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The local cuisine in Australia is as diverse as the people that live there. It is almost impossible to single out a dish or cooking style that depicts an 'Aussie cuisine'. There have been so many influences on the country, which has resulted in the many unique, multicultural flavours that one could experience in the land down under.

Going back to the original occupants of this land, the indigenous culture and their cuisine is still prevalent today in some parts. Local bush tucker, as the indigenous people would call it, is starting to make a reappearance into modern Australian cuisine. The use of kangaroo meat, seafood and local rural vegetation in cooking are the main ingredients of an indigenous feast.

At the time of European settlement, wheat products, beef, lamb and introduced vegetables became the popular ingredients of Australian cuisine. Irish and British influences were obviously prevalent, and still are to this day. However, of greater influence has been the immigration of European, Middle Eastern and Asian populations into Australia following World War Two. Nowadays, visitors and locals can find just about any type of ingredient or restaurant from any part of the globe.

Cultures from Southeast Asia, Mediterranean/Middle East, East Asia, South Asia and Western Europe have not only gained a popularity within Australia, but have also become some of the most significant contributors to the modern ideology of Australian cuisine.

Breakfast in Australia usually consists of a diverse menu, depending on the season and location. For example, the winter season in colder climates see many Australians eat English style porridge. Residents of Far North Queensland wouldn't usually eat this dish at all. Breakfast for most parts of the year can consist of coffee, tea, cereal, toast, juice, and fruit. A very popular spread in Australia is vegemite, which is a yeast extract that tastes better than it looks. It is often used on toast, sandwiches or crackers. Sometimes it takes a while for foreigners to get used to the taste…if at all!

Seafood is certainly an important part of the Australian diet. Most of the population is within easy reach of fresh seafood restaurants, since a high proportion of it lives near the coast. A selection of the most delectable seafood items in the country include Moreton Bay bugs, bluefin tuna, prawns, oysters, whiting, mud crabs (muddies), Balmain bugs and rock lobsters. Fish and chips is also quite a popular dish throughout Australia.

Japanese, Thai, Vietnamese, Chinese, Indian, Turkish, Lebanese, Greek and Italian cuisines are predominantly found throughout the major cities of Australia. Locals are spoiled for choice when it comes to eating out, which happens to be a major pastime in most cities.

There are several iconic foods and dishes that Australians tend to love (and foreigners fall in love with). Tim Tams are an absolute delight, especially with an afternoon coffee. Lamingtons (a small sponge cake with chocolate and coconut icing) are local favourites, as are the vanilla slice, pavlova and Anzac biscuits. A chiko roll, meat pie, sausage roll and dim sim are all iconic savoury foods found in Australian culture too.