What is the best dinner in australia

Food & drink the Australian way

The Australians are often accused of not having their own kitchen. Actually, this is also true, because all immigrants brought their own recipes with them. This resulted in a mix of continental and Asian cuisine. The Australians made variations out of it, simplified dishes ("Bush Style") and "reinvented" them with different ingredients. Anyway: In any case, Australian cuisine is not automatically to be equated with English.


not the main meal of the Australians; there are 3 variants:
Continental: toasted bread (black bread rarely), butter, jam, coffee or tea
Buffet: Continental plus sausage, cheese, fruit, yoghurt, juices
Fully Cooked: Buffet plus warm dishes (eggs of all kinds, bacon, sausages, beans in tomato sauce, potato pancakes)

Typical components for a somewhat noble buffet could be:

  • From the grill: eggs, bacon, small steaks, sausages, tomatoes, dumper (Australian bread) baked beans
  • toast
  • Jam and - very importantly: Vegemite
  • plus coffee / tea, tomato juice, orange juice and Aussi sparkling wine

Breakfast type

either in the hotel restaurants or in the coffee shop


7:00 a.m. to 9:30 a.m., a little longer on weekends

for bus tours

usually with an extensive breakfast buffet in the hotel. Most tours include breakfast in the price.


There are only small shops in larger squares


quick, smaller snack - prefers lighter dishes such as salads and pastas. Meat pies - puff pastry pies with minced meat - are typically Australian.


usually noon to 2 p.m.

Fast food

McDonald's, Hungry Jack (Australian "Burger King"), Kentucky Fried Chicken, Pizza Hut etc. are very common, also represented in smaller places.

Food halls

Collection of food stalls in department stores or shopping centers. Inexpensive alternative for the small appetite. Usually only open during business hours.


often also open for lunch with inexpensive daily specials


the main Australian meal


usually 6 p.m. to 9 p.m.


Asian, Greek and Chinese restaurants are common. Note: Wait until you are assigned a seat.


in and near major cities and tourist centers (Sizzler etc.)

Vegetarian restaurants

increasingly in large and medium-sized cities


The serving of alcohol is strictly licensed. Therefore, B.Y.O. (bring your own) on. Usually in the immediate vicinity of the restaurant - sometimes only symbolically separated - there is a bottle shop that offers alcoholic beverages for take away (out-of-home sales). There you buy them, like in a "retail store", "may" bring them to the restaurant and drink them for a fee (corkage).

for bus tours

Important for the price comparison: round trips only partially include dinner in the price.


Beef, veal, poultry, more often lamb (fried or grilled), less often pork.
The game meat offer is e.g. kangaroo, water buffalo, emu and crocodile.

The meat of the kangaroo is characterized by a very low fat content (100g of meat contains a single gram of fat) and a high protein content. Usually it is served grilled as a fillet, the tail is boiled) Its taste is reminiscent of deer or oxtail.
Crocodile meat is mostly braised and takes on the flavor of the sauce.

Meat is often served with a lot of vegetables (less salad).


Sea bass and, in the Northern Territory, barramundi (regional specialty), red snapper


Oysters, crab, lobster, king prawns, squid, lobster, clams. Often inexpensive "seafood buffets".


dominated by peas, potatoes and pumpkin - briefly boiled in water and not very salted

Barbeque (BBQ, also called "Barbie")

Australian barbecue party, a casual get-together across society.
Often offered instead of a conventional lunch on round trips.
Many campsites have electric or gas grills (coin operated).

Typical components for a more classy barbecue could be:

  • Aperitif: Australian sparkling wine and orange juice (freshly squeezed)
  • Grilled shrimp with garlic bread and various dips
  • Grilled Kangaroo Lions (fillet) with bush sauce
  • Bondi Beach Salad
  • Beef rump steak with herb butter and baked potatoes
  • Victroia salad and corn cobs
  • with an Australian red or white or beer

Bush tucker

The original Aboriginal diet is becoming increasingly popular. In the meantime, chefs keen to experiment have rediscovered the ingredients of Aboriginal cuisine: for example, chutneys are made from peach-like dishes Quandongs prepared, acacia seeds make a wonderful ice cream and ground bottle tree blossoms make an excellent spice.


