The list is endless but here are what we believe to be the seafood highlights; Lobsters, prawns, and crabs can be expensive and seasonal but you simply have to do it. You must. It’s the law. Then tuck into a Moreton Bay bug (a kind of saltwater crayfish). Then of course we have the oyster, peer-less pearl-less jewel of the seafood group. Try them au naturale washed down with chardonnay, or Kilpatrick with bacon and worcestershire sauce. |
Snags (sausages, to the uninitiated) are possibly the most celebrated barbie food, along with steaks. Steaks are excellent in Australia, and relatively inexpensive. You can get a good sized, tender, rump steak from the butchers for about 5 dollars, or have the publican cook it for you for about 12. Another popular choice is prawns; over here they are a great size and a great price, so why wouldn’t you? Last but not least we should mention the humble rissole, a sort of minced meat concoction like a spherical burger. |
Nowadays, the locals are all for trying out the ‘bush tucker’ as eaten by the Aborigines and many restaurants serve kangaroo, emu and crocodile. Introduced species are also on many menus with buffalo, camel and rabbit all very eatable. Witchetty grubs, small, fat maggot-looking things, are cooked underground in an earthen fire, taste ‘nutty’ and are an excellent source of protein but whether you will want to try them out, is another matter entirely. Along the northern coasts people still spear and eat turtles and dugongs from outrigger canoes, while herding fish into the shallows of man-made stone traps still goes on. There are tucker tours organised by local Aboriginal people. |
 | A brown, tar-looking yeast extract that is as Australian as … actually, it’s the most Australian thing there is. Too bad it’s owned by Americans, but there you go, global culture, OK. Anyway, it’s definitely an acquired taste, Vegemite, infact it’s probably the most acquired taste in the world. Sort of salty, strong and dark, the Brits see it as inferior to Marmite and everyone else sees it is a complete mystery. Spread on toast or bread or dip your finger into the jar. It’s the best. |
 | One of Australia's finest inventions has to be the Pavlova; a magnificent concoction of crisp, light meringue, surrounding thick (preferably King Island) cream and fruit that’s named after the Russian ballerina Anna Pavlova. |
 | When the legendary Australian swagman or yore waltzed around the roads looking for odd jobs and stealing sheep, it’s a safe bet he had the ingredients for damper in his matilda. Basically it’s soda bread that’s baked in a pot buried in the ashes of a fire. Grab some flour, salt, butter, milk and water, chuck in a bit of beer, mix her all up serve hot with butter and jam and a sheep. |
This stunning region offers pristine beaches, charming coastal towns as well as majestic hinterlands and national parks. Read more ...
