The main wealth of Australian cuisine is meat. It is cooked on the grill, stewed or baked in the oven. Often in the process of cooking, meat is accompanied by various vegetables and, of course, aromatic spices. Although ostrich meat or kangaroos can be bought almost everywhere, the Australians themselves prefer the meat we habitually like. Especially popular on the "green continent" is lamb and beef.

When in Australia, be sure to try the local patties. As a filling for them, chopped beef or lamb, generously flavored with various seasonings, is often added to the stuffing of mushrooms, cheese and onions. Such pies can be both from traditional, "meat" pie, and from mashed potatoes, which this dough itself replaces (then they are called potato pie). Local burgers are also of interest. From American counterparts they are distinguished by the composition, for example, the onions are fried in them and the beet is often added.

Another interesting dish is yeast paste vegimite, which is accepted for breakfast. It includes an extract of brewer's yeast, onions, celery and various vegetables. The Australians simply felt sorry to get rid of the yeast that remains after the production of beer, so they created such a tasty and healthy seasoning that first entered the ration of servicemen, and then fell in love with everyone else.

Sweetheads are recommended to get acquainted with Australian desserts. The main world "star" among them is Pavlov cake proudly bearing the surname of the great Russian ballerina and created especially for her. Lovers of cookies will certainly appreciate the biscuit "Lamington", covered with chocolate and coconut shavings. And the most important childish delicacy in Australia and New Zealand is considered to be "fairy bread" - ordinary sandwiches with oil sprinkled with colorful sugar chips.