Honey lovers count Australia among the best honey producers in the world. The liquid gold is a popular souvenir. In the meantime, honey from Down Under has even achieved worldwide medical fame. The Australians are - measured in head and kilos - among the most industrious honey consumers in the world. Its types of honey are as diverse as the country.
  • The evergreen Leatherwood tree grows in Tasmania's forests, from whose flowers the nectar for the bright yellow, fine, creamy Leatherwood honey comes. The aroma is powerfully memorable and has an exotic sweetness. This honey is available in Central Europe under the Langnese brand.
  • In southwest Australia, 16 km west of Denmark, there is a remarkable beekeeping facility that offers various honey products: Bartholomews Meads. A special creamy honey is made from the flowers of the Karri eucalyptus, for example. Anyone in Germany who ignores the predominantly sticky-sweet mead (honey wine) as a lover of dry wines will be delighted to taste the local honey wines. In any case, it is also worth trying the self-produced honey ice cream.
  • Another special feature are so-called "Active honey" made from tea tree nectar. In countries like Ghana or Mali, honey has long been part of traditional medicine. Since 1999, Australia has been the first country in the world to have bee honey in the official list of medicines under the brand name Medihoney. Researchers at Waikato University in New Zealand developed this healing honey from honey from the tea tree (Leptospermum). It is used, among other things, in wound treatment, where even in high dilution it is still effective against bacteria.

    "Normal" honey has an antibacterial effect, which is caused by the hydrogen peroxides it contains. These are created by the enzyme glucose oxidase contained in honey. However, the effect is not very strong and is weakened by heat and light. So it makes little sense to dissolve honey like this in hot lemon, for example. The body's own fluids such as wound fluids can neutralize its effect. Tea tree honey shows its antibacterial properties even in bacterial strains that have developed resistance to antibiotics. This effect is remarkable from a scientific point of view, as bacteria are increasingly developing resistance to conventional antibiotics. In April 2001 another product was certified - Medihoney Active + Honey. It is used for oral therapy and is said to be effective in treating mouth and throat infections. In the same month, the healing honey was approved for use in hospitals by the health authority of the state of Queensland. The product can also be found today, for example, on the shelves of the Woolworths supermarket chain. Although the honey costs three times as much as "normal" honey, it finds many users. The pack size is about 7 times the amount of the average wound treatment agent, which puts the price into perspective.

    DANGER! If you want to bring honey to Europe as a souvenir, you should definitely find out about the import regulations of any stop-over locations - preferably on the websites of the respective customs authorities or the Agricultural Department (Ministry of Agriculture). So neither Australia, New Zealand or the USA (also applies to Hawaii) allow the import of the yellowish delicacy. Fortunately, grocery retailers in Germany, Austria and Switzerland have now added bee products from Down Under to their range, including some specialty suppliers.


Australia gave the world one type of apple: Den Granny Smith.
A certain Maria Ann Smith emigrated from England to Australia in the 1830s. Her family settled in the Sydney suburb of Eastwood. "Grandma Smith" is said to have brought some fruit boxes from the market that contained a few rotten Tasmanian apples, which she dumped near a stream. Apple trees grew out of the kernels and continued to be cultivated - this gave rise to the squeaky green variety "Granny Smith".


Tim Tams are the favorite biscuits of many Australians. For many Australian children (and adults) they mean what gummy bears or sandwich cookies mean to children from German-speaking countries. They are simply a basic confectionery food in many households. They are available in just under a dozen varieties, including a variant for chocoholics - chocolate wafers filled with chocolate cream, coated in chocolate.

With "Tim Tam Slam" you bite off the two opposite corners of the biscuit, put the biscuit in your mouth and start sucking milk, cocoa or coffee through the biscuit as if through a straw. Looks strange, sometimes sounds idiosyncratic, but tastes very tasty.
Wikipedia DE on Tim Tams
Wikipedia EN to Tim Tams

Edible beetles

The term "beetle" (bug) is also used in Australia to refer to two edible species of the crustacean family: the Moreton Bay beetle or bear crab ("Thenus" spp.) And the Balmain beetle ("Ibacus peronii").


In Australia, some distilleries add Australian flavors to the gin.
  • The Four Pillars Distillery in Victoria's Yarra Valley was founded in 2013. There, for example, Lemon Myrtle and Tasmanian Mountain Pepper are used in one of their gins.
  • The West Winds from Margaret River in Western Australia adds flavors of bush tomatoes, acacia seeds and sea parsley to its gins.
  • In the Atherton Tableland in northeast Queensland, the Mt Uncle Distillery produces a gin with 14 local ingredients including bunya nut and river mint.
  • Gin is made on Kangaroo Island in South Australia and juniper has been grown since 2014. The first harvest is expected for 2017. Kangaroo Island Spirits uses the local Boobiala berry for its gin to give its product an individual note.

