French? Garlic, butter, snails and frogs. Italian? Pasta, cured meats and tomatoes. American? Burgers, gumbo, lobster. Australian…?
How do we define what makes Australian food Australian? Our national dishes – meat pie, pavlova, lamington – are cobbled together from the cuisines of other countries. We’ve got a century or more of food culture under our belt now, but it’s still so hard to define what makes Australian food Australian.