Australia is known the world over as a land with a lot to offer.

From its breathtaking landscapes, including the Blue Mountains, the rust-red outback and the Daintree Rainforest, Australia’s astonishing natural beauty draws visitors on a global scale.

The diversity of its flora and fauna, too, is a big attraction. The marine life of the Great Barrier Reef, the great swathes of Eucalypts and the marsupial order endemic to only Australia make it a special opportunity for tourists interested in experiencing a truly unique ecological system.

One thing that doesn’t cross most visitors’ minds until they arrive, however, is Australian cuisine. Whether you’re a sweet tooth, prefer the savoury or enjoy the tang of salt and vinegar seasoning, there’s bound to be something for you down under.

Vegemite Toast

As Men At Work’s seminal 1981 track “Down Under” suggests, Vegemite is recognised by expats and nationals alike as the staple spread of the Australian nation. Described by its makers as a “unique blend of weird and wonderful,” Vegemite defies most conventional culinary description.

Made from the leftover yeast extract from breweries, it conveys a rich umami flavour when added to sauces (or, I recommend a dollop in a bolognese to add a beautiful depth of flavour). In isolation, it’s rich, salty and intense, best enjoyed for breakfast on a slice or two of thick white toast. In recent years, the prevalence of avocados on the breakfast scene has added another delicious dimension to a Vegemite breakfast, cut up on top with a dash of lemon. If you think the taste of coffee gets you started in the morning, just wait until you’ve tried Vegemite.

Tim Tams

The first time I tried Tim Tams was actually in England, which had been brought back by some friends by the brickload in a desperate attempt to continue their Australian holiday – that’s how good they are. Tim Tams are made of two thin malt biscuits(which have a slightly nutty, less sweet taste than conventional biscuits) with a chocolate cream layer in between them. Then, to put the proverbial cherry on top, the entire ensemble is coated in liquid chocolate, which solidifies into a delectable carapace. They’re available in a variety of flavours, including a deluxe range with a bonus layer of caramel in the centre.

Lamingtons

Not only are these a cultural pillar, but they are also delicious. Believed to be named after Lord Lamington, the governor of Queensland around the turn of the 20th century, these are cubes of sponge cake, coated in chocolate which is then used to bind a layer of desiccated coconut to the outside: often, too there is a layer of jam or cream in the centre.

Chicken Parmigiana

Consisting of a chicken schnitzel, a slice of ham and a generous helping of tomato sauce topped with a small country’s worth of mozzarella cheese, this dish is considered both the national dish and represents a deep cultural divide in Australia. While ubiquitous (with chips and a salad, in any pub worth its salt), Australians are at each other’s throats vis-a-vis how to abbreviate it. Abbreviations are perhaps the central linguistic feature of Australian English, so naturally, the “parmy” vs. “parma” vs. “parm” (I’ve even heard “parmo”) debate rages quickly and strongly.

Barramundi

Barramundi are majestic, enormous fish that can be enjoyed in a variety of ways. While of course there are the old classics: fish and chips, fresh with a salad or even a ceviche, consider while you’re here trying barramundi prepared in a way influenced by the indigenous tradition, which involves wrapping it in paper bark and roasting it. Of course, if you have time and inclination, it can be very rewarding to try to catch it yourself.

Meat Pies

No appraisal of Australian food would be complete without a nod to the humble meat pie. A meat pie does exactly what it says on the tin: it is a handheld pastry containing at least meat and gravy and sometimes onion, mushroom, or other veggies. They’re best enjoyed at an AFL game, perhaps with a schooner of something cold and refreshing.

These are only the tip of the idiosyncratic iceberg that is Australian food, so remember not to miss out: get stuck into a bit of cuisine, as well as the beauty and culture on offer.