A guide to Australian cuisine

Australian cuisine is a vibrant fusion of global influences and native ingredients, shaped by our country’s multicultural population and diverse landscapes. Rather than being bound by tradition, Australian food embraces innovation – blending bush foods like wattleseed and emu with Asian spices and European techniques. Experimental dining reflects our country’s history, geography, and cultural diversity, while our signature dishes often celebrate the seasons: lamb roasts at Easter, fresh prawns at Christmas, and juicy mangoes as summer begins.

Thanks to our varied climates, fresh fruit and Indigenous produce is abundant year-round. Some of our most popular native ingredients include lemon myrtle, wattleseed, Kakadu plum, and warrigal greens. These unique flavours are increasingly featured in both high-end restaurants and everyday products like teas, chocolates, and ice creams. When it comes to our premium meats, Australian beef, especially Black Angus and wagyu, is prized globally. Lamb from the cooler southern regions is best in spring, while kangaroo offers a lean, sustainable alternative that’s widely available. 

Coffee is serious business in Australia. Influenced by Italian immigrants, our local coffee culture is sophisticated and specific. Instead of just asking for “a coffee”, order a flat white, macchiato, or cold drip, and expect high standards wherever you go. We are also a major wine producer, with over 65 unique wine regions and more than 100 grape varieties. Natural and minimal-intervention wines are gaining popularity, and many cellar doors offer immersive tasting experiences. Craft beer and spirits are booming too – breweries and distilleries across our country serve everything from pale ales to botanical-infused gins. For non-drinkers, there’s a growing range of alcohol-free wines and beers that don’t compromise on taste.