Four Pillars website

The West Winds website

Mt Uncle Distillery website

Kangaroo Island Spirits website

Regional specialities

  • The Northern Territory is famous for its barramundi and mangrove jack fish, as well as buffalo and crocodile steaks and hamburgers.
  • Queensland beguiles with exotic fruits such as Bowen mangos, papayas, quandong (type of peach) or green billyoat plums, which are said to be 50 times richer in vitamin C than oranges, as well as with cray fish (lobster), crabs and prawns.
  • Western Australia has made a name for itself with goat cheese and wines
  • New South Wales with Hunter Wines, Sydney Rock Oysters and Balmain Bugs
  • Victoria with wines as well as Gippsland beef, Meredith lamb and Mallee youngsters
  • In South Australia you should have tried the wines of the Barossa Valley, local olive oil, there especially scallops and tuna in Coffin Bay
  • Salmon, trout, oysters, cheese and berries are characteristic of Tasmania

Entrance, extras

Damper (Bush Bread)

Ingredients: 5 large handfuls of flour ("self-raising flour" - already mixed with baking powder, otherwise normal flour (plant flour) and approx. 2 teaspoons of baking powder) 1/2 pinch of salt, a little milk (or milk powder), water - but not too much .
Utensils: A "6 l Campoven" - a cast-iron pot with a lid that can be bought in camping shops in Australia and a mixing bowl is in proper style.
Preparation: Hot coals (or collected wood - that is the correct "bush style") and a shovel (for the coals).

Preparation: Mix all the ingredients as you would for a bread and place the dough in the campoven. Now place the Campoven on the hot coals that you have prepared in a small hollow. Then put half a scoop of hot coals on the lid and let the bread bake. Baking time approx. 75 minutes.

Seasoned Butter

Lamb is often served with seasoned butter.
Short recipe: leave 200 grams of butter at room temperature for an hour. During this time, use a blender to mix half a tablespoon of rosemary needles, a pinch of salt, a pinch of freshly ground black pepper, a teaspoon of mustard powder and a good deciliter of dry white wormwood into a homogeneous mass. Put in a small saucepan, bring to the boil and reduce until only two tablespoons remain. Let cool down. Then beat under the softened butter, shape into portions with a tablespoon and freeze until ready to use.

Shripms - for grilling

Perhaps the most popular saying about eating in Australia (and advertising slogan for Australia in the 90s) is "Put another shrimp on the Barbie". Here is the right recipe for a shrimp oil marinade for home use. You take...

- 1/2 liter of sunflower oil
- 1/4 liter of dry (ideally Australian) white wine
- about 6-8 tablespoons of herbs of Provence
- 2 cloves of garlic, peel and press (no powder, alternatively also granules)
- Add 1 red onion and 1 lime sliced
- Salt (more) and pepper (less), to taste
- Add the juice of a small lemon or a few drops of concentrate
- Mix well and - if there is enough time - let it steep for 1 day
- Season to taste, ready to marinate:
- Soak shrimp or poultry pieces for 40 to 60 minutes, turn more often, crocodile can also soak for 3 hours or significantly longer. When grilling, pour the marinade over them if necessary. Garnish the grilled with lime and onion slices. Freezing of residues (in an oil bath) is possible.

We would like to thank Henno Drecoll - the inventor of the Aussie grill - for this recipe, about whom we have already reported in various newsletters.

Hole in One Brekky - fried egg in crispy bread

The idea for the "Hole in One Brekky" comes from the nice restaurant "Vivo's" in the paradisiacal town of Palm Cove near Cairns in the Australian state of Queensland. For this breakfast creation, eggs are fried in slices of brioche or bread and served lovingly decorated with a view of palm trees and the beach. The imagination knows no limits.
INGREDIENTS: for 2 people: 2 thick slices of a sandwich, Tuscan bread or brioche, 4 slices of bacon, 2 eggs Serve with: chives and chives, spring onions, tomatoes, bell peppers, rocket, pickled tomatoes
Preheat the oven to grill setting. Cut slices about 3 cm thick from the bread or brioche. Cut out a hole with a diameter of approx. 5 cm. In a pan, fry 2 overlapping slices of breakfast bacon. Place bread slices on top and fry them. Beat an egg in each of the holes and season to taste. Cover and fry over a medium heat for 5-7 minutes, until the eggs start to set. Now slide the pan without the lid onto the top rail in the oven until the bread is toasted until it is golden brown and the eggs are whole. Remove, arrange on plates with the garnish and serve sprinkled with chives. Tip: You can also sprinkle the bread with cheese or mozzarella slices before transferring it to the oven.
(Source: Andrea Farthofer, Enjoyable around the world
Special service: double page (PDF) from the book "Genussvoll um die Welt" for this recipe for free download - as an appetizer)

