From delightful meat pies to beautifully prepared prawns, these wonderful meals are the essence of Australian home cooking and are notably easy to make in your kitchen.
These thirteen traditional Australian recipes are uncomplicated to follow and will introduce real Australian flavours to your family meals. Every recipe is designed to be easy and uncomplicated to follow.
1. Classic Aussie Meat Pie
Indulge in a traditional handheld meat pie, a classic Aussie comfort food and a national favourite. Enjoy the wonderful combo of savory pie meat and melt-in-your-mouth golden pastry.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 2 pounds ground beef (80/20 blend)
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup beef stock
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Vegemite (or beef bouillon)
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 sheets frozen puff pastry, thawed
- 2 sheets frozen shortcrust pastry, thawed
- 1 egg, beaten
Instructions
Step 1
Start by heating the olive oil in a large skillet over medium-high heat.
Once the oil is hot and shimmering, add your finely diced onion.
Stir occasionally and cook for about 5 minutes until the onion becomes soft and translucent.
You’ll know it’s ready when it smells sweet and has lost its raw bite.
Combine the onions and the ground beef.
For the first few minutes, use a wooden spoon to stir the unseasoned ground beef so that it breaks into small pieces.
Beef should be browned, and there should be no pink left on the ground beef after about 8 minutes.
You should hear the beef sizzling, and it should start to develop a few caramelized bits at the bottom of the pan.
Add the minced garlic and stir it in, cooking it for an additional minute until fragrant.
Sprinkle the flour evenly over the meat mixture.
Stir the mixture so that the flour is evenly distributed, and then continue cooking for an additional 2 minutes.
This part is really important because it will prevent the raw flour taste in your dish.
Pour in the beef stock, and add the dry thyme, Worcestershire sauce, and Vegemite/bouillon.
Finally, add the tomato paste.
Stir until the tomato paste is dissolved. Your stock should be at a gentle simmer. You will see small bubbles forming.
Lower the heat setting to allow the mixture to simmer for 20 minutes.
Be sure to stir it every couple of minutes to avoid it sticking to the bottom.
The liquid will reduce and transform into a thicker gravy.
The gravy is done when it coats the back of a spoon and will need to be seasoned with salt and pepper.
The mixture should then be placed in a bowl and completely cooled in the refrigerator.
This is important as the hot mixture will make the pastry soggy.
Step 2
To start assembling the pies, preheat your oven to 400°F.
For your shortcrust pastry, cut out enough circles to fill a standard muffin tin.
Now, take the circles and place them into the muffin tin and making sure they go to the top and slightly over the edge.
Spoon the cooled beef filling into the pastry-lined muffin cups.
Be sure to fill them as close to 3/4 full as possible, leaving just a little space for the pastry lid.
The filling should not be too full, as the pies will flow over while baking.
Using a round cutter, trim circles of puff pastry that are a little larger than the tops of your muffin cups.
Then, for each pie that is filled, place a circle on the top.
To seal the puff pastry on the top, press down on the edges, which will seal the puff pastry lid to the shortcrust base.
To allow the steam to escape while baking, take a small, sharp knife and cut a small slit or cross on the top of each pie.
With a pastry brush, paint the pie tops with the beaten egg.
This will contribute to the shiny and golden finish. Be generous, but keep the wash from dripping down the sides too much.
Bake each muffin tin in the oven and let it preheat before placing it in.
They will take about 25 to 30 minutes to complete.
Knowing when the course is finished is when the puff pastry, which is on top, is crispy, puffed, and a nice golden-brown color.
You will want the oven to rest for about 5 minutes before pie removal so that the puff pastry rests.
2. Lamingtons-Style Savory Meatloaf
This meatloaf is wrapped in a herb crust that gives it an Aussie edge, and is a playful twist inspired by the iconic Lamington cake.
Ingredients
- 2 pounds ground beef
- 1 pound ground pork
- 1 cup breadcrumbs
- 1 onion, finely grated
- 2 eggs, beaten
- 1/4 cup milk
- 3 tablespoons tomato sauce (ketchup)
- 2 tablespoons Worcestershire sauce
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup panko breadcrumbs
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons melted butter
Instructions
Step 1
First, let’s get the oven preheated to 375°F.
