Australian Food

Australian Food posts cover a national kitchen built from migrant cooking, native ingredients and a strong outdoor barbecue culture. Articles look at the long British base of meat pies, fish and chips and lamingtons, the postwar Italian and Greek migrations that gave Melbourne and Sydney their cafe culture, the more recent Vietnamese, Lebanese and Korean influences, native bush ingredients like wattleseed, lemon myrtle and kangaroo meat, the snags-on-a-barbie weekend tradition and Vegemite as a non-negotiable cultural marker. There are also notes on flat white coffee, on Anzac biscuits and on what counts as pavlova.