Make sure your kitchen is stocked with these essential ingredients.
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15 May 2013 - 10:03 PM  UPDATED 6 Sep 2013 - 9:31 AM

Vegemite

A dark brown savoury paste made from yeast extract that is typically eaten on toast for breakfast or in sandwiches for lunch, it is a staple in nearly every Australian pantry. The taste is somewhat similar to a beef bouillon, being salty, meaty, bitter and malty. Vegemite is a quintessentially Australian product and as such has been elevated to cult status in Australia.

Weet-Bix

An abbreviated version of wheat biscuits, this high-fibre breakfast cereal has been gracing Australian tables since the beginning of the 1930s. Their advertising slogan says it all, “Aussie kids are Weet-Bix kids”. 

Meat pie

The iconic meat pie is the ultimate Aussie fast food. Pies are filled with meat and gravy and are designed to be eaten with one hand. Omnipresent at sporting games and service stations, the meat pie is an Australian favourite. 

Tim Tams

A uniquely Australian chocolate biscuit made by Arnott’s Biscuits. The Tim Tam consists of two chocolate malted biscuits, sandwiching a layer of soft chocolate cream. The entire biscuit is coated in another layer of chocolate. The popular "Tim Tam slammer" consists of biting off two opposite corners of the Tim Tam and sucking a hot beverage (such as tea or coffee) through the biscuit.

Lamingtons

Old-fashioned homemade cakes, biscuits, slices and sponges are a staple of traditional Australian kitchens, with the Country Women’s Association (CWA) being well known for their baking skills and time-worn recipes. One ever-popular Aussie sweet is the Lamington, a cube-shaped sponge cake that is traditionally coated in chocolate icing and then dipped in desiccated coconut. They’re sometimes served with in two halves with layers of jam and cream in-between.

Sydney Rock Oyster

A native Australian oyster that is found in inlets, bays and secluded estuaries along the east coast of Australia and in some parts of Western Australia. It is prized for its small size and rich, creamy taste.

Moreton Bay and Balmain Bugs

Two different varieties of slipper lobster that can both be found off coast of Eastern Australia. They are both very similar in appearance, yet the Moreton Bay Bug has eyes on the side of its head, while the Balmain bug has eyes on the top. They are generally steamed or char-grilled and are a common addition to a seafood platter. 

Barramundi

A member of the perch family, barramundi is native to Australia but not an indigenous fish as such, as they are found across Asia and as far as the Persian Gulf. They are estuary fish, often farmed in northern Australia but the wild-caught variety is available only in season. Wild barramundi, however, will feed in the mangroves and river systems alike and have a cleaner taste than the rather more earthy-flavoured freshwater fish.

Yabbies

A small freshwater crustacean found at the bottom of streams, lakes and in farm dams that are prized for their delicate, sweet flavour and firm texture.