As Vegemite turns 100, an A to Z of the top foods and drinks Australians love most

Australia, a land of diverse landscapes and cultures, has a rich culinary tapestry that reflects its unique history and geography. As Vegemite, an iconic Australian spread, celebrates its centenary, it’s the perfect time to explore the A to Z of the top foods and drinks Australians hold dear to their hearts.

A is for Avocado Smash: A brunch favorite, Avocado Smash is a quintessential Australian dish. Mashed avocado on sourdough toast, often adorned with feta, cherry tomatoes, and a sprinkle of dukkah, it’s a healthy and satisfying way to start the day.

B is for Barramundi: This native Australian fish is beloved for its delicate flavor and firm texture. Whether grilled, baked, or fried, Barramundi features prominently in many Australian seafood dishes.

C is for Chiko Roll: A classic Australian snack, the Chiko Roll is a deep-fried roll filled with vegetables and meat. Often enjoyed at festivals and sporting events, it’s a comfort food that has stood the test of time.

D is for Damper: A traditional bushman’s bread, damper is a simple and rustic wheat-based bread that originated in the Australian outback. It’s often cooked over an open fire and served with golden syrup or jam.

E is for Eucalyptus Honey: Derived from the nectar of eucalyptus flowers, this uniquely Australian honey boasts a distinct flavor profile. Its medicinal properties and robust taste make it a staple in many Australian households.

F is for Fairy Bread: A staple at children’s parties, Fairy Bread is a simple delight. White bread, butter, and colorful sprinkles come together to create a whimsical and nostalgic treat.

G is for Golden Gaytime: An iconic Australian ice cream, the Golden Gaytime features vanilla and toffee-flavored ice cream dipped in chocolate and coated with honeycomb crumbs. It’s a dessert loved by generations.

H is for Hot Cross Buns: Traditionally consumed during Easter, Hot Cross Buns have become a year-round favorite. These spiced, fruity buns are often toasted and slathered with butter.

I am for Iced VoVo: A beloved Australian biscuit, the Iced VoVo consists of a strip of raspberry jam and a layer of coconut sandwiched between two shortbread-like biscuits. It’s a sweet treat with a distinctive appearance.

J is for Jaffas: These small, orange-flavored chocolate balls have been a cinema snack in Australia for decades. Their vibrant color and tangy taste make them a popular choice during movie nights.

K is for Kangaroo: Considered a lean and sustainable meat option, kangaroo has found its way onto Australian dinner tables. Often prepared as steaks or sausages, it’s a protein source that reflects the country’s unique wildlife.

L is for Lamington: A true Aussie classic, Lamingtons are squares of sponge cake coated in chocolate icing and desiccated coconut. Whether enjoyed with a cup of tea or as a sweet treat at gatherings, Lamingtons are a national favorite.

M is for Meat Pie: An iconic symbol of Australian cuisine, the meat pie is a savory pastry filled with minced meat and gravy. Often enjoyed with tomato sauce (ketchup), it’s a comfort food that has stood the test of time.

N is for Neenish Tart: These delightful pastries consist of a shortcrust pastry shell filled with two-tone icing—usually chocolate and a bright, contrasting color. Neenish Tarts have a charming appearance and a sweet, creamy filling.

O is for Oysters Kilpatrick: Australia’s abundance of pristine waters makes it a haven for seafood lovers. Oyster Kilpatrick, topped with bacon and Worcestershire sauce, is a popular way to enjoy these ocean delicacies.

P is for Pavlova: A dessert with a longstanding trans-Tasman rivalry (claimed by both Australia and New Zealand), Pavlova is a meringue-based treat topped with whipped cream and fresh fruits. It’s a centerpiece at many Aussie celebrations.

Q is for Quandong: A native Australian fruit, the quandong is bright red and has a tart flavor. Used in jams, desserts, and sauces, it adds a uniquely Australian touch to various dishes.

R is for Ribeye Steak: Known for its marbling and rich flavor, Australian ribeye steak is a favorite among meat enthusiasts. Grilled to perfection, it’s often served with a side of roasted vegetables or a simple salad.

S is for Smashed Pumpkin: Roasted and smashed pumpkin has become a popular side dish in Australian cuisine. Seasoned with herbs and olive oil, it’s a simple yet flavorful accompaniment to many meals.

T is for Tim Tam: A chocolate biscuit with a cult following, the Tim Tam is a chocolate-coated treat with layers of chocolate cream filling. The “Tim Tam Slam” (biting off each end and using it as a straw for hot drinks) is a uniquely Australian way to enjoy this snack.

U is for Uteback BBQ: Barbecue culture is deeply ingrained in Australian society, and the Uteback BBQ represents the spirit of outdoor cooking. Whether it’s a casual weekend gathering or a grand celebration, barbecues are a social institution in Australia.

V is for Vegemite: No A to Z of Australian foods would be complete without mentioning Vegemite. A yeast extract spread, Vegemite has been a breakfast staple for Australians for a century. Spread thinly on toast with butter; it’s a savory kick to start the day.

W is for Witchetty Grub: A traditional Indigenous Australian food, the witchetty grub is a large, wood-eating larvae that’s often eaten raw or lightly cooked. Rich in protein, it’s a unique culinary experience.

X is for XXXX Beer: Pronounced as “Four-X,” XXXX is a popular brand of beer that originated in Queensland. It’s a symbol of the country’s beer culture and is enjoyed at gatherings, barbecues, and pubs across the nation.

Y is for Yabby: A freshwater crustacean native to Australia; the yabby is a popular choice for seafood lovers. Often served in salads or pasta or simply boiled and enjoyed with dipping sauces, it’s a delicacy that showcases Australia’s diverse aquatic offerings.

Z is for Zooper Dooper: A staple during the scorching Australian summers, Zooper Dooper is a brand of flavored ice blocks. Whether enjoyed by the pool or at the beach, these icy treats are a refreshing way to beat the heat.

As Vegemite marks its 100th year, it stands alongside a diverse array of foods and drinks that define Australian culinary identity. From iconic classics to Indigenous delicacies, this A to Z captures the essence of the flavors that have become synonymous with the Land Down Under. Cheers to a century of Vegemite and the rich tapestry of Australian gastronomy!