If you're heading Down Under, be sure to leave some room on your plate for a
sweet treat named after a ballerina, as well as plenty of marsupial meat.
From Men at Work to Crocodile Dundee, it's abundantly clear that Australians have an
undying love for the salty yeast spread known as Vegemite. This umami-esque paste with a slightly
bitter aftertaste is a breakfast classic that's often enjoyed with toast or crackers.
Created in 1922 by chemist Dr. Cyril P. Callister, Vegemite got its name following a nationwide
competition. And then it quickly became one of the country's most beloved condiments. For novices,
the key to enjoying this thick jam is by starting with a small amount so as
to not overpower your tastebuds. You can also pair it with butter to balance the
strong flavor. Or you can opt for coffee or tea, both of which complement the savoriness.
The Tim Tam is one of Australia's most popular pre-packaged treats.
These chocolate-covered cookies, or "biscuits" as they're called Down Under,
are packed with a creamy chocolate filling. It makes for the perfect combination of
gooey creaminess and brittle cookie crunch, all wrapped up in a rich chocolate shell.
Named after the horse that won the Kentucky Derby in 1958, Tim Tams were introduced in 1964
as Australia's version of a popular U.K. cookie known as the Penguin. They've since inspired a
trend called the "Tim Tam Slam," in which snackers nibble the diagonal corners off two ends of and
then use the resulting biscuit "straw" to slurp up a few sips of tea or coffee. As you drink, the
hot liquid turns the cookie's chocolate filling into a delectable explosion of cocoa flavor.
"I want a packet of Tim Tams that never runs out."
Here's another one for anyone with an insatiable sweet tooth! Lamingtons are
the national cake of Australia. They combine multiple flavors into one singular sensation,
as light and fluffy squares of vanilla-flavored sponge cake are coated in a thick layer
of chocolate icing and then rolled in crunchy, nutty shards of dried coconut.
It's no wonder that this iconic dessert is adored by Australians of all ages. Well,
except for one. In a truly ironic twist, the man that the cakes were created for and named after
is said to have hated them. Lord Charles Lamington served as the governor of the Australian state of
Queensland from 1896 to 1901. As one version of the story goes, his cooks accidentally dropped
a piece of sponge cake they'd prepared into a bowl of chocolate icing. To cover the mistake,
the chef rolled the now chocolate-coated cake in dried coconut, and the rest is history.
Lamingtons are now so popular that they've inspired the
creation of Lamington-flavored ice cream, doughnuts, and even beer.
"Beer's all that matters to me."
Not all iconic Australian foods fall on the sweet side. Take the hearty and rustic meat pie,
which consists of a savory pastry filled with chopped meat and gravy.
The outer crust is a flaky, butter pastry dough baked to golden perfection. Inside,
you'll find finely chopped meat, usually beef or lamb, plus a thick gravy and sometimes vegetables.
They're a bit like pot pies, except less juicy and meant to be eaten on the go.
While meat pies are as popular in Australia today as hot dogs and hamburgers are in the U.S,
the pies themselves are believed to have originated in Europe. They were brought to
the country by British immigrants in the 19th century. They actually date all the
way back to ancient Greece and Rome, when simple doughs made with flour and water
were stuffed with meat and cooked under hot coals. Flash forward a few hundreds years and
while ovens have now replaced fire pits, the meat pie itself remains relatively unchanged.
"And then we just scoffed them all afternoon."
The delicate, airy cakes known as pavlovas consist of a meringue-based outer shell and a creamy,
slightly softer core. They're made even more delicious with the addition of hearty whipped
cream and slices of fresh fruit such as kiwi, strawberries, and passionfruit.
Bakers in Australia and New Zealand argue over whose shores the pavlova started on. But one thing
everyone can agree with is that it was named after famed Russian ballerina Anna Pavlova,
who toured both countries extensively in the 1920s. The name was an homage to
both her lighter-than-air dance moves and billowing lace tutu,
which food historians say resembled the creamy layers of meringue.
While pavlovas may look fancy, they're easy enough for even a novice baker to
master, as they require just a handful of basic ingredients.
The crunchy treats known as Anzac biscuits are more than a hundred years old,
with a storied history that begins on the battlefields of World War I.
Made from a classic combination of rolled oats, flour, sugar,
and golden syrup, they occupy the strange no-man's-land between cookie and cracker.
The first-ever Anzac biscuits were baked around 1915 by a
government military group known as the Australian and New Zealand Army Corps,
or ANZAC for short. Originally nicknamed "soldiers' biscuits" or "Anzac crispies,"
the earliest versions were served as a substitute for bread for men who were
going to war or already on the battlefield. When stockpiles of food were low, the biscuits were
even sometimes crumbled up and used as a sort of breakfast "porridge" by battle-weary troops.
When the war ended, production of Anzac biscuits continued, with the recipe improving to include
previously rationed eggs and butter. Nowadays, production is still overseen by the Australian
military. And while many people eat Anzac biscuits because they authentically enjoy their unique,
nutty flavor, others eat them out of tribute to the sacrifices made by soldiers during the war.
"Today, we still love them, and they're still easy to make."
In the U.S., most fish eaters primarily stick to basics like salmon or tuna. But in the
island nation of Australia, the seafood of choice for many is the barramundi.
Popular for its mild buttery flavor, flaky texture, and ample levels of protein and
Omega-3 fatty acids, barramundi can be prepared and eaten in a number of
different ways. Those options include grilled or barbecued with fresh herbs;
pan-fried with breadcrumbs for a crispy coating; baked with fresh lemon; poached in a creamy broth;
or even added to a flavorful curry. Many Australian chefs also serve barramundi raw.
