Food,Australia

Australia has a lot of interesting local foods to try. Some of these take time to get used to and need to be tasted is small quantities over a period of time before they can be appreciated, some are just AMAZING and you'll want to bring it home if you could.

NOTE: Before bringing food home make sure you know the rules as to what can be brought into your Country. Australia has VERY strict rules on what can and cannot be brought in which includes fruits, vegetables and nuts. There are also rules about transporting fruits and vegetables between states. Make sure you are aware of what is and is not allowed if you will be driving between states.

I recommend you visit a Fish n Chip shop whilst in Australia to try many of the below foods and other odd things such as a "Lasagna topper" (which is battered and deep fried), "Pineapple Fritter" or "Potatoes Scallop" to name a few. Note that "Pluto pups" or "Dagwood dog" are Pogos (battered sausage on a stick).

Things to try:
 * Seafood (there’s lots of great local seafoods from Fish, Prawns (big shrimp), Oysters, Yabbies (a type of lobster), etc.) - Note if you see "Flake" on a menue it is shark meat
 * Wine (Australia makes beautiful local wines)
 * Lamington (desert)
 * Pavlova (desert)
 * Chicko Roll (usually at a fish shop)
 * Dim Sims (they are different than every where else - usually at a fish shop)
 * Chicken Salt (to have on your chips (fries))
 * Vegemite (must be spread very sparingly on your buttered toast)
 * Tim Tams (a chocolate biscuit, and try a Tim Tam Slam which consists of eating a small bit on two opposite corners of the biscuit and using it as a straw to sip your coffee, tea, or hot chocolate)
 * Fantails (from the supermarket in the candy section it’s a bag of individually wrapped candies)
 * Burger with the lot (Is a burger with pineapple, egg, beetroot, tomato, lettuce, onion, and BBQ sauce)

Depending on the city you are planning to visit, do some research online to find a restaurant that makes food with native ingredients such as wattle seed and lemon myrtle usually these will be owned by an aboriginal chef.