What is the national dish of Australia?

Okay, this may not seem like typical Aussie food you’d find at your local pub, but it has been around for centuries! It’s also become a staple of Australia’s modern culinary landscape, with renowned chefs like Clayton Donovan, Mark Olive and Maggie Beer including native ingredients and foods in their work. Some restaurants and food businesses even grow their own natives, such as finger limes, lemon myrtle and of course macadamias. There are also a lot of delicious bush tucker recipes you can whip up at home.

Then there are protein sources, such as witchetty grubs. These fat white moth larvae have a taste that’s been likened to chicken or scrambled eggs, among other things. Celebrity chef Kylie Kwong has even said witchetty grubs would be part of her dream menu.

While Brits might claim fish and chips as their own, it’s also an iconic food in Australia. In fact, there were an estimated 4000 fish and chip shops in Australia in 2021, according to the Fisheries Research and Development Corporation.

Australian seafood also has a reputation for its quality and freshness. But more importantly, there’s nothing quite like going to a beautiful Australian beach and picnicking on fresh fish and chips while seagulls fly around. And if you’re not near the beach, here’s how to make it at home for a treat the whole family can enjoy.

Pavlova is a meringue-based cake with whipped cream and fruits on top is a creamy, iconic dessert. In fact, it’s so well-loved that it’s become a staple of Aussie-Kiwi rivalry. Apparently, both Australia and New Zealand claim to have concocted this delicious invention to honour the Russian ballerina Anna Pavlova. 

Whatever side of the argument you’re on, pavlova is practically a staple for all kinds of celebrations in Australia, from birthdays to Christmas and everything in between.

Pies are often the Aussie food of choice at sports games, pubs and roadside bakeries. Though fillings vary, the most common meat pies have got ground meat, onions, gravy, mushrooms, and potatoes inside, making them warm, hearty, and satisfying meals for any occasion.

This fish is not exactly unique to Australia – it’s used in Bengali and Thai cuisine as well – but its name sure is.

Barramundi means “large-scale river fish” in an Aboriginal language. It’s also very common in Australian restaurants, where it’s often served grilled or pan-seared. Best paired with a salad or roasted vegetables!

Dessert fiends would probably nominate lamingtons over meat pies or roast lamb as the national food of Australia. There are many ways to make this sponge cake, but it’s usually coated in chocolate sauce and coconut shavings.

Sometimes, they’re made into a sandwich of two cakes with raspberry jam or cream in the middle. This dessert is best paired with coffee or tea.

Australians love to barbecue food, as proven by the now-cliché Paul Hogan line: “throw another shrimp on the barbie”. While it’s true that prawns and steak are often thrown on the barbie, there’s something even more Aussie about a row of snags on the barbie.

And when you consider the fact that you’ll find sausage sizzles at Bunnings, charity events and even after local, state and federal elections, it has to be up there as a national dish of Australia.

While burgers are popular around the world, some people would argue that adding beetroot makes them a national food of Australia, or at the very least gives it an Aussie twist. You’ll find plenty of burgers with beetroot in Aussie cities and small towns (sometimes even without asking for it).

It’s typically tinned or pickled and adds an earthy sweetness to burgers that helps balance out the richness of meats, cheese and other toppings.

While the original version comes from Italy, Aussies have adopted it as their own, nicknaming this pub favourite “chicken parma” or “chicken parmy/ie”, depending on who you ask. In fact, it’s so popular that the best nickname for it can become a hot topic of debate for some people.

Whatever you call it, chicken parmigiana is typically made of a crisp chicken schnitzel topped with Italian-inspired sauce and melted cheese.

Whether it’s a roast or grilled chops, lamb tops the list of surveys and polls about what the national dish of Australia is, making it a firm favourite. According to Meat and Livestock Australia, Aussies are some of the biggest eaters of lamb per capita in the world.

The fact that we eat more beef and chicken on average also means that when we do have lamb, it’s typically a more special occasion, which can add to the sense of it being an iconic Aussie food.