Spinach & Goat's Cheese Muffins - Delicious spinach and goat cheese muffins

Savory muffins are also very popular in Australia. On some days you really deserve it, for example after walking for hours through a crowded shopping center looking for the perfect camping lamp. When you pass a stand with dozens of types of muffins, it can happen that you succumb to the seductive scent.
INGREDIENTS for 8-12 mini muffins: 75 g frozen spinach, 25 g butter, 200 ml milk, 250 g flour, a little garlic powder, 1 tablespoon baking powder, 1 teaspoon baking soda, 50 g grated Parmesan, 1 egg, 120 g soft goat cheese , 12 cherry tomatoes. For the variation: shrimp
Preheat the oven to 180 degrees. Thaw spinach in the microwave. Heat the butter and milk in a small saucepan. Chop the spinach and add. Take off the stove. Stir and season with salt, pepper and garlic. Mix the flour, baking powder, and baking soda in a large bowl. Add the parmesan, egg and spinach mixture. Carefully stir in goat cheese, teaspoon at a time. Fill molds with batter. Pierce the cherry tomatoes several times and place 1 tomato in the middle of the muffins. Bake for 15 minutes until golden brown.

Tip: If you want to serve the muffins warm, first add the goat cheese in the molds to get a goat cheese core that melts on the tongue. The muffins also go well with salad or soup, such as tomato soup. They are also very easy to freeze, ideally without the tomato crown. Variation: Even small shrimp can be lifted under the spinach mixture to give the muffins a different taste.
(Source: Andrea Farthofer, Enjoyable around the world
Special service: double page (PDF) from the book "Genussvoll um die Welt" for this recipe for free download - as an appetizer)

Main courses

Pork Chops "Bush Style"

Is the meat actually prepared like this "in the bush"? Well, the recipe is not bad anyway ...
Short recipe: Remove the coarsest fat from 750 g pork chops with a sharp knife and roll in a mixture made up of two tablespoons of flour, a pinch of salt, oregano, rosemary and thyme each. Cut a large, peeled onion into rings. Place the cutlets (or part of them) on the bottom of a tightly closable saucepan, on top with a layer of onions. Canned red beans drained on top. Depending on the size of the saucepan, there is a second or even third layer, which should be completed with beans. A daring mixture is poured over it, which has to be stirred well: one deciliter of tomato juice, one tablespoon of tomato puree, three tablespoons of Worcestershire sauce, one tablespoon of molasses (!), The bean liquid from the can, 2.5 dl of water. Cover the saucepan and place in the non-preheated oven for three hours. Temperature: 150 degrees.

Meat Pie

This is the best-known, if not necessarily the "most culinary outstanding" Australian dish. Pie is eaten anytime, anywhere, indoors and outdoors - it's the Australian answer to the hamburger. The pie is oval or round, with a diameter of 10-12cm - looks roughly like a bread roll.
Short recipe: Fry coarsely (!) Chopped beef with onions, season, deglaze with water, cover, simmer for an hour, thicken with mixed corn. Wrap in pieces of puff pastry, cut two holes at the top, brush with egg yolk, put in the 225 degree oven for 20 to 30 minutes.

Kangaroo medallions with a nut top

INGREDIENTS: 150 g kangaroo meat, 1 sachet macadamia nuts (salted)
Cut the kangaroo meat into medallions and fry in oil with a little salt and pepper. Crush the macadamia nuts with two slices of toast and some melted butter in a blender. Spread the mixture on the kangaroo medallions and grill in the oven. Fry the garlic in a little oil in a pan, deglaze with red wine and roast stock, reduce and season with salt, pepper and a little lemon juice. Place the kangaroo medallions in the middle of a plate, napkin with the sauce and garnish with rosemary.
(Source: VOX Kochduell, broadcast on September 2, 2002)

Yuka okra

INGREDIENTS: 1 packet of okra pods, 3 quail, 2 yuka tubers
Peel the yucca bulbs, cut into slices, deep-fry in cooking oil and then season with salt and pepper. Remove the quail from the bones, season with salt and pepper and fry in oil for three to four minutes. For the sauce, reduce a mug of cream, add a tablespoon of mustard, a little tomato paste, a dash of white wine, fresh herbs, 1/2 stock cube and bring to the boil. Cut the okra pods into strips, remove the ends, blanch in salted water, then toss in melted butter with salt and pepper. Pour the sauce over the okra pods on a plate, place the quail on top, serve with the fried yucca slices and garnish with a basil leaf.
(Source: VOX Kochduell)

Crocodile on paprika

Ingredients for 4 people: 4 pieces of crocodile à 200 gr. per piece, each 1/2 red, green, yellow paprika, 2 dl. Cream, 1 spoon of Noilly Prat, dry white wine, 1 lemon, 150 gr. Butter, 1 shallot, pepper and salt.
Preparation: Clean the peppers, cut into small pieces and boil in salted water. Then sauté with butter in the pan. Season to taste with salt and pepper, keep warm. Then clean the shallots, cut them into small pieces and sweat them in butter. Don't let it turn brown. Deglaze with white wine and season with the Noilly Prat. Let simmer for a while. Then add 1 1/2 dl of the cream. Continue to simmer until the sauce has thickened. Now add the lemon juice and the rest of the cream. Keep the sauce warm. Now fry the meat to your liking. Garnish the pepper pieces on a plate. Cover the bottom with sauce and put the meat in the center. The whole thing is served with wild rice.
The recipe was kindly published on the bulletin board by Volker.

