Treat your taste buds with these 10 iconic Australian foods that have stood the test of time. Although Australians have a rich and varied dining palate, there are some traditional Australian foods that most love or at least evoke strong memories from childhood.  I’m talking about luscious pavlovas, chocolate-laced lamingtons, unctuous meaty pies, simple snags, roast lamb, and fresh local prawns. Hot from the fire damper smeared liberally with golden syrup and Anzac biscuits also deserve a place on this list. 

Unveiling the Aussie-licious feast! Grandma-approved, no-frills, fair-dinkum Australian foods for true blue celebrations! Because nothing says ‘Aussie, Aussie, Aussie!’ like a good ol’ serving of nostalgia and comfort!

Iconic Australian foods pavlova

Australia claims the pavlova as one of its iconic foods

10 Iconic Australian Foods

A Luscious Pavlova

In the grand saga of iconic Australian foods, the pavlova takes centre stage, pirouetting through a delightful dance of history and flavour. As tales go, there’s a charming narrative tying its name to Anna Pavlova’s ethereal performance at the Esplanade Hotel in Perth—because nothing says light and airy like a meringue dessert and a legendary ballerina. Sure, the Kiwis might claim the oldest recipe, but in the spirit of trans-Tasman camaraderie, let’s focus on the magic that happened down under. Crafting a pavlova might seem like a daunting task for some, but fear not; just follow the rules, and you’ll be waltzing through the kitchen. Picture this: a pavlova masterpiece adorned with a medley of seasonal fruits, with mango taking the lead in this tropical symphony. To give it that final encore, a gentle dusting of crushed chocolate Flake—because every pavlova deserves a bit of indulgence. So, there you have it, an elegant treat with a side of history, simplicity, and a dash of down-to-earth humour. 

Peanut butter and jelly lamingtons - a Little Big House menu special

Lamingtons are a favourite traditional Australian food, especially for children.


Ah, the delightful lamingtons, those squares of joy that effortlessly combine sponge cake, chocolate icing, and a generous roll in desiccated coconut. While Toowoomba might lay claim to their creation, I find myself drawn to the charming tale from Old Government House in Brisbane. Picture this: the harried French-born chef, Armand Gallad, facing unexpected guests during the hectic days leading up to Federation in 1901. With nothing but a day-old French vanilla sponge cake at his disposal, Gallad performed a culinary wizardry—slicing, dipping in chocolate, and rolling in coconut. Voila! Lamingtons were born, and Old Government House became the stage for this coconut-coated spectacle. Now, if lamingtons tickle your taste buds, you’re in for a treat with Tim Tams, the biscuit royalty of Arnott’s fame. You’ll find them lining the supermarket shelves, beckoning with the promise of an iconic Aussie indulgence. Because in the land down under, we take our sweet treats as seriously as we take claiming credit for creating them!  South East Queensland claims they make the best lamingtons!  Put them to the test with this trail. 

The meat pie deserves a spot on the list of iconic Australian foods

Meat pies

No trip to the footie is complete without the quintessential Aussie companion – a piping hot meat pie in hand. Now, the real challenge lies not just in savoring the savory goodness but in mastering the art of consumption without turning it into a fiery inferno or transforming your shirt into a modern art piece with tomato sauce splatters. It’s a delicate dance, a symphony of taste and caution. As someone who both loves crafting and devouring these golden parcels, I proudly present my favorite Chunky Steak Pie recipe, a culinary gem borrowed from the legendary Robinson Pie Shop nestled in the charming Southern Highlands. Because, let’s face it, in the grand game of life, a good meat pie is always a winning play.


sausages on a barbecue

Cook your sausages low and slow


Ah, the sacred Aussie art of chucking a snag on the barbie—a tradition as sacred as avoiding drop bears in the bush. Picture this: I found myself donning the prestigious hat of a judge at a Royal Queensland Food and Wine Show and Australian Meat Industry Council’s State Sausage King Competition in Brisbane. Yes, that’s right, I was in the epicentre of sausage royalty, surrounded by links vying for the coveted title of Sausage King. It was there, in the smoky embrace of BBQ wisdom, that I gleaned priceless tips on coaxing perfection from a humble sausage. Because, my friends, in the land down under, the pursuit of the perfect snag isn’t just a pastime—it’s practically a national sport.

Roasted Lamb Shoulder with Root Summer Vegetables, Salsa Verde is on the menu for Christmas Day Restaurant dining at Bavarian Bier Cafe.