Grab a 9×5-inch loaf pan and line it with parchment paper, letting it hang over the sides a bit. This will make it easy to lift the meatloaf out.
In a large bowl, combine the beef, pork, standard breadcrumbs, grated onion, eggs, milk, tomato sauce, Worcestershire sauce, garlic, oregano, and the seasonings.
Then, get your hands in there and mix. Then, squeeze until everything is evenly distributed throughout the meat.
But don’t overmix, squeeze, or it will create a dense and tough meatloaf. Stop mixing as soon as everything looks evenly combined.
Put the blended meat mixture in the prepared loaf pan.
Form a loaf shape, making sure to press gently but firmly to avoid leaving air pockets.
The top of the loaf must be smooth and even, so use your hand to pack the mixture evenly, leaving no air pockets.
In a separate small bowl, combine the panko breadcrumbs, melted butter, and chopped fresh parsley.
Use a fork to combine and ensure the breadcrumbs are evenly coated in butter and parsley, so there is an even distribution of green throughout the breadcrumbs.
Step 2
Take the breadcrumbs and pack them firmly onto the top and sides of the meatloaf.
They should be firmly pressed to form a nice, even, and dense coating that will turn into a crispy crust once the meatloaf bakes.
Put the loaf pan in the preheated oven and bake for 60-75 minutes.
Once the crust is golden and the meatloaf has pulled away from the sides of the pan, it will be ready once and an instant-read thermometer reads 160℉.
The meatloaf is ready once the golden brown crust has formed and the juices have started to flow.
When the time is up, take the pan out of the oven, and allow the meatloaf to rest in the pan for 10 minutes.
This is an important resting period. It will help the juices be less messy, making it easy to slice without them falling apart.
After resting, use the edges of the parchment paper to pull the meatloaf out of the pan, and transfer it to a cutting board to slice into thick pieces.
3. Barramundi with Lemon Myrtle Butter
This Australian native fish is mild and flaky and is a delight to eat with the citrusy lemon myrtle.
Ingredients
- 4 barramundi fillets (6 ounces each)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1 teaspoon dry lemon myrtle (or lemon zest)
- 2 minced garlic cloves
- Juice of 1 lemon
- Fresh parsley for garnish
Instructions
Step 1
Begin with your barramundi fillets. Take them out of the refrigerator and dry them with paper towels.
This step is very important. Any moisture on the surface will cause the fish to steam instead of getting a crispy exterior.
After they are dry, season both sides with salt and pepper.
To get started, pour the olive oil into a large skillet, preferably non-stick or stainless steel, and place it over medium-high heat.
Make sure it gets hot enough, but not to the point of smoking.
You can tell it is ready when the oil shimmers and moves to coat the pan when you tilt it.
Place the fish fins in the pan, putting them in the hot skillet, and the skin side down if it has skin.
The fillets can then be pressed down for 30 seconds so they can have full contact with the pan. This works keeps the fillet from curling.
Once the fish is in the pan, you can let it rest, and the fish is left to rest for 4-5 minutes.
This is important; don’t be tempted to adjust, move, or flip the fish too early. The skin will be perfectly golden and crisp when the fish is ready.
Use a spatula to gently turn each fillet to the other side. Cook for 2-3 minutes until the fish cooks completely.
A fork should easily flake the fish, which should be opaque and evenly cooked.
Step 2
Do not let the fish dry out by overcooking. After the fish is done, set the cooked fish aside on serving plates and cover to keep warm.
Then, add the butter to the same pan.
When the butter melts and starts to foam, add the lemon myrtle or lemon zest and minced garlic.
For about 30 seconds, mix everything around using a wooden spoon.
The garlic should be fragrant, but should not turn brown since burned garlic is bitter.
Take the pan off the heat and stir in the fresh lemon juice. The sauce will bubble and sizzle, so give it a quick stir to combine.
