Australia

A sturdy, golden syrup-and-oat biscuit from Australia and New Zealand, bound without eggs using a bicarb-activated butter-and-syrup mixture, baked to either a crisp crunch or a chewy bite.

A tray-baked slice version of the Anzac biscuit, made from oats, coconut and golden syrup pressed into a chewy bar.

A crusty short baguette split and filled with pâté, cold cuts or grilled meat, pickled daikon and carrot, coriander, cucumber, and chilli — the Vietnamese sandwich as embedded in Australian food culture.

An Australian grilled pork or beef sausage served in a single folded slice of white sandwich bread, topped with fried onions and tomato sauce — the canonical dish of the community sausage sizzle.

Whole or filleted barramundi (Lates calcarifer) cooked skin-on over live charcoal or wood fire until the skin chars and crisps while the white flesh remains just-set and succulent — Australia's most emblematic grilled fish.

A cold-set traybake of three distinct compressed layers: a butter-and-biscuit crumb base, a thick chewy caramel made from sweetened condensed milk, and a firm chocolate topping, portioned into rectangles.

An Australian pub staple of a tenderised, crumbed, and pan-fried chicken breast layered with napoli sauce, sliced leg ham, and melted cheese, baked or grilled until golden and served hot.

Vietnamese chicken pho — flat rice noodles in a clear, aromatic chicken broth with poached chicken and herbs — now a mainstream everyday dish embedded in Australian food culture.

An Australian deep-fried savory snack of a thick, tough pastry tube filled with a mash of cabbage, beef, barley, celery and carrot, designed to be eaten one-handed.

An Australian unleavened soda bread of flour, water, and salt baked in the coals of a campfire or in a cast-iron camp oven.

Fairy Bread is a simple Australian children's party snack consisting of buttered white bread sprinkled with colorful Hundreds and Thousands.

A double ristretto espresso combined with microfoam‑frothed whole milk, served hot in a small cup to create a velvety, balanced coffee with a strong base and a thin, smooth foam layer.

An Australian commercial ice cream bar of toffee and vanilla ice cream on a stick, coated in compound chocolate and rolled in honeycomb biscuit crumbs.

A square of day-old butter sponge cake dipped in thin liquid chocolate icing and rolled entirely in desiccated coconut, served at room temperature as an individual portion.

An Australian fast-food pizza on a tomato-and-mozzarella base distinctively topped with bacon, egg, and sometimes beetroot, an antipodean riff on the meat pizza.

A single-serve hand-held pie of minced or diced beef bound in seasoned gravy, enclosed in a shortcrust pastry shell with a flaky puff pastry lid, baked until golden.

A baked meringue dessert with a crisp, papery outer shell and a soft, sticky marshmallow interior, topped with lightly whipped cream and fresh fruit.

Whole large king prawns grilled over open flame, dressed simply with garlic butter or just lemon, salt, and char.

A baked savory pastry of seasoned minced meat wrapped in a sheet of flaky puff pastry and cut into portions.

An Australian café brunch staple of coarsely crushed avocado over toasted sourdough, brightened with lemon and finished with feta and chilli flakes.

An Australian biscuit of two chocolate-malt wafer layers sandwiching a chocolate cream filling, with the whole assembly enrobed in a coating of chocolate.

A slice of buttered toast spread thinly with Vegemite, a dark, salty Australian brewer's-yeast extract.

A large, cream-coloured wood-moth larva harvested from the roots of the witchetty bush and eaten raw or lightly roasted as a traditional Aboriginal Australian bush food.

A frozen flavoured liquid sealed in a long plastic tube, snapped in half and squeezed up to eat — the quintessential cheap Australian summer treat.