Fish fillet with macadamia sauce

Ingredients for 2 people: 2 frozen red snapper fillets, 4 plates of frozen puff pastry, 1 package of spinach leaves, 2 avocados, vegetable fat, 200g macadamia nuts, 2 tablespoons chilli sauce, 1 lemon, 1 onion, 1 clove of garlic, 1 tomato, 1 pinch of pepper and salt , 1 iceberg lettuce, 1 pair of cocktail tomatoes, salad dressing.
Preparation: First we thaw the spinach leaves and put out the frozen puff pastry sheets. Then we warm up the spinach. Peel and slice the avocado. Peel an onion and cut it into small cubes and sauté in the pan with a peeled clove of garlic. Then add to the spinach. Quarter and core a tomato and cut into small cubes. From 2 layers of puff pastry, placed on top of each other and pressed together, we form a box, which is brushed with vegetable fat from the inside. Then lay out the spinach and place the fish fillets, the avocado slices and the tomato pieces on top. Place everything on a baking sheet lined with baking paper and put in the oven at 180 ° C for 15 minutes. For the sauce we put 2 cups of macadamia nuts, the second peeled and pitted avocado, 2 tablespoons of chili sauce and the juice of half a lemon in a mixer and mix everything together well. Briefly heat the sauce (do not boil) and later place it over the baked fish. There is also an iceberg lettuce with tomatoes and a ready-made dressing.
(Source: SuperRTL - Die Superköche, broadcast on November 20, 2004)

Beef fillet with macadamia and olive crust

Ingredients for 4 people: 1 cup of raw macadamia nuts, 1 cup of mixed olives, pitted and chopped, 2 tablespoons of capers, 2 teaspoons of fresh oregano, chopped 1/2 cup of sliced ​​red or yellow peppers, optionally 4 beef fillets a 180 g macadamia Oil for frying 4 teaspoons of Dijon or grainy mustard
Preparation: Preheat the oven to 200 ° C. Coarsely crush the macadamias, olives, capers, oregano and bell pepper in a mortar. Season the meat and sear it on one side for 2 to 3 minutes. Turn and remove from the stove. Brush the other side with mustard and press on the macadamia crust. Continue cooking in the oven as desired.

Suggestions for other crusts: lamb with rosemary, sage, goat cheese and macadamias. Pork with pear, Chinese 5-spice powder, honey and macadamias. Veal with lemon peel, basil, breadcrumbs and macadamias.
(Source: PR Bureau for Australian Macadamias, 2014)

Chicken and Apple Wraps Kimberley

Andrea Farthofer thinks that this recipe goes particularly well with the Kimberley. After a close encounter with crocodiles, which are often not that easy to spot, it is something to digest the impressions over a cozy dinner. While you are creative at the modest camper stove and watch the crescent moon slowly rise, the excitement slowly subsides and gives way to a huge hunger.
for 2 people:
  • For the filling: 1/2 onion, 3 cloves of garlic, some oil, 200 g chicken, 1 tart apple. 2 teaspoons of lemon juice
  • For the casing: 4 tortilla wraps
  • A handful of grapes as decoration
Peel onion and garlic and chop finely. Fry in the oil. Cut the chicken into pieces and fry them. Peel and dice the apples, sprinkle with the lemon juice and sauté with the chicken. Season to taste with salt and pepper. Briefly warm up the wraps one after the other in a second pan. Spread the wraps on plates, top with the chicken filling, sprinkle a few grapes on top and fold the wraps. Tip: These wraps also taste very good with a filling refined with pistachios or macadamia nuts or thin Camembert slices!
(Source: Andrea Farthofer, Enjoyable around the world
Special service: double page (PDF) from the book "Genussvoll um die Welt" for this recipe for free download - as an appetizer)