This is the last step to making the sauce. Pour the sauce over the fish with lemon myrtle or lemon zest fillets.
Add a small amount of parsley, and serve the fish immediately while hot and the butter is bubbling.
4. Aussie Beef and Guinness Pie
Enjoy a pie that is rich, hearty, and perfect for a cold night spent indoors. It takes a while to make, but the reward is tender beef in a rich and complex gravy.
Ingredients
- 3 pounds beef chuck, cut into 1-inch cubes
- Salt and pepper to taste
- 3 tablespoons olive oil
- 2 large onions, diced
- 3 carrots, peeled and diced
- 3 tablespoons flour
- 2 cups Guinness or dark beer
- 2 cups beef stock
- 2 tablespoons tomato paste
- 2 bay leaves
- 2 teaspoons fresh thyme
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Instructions
Step 1
Pat your beef cubes dry with a paper towel, then season them with salt and pepper.
It is important to dry the meat because wet meat will not brown as well.
In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat.
When the oil is hot, add about one-third of the cubed beef in one layer, making sure that the pieces are not touching each other.
Allow them to sit without moving them for about 2-3 minutes until they get a deep brown crust on one side, then turn them over to brown the other sides.
This will take about 3-4 minutes in total for each batch.
When the beef is browned, take it off the heat, then repeat the same process for the rest of the beef in 2 more batches, adding another tablespoon of oil for each batch.
It is important not to rush or skip this step, as proper browning will add flavor to the beef.
When all the beef is browned and set aside, add the onions and carrots to the same pot.
There are brown bits on the bottom of the pot, and that is flavor.
Cook for 5 more minutes to allow the vegetables to soften, and then stir to mix.
Step 2
Add the flour on top of the vegetables, then fold it into the vegetables.
Cook and stir constantly for about 2 minutes so the flour will stick to the bottom of the pot and turn a golden brown color.
This is a good sign and means that the flour is cooking.
Pour the Guinness into the pot while stirring and scraping the bottom with a wooden spoon.
This will help lift the lovely browned bits and incorporate them into the mixture.
Toss in the beef stock, tomato paste, bay leaves, and fresh thyme. Mix and ensure that the tomato paste is completely dissolved.
Return all the browned beef, including the juices that accumulated, to the pot and stir.
Bring to a boil over high heat, then lower the heat and cover the pot. Simmer for a minimum of 2.5 to 3 hours.
Check on it occasionally, giving it a stir. The beef should be fork-tender to the point of dissolving, and the gravy thick and rich.
Discard the bay leaves. The beef filling should be transferred to a large, deep pie dish about 9-10 inches in diameter.
There should be at least 30 minutes of cooling time.
If possible, refrigerate for a few hours or overnight. This helps with extra soggy pastry, and the filling will be molded with ease.
Step 3
To begin, prepare your oven by setting it to 400°F.
Take your defrosted puff pastry sheet, unroll it, and lay it over your pie dish.
This would include allowing it to drape over the sides.
Cut the overhanging pastry, making sure to leave about an inch.
Fold the overhanging part underneath itself and press it to the rim of the dish to seal.
Crimp the edges to add a decorative touch, and make sure to seal it well. This can be done by fingers or a fork.
There needs to be 3-4 small slits cut into the top of the pastry.
Leaving the slits will allow steam to escape and preserve the crispness of the pastry.
Take some egg wash and brush it over the entire surface of the pastry to add an enticing golden color as it bakes.
To ensure the pie bakes correctly, place it on a baking sheet to catch drips.
Bake for 30-35 minutes, and the pastry should be deep golden brown, puffed, and crisp.
The filling will be bubbling through the vents as you remove the pie from the oven.
Before serving, allow the pie to rest for 10 minutes to let the filling thicken.
5. Kangaroo Steak with Native Pepper Sauce
Kangaroo is another Australian protein that should be on your table. It’s lean, contains protein, and is surprisingly tender if done right.