Many Australians prefer barramundi over other fish for another important reason:
sustainability. It's one of the few species that can be raised easily in large-scale fish farms,
making it just as good for the environment as it is for the plate. A monster capable
of growing to more than five feet in length and over 100 pounds, the barramundi also has special
importance to Australia's Indigenous population. They believe that it was specially created by
their mythical Rainbow Serpent, a powerful spirit that rules the region and created all within it.
At Australian children's birthday parties, parents tend to serve a sugar-packed appetizer known as
fairy bread. If you've never heard of it, you may be surprised to learn that you likely already
have all the essential ingredients to make it in your kitchen. All you need is some bread,
butter, and a carton of rainbow sprinkles. That's right, it's nothing more than white
bread topped with butter and then doused with loads and loads of rainbow sprinkles.
Although nobody knows for sure when fairy bread actually originated,
Scottish writer Robert Louis Stevenson notably mentioned it in a 1885 poem.
And by the 1920s and 30s, it had already become entrenched in Australian culture
as a simple and affordable treat loved by children and adults alike.
If you want to make your own, traditional fairy bread starts with slices of basic white bread,
though some prefer whole wheat or sourdough instead. For sprinkles, traditionalists use
French nonpareils, the tiny round sprinkles that are sold in a variety of colors.
"With fairy bread, you have to take the biggest bite possible."
"That's not true."
"Yeah, it is."
"Okay."
"Ready? Go!"
Golden Gaytime ice cream bars have been serving up smiles for generations,
ever since they were first introduced to the country by the Streets Ice Cream company in 1959.
A premium frozen treat at an affordable price, these bars consist of a mixture of toffee and
vanilla ice cream coated in chocolate and then dunked in chunks of honeycomb cookie crumble.
By keeping prices low and the quality of the ingredients high, the company wanted to make
an in-demand product that was accessible to the masses. And the strategy paid off.
Golden Gaytime is now widely considered to be one of the most popular ice cream
varieties on the continent. It instantly conjures feelings of summer, relaxation,
and happiness. And that's exactly what the bar's creators set out to capture,
as the slogan on a four-pack box declares: "4 delicious chances to have a gay time."
The illegitimate love child of a Frito and a Cheeto, Cheezels are ring-shaped corn snacks
that have been coated in a layer of cheese powder. Created by Smith's Snackfood Company
in the 1970s as a way to use up excess corn reserves in the company's warehouses,
Cheezels have been an Australian favorite ever since. True "Cheeze"
heads love the unique interplay of the artificial puff-like cheese flavoring
combined with the savory crunch of the heart corn ring. And just like Cheetos,
Cheezels are also known and celebrated for leaving that tell-tale orange residue on your fingers.
Because of their fragile structure, Cheezels are generally sold in a distinctive cone-shaped
cylindrical bag. This unique container helps to keep them from being crushed or smashed,
and also makes them easier to carry around and share.
And that's something that isn't changing any time soon. In recent years, the Cheezel empire
has only continued to expand. They now come in a variety of flavors like chicken, BBQ,
and sweet chili. This snack is also a popular topping or ingredient for other
classic comfort foods, including burgers, nachos, mac and cheese, and fried chicken.
"Without Cheezels, the party's over."
The Chiko [CHICK-oh] Roll is basically the Aussie version of a traditional Asian
spring roll. It's bigger and has a thicker, crispier fried shell,
and it also packs about twice the amount of filling. But flavorwise,
the two are incredibly similar. Both contain a mixture of meat and cabbage, carrot, celery,
and onion. Chiko Rolls also contain added barley and beef tallow or fat, to add heartiness and
heft as well as helping to ensure that the roll is extra crispy when it emerges from the deep fryer.
As the story goes, the Chiko Roll was created by Australian entrepreneur Frank McEncroe in
the 1950s. He wanted to capture the flavor and texture of the spring roll, while also making
something bigger and more fulfilling that could be eaten and enjoyed with one hand at rugby,
cricket, and soccer matches. The other hand, of course, was reserved for a cold beer.
Originally dubbed a "Chicken Roll," McEncroe decided to change the name to "Chiko" to make
it sound more exotic. Chiko Rolls then quickly exploded in popularity and were
even one of the most widely enjoyed snacks at the 1956 Olympic Games in Melbourne.
No culinary visit through Australia would be complete without hopping along to one
final Aussie treat: kangaroo! Although this uniquely Down Under delicacy has been a part of
the Indigenous Australian diet for thousands of years, it gradually gained acceptance for other
populations with the arrival of European settlers in the late 1800s and early 1900s. Flash forward
to today, when kangaroos are widely consumed for their unusual flavor. It's slightly gamey
with a hint of nutty sweetness. It's also lean and tender and notably sustainable.
Many environmentalists appreciate that kangaroo meat requires less feed, water,
and land than other forms of livestock. These marsupials also live freely in the
wild and are not farmed, making them a generally ethical and humane meat option.
If you want to try some, consider ordering kangaroo steak. Much like steak from a cow,
it's typically marinated with herbs and spices and then pan-fried or cooked over the grill. There are
also kangaroo burgers, which are served either plain or topped with the usuals like cheese,
bacon, lettuce, and tomato. For a bit more exotic taste, you can try barbecued kangaroo sausages,
kangaroo Bolognese, kangaroo kebabs, or even a big bowl of kangaroo stir-fry.