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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. T’was a wise man who once said ‘t’was a brave man who ate the first oyster’. But thank God he did. 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 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 tours organised by local Aboriginal people where you can go out and sample bush tucker. It’s well worth it, if only to tell your mates at home you’d eaten a foot-long ooli worm drawn from a rotten mangrove trunk. |
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The dessert is said to have been created to honour the dancer during, or after, one of her tours to Australia and New Zealand, however the exact location of its creation has been a source of argument between the two countries. No matter what side you’re on, there’s no denying that it’s still a fantastic dish, and is well worth trying on your visit Australia. |
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