Ingredient
- 4 kangaroo steaks (6 ounces each)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Butter
- 2 shallots, finely diced
- 1/2 cup red wine
- 1 cup beef stock
- 1 pepperberry (native) (or black pepper)
- 1 teaspoon Dijon mustard
- Fresh herbs for garnish
Instructions
Step 1
Before you plan to cook your kangaroo steaks, take them out of the fridge for about 30 minutes.
Evenly cooked steaks need to be at room temperature.
While it’s sitting, dry them with disposable towels and sprinkle salt and pepper on both sides to taste.
Heat your olive oil in a cast-iron skillet or heavy-bottomed high pan.
This pan should be very hot and should just be starting to slightly smoke. This high heat is important because you’re going to cook kangaroo very quickly.
It’s time to put the steaks into the hot pan, which should immediately and loudly sizzle.
You want to let the steaks sit and sear only on the first side uninterrupted for about 2 to 3 minutes.
You will start to see the edges change from red to brown, which indicates they are cooking.
After that time has passed, flip the steaks and wait to cook the second side for about the same time of 2 to 3 minutes.
It is best to eat kangaroo when it is medium-rare to medium, so it will still have pink on the inside.
The kangaroo is really lean, so if you overcook it, it will toughen and dry.
A good, safe target for medium-rare is an internal temperature of 130 to 135 degrees F.
After removing the steaks, cover them with aluminum foil and let them rest for 5 to 10 minutes.
Your sauce will be made while the meat is still resting. To do that, lower the temperature to medium.
Step 2
The shallots will immediately start cooking, so be mindful of the time. You want to stir the shallots for about 2 minutes, so they cook and start to turn soft and golden.
Pour in the red wine, and then take a wooden spoon and scrape all the browned bits off the bottom of the pan.
These bits are pure flavor. Let the wine bubble and reduce by about half.
This will take about 3 minutes. You’ll notice the liquid becoming thicker and more syrupy.
Add the beef stock, native pepperberry (or regular black pepper), and Dijon mustard.
Stir everything and let it simmer for about 5 minutes.
The sauce should reduce and thicken slightly. It should coat the back of your spoon.
Taste it and see if it needs more salt.
Slice the rested kangaroo steaks against the grain in thin slices.
Arrange on serving plates, drizzle the pepper sauce on them, and garnish with the fresh herbs.
Serve immediately.
6. Chicken Parmigiana (Aussie-Style Parma)
Australia’s version of the Italian-American chicken parm includes placing a slice of ham, rich tomato sauce, and then adding a heap of cheese.
Ingredients
- 4 chicken breasts, pounded to even thickness
- Salt and pepper to taste
- 1 cup flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- 1/2 cup vegetable oil for frying
- 2 cups marinara sauce
- 4 slices of ham
- 2 cups mozzarella cheese, shredded
- Fresh basil for garnish
Instructions
Step 1
Preheat your oven to 400 degrees Fahrenheit. Take a chicken breast and place it between two plastic sheets, and take a mallet to it.
Do this until it is about 1/2 inch. This is done to ensure the chicken is evenly cooked.
Season the breast with salt and pepper, making sure to do both sides.
Create a breading assembly with three shallow containers or bowls.
Place the flour in the first container, eggs in the second, and panko in the third.
This improves efficiency and productivity in the breading process.
First, take a chicken breast, coat it completely in flour, and shake off any excess flour.
After flouring, immerse it in the beaten egg until the surface is thoroughly egg-coated.
Remove the chicken and let any excess egg drip before placing it in the breadcrumbs.
Grab the chicken and firmly press the breadcrumbs onto both sides. The breadcrumbs should coat the chicken evenly.
After this, place the chicken on a clean plate and do the same for the remaining pieces.
Now, take a large skillet, and pour in enough vegetable oil to cover the pan edges about 1/4 inch.
Then, place the pan over a medium-high heat.
To test the oil, take a breadcrumb and drop it in the oil; it should sizzle.
Once it does, place the breaded chicken in the oil.
Take care not to overcrowd the oil; you may have to do this in two batches.
