Australie

Meat pie

Hand-sized minced beef pie eaten at the football with a stripe of tomato sauce.

Barbecue

Snags, prawns and lamb chops on a public grill in a park, brought by everyone.

Lamingtons

Sponge squares dipped in chocolate and rolled in desiccated coconut.

Pavlova

Crisp-shelled meringue with cream and passionfruit, claimed by both sides of the Tasman.

Vegemite

Yeast extract spread thinly on buttered toast, never thickly, whatever visitors do.

Chiko roll

A thick-skinned fried roll of mutton and cabbage, designed for eating one-handed.

Barramundi

Firm-fleshed northern fish grilled skin-on, the default on any coastal menu.

Moreton Bay bugs

Flat-bodied slipper lobsters split and grilled with garlic butter.

Sydney rock oysters

Small native oysters with a long mineral finish, eaten within hours of shucking.

Kangaroo

Lean dark game meat seared rare, since anything more turns it to leather.

Damper

Unleavened bush bread baked in the coals of a campfire, eaten with golden syrup.

Anzac biscuits

Oat and golden syrup biscuits that survived the post to the trenches.

Fairy bread

White bread, butter and hundreds and thousands, served at every child's party.

Sausage sizzle

A sausage in folded white bread with onion, bought outside the hardware shop.

Parma

Crumbed chicken under ham, tomato and cheese, the pub schnitzel's local form.

Tim Tam

Chocolate biscuit used as a straw for hot coffee until it collapses.

Flat white

Espresso under thin microfoam, exported from these cafés to the rest of the world.

Shiraz

Dense Barossa red, dark-fruited and warm, the country's signature grape.

Golden Gaytime

Toffee and vanilla ice cream rolled in biscuit crumbs on a stick.

Witchetty grub

Wood-boring larva eaten raw or roasted, a traditional desert protein.