Roast lamb is a traditional Australian food

Roast lamb

While Tom Cruise might be navigating the wild tides of public opinion, there’s one superstar that’s never fallen out of favour in the realm of Australian cuisine—good ol’ lamb. Whether it’s doing the tango on the grill, getting cozy in a roasting pan, or taking a sunbath on the barbecue, lamb knows how to steal the spotlight. But let’s talk about a party trick that outshines even the most seasoned Hollywood actor—bringing around lamb cutlets. It’s like a culinary red carpet moment, and trust me, those cutlets are the real celebrities of the soirée. Now, brace yourself for a plot twist—this stuffed leg of roast lamb recipe is the blockbuster you never knew you needed. Move over, Mission: Impossible; we’ve got Mission: Im-peck-able Lamb on the menu!


The simple joys in life—like a bucket of prawns, fresh white bread, a sprinkle of salt and pepper, and enough creamy butter to make your cardiologist raise an eyebrow. In my book, that’s not just a meal; it’s a state of bliss that not even a Zen master on a mountaintop could rival. Now, the key to prawn nirvana? Get them as fresh as your morning optimism—straight from the trawler if you can manage the nautical acrobatics. But hey, no international prawn espionage here; make sure those little sea-dwellers are proudly Australian because we wouldn’t want any prawn impostors crashing our culinary paradise. It’s the kind of seafood utopia that would make Poseidon himself shed a salty tear of approval.


Enter the realm of damper, the Aussie soda bread that’s as easy to whip up as convincing your mates to join a backyard cricket match. Swagmen, drovers, and all manner of intrepid travellers love to channel their inner bush chefs, crafting this wheat flour wizardry right in the coals of a campfire. It’s the kind of bread that’s not afraid to get a little toasty. And for the truly adventurous, why not go for the ‘sausage on a stick’ technique? It’s not just campfire cuisine; it’s a culinary escapade. Now, the pièce de résistance – golden syrup, and lots of it. Forget a drizzle; we’re talking about a golden symphony!

Anzac biscuits

Step into the delightful world of Anzac biscuits—sweet, crunchy, and armed with a flavour arsenal including rolled oats, flour, sugar, butter, golden syrup, baking soda, boiling water, and a sprinkle of desiccated coconut for that extra pizzazz. Now, the genius behind the name? Well, it’s a military-grade tale. Picture this: the Australian and New Zealand Army Corps (ANZAC) in the trenches of World War I, craving a bite of home. Cue the ingenious wives who, armed with these non-perishable delights, sent Anzac biscuits to the front lines. Why? Because nothing says ‘We miss you, and please come back in one piece’ quite like a batch of biscuits that can withstand the rigours of wartime transportation. So, here’s your Anzac biscuit survival kit—10 recipes to suit every palate!


While it might not be the dish your grandmother whipped up for Sunday lunch, take a leap back another generation or two, and voila, kangaroo might just hop onto your family menu.  Now, before you start imagining your great-great-grandma wrestling kangaroos in the Outback, let’s talk about the meat. It’s gamey, it’s great, but like all game meat, it’s got rules. Enter the Kangaroo Curry  recipe with coconut rice—an exotic twist on your ancestral dinner table. Because if your family tree is more eucalyptus than oak, why not spice things up a bit with a kangaroo culinary adventure? Who knows, your great-great-grandma might’ve been the original kangaroo curry connoisseur.

An iconic Australian food – Bush Tucker

Bush tucker

Alright, so maybe grandma’s kitchen wasn’t exactly a playground for bush tucker, but fast forward a few years, and now it’s practically the culinary currency of Australia. Now your plate can become a vibrant canvas of native delights, featuring quandong with its sassy blend of apricot and peach vibes, muntries delivering a sweet apple symphony, Davidson plums offering a tangy twist, and finger limes popping with caviar-like bursts of lime flavour. It’s like Mother Nature decided to add a bit of Aussie sass to the global pantry. And let’s talk spices—enter the sweet citrus dance of lemon myrtle, the punchy moves of mountain pepper, and the subtle aniseed myrtle, creating flavour variations that could make a wallaby do the Macarena. Warrigal greens might look like your average leafy sidekick, but hold your salads—only in cooked dishes, please. Apparently, some of these greens turn toxic when raw. So, whether it’s your grandma’s classics or a wild spin on bush tucker, Australia’s kitchen is a botanical adventure waiting to happen!

Want to try bush tucker?  If you live in Australia you can grow it in your own backyard.

Which are your iconic Australian foods?

Have your favourite traditional Australian foods made this list?  If not, please share them in the comments below.  I would love to know what you think are Australia’s iconic foods!