There is a persistent stereotype of the average Australian as an easygoing bloke who always has an extra shrimp to throw on the barbie when an old mate happens by. But there’s a whole world of oddball Aussie food most of us have never heard of…
Australians have lived apart from the culture of Europe (and North America) since the ancestors of many of them were first transported there from England as convicts. You might expect such a root stock to produce a colourful, gnarly tree!
But aside from the well-known peculiarities of the Aussie ‘language’, there’s a whole world of foods peculiar to the country that’s also a continent.
Every bite has a story
On top of that… Every one of the authentically Aussie foods we’re going to spotlight today comes with a great story!
ANZAC Biscuits
ANZAC stands for the ‘Australia and New Zealand Army Corps’. That’s the loose label for all Aussie and Kiwi solders who, “who served and died in all wars, conflicts, and peacekeeping operations.” April 25 is their annual day of remembrance. The Biscuits are a symbol of their service. Wikipedia recounts, “It has been claimed that these biscuits were sent by wives and women’s groups to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.”
ANZAC Biscuits are said to have evolved from a simple cottage cookie recipe using butter and golden syrup, oats, flour, baking powder, sugar and shredded coconut. They may be crunchy or chewy, per the baker’s preference. But folks always eat them on ANZAC Day, as a tribute.
Aussie Pies
You’ve probably heard about Irish Pork Pies and British Hand Pies. But they have their own version down-under. Simply called the Aussie Pie, it’s a flaky, short-crust tart filled with stewed ground beef in a rich, dark brown gravy. Unlike some other hand pies, it has a top crust. And it’s traditionally garnished with a plop of Ketchup.
The Aussie Pie is the traditional football match snack across the land. Analogous to Chicken Wings in the US. In fact, they’;re the nation’s universal go-to snack. Aussie Pies can be found at supermarkets, bakeries and even service stations wherever you go.
Burger with ‘The Lot’
The authentically-Aussie version of the ‘All Dressed’ Hamburger. And it’s literally a ‘tall’ order. The well-done beef patty is topped with: beetroot, pineapple, a fried egg, strips of bacon, cheese, lettuce, tomatoes and pickles. It’s the de-facto national burger of Australia, found on menus from pubs and cafés to sit-down restaurants across the land. It’s usually accompanied by a side of ‘Hot Chips’ (French Fries).
Bush Tucker
‘Tucker’ simply means ‘food’. And ‘Bush’ means just what it says. This is a broad and varied category of what we would call ‘forrage’ foods. Australia has a rich culinary culture based on the traditions of its indigenous people, who have long relied heavily on ‘Bush Tucker’ for their sustenance, and made most of the important discoveries in that realm before Europeans even showed up.
“Australian chefs have begun celebrating their country’s unique culinary heritage by presenting this bounty of wild food in delicious ways. Now, you might see native ingredients like salt weed, wattleseeds, Kakadu Plums and Finger Limes on the menu in […] top restaurants.
Damper
A unique frontier Soda Bread. It was invented, of necessity, in the early days of Australian expansion, as Europeans pushed o9ut from the southeast into the ‘outback’. The ingredient list consists of just three items: Flour, Water and Salt. The story goes that swagmen, drovers and stockmen would mix up this basic dough and wrap it on sticks so they could hold it over the campfire to bake. That procedure has become a popular family camping tradition in modern times.
Today. milk and butter are often added to enrich the loaf. But still no yeast or baking powder! Folks still adhere to the old custom of dipping their Damper in honey, jam or chocolate spread.
Fairy Bread
A traditional kids’ treat, it’s merely plain white bread spread with lots of butter and topped with lots and lots of multi-coloured baking sprinkles. Fairy Bread should be served with the crusts cut off, and cut corner to corner, in triangles.
Kangaroo
Who could possibly overlook Kangaroo when surveying authentic, specifically Australian foods? ‘Roo’, as it’s called casually called, is said to be at its best roasted or grilled rare, with a blend of Aussie herbs and spices. It often comes with a side of pumpkin or sweet potato mash. It’s flavour is characterized as ‘gamey’ and ‘robust’.
Far from being endangered, Kangaroos are actually overrunning parts of Australia. Thanks to a recent culinary movement to champion indigenous ingredients, there’s a thriving market for the meat.
Personal Note: I’ve tried Kangaroo and Emu. And I found them both gamey, but not outrageously so. The flavours were, in fact, quite pleasantly earthy. But I concur heartily with the recommendation to employ a carefully curated ensemble of herbs and spices.
Lamingtons
Little two- or three-bite sponge cake cubes dipped in melted chocolate and rolled in fine dried coconut. They’re named after Lord Lamington, the governor of Queensland state from 1896 to 1901 – the era where the namesake treats were invented. The coconut was actually added as an afterthought, to make the morsels less finger-messy to eat…
My take
There are lots more specifically Aussie foods – many commercially made confections we don’t get anywhere else in the world. But the dishes I’ve spotlighted above are stars in the Australian culinary galaxy. Google-up some recipes and give them a try!
Though I don’t know where you would even start in your search for Kangaroo steaks…
~ Maggie J.