Salmon Salad Kata Tjuta

Andrea Farthofer was inspired to make this salad while hiking on a hot day in the Australian outback. This fruity salad creation was created after a hike on the "Valley of the Winds Walk" in the Olgas, a bright red mountain and hilly landscape interspersed with individual eucalyptus trees and surrounded by an unsurpassable blue sky. Just the right thing for hungry and thirsty hikers who want to get in the mood for the sunset.
Ingredients for 4 persons:
  • For the salad: 1 head of green lettuce, 200 g smoked salmon, 2 oranges
  • For the dressing: 2 tablespoons apple cider vinegar, 2 tablespoons macadamia nut oil, 1 teaspoon lemon juice
  • As decoration: 1 tbsp pine nuts or macadamia nuts
Baguette goes well with it.
Wash and chop the lettuce and distribute on plates or bowls. Dice the salmon. Peel the oranges and cut them into cubes. Put everything in a bowl. Season to taste with vinegar and oil, the lemon juice and salt and pepper. Spread over the green salad and serve sprinkled with pine nuts or macadamia nuts.
(Source: Andrea Farthofer, Enjoyable around the world
Special service: double page (PDF) from the book "Genussvoll um die Welt" for this recipe for free download - as an appetizer)



The most famous dessert in Australia (and New Zealand too) - a real calorie bomb.
The original recipe calls for a meringue mass that has been oven-dried for twelve hours at 90 degrees, which has been built up into a baroque work of art with the decorative nozzle. Sweetened whipped cream is placed in the rim of the meringu and on top of it passion fruit pulp, sometimes raspberries, strawberries or other fruits. Pavlova on a small scale would be meringue shells that were bought ready-made and decorated with whipped cream and berries, fruit or fruit pulp.

Australian dream

INGREDIENTS: 1 persimmon, 1 packet of caramel pudding, 1 packet of macadamia nuts
Mix a packet of caramel pudding according to the instructions on the package. Hollow out the persimmon, fill with the cream and chill. Chop the macadamia nuts. Reduce the cream, add the chopped nuts, season with sugar and a dash of calvados and serve lukewarm with the filled persimmon Dice and sprinkle next to the dessert as a decoration, then garnish with lemon balm.
(Source: VOX Kochduell)

Pink lemonade

Incredibly refreshing and enriches every picnic. It's best enjoyed on a hot summer day while your legs dangle in a cool pool.
INGREDIENTS: for 6 people: 100 g granulated sugar, 150 ml tap water, 300 ml cranberry juice, 4 large lemons, 750 ml sparkling mineral water
Heat the sugar and tap water in a small pan over low heat while stirring until the sugar has dissolved. Set aside the sugar syrup and let cool. Squeeze the lemons. Mix cranberry juice, lemon juice, mineral water and sugar syrup well in a jug. Serve ice cold.
(Source: Andrea Farthofer, Enjoyable around the world
Special service: double page (PDF) from the book "Genussvoll um die Welt" for this recipe for free download - as an appetizer)

Enjoyable around the world

[Andrea Farthofer]
Our reader Andrea Farthofer was on a world tour for nine months in 2008. She was also traveling through Australia in a campervan for four months. This resulted in a travel cookbook with which Farthofer invites its readers to cook, read and review on 300 pages. "Delightful around the world" includes 150 recipes from Australia, Southeast Asia, Fiji, Hawaii and the USA.

With the work you can not only cook your way around the world but also read amusing stories about the country and its people. 800 photos provide a feast for the eyes. The pictures really work - they whet your appetite for a trip to Australia enormously. The concept of the book to relate the recipes to their place of discovery is very appealing. For example, on page 202 the author presents Kangaroo Island in text and images, the island in South Australia where she discovered her love for lemon cheesecake during a coffee break. "This recipe catches the summer really well," she comments on page 203 and there is also a tempting Lemn cheesecake, as it is served in many cafes in Australia. The recipe for re-baking is right below.

If you want to get even deeper into the mood for the respective "cooking area", you will find tips for suitable literature, films and music.

Sample pages to leaf through

Andrea Farthofer has given us some magazine tips for everyone who is looking for ongoing inspiration for the kitchen and cellar directly from Australia. In her experience, for example, the Australian offshoot of "Delicious Magazine" is far more sophisticated than the British edition. All magazines can also be subscribed to from Europe.
Delicious Magazine Australia
Australian Gourmet Traveler
Donna Hay Magazine

Australian cooking

[Stefan Ullmann]
Stefan Ullmann has collected a whole range of interesting and tasty recipes from 'Down Under'. Including date pudding with butterscotch sauce.

The cuisine of Australia

[Sebastian Dickhaut]
The new way of cooking and enjoying: The cuisine of the future unites the Mediterranean and the South Seas: Collection of traditional recipes (Meat Pie, Lamingtons, Summer Pudding) and modern, Pacific-Mediterranean-inspired cuisine. The icing on the cake: recipes for original Australian cookies.

Australia. Pleasure trip and recipes.

