Defining Australian cuisine is like trying to describe a sunrise while it’s still changing colours—it is vibrant, evolving, and beautifully complex. To understand Australian food is to understand the spirit of Australia itself: a blend of deep ancient roots, a colonial past, and a restless, modern curiosity. It is a cuisine defined not by rigid rules, but by quality, freshness, and a fearless willingness to experiment.
It is a journey that spans 60,000 years, from the ancient “bush tucker” of the First Nations people to the globally-inspired “Mod Oz” (Modern Australian) fusion we see today.
Australian cuisine is a “cultural mosaic.” It’s a kitchen where there are no borders—where a chef might use French techniques to cook local snapper, seasoned with Japanese miso and garnished with Australian desert limes. It is fresh, it is bold, and it is served with a side of sunshine.
Read more about Australia’s cuisine journey here
Recipes
In colonial Australia, stockmen developed the technique of making damper out of necessity. Often away from home for weeks, with just a campfire to cook on and only sacks of flour as provisions, a basic staple bread evolved. Originally cooked on the dying ashes of a fire, this recipe is the essence of Aussie simplicity.
This variation on the iconic Aussie Bush Damper is from the Australian Womens Weekly ‘Cooking with Herbs’ recipe book.The addition of rosemary to the damper adds not only a fresh, piney flavour, but also signifies rememberance and its association with Anzac Day.
Native Herb & Sea Salt Bush Damper
This variation on the iconic Aussie Bush Damper takes the classic Aussie campfire staple and gives it a gourmet twist by incorporating Lemon Myrtle and Saltbush. It’s crusty on the outside, fluffy on the inside, and smells exactly like the Australian bush after rain.
A colourful and refreshing salad showcasing the freshest o f Australia’s seasonal summer produce.
The Iconic 1970s Prawn Cocktail
This retro appetizer featured in many Aussie homes in the 1970s – cooked, peeled prawns, served in glass bowls and with a creamy cocktail sauce. We’ve paired it with the Aussie Summer Wreath Salad (recipe above) for a fresh and colourful addition to this delicious iconic 70s dish.
Lemon Myrtle & Macadamia Crusted Barramundi
The ultimate “Bush-meets-Coast” dish. This recipe celebrates two of Australia’s most famous native exports – the iconic Barramundi & crust made from the creamy textured Macadamia nut.
The Big Aussie Brunch: Smashed Avo with Wattleseed Dukkah
The global icon with a native twist. We’ve taken the world-famous Australian brunch staple and elevated it with Wattleseed, a staple of First Nations diets for millennia.
Salt and Pepper Squid with Mountain Pepperberry
A zesty, spicy re-imagining of the Australian bistro classic. We’ve given it a spicy “glow” using Tasmanian Mountain Pepperberry and paired it with a zesty lime and ginger dipping sauce.
Seared Kangaroo with Davidson Plum Balsamic
Bold, lean, and distinctly Australian. Kangaroo is paired with a thick balsamic glaze of Davidson Plum creating a beautiful balance where the “sweet and sour” profile cuts through the richness of the meat.
Wattleseed & Balsamic Roo Skewers
A high-protein, lean dish with deep, nutty undertones. Experience the lean, succulent texture of premium kangaroo loin, elevated by the ancient, nutty profile of crushed native wattleseed. The skewers are flame-seared to a perfect medium-rare, creating a caramelized crust that balances beautifully with a rich balsamic glaze.
Tasmanian Pepperberry & Plum Glazed Duck
A sophisticated balance of sweet, tart, and “creeping” heat. This dish features tender, pan-rendered duck breast with a crisp, golden skin, dressed in a luscious glaze of sweet Davidson plum and the signature “creeping heat” of Tasmanian pepperberries. Unlike traditional pepper, the pepperberry offers a complex floral aroma and a vibrant purple hue that bleeds into the rich meat.
Explore more of Australia:
A Taste of Australia – The Great Southern Land
Defining Australian cuisine is like trying to describe a sunrise while it’s still changing colours—it is vibrant, evolving, and beautifully complex. It is a journey that spans 60,000 years, moving from the ancient “bush tucker” of the First Nations people to the globally-inspired “Mod Oz” (Modern Australian) fusion we see today.
Goonoo Goonoo – From Historic Station to Luxury Destination
Goonoo Goonoo Station is a lovingly curated rural resort near Tamworth, NSW. With exquisite gardens lining the paths and picture perfect rural vistas, plus a c.1890 chapel and the architecturally striking “Glasshouse” fine dining restaurant wedged sympathetically and cohesively between two original rustic buildings, you have a winning formula for a unique and truly unforgettable stay.
From Shipwreck to Ruin – The Trial Bay Gaol Story
Take a step back in time and soak up the history and beauty of Trial Bay Gaol, just 5km from South West Rocks on the NSW Mid North Coast. Named after a tragic shipwreck, and sitting atop a sun-drenched peninsular overlooking the sparkling Pacific Ocean, the silent and powerful ruin of Trial Bay Gaol stands as testament to a time of ingenuity, courage and survival in Australia’s colonial history.
A tasting menu is created with the chef’s talents in mind. Not only is each dish created to delight your taste buds, they also showcase the chef team’s collective skills with unique plating and food styling. Choosing a chef’s tasting menu allows you to truly understand the complexity of the different dishes a high end restaurant has to offer.
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