Step 2
Fry the chicken skin side down for 3-4 minutes without moving it.
Wait until the edges turn golden brown.
Then flip the chicken and cook the other side for 3-4 minutes.
You are trying to cook the skin and brown it, not cook the chicken all the way.
Once both sides are golden brown, place them on a towel-lined plate.
Place the fried chicken on a large baking sheet. There should be space between each piece.
Grab 1/2 cup of marinara sauce and spoon it on each piece of chicken.
Spread the sauce out across the chicken, but leave a small border around the edges.
Place one slice of ham on each piece of chicken.
Then add the shredded mozzarella cheese to the chicken.
Make sure to evenly distribute the cheese on top of each piece.
Put the baking sheet in the oven and let it bake for 15 to 20 minutes.
The dish will be ready once the cheese is fully melted.
It will bubble and become golden brown in a few areas.
To be thorough, the cheese will and should have a gooey consistency, and the chicken should be placed in the oven until the internal temperature reaches 165°F.
Take it out and let it rest. To garnish, add strips of fresh basil.
7. Aussie sausage rolls
Soft, flaking sausage rolls are the centerpieces and highlights of every fundraising event and console.
Ingredients
- 2lbs of sausage meat (or pork for ground sausage)
- 1 finely grated small onion.
- 1 finely grated carrot.
- 1 cup of breadcrumbs,
- 2 tbsp of tomato sauce,
- 1 tbsp of Worcestershire sauce,
- 1 tsp of dried thyme,
- Salt and pepper to taste,
- 3 sheets of thawed puff pastry,
- 1 egg for glazing.
- Sesame for topping (optional)
Instructions
Step 1
Next to your oven, keep a few baking sheets stacked with parchment paper. This will keep the oven sheets clean.
In a big bowl, place together the sausage meat (or ground pork), the grated onion, the grated carrot, the breadcrumbs, the tomato sauce, the Worcestershire sauce, the dried herbs, the salt, and the pepper, and mix together with your hands.
The mixture needs to be evenly combined, as the grated vegetables provide moisture and extra flavor.
Therefore, ensure there are no large pockets of unmixed vegetables.
Put your three sheets of thawed puff pastry on a clean surface.
Take each sheet and cut it in half, using a sharp knife or a pizza cutter, to end up with six long rectangular pieces.
Take your sausage mixture and divide it into six portions.
Take one portion and shape it into a log, rolling it on your work surface to smooth and even it out.
The log should be approximately the same length as one of your pastry rectangles and about 1 inch thick.
Place this sausage log along one long edge of a pastry rectangle, about 1 inch from the edge.
With a pastry brush, apply a thin layer of beaten egg along the opposite long edge of your pastry rectangle.
This will serve as glue to secure your roll.
Now, with the sausage placed at the edge, roll the pastry away from you until the sausage is completely wrapped and the egg-brushed edge seals the roll.
Place it seam-side down on your prepared baking sheet. and continue with the remaining pastry and sausage.
Generously brush beaten egg on the exposed sides of the sausage roll.
This will ensure a shiny golden finish after baking.
If you’d like to add sesame seeds, do this after egg washing the tops.
Using a sharp knife, cut each long roll into 4-5 individual pieces.
Make even slices using a sawing motion. This helps to cut without squashing them.
Step 2
Place the pieces on the baking sheets with a bit of space between them so air circulates as they bake.
Put the baking sheets in the preheated oven and set the timer for 25-30 minutes.
The sausage rolls are finished when the pastry has risen and turned a deep golden brown, and the sausage is fully cooked.
To check for doneness, cut one open and check for pink in the meat; there should be none.
Once they are done, let the sausage rolls cool for a few minutes on the baking sheet, and they are ready to be served.
They are great served warm or at room temperature.
8. Aussie-Style Fish and Chips
Crispy beer-battered fish with perfectly golden chips, a classic seaside dish elevated with a few Aussie touches.
