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Taste of Australia & New Zealand / Oceania
What to Eat in Australia & New Zealand / Oceania – Top 50 Foods
Australian and New Zealand cuisine blends British colonial roots with Indigenous traditions (Aboriginal bush tucker and Māori cooking), plus later Asian and Mediterranean influences. Expect meat pies, seafood, barbecue, and iconic sweets. Broader Oceania adds tropical fruits, root vegetables, and seafood from the Pacific islands.
Mains, Snacks & Savory Dishes
Australia
Meat Pie – Flaky pastry filled with minced beef and gravy (often called the unofficial national dish).
Vegemite on Toast – Yeast extract spread (use sparingly on buttered toast).
Chicken Parmigiana (Parma) – Crumbed chicken topped with tomato sauce, ham, and cheese.
Fish and Chips – Battered fish (often flake or barramundi) with chips.
Aussie Burger with the Lot – Burger with bacon, egg, pineapple, beetroot, and more.
Barbecue Snags – Sausages on the grill, served in bread with onion and sauce.
Kangaroo Steak – Lean game meat, often grilled.
Kangaroo Steak Barramundi – Popular white fish.
Salt and Pepper Calamari – Fried squid.
Grilled calamari Damper – Simple bush bread cooked over coals.
Dim Sim – Australian-Chinese dumpling (especially Melbourne).
Chiko Roll – Deep-fried spring-roll-style snack.
Moreton Bay Bugs – Flat lobsters from Queensland.
Sydney Rock Oysters – Fresh oysters.
New Zealand
Hāngi – Traditional Māori earth-oven feast with meat and vegetables.
Meat Pie – Especially mince and cheese or steak and cheese pies.
Bacon and Egg Pie – Kiwi bakery classic: flaky pastry baked with bacon and whole eggs, great hot or cold.
Fish and Chips – Classic takeaway (“fush and chups”).
Whitebait Fritters – Delicate whitebait cooked into fritters.
Bluff Oysters – Premium oysters from the south.
Green-Lipped Mussels – Iconic NZ shellfish.
Green-Lipped Mussels Roast Lamb – Classic New Zealand lamb.
Kiwi Burger – Burger with egg and other toppings.
Marmite – Yeast spread (NZ equivalent of Vegemite).
Shared & Broader Oceania
Seafood Platters – Prawns, lobster, and fish.
Barbecue – Central to both cultures.
Barbecued prawn skewers Lamb Dishes – Especially in New Zealand.
Native Ingredients – Wattleseed, finger lime, lemon myrtle (Australia).
Pacific Root Vegetables – Taro, kumara (sweet potato), and yams.
Coconut-Based Dishes – Common in Pacific islands.
Grilled Fish – Across coastal areas.
Grilled Fish Salads and Fresh Produce – Emphasis on quality local ingredients.
Pub Classics – Steaks, schnitzels, and pies.
Asian-Influenced Fusion – Common in modern Australian cities.
Cheese and Dairy – High-quality local cheeses.
Sausage Rolls – Pastry-wrapped sausages.
Corned Beef – Traditional in some contexts.
Bush Tucker – Indigenous Australian ingredients and preparations.
Tropical Fruits – Mango, pineapple, and passionfruit (especially northern Australia and islands).
Desserts & Sweets
Lamingtons – Sponge cake coated in chocolate and coconut.
Tim Tams – Chocolate-coated biscuits with cream filling.
ANZAC Biscuits – Oat and coconut biscuits (shared heritage).
Afghan Biscuits – Chocolate biscuits with cornflakes (NZ).
Vanilla Slice – Custard slice.
Lolly Cake – Soft malt biscuit and candy slice (NZ).
Pavlova – Meringue dessert with cream and fruit (claimed by both Australia and New Zealand).
Pavlova Fruit Crumbles and Pies – Seasonal fruit desserts.
Ice Cream – Especially with local flavors.
Hokey Pokey Ice Cream – Vanilla ice cream with honeycomb bits.
Chocolate and Biscuits – Everyday sweets and bakery treats.
Tips: In Australia, try a meat pie from a bakery, a proper barbecue, and seafood. In New Zealand, seek out a hāngi experience, quality pies, and fresh seafood. Pavlova is a must for dessert (both countries claim it). Vegemite/Marmite is polarizing—start thin. Fresh produce and outdoor eating are highlights.
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