[Sebastian Dickhaut, Michael Boyny]
Not everyone really buys cookbooks to cook ;-) ... So how about fewer recipes, but a lot of information, really nice pictures and lots of stories? The book is the result of an intensive study of Australia's cuisine and a tour of taste through the fifth continent, a snapshot of the development of one's own kitchen. Topics are bush food, Sydney cuisine, café culture, wine, seafood, an ingredient lexicon, address and literature tips.

This is how Australia cooks

[Mosaik Verlag]
Food culture and original recipes from the fifth continent
143 pages full of easy-to-prepare dishes in the typical style of cookbooks from Mosaik-Verlag. Also makes a good gift for those returning to Australia.

Australia. Forays into the kitchens of the world.

[by Elise Pascoe (contributor), Cherry Ripe (editor), Peter Johnson (illustrator)]
With 230 recipes from all parts of the continent
The recipes are structured according to the regions of Australia and are also always dedicated to a special part of the menu, such as starters, soups, noodles or fish and poultry. Local ingredients are used - especially spices and lots of fresh fish and seafood. If you cook the recipes here in this country, you unfortunately have the problem that one or the other ingredient (scallops, lobster, kangaroo) is only very expensive or not available at all. With a little creativity, however, the exotic recipes can be modified perfectly. Cooking is child's play, but you should bring some time with you.

Surfing the menu

[by Ben O'Donoghue, Curtis Stone]
Surfing The Menu - Cooking with a difference! Two of London's hottest celebrity chefs, Ben O'Donoghue and Curtis Stone, were from Australia. In 2005 and 2006 they presented their Australian cooking tour on RTL II. In addition to a surfboard, swimming trunks and a portable grill, they had a film crew with them - and they also prepared a completely new TV genre.

One part travel adventure and two parts cooking show - finished was the gourmet adventure series, which presented delicious dishes as well as the phenomenal natural scenery and the most spectacular places on the fifth continent. When they weren't on the surfboard catching the coolest wave, they cooked a delicious barbecue on the beach with just a few basic ingredients. They visited various farms in the interior as well as world-famous wine regions, and processed the local products into fantastic but simple dishes. They cooked with monks in the monastery, competed with small sharks, played arm wrestling with belligerent mud crabs, or went to sea themselves to prepare the fresh seafood on the spot. Anyone who watched these two boys cook would like to try all the dishes immediately and was encouraged to imitate them in a very friendly way.

Ben O'Donoghue began his career in top Australian restaurants including Tribeca in Sydney and Jessica's in Perth. In London he worked for four years at "The River Café" and then together with his best friend Jamie Oliver as head chef at the exclusive "Monte's Club". Ben advised Jamie Oliver as a food stylist and also assisted him with various caterings, including a dinner for Tony Blair and the Italian Prime Minister.He is known as the co-host of the BBC program "The Best" and has also appeared on television in other cooking programs such as "Saturday Kitchen" and "Planet Food". Curtis Stone, who was born in Melbourne, studied economics before turning his passion into a profession. After a part-time job in the kitchen of a restaurant, he was completely convinced and began his career as a chef at the "Savoy Hotel". Curtis actually came to Europe to travel, but then worked for Marco Pierre White, the youngest chef to be awarded three Michelin stars, at "The Café Royal" and "Mirabelle". Then he became head chef in Marcos "Quo Vadis" and in the exclusive restaurant "301". Curtis is a regular guest on the BBC's Saturday Kitchen and the UK cooking shows Dinner in a Box and Good Food Live.

Outback Cook & Travel - Recipe book for motorhome vacationers

[Elvira Wolff]
Hardly anyone has as much experience of traveling through Australia with a motorhome as Elvira and Dieter Wolff from Oberursel. They have been traveling down under since 1997 and since 2004 they have been traveling with their own four-wheel drive camper. Meanwhile they look back on the experience of 17 Reise. They have been highly valued in our forum for many years as competent tipsters who often post tips straight from "on the road". In the Rhine-Main area, the two are also known as the organizers of the Australian Stammtisch, which was also portrayed in issue 1/2013 by 360 ° Australia.

The book "Outback Cook & Travel" is a practical guide for all those who are looking for a change in their motorhome kitchen on their tour through Australia. In this book, Elvira Wolff presents forty recipes that can be easily cooked. Some recipes also come from participants in the Australian Stammtisch. The book goes far beyond a mere recipe collection. If you read it, you might avoid some wrong purchases and get good tips in advance what you can realistically expect as kitchen equipment from rented campers. The Australian taste of many foods is markedly different from that in German-speaking countries. This is not only due to the previously strongly British eating habits. In the author's experience, semi-hard cheese is often tasteless and there are also huge differences in butter.