Ingredients
For the chips:
- 4 large russet potatoes, cut into thick chips
- Vegetable oil for frying
- Salt to taste
- For the fish:
- 4 white fish fillets (snapper, flathead, or cod)
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup cold beer (lager works best)
- Extra flour for dusting
- Lemon wedges and tartar sauce for serving
Instructions
Step 1
You should begin with the chips. Peel your potatoes if you prefer, though leaving the skin on adds texture and nutrition.
Cut each potato lengthwise into thick slices, then cut those slices into thick chip shapes, aim for about 1/2 inch thick.
Place the cut chips in a large bowl of cold water and let them soak for a minimum of 30 minutes.
This helps them get crispy.
After soaking, drain them and pat them fully dry with a clean kitchen towel. Dangerous splattering will happen if you add water to the oil.
To begin, preheat the oil in a large, heavy pot or deep fryer to 325°F, using a thermometer to check the temperature.
This is critical in achieving the best results.
Using a slotted spoon or spider strainer, carefully immerse a batch of the dried chips in the oil. It is advisable to work in smaller batches.
For 5 to 6 minutes, gently stir the chips to ensure even cooking.
During this time, the chips should be cooked through but pale in color.
Using the slotted spoon, remove the chips and place them in a single layer on a baking sheet lined with paper towels to absorb excess oil.
Repeat the process until all the chips have had their first fry and set them aside.
Step 2
Next, raise the oil temperature to 375°F.
Once the oil reaches this temperature, return the batch of par-cooked chips to the oil.
This time, fry in batches for 2 to 3 minutes until the chips are crispy and golden brown.
Once removed, allow the chips to drain on fresh paper towels and hot, season with salt to taste.
Keep the chips warm in the oven set to a low temperature of 200°F while preparing the fish.
To prepare your beer batter, mix your flour, baking powder, and salt in a medium bowl,
Then add the cold beer and whisk until just combined.
There should be some lumps, and the batter should be thick enough to coat the back of a spoon but pourable.
If the batter is too thick, add a splash more beer.
Pat your fish fillets completely dry with paper towels to prevent moisture loss.
Place some extra flour in a shallow dish and dust each fillet lightly with flour, shaking off any excess. This is to help the batter stick better.
Check that your oil is still at 375°F.
Working with one fillet at a time, hold one end and dip it into the batter.
Let excess batter drip off, then gently and slowly place the fish into the hot oil.
If you drop it from a height, you’ll splash hot oil everywhere.
You can probably cook 2 fillets at once, but don’t overcrowd.
Step 3
Cook the fish for 4-5 minutes, turning it over once during the cook time, until the batter is golden brown and crispy.
Inside, the fish should also be cooked and flaky.
Remove and drain on paper towels. Season with a pinch of salt as it is still hot.
To capture the temperature and texture of the dish, the fish and chips should be served immediately.
They can be arranged on plates, traditional newspaper-lined baskets, with lemon wedges and a dollop of tartar sauce on the side.
9. Roast Lamb with Rosemary and Garlic
Sunday Roast Dinners are a celebrated tradition in Australia, and often the centerpiece is a leg of lamb.
This recipe is no fuss and delivers mouth-watering and tender lamb.
Ingredient
- 1 leg of lamb (4-5 pounds)
- 6 cloves of garlic, cut into slivers
- 4 sprigs of fresh rosemary
- 4 tbsp of olive oil
- Salt and pepper
- 2 onions quartered
- 4 carrots cut into large pieces
- 1 cup red wine
- 1 cup chicken/beef stock
Instructions
Step 1
1 hour before cooking, remove your leg of lamb from the fridge so it can come to room temperature.
As the lamb sits, preheat your oven to 425 degrees.
Prep your garlic and rosemary. Slice your garlic into thin slivers.
Remove the rosemary leaves from the sprigs, then break the leaves into smaller pieces.
With a small, sharp knife, make cuts into the lamb about 1 to 2 inches apart.
Each cut should be about 1 inch deep. Insert the garlic slivers into the cuts, along with the rosemary pieces.
This will help the flavors infuse the meat while it cooks.
