Authentic Australian Recipes. What does that even meannnn?
Let’s start by saying that this list is taking notes from your favorite takeout and making it all come together in a happy and delicious moment for food lovers everywhere.
You might be saying, nah, I don’t really like Vegemite, and honestly I can respect that because Vegemite is Vegemite sometimes. But also: you haven’t had this Vegemite pasta yet. You are about to be changed. Seriously.
1. Homemade Tim Tams
Okay, let’s talk Tim Tams! If you’ve ever had a Penguin from the UK, you’re in the same ballpark. But our cousins Down Under are all about the Tim Tam, and honestly, I get it.
While they’re pretty much interchangeable, Tim Tams bring a few more flavor options to the party. The classic version? We’re talking a chocolate biscuit with a malted chocolate buttercream filling that is just SO GOOD.
After you make the little cookie sandwiches, the whole thing gets a beautiful coating of chocolate. You are going to love these.
2. Australian Meat Pie
You’re way more likely to see an Aussie with a meat pie or a sausage sizzle than shrimp on the barbie, just so you know. This traditional take on the recipe uses ground beef for its filling, with absolutely no veggies in sight.
Of course, bakeries all over the country have lots of other fillings available! The only real question you have to ask yourself is how you’re going to eat it.
Do you go for it one bite at a time, or do you eat the filling first? It’s a choose-your-own-adventure!
3. Weetbix and Date Loaf
Is Weetabix still a thing? I feel like I ate it for breakfast all the time growing up!
I never once thought about turning it into a cake, though. This recipe makes a loaf that is surprisingly moist and has just the right amount of sweetness.
And because you’re using dates and a breakfast cereal, nobody can stop you from having a big slice to start your day. We love that for you.
4. Barbecue Snags
Let’s break it down. BBQ snags are, quite simply, sausages cooked on the BBQ.
Unlike in the states, Aussies absolutely love to BBQ sausages, and they go for the good quality kind, not the crayon-colored frankfurters we’ve gotten used to.
It’s actually pretty normal not to find any burgers at an Aussie BBQ. Once they’re cooked, you serve them in a slice of bread with onions and ketchup, and just like that, you have your very own sausage sizzle.
5. Pineapple Lump Slice
Pineapple lumps are an Australian candy, or “lolly,” that are pineapple flavored and covered in chocolate. For this no-bake bar, you’ll fold chopped pieces of the candy right into a fudgy mixture made with condensed milk. YUM.
Since you can pretty much only get these in Australia and New Zealand, you can whip up something similar with any chewy, pineapple-flavored candy you can find. I’ve had amazing results using pineapple Laffy Taffy!
6. Traditional Australian Pie Floater Recipe
Okay, this one is a little out there, but stay with me. A pie floater is basically an upside-down pie sitting in a bowl, which then gets covered in a generous helping of mashed pea and ham soup.
Mashed peas, or “mushy peas” as they call them across the pond, are exactly what they sound like: mashed peas with butter and salt. For this recipe, they get mixed with some cream and garlic for a thinner consistency. It is a thing!
7. Vegemite Pasta with Parsley Pangrattato
The big reason most people think they hate Vegemite is because they use a ridiculous amount of it. You’re supposed to put on a super-thin layer, not smear it on your bagel like cream cheese.
The flavor is really hard to put into words. It’s savory, a little bitter, and very rich.
When you do it right, it’s honestly delicious. This pasta only calls for a tiny bit, but that flavor totally pops. So good.
8. Australian Sausage Rolls
It doesn’t matter what their country of origin is, sausage rolls are just so tasty and I feel strongly that they should be made available everywhere.
Using puff pastry from the store makes putting these together an absolute breeze. You will want to add some seasoning to your sausage meat if you bought it plain.
When I’m in a hurry, I just buy good-quality sausages and take the casings off. These are perfect as appetizers if you make them small, or as a mid-morning snack with lots of ketchup.
9. Anzac Biscuits
Anzac Day is a day reserved for Australians and New Zealanders to remember their fallen heroes. The story goes that Anzac Biscuits were created by soldiers’ wives and sent to the front lines to bring a little bit of home to the men at war.
They’re crunchy on the outside and chewy in the middle, and are made with oats and golden syrup. If you can’t find golden syrup, there’s not really a good alternative, so I would totally recommend making your own!
10. Jam Doughnuts
Jam doughnuts are an absolute staple for most Aussie kids (and Brits, too). You’ll want to eat them the day you make them, and they only need an hour total to proof.
Pay attention to the size of your pot, and be sure you don’t overcrowd the oil. You’ll turn the doughnuts once the bottom is golden, and then move them onto a paper towel-lined tray.
Some people love their donuts rolled in sugar, which should be done while they’re still hot. If you’re going to dust them with powdered sugar, do that just before serving.
11. Australian Bush Bread – Damper
When it comes to bush bread, damper is iconic. I remember making this on a camping trip once and it was just the perfect thing.
It uses baking powder instead of yeast, so it rises up fast and can be cooked over the coals for a simple and filling meal.
After you have the dough all mixed, it just needs a few turns on a floured surface before it goes right into a hot oven. When it’s all baked, it has the most incredible golden crust.
12. Classic Cherry Ripe Slice Recipe – No Bake
What is a Cherry Ripe? It’s a cherry and coconut confection that is enrobed in dark chocolate. You can find them sold all over; it’s sort of like the Australian Reese’s cup, and everyone loves it.
This no-bake recipe captures everything you love about the candy bar and puts it into a thick and decadent treat. The condensed milk provides a creamy sweetness that goes so well with the cherries and coconut, plus there are some added crushed cookies for texture.
You’ll top it with dark chocolate and need to make sure it cools completely before you slice into it.
13. Vegemite on Toast
For anyone wondering, the amount of Vegemite you want for a slice of toast is no more than ⅛ teaspoon. Some daredevils might take it higher, but if you’re just starting out, ⅛ teaspoon is more than enough.
The real trick is to generously butter your toast, which prevents it from being too dry. The Vegemite is really just supposed to be an ultra-thin layer right on the top.