Fancy a barbie? Who doesn’t! But there’s more to Australian food than a good old beer and a barbecue… Thanks to the country’s unique cultural history and climate, Australia has is a rich culinary scene that’s brimming with influences from all over the globe,

There are many dishes that you won’t find outside Australia, as well as lots that have made their way there from overseas. Whether you’re visiting Australia or you’re a local in the mood to eat some homegrown tucker, here are 5 of the most iconic dishes that you’ll find in Australia.

Fritz & Sauce Sandwich

Who doesn’t love a sandwich? The snack was supposedly invented by the Earl of Sandwich, who wanted a snack that didn’t require a plate or cutlery so that he could continue playing cards at his home casino. Every country has its own favourites ‘sanga’, but arguably the most famous in Australia is a ‘Fritz & Sauce’, which is particularly popular among kids.

A Fritz & Sauce is a simple affair: white bread buttered and filled with Fritz, a processed meat similar to a hot dog, and covered in tomato ketchup. It might sound basic, but you’ll find many Australians have a secret soft spot for this tasty dish.

Australian Meat Pie

While 10% of the Australian population is reportedly vegetarian, meat continues to be featured heavily in many of their dishes. One of their most popular meals for the more carnivorous diners out there at the Australian meat pie.

A typical Australian pie has shortcrust or puff pastry and is filled with tenderly cooked beef (or sometimes kangaroo) and a rich meat gravy. What makes this pie uniquely Australian is how it is traditionally served: with a topping of tomato ketchup.

Barramundi

A favourite fish in Australian cuisine is Barramundi, which is native to the country’s northern shores, although such is its popularity that a large amount of it is imported.

Wild Barramundi, which has a mild flavour and flaky white flesh, has become an iconic addition to restaurant menus as well as home cooking recipes, and is traditionally grilled and served with lemon and Asian flavours like lime leaves and lemongrass.

Chicken Parmigiana

Now, we know the name isn’t very Australian-sounding (it’s Italian of course), but Chicken Parmigiana has been so whole-heartedly adopted by Australian cooks that the dish has taken on its own Aussie personality.

The dish, which was first introduced to Australia by Italian-Americans during the 1950s, soon became one of the most popular meals in pubs and restaurants by the ‘80s. The dish consists of breaded chicken breast topped with a rich tomato sauce and melted cheese, typically served in Australia with a side of fries and salad.

The Aussies call Chicken Parmigiana ‘parma’ or ‘parmy’, and it is a mainstay of pub lunch (called ‘counter lunch’ colloquially) menus across the country.

Pavlova

Pavlova (or ‘pav’ as many Aussies call it) is a light yet indulgent dessert consisting of chewy baked meringue usually topped with whipped cream and fruit, and is one of the most iconic Australian desserts, having first appeared there in 1906.

The dessert, early recipes of which require layers fruit jelly in the place of meringue, is supposedly named after Russian ballerina Anna Pavlova, who toured around Australia and New Zealand in the early 1900s. The dancer apparently making quite an impression on the Pavlova’s creator, the nationality of whom is debated to this day.

Australia’s rich culinary landscape continues to evolve, combining Indiginous ingredients with many international influences: the result is a vibrant restaurant scene and lots of exciting food to try for both the locals and tourists. What’s your favourite Australian dish?