Don’t be shy, use all the garlic and rosemary, and make as many cuts as you can.
Rub the entire lamb with olive oil to coat all surfaces, then season with a generous amount of salt, along with freshly cracked black pepper.
With a large piece of meat, you can be generous with the seasoning.
In the bottom of a large roasting pan, add the quartered onions and roughly chopped carrots, then scatter them.
These will flavor the gravy and can serve as a rack to keep the lamb elevated as it roasts, allowing heat to circulate underneath.
Position the prepared lamb on the vegetables, then add the roasting pan to your preheated oven.
Step 2
For the first stage, roast the meat for 20 minutes at 425°F.
This helps form the beautiful browned crust on the lamb.
After 20 minutes, lower the oven temperature to 350°F.
Pour the red wine and stock around the lamb in the pan.
Pour around the lamb to keep the crust you’ve developed, so try not to pour it directly over the meat.
When preparing for your serving, continue roasting for another 1.5 hours for medium doneness.
Meat should always rest, so when you’ve removed the pan from the oven, you should rest the lamb on a cutting board.
Tent it with a sheet of aluminum foil to hold the warmth and let it rest for 20 minutes.
This time resting also allows the meat to redistribute its juices, making it tender and pleasant to eat.
Make your gravy once the lamb has had its time to rest.
For this, pour the pan juices and veggies, along with any bits that are browned from the roasting pan, into a measuring cup or bowl after straining them through a fine-mesh strainer.
Spoon-press the vegetables to make sure you get all their essence, and the rest can be thrown away.
If there is fat floating, you can spoon it out, but a little fat is good gravy flavor.
Finally, taste and adjust the gravy with salt.
Once the lamb has had a resting time, slice it against the grain for carving.
Serve it along with the roasted vegetables from the pan and gravy on the side in a serving platter.
10. Prawn (Shrimp) on the Barbie
No Aussie dinner recipe collection would be complete without this iconic dish. Simple, fresh, and bursting with flavor.
Ingredients
- 2 pounds large prawns (shrimp), peeled and deveined, tails on
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon paprika
- 1/2 teaspoon chili flakes (optional)
- Salt and pepper to taste
- Fresh parsley, chopped
- Lemon wedges for serving
Instructions
Step 1
Skewers made of wood or bamboo should be soaked in water for at least 30 minutes to lessen the chance of burning while grilling.
Prepare the marinade in a large bowl by whisking and combining the olive oil, minced garlic, lemon juice, paprika, chili flakes (if you’re using them), salt, and pepper to create a smooth mixture.
Place the prawns in the marinade, and with your hands or a spoon, ensure each prawn is well covered.
Cover the bowl with plastic wrap and refrigerate for 15-30 minutes.
Do not exceed 30 minutes, as the lemon juice will ‘cook’ the prawns and alter their texture.
The salt will draw the moisture out of the prawns, which is why they should be rinsed before grilling. As soon as the prawns have finished marinating and the grill is preheated, the prawns should be ready to grill.
After you have marinated the prawns, arrange them on the soaked skewers.
Typically, you can place four to six prawns on each skewer, although this is also dependent on the size of the prawns and skewer.
For even grilling, core the heads and tails of the prawns, as this will allow them to lie flat on the skewer while also making it easier to flip.
Now, before grilling the prawns, use greased paper towels to wipe down the grill.
This will help prevent them from sticking and help with cleanup. Use tongs to wipe the grill with the oiled paper towel to avoid the grill rash.
Step 2
When you place the prawn skewers on the grill and close the lid, do not touch the grill for the 2–3-minute stretch.
This is the most important part of the grilling, as this is when the prawns will become pink, and grill marks will form on the prawns.
When flipping the skewers, repeat this for the other side.
The prawns will be fully cooked when the flesh turns completely pink and solid, and the prawns form a “C” shape.
They will become overcooked and rubbery if they “O” shape.
Take the skewers off the grill and put them on a serving platter.
Add a generous portion of freshly chopped parsley and serve immediately with lemon wedges.
These are best enjoyed right off the grill.
