences. If you’re traveling to Australia, you really should try the wide variety of local traditional Australian food that they have to offer.
From a different variety of meat that you won’t find in other stores to the delicious chocolate cookies to the most typical Australian dish, you should taste everything for there’s something for everyone in the various Australian regions.
However, Australia does not have a specific style of cuisine. One might find, while exploring, that in fact, Australia has a food culture of its own and the creativity in the traditional Australian food is very innovative and brilliant.
Australians prefer dishes that complement their laid-back lifestyle, thus the authentic Australian cuisine follows one rule: simpler things that seem fascinating.
Lamingtons
Lamingtons are a popular Australian delicacy that dates back to the 1800s. A light, fluffy sponge cake, chocolate icing, and finely shredded coconut are used to make these.
Originally, the Lamingtons, named after Lord Lamington, the governor of the Australian state of Queensland from 1896 to 1901, were thought to have been created by one of Lamington’s employees as a way to use up leftover sponge cake, the chocolate coating, and coconut making the slightly stale cake more appealing to eat or possibly to give to unexpected visitors.
This delectable treat became recognised as the “National Cake of Australia” when the National Trust of Queensland designated it as an Australian icon. These were vanilla sponge cakes in the usual cube form.
Lamingtons have a special place in every Aussie’s heart and thus we bring for you all of the best places where you can find these amazing lamingtons:
- Alley Cats delivers to the Northern Territory a selection of pastries and traditional delicacies, including the delectable Lamingtons, as well as great coffee. The green tea matcha lamington, Alley Cats’ annual Australia Day special, is a must-try.The North Melbourne cafe Beatrix Bakes is another perfect place to try the traditional Australian desert and especially their strawberry lamington with toasted coconut.
- Bindoon Bakehaus, a well-known rest stop along the Great Northern Highway, serves the greatest light fluffy lamingtons that should not be missed.
- Another outstanding bakery is Flour & Stone, which serves one of the greatest lamingtons in New South Wales. Their lamingtons are excellent, with the perfect blend of raspberry, chocolate, and coconut.
- Kytons Bakery has been crowned ‘Adelaide’s Favorite Lamingtons,’ putting it atop the lamington race. it is one of the top bakeries which offers a broad range of flavours such as raspberry, orange, and even coffee lamingtons.
Pavlova
Pavlova is a Russian dish named after the dancer Anna Pavlova. It features a crunchy crust and a delicate, light inside, and it is typically topped with fruit and whipped cream.
The dessert is thought to have been made in honour of the ballerina during or after one of her 1920s visits to Australia and New Zealand.
‘The pav,’ as it is colloquially called, is an essential feature of the national cuisines of both Australia and New Zealand, and is commonly served during celebration and holiday dinners due to its easy preparation. It is a dessert that is primarily associated with summer and is commonly consumed throughout that season, particularly during Christmas. It is, nevertheless, eaten all year in many Australian and New Zealand families.
Mavis’s Kitchen and Cabin in Mount Warning, Yan Restaurant in Wolli Creek, New South Wales, Chokolait in Melbourne, Victoria, Manta Restaurant in Woolloomooloo, New South Wales, Bennelong in Sydney, New South Wales, and Wildpear Cafe in Dural, New South Wales are some of the best places in Australia to try the Pavlova.
Anzac Biscuits
The Anzac biscuit is a crunchy memorial of the Australian and New Zealand Army Corps (ANZAC) men who fought in World War I. It is associated with Anzac Day on April 25.
It’s an authentic Australian cuisine with a tale to tell. During the war, women baked Anzac biscuits and sent them to soldiers since the basic components (rolled oats, flour, sugar, desiccated coconut, golden syrup, butter, bicarbonate of soda, and water) could be kept for a long time, even on long boat rides.
These cookies may be found in Ennis, New South Wales, at the Colonial Bakery.
Pie Floater
The pie floater is a popular Australian dish, especially in Adelaide and Sydney. It consists of a meat pie in a thick pea soup, usually with tomato sauce on top. The pie floater, which is said to have originated in the 1890s, gained popularity as a meal sold by South Australian pie carts.
It was designated a South Australian Heritage Icon in 2003. The dish’s origins are said to be in classic English meals of pea soup with eel and suet dumplings. As a late-night snack, pie floaters were often obtained on the street from pie carts.
However, it is currently only accessible in a few places, including the Café de Vilis, Enjoy Bakery on Norwood Parade, The Kings Head Pub on King William Street, and the Upper Sturt General Store.
Fritz and Sauce
Fritz and sauce is a typical Australian sandwich that is especially popular among kids. It’s made out of two slices of bread, some tomato sauce, and fritz.
Fritz is a form of low-cost sausage meat that is thought to comprise beef, lamb, and pork scraps, as well as starch, flour, and spices. The bread is buttered before being topped with fritz pieces and sauce. The sandwich is finished with the addition of the second slice of bread on top.
Fritz is a sandwich named after the vast number of German settlers in South Australia, and it is often cooked for school lunch.
The Fitz Cafe on Brunswick Street in Melbourne is one of the greatest venues to taste Australia’s famed lunch classic, Fritz and Sauce.
Fior Di Latte
Fior Di Latte is a semi-soft, fresh cheese made in the style of Italian mozzarella. Paesanella Cheese Manufacturers in New South Wales, Australia, makes this cow’s milk cheese.
This smooth, wonderfully fresh, somewhat tangy-flavored, elastically constructed cheese is commonly found on pizzas and other over-based cuisines because to its great melting properties.
Westwood in Newtown, New South Wales, ITL in Adelaide, South Australia, Madre Lievito in Adelaide, Remy’s in Adelaide, and Bush Inn Brewhouse in Deloraine, Tasmania are some of the greatest venues to taste pizza with Fior Di Latte.
Quandong
Quandong, quandang, or quondong is a popular name for the Wild Peach species, a little desert tree up to 4 metres tall with rough black bark and light green elongated hanging leaves.
The cream blooms are tiny and cup-shaped, growing in clusters at the terminals of the outer branchlets. The red fruit is roughly 2 cm in diameter and contains one huge nut or kernel.
Quandongs are an important traditional aboriginal fruit that, while being slightly sour, is incredibly nutritious and has double the vitamin C of an orange.
Nothing beats Quandong Pie with cream and ice cream, or Quandong Sauce poured all over Roast Lamb or Pork.
Scones with Quandong jam and cream are delicious, and a Quandong and Chilli dipping sauce goes well with spring rolls or chicken wings.
