Accurately what is Australian dishes? It's a tough question to answer. I've recently been to the country 2 times and eaten extensively across different amounts of dining, from informal cafes to expensive fine dining temples, and it seems the greater you eat in Australia, the more places you try, the harder it becomes to answer the question of what Australian food really is.

I can notify you what it's not. It's definitely not shrimps on the barbie - a backfired marketing plan that doesn't come near touching on the wealthy diversity on offer across Australia's food scene, let alone it's rich BBQ GRILL culture. It is also not - as many journalists put it - the food served by Rene Redzepi at his now famous Noma pop-up held in Sydney in 2016. Redzepi spent months unearthing and refining the indigenous substances of Australia: kakadu apples, pigface, finger limes. Nevertheless to say this is Australian cuisine, even if it was made with ingredients sourced directly from the country, is a cop-out.

The country is young and culturally blended as well as its food scene demonstrates this. Australian cuisine is as much XO marinade with Pippies as it is meat pie with gravy. As much Ancient greek language since it is Far east (Melbourne hosts one of the major Greek human population of any city in the World outside of Greece). There's English, Western, Lebanese, Indian, Indigenous, French; from strategy to taste, and it's all wrapped in an uniquely unpretentious form.

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