Elvira Wolff also gives tips on how to save: for example, she points out the vouchers that you receive when shopping for discounted fuel. In Germany, this type of advertising is not yet as widespread as in Australia between the chains of grocery stores and petrol stations. A special map gives an overview of the shopping opportunities. It is somewhat reminiscent of coverage by the cellular network.

The booklet has a little more than 70 pages, is easy to stow in the practical A5 format in the glove compartment, thanks to its ring binding it is also practical to use (so you can always leave the current recipe open) and was printed on a piece of paper tolerates a few splashes of water. The book is available for 9.50 euros (plus one euro for shipping within Germany) directly from Elvira Wolff via the email [email protected]
Facebook page for the cookbook

Table water

mostly served free of charge with meals.


often made from instant coffee, more often weaker than in D, A, CH, drunk with milk. Fortunately, however, since the nineties - long before Starbucks came to Australia in 2000 - an Italian-influenced coffee house culture has developed that goes far beyond a perfectly prepared "latte macchiato".


The English legacy is showing through: Tea is very popular, in all sorts of flavors. Australian tea grows in the Atherton Tableland.


is served just above freezing point without foam. Each state has its own specialty beer and Australians can passionately discuss which type is the best. The Fosters, which is now very popular in Europe, has tough rivals in Australia: including XXXX and Victoria Bitter (abbreviated VB). There is also strong competition locally: Melbourne is the home of VB, but many Melbournians see VB as a cheap, characterless mass product. The beers of the smaller and local breweries are far more popular on site. So the home brewing scene also lives in Melbourne.
  • Imported beers are only available in wholesalers.
  • Beer is available in bottle stores and licensed supermarkets (often in cans, "six packs")
  • In 2004, on average, every Australian over the age of 15 drank 109.9 liters of beer. Beer consumption is particularly high in Darwin. According to statistics, there are over 200 liters per capita and year. The Northern Territory Draft, which is brewed there, is therefore also offered in 2l stubbies.

The social institution is the "Outback Pub". The fictional Ettamogah Pub is one of Australia's most popular comics. In the end, it was recreated twice in real life. In Albury and on the Sunshine Coast. One of the saddest folk songs is logically about the "Pub with no beer" ....

The lemon beer "Two Dogs" is curious: In 1993 Duncan MacGillivray created an absolute novelty in Adelaide. When his neighbor asked him for advice on what to do with hundreds of oversized or oversized lemons that were not suitable for sale, Duncan said jokingly, "I'll make beer out of it." No sooner said than done - Duncan used the remnants of the lemon harvest from his neighbor's orchard to brew a delicious, refreshing lemon drink made entirely from natural ingredients. The result was "Two Dogs".

Many interested pubs in this country ask themselves why this name of all things. It happened like this: According to a custom of the Australian natives, the Aborigines, a child is named after the first thing his father sees after it is born. When the new drink was brewed for the first time, the creators, namely the brewer and the lemon plantation owner, stepped outside the door and spotted two dogs having an unheard of animal pastime, quasi “Two Dogs” in love. In 2001 the Eichbaum brewery acquired the brewing license for Germany. Unfortunately she no longer brews it. The brand owner Kirin in Japan doesn't seem to use the brand in 2013 :-(
Two Dogs Beer

Gingerbeer - ginger beer - is also brewed in Bundaberg. Comparable to the Bionade in Germany, it is not beer in the real sense but the manufacturing process is similar. The beer is a bit sweet with the typical ginger-sharp finish in the throat. Sarsaparilla is also rather unusual, closely related to the American root beer with flavor nuances such as liquorice and vanilla.
Bundaberg Ginger Beer


High proof

The sugar cane rum from Bundaberg, also known as "Bundy", is an absolute specialty and an export hit.


Mainly a Tasmanian specialty, similar to French cider, but mostly stronger. The Cascade Brewery located there brews different types.


Apple and orange juice predominate. Australians like to drink these with ice.

Soft drinks

Australia not only has good wines and beers - it also has typical alcohol-free thirst quenchers. In Austria there is Almdudler, in Switzerland Rivella and Down Under since 1973 "Solo" - a real lemonade, here the lemon is made a cult. The brand is part of the Schweppes portfolio. The brand is primarily positioned as a thirst quencher for men in Australia. The Australian cult drink is also available in Germany. For example, the Düsseldorf company Cosmopol has Solo in its range in 2013.
Wikipedia on Solo
Schweppes: Brand description of Solo
Editor's note: We would like to thank Gabi Caldeweyher from Australian Food & Wine in Rottach-Egern for additional background information on expanding this topic.

If you want to experience Australian cuisine live in Central Europe, we recommend ours
Restaurant guide.

Comprehensive online guide to Australian wine-growing regions

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