From witchetty grubs to fairy bread: typical Australian food

Australia is a unique place; it's the only country in the world that is also a continent and has impressive biodiversity. Food-wise, Aussies have some exciting and unique dishes and treats as well.

Americans love to make jokes about Aussies using their "barbies," but what kind of foods do they eat down under? Join us as we take a look at some uniquely Australian eats!

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Emu, a native Australian animal, is a popular dish in Australia, and it isn't surprising. Emu has a higher iron content than beef, is practically fat-free, and low in cholesterol.

Photo: Melissa Keizer/ Unsplash

How does one eat emu? The meat is normally smoked and eaten cold or used as a topping on pizza.

Now here we have a truly authentic Australian food! Witchetty grubs are said to have a nutty flavor and can be eaten raw or cooked.

Australian Indigenous have eaten this high protein food for thousands of years, and while it may not be the most popular food these days, it certainly is a true food of the land.

Macadamia nuts can be eaten in so many different ways: raw, roasted, candied, or used in both sweet and savory recipes.

Photo: Phillip Larking/Unsplash

Macadamia nuts are native to eastern Australia and can be picked in the Byron Bay area during spring.

Damper is a traditional Australian soda bread and was a staple food in the diet of the early settlers in the country. The traditional recipe is very simple and consists of flour, water, and salt and was normally baked in campfire coals.

(Photo: By foam/Flicker, CC BY-SA 2.0)

Although modern versions of the food can include more "luxurious" ingredients such as milk and self-rising flour, damper is still enjoyed today.

Balmain bugs are a kind of slipper lobster and are flat, small-scale fish that doesn't have any claws. Balmain bugs can be found in shallow water on the Australian coasts. The only part of the animal with edible meat is the tail, but much like lobster, despite the work you need to put in to enjoy that delicious meat, it is well worth the effort.

John Dory fish is a popular fish in local Australian cuisine. The fish, found in Australian waters, is often served battered and fried alongside chips (french fries). Another popular way to serve it is pan-fried with mashed potatoes and salad. It is a popular fish and can be found on the menu of many Australian restaurants.

The pavlova is a meringue-based dessert with a crisp crust and a soft and fluffy inside. It is usually decorated with whipped cream and topped with fresh fruit. The dessert has become a point of contention between Australia and New Zealand as both countries claim the dish as their own.

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It was invented in honor of Anna Pavlova, the Russian ballerina, on her visit to Australasia in the 1920s, although it is unclear in which country.

This certainly isn't a fine dining food, but a childhood treat fondly enjoyed by many Australians. Fairy bread is nothing more than sliced white bread spread with margarine or butter and topped with colorful sprinkles.
But it is a staple at children's parties, and a snack children learn to make when they are quite young.

Inspired by Chinese spring rolls, this iconic Australian snack food can be found at fish n' chip shops and snack vendors at train stations. The rolls are deep-fried and have beef, celery, cabbage, barley, carrot, onion, green beans, and spices all wrapped up in batter.

Photo: By IanBailey/Wikimedia

Crocodile is eaten in many countries around the world, but 'Crocodile Dundee' made the world associate crocodiles with Australia.

Photo: Louis Hansel/Unsplash

Crocodile meat is considered a delicacy in Australia and is not eaten as everyday fare. The crocodiles' skin is made into wallets, belts, and handbags; they aren't just killed for food.

Vegemite on toast is a quintessential Australian food, and Vegemite is one of the products many Australians long for most when they are abroad. Made out of brewer's yeast and spices, Vegemite is more on the savory side than the UK's Marmite.

Cherry Ripe bars are only available in Australia and New Zealand and are among the top chocolate bar brands in Australia. The chocolate bar is filled with cherries and coconut and covered in dark chocolate. This delicious chocolate bar was invented by Australian candy maker MacRobertson's in 1924 and is one of the oldest chocolate bars in the country.

Image: YouTube

Tim Tams are arguably one of the most popular cookies in Australia. Produced by Arnott's, they claim that they sell around 35 million packs each year. The cookies have two layers of chocolate-malted cookie separated by a chocolate filling and then coated in melted chocolate. If you live in the States and want to give the cookies a try, you can buy them, as Pepperidge Farms imports the cookies for sale in America.

Photo: Australian leader giving his British counterpart a TimTam

ANZAC stands for "Australian and New Zealand Army Corps." These cookies are typically eaten on Anzac Day on April 25th, which commemorates Anzac's members who fought in World War I. This Australian food was initially made for and sent to soldiers by their wives. The ingredients of the cookies allowed them to keep well, even on long boat trips. Made of oats, flour, sugar, dried coconut, butter, baking soda, and water, surely these cookies are still popular today because they are so tasty.

Cheese and bacon rolls are a popular item in school lunchboxes and with hangover sufferers in Australia. While not the healthiest food, they certainly are tasty! They are also easy to prepare: simply top a roll (hamburger buns work fine) with chunks of bacon and some grated cheese and then broil.

Image: YouTube

For those who have never been to Australia, it may seem shocking to learn that Aussies eat their national animal. However, kangaroos often overpopulate certain areas of the country and need to be hunted. Kangaroo meat is low in fat, and it doesn't produce methane as beef farming does. Since the meat is so low in fat, you need to be careful not to overcook it, or it will dry out.

Barramundi is an Asian sea bass, and may be the most Australian of all fish. The name Barramundi comes from the Aboriginal language and means "large-scaled river fish."

Aussies enjoy it pan-fried or seared on the skin side. It is not typically served battered and fried. Mmmmmm.

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