The Rich Australian Cuisine – Do you know much about it ?

Mr Arrogant By Mr Arrogant, 22nd Dec 2010 | Follow this author | RSS Feed
Posted in Wikinut>Travel>Oceania>Australia>Western Australia

Do you know much about Australian Foods and Cuisines?
Know how lavish an Australian Treat is?
Here we go…
you’ve got about it here.

The Australian Delicious Foods

Lion of Kangaroo filled are used and roasted.


They are made with rolled oats, coconut, flour, sugar, golden syrup, batter, bicarbonate of sofa and water. They were made and sent in tins to Australian soldiers at the battlefields during World War I.

Individual mince meat pies, small in size. They are traditionally sold at sporting and other community events, usually smothered with tomato sauce.

Unusually shaped flat crustaceans found in Sydney harbour. They have a mile flavoured white flesh and are usually barbecued or boiled.

Tea made in a metal can called a billy, over an open fire. The billy has a wise handle and a tight fitting lid. Water is brought to the boil, the lid removed and tea added. The billy is then removed from the fire and tea drunk from metal cups.

Greens kinned variety with crisp juicy flesh. Extensively used in cooking and are also excellent eating apples.

Young sheep.

Popular edible mollusks found on Australian seashores. Eaten straight from the shell, but some like them grilled or poached.


Basically a large meringue served with fruit and cream. Australians claim it was invented by a chef in Western Australia for the touring Russian dancer – Pavlova

When in season, mangoes , paw paws and pineapples are availables. Kiwis and passion fruits are very popular.


A tin of either golden syrup or treacle was one of the basics that swagness used to carry with them. It had many uses like sweetening billy tea, spreading on damper or pouring over puffing.


A basic bread originally, made simply with flour and water, kneaded, shaped into a round and cooked on the coals of a fire made of the ground. Raising agents are now used to make damper nowadays.

Australia’s coastline is a breeding ground for a large fish like Snapper, garfish, leather jacket, jewfish and flat head are some of the most common types available. John Dory and Barramundi, both flavoured fish are very popular and highly regarded.


Australia, Cuisines, Edibles, Food, Restaurant, Sydney, Western Australia

Meet the author

author avatar Mr Arrogant
I am a blogger, who write in my blog Blaber Blogger, . I am interested in articles related to travel, lifestyle, food, entertainment, internet and blogging.

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author avatar Jerry Walch
22nd Dec 2010 (#)

I love all foods as long as it doesn't contain buttermilk or cottage cheese.

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author avatar Denise O
22nd Dec 2010 (#)

MG! Jerry, nothing better than a buttermilk biscuit to go with your breakfast now.LOL
No I didn't know much about their cuisine but, now I do.
Thank you for sharing.:)

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author avatar Jerry Walch
22nd Dec 2010 (#)

You can serve me biscuits and red gravy anytime as long as they aren't buttermilk biscuits.

It's all psychological, Denise. I got into some spoiled milk years ago when I was just knee-high to a grasshopper that made me sicker than a dog and the smell of butter milk and cottage cheese remind me of that.

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author avatar Katrina
24th Dec 2010 (#)

I love fish.

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author avatar amberdextrous
7th Oct 2011 (#)

Your article mentions kangaroo meat, Mr A, and I can tell You it is very tasty and nutritious, with a low fat content.

We also sometimes eat parts of the other animal on our coat of arms, the emu.

I have also eaten crocodile and buffalo and camel meat, as well as witchety-grubs, which are large moth larvae, delicious when roasted over coals!

Thank You for this interesting perspective on some of my country's cuisine.

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author avatar Rose*
28th Nov 2013 (#)

Kangaroos look too cute to eat. I wouldn't mind trying the fish though.

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