11. Aussie Beef Curry
This is a mild, comforting curry. As a result of Australian influences, this dish is less spicy than the traditional curry but is still very flavorful.
Ingredients
- 2 pounds of beef chuck cut into chunks,
- 2 tablespoons of vegetable oil,
- 2 diced onions,
- 3 minced garlic cloves,
- 1 tablespoon of grated fresh ginger,
- 3 tablespoons of mild curry powder,
- 2 tablespoons of flour,
- 2 cups of beef stock,
- 1 14-ounce can of coconut milk,
- 2 diced carrots,
- 2 diced potatoes,
- 1 cup of frozen peas,
- Salt to taste,
- Rice for serving.
Instructions
Step 1
Before you start cooking, dry the beef chunks with paper towels.
This is to ensure the meat gets a nice, brown crust and does not steam.
Heat 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat.
Add one layer of about half of the beef chunks. Ensure that they are not touching each other.
Do not move beef chunks for 2-3 minutes to form a brown crust.
Turn to sear the other sides and complete the process in about 5-6 minutes.
Transfer the browned beef to a plate and repeat the process for the remaining beef. Add a splash of oil if necessary.
Transfer the browned onions to the same pot.
Turn down the heat to medium and add the onions for about 5 minutes until softened and translucent.
Add the minced garlic and the grated ginger.
Continuously stir for about 1 minute until everything is fragrant.
Add the curry powder and flour to the onion base and stir.
Allow the mixture to cook for about 2 minutes.
The flour will stick to the bottom of the pot, which is normal and will add lots of flavor.
The curry powder will also become very fragrant as it toasts.
Pour in the beef stock, stirring thoughtfully while scraping all the browned bits off the bottom of the pot.
Add the coconut milk, stirring everything until it is all smooth and combined.
Step 2
Return the browned beef to the pot along with any juices from the plate.
Add the diced carrots and potatoes, then stir to combine. Bring the pot to a boil over high heat.
Once boiling, reduce the heat to low and cover the pot. Leave it to simmer for about 1.5 to 2 hours.
It is important to stir it from time to time. The beef should be fully tender, soft, and easily pulled apart, while the sauce should be thick.
The potatoes and carrots should have no firmness to them as well.
During the last 5 minutes of cooking, stir in the frozen peas, which should be heated and cooked.
Finally, taste the dish. It should have a pleasant taste of salt, which should be added if it’s lacking. Start with one teaspoon as a baseline.
Serve the curry hot over fluffy white rice.
The curry is actually even better the next day, so it’s a great make-ahead meal, which is a blessing.
12. Shepherd’s Pie with Aussie Twist
Ground lamb topped with creamy mashed potato, this is perfect to use up leftovers and to serve to a crowd.
Ingredients
- 2 tablespoons olive oil.
- 2 Pounds ground lamb.
- 1 onion, diced.
- 2 carrots, diced.
- 2 garlic cloves, minced.
- 2 tablespoons tomato paste.
- 1 tablespoon Worcestershire sauce.
- 1 cup beef stock.
- 1 cup frozen peas.
- 1 teaspoon dried rosemary.
- Salt and pepper to taste.
- 3 pounds of potatoes, peeled and quartered.
- 1/2 cup milk.
- 4 tablespoons butter.
- 1 cup shredded cheddar cheese.
Instructions
Step 1
Heat olive oil in a large skillet over medium-high heat.
Add the ground lamb and use a wooden spoon to break up the chunks.
Cook for about 8-10 minutes, stirring occasionally, until the lamb is completely browned.
You want it to get nice caramelization.
Remove the cooked lamb with a slotted spoon and set it aside in a bowl, leaving the fat in the pan.
Using the same fat from the lamb, add the chopped onions and carrots and cook for 5 minutes, stirring occasionally, until the veggies are soft.
Then add the minced garlic and cook for just 1 more minute until tender.
Return the cooked lamb to the pan with the veggies and add the Worcestershire sauce and tomato paste, mixing for 1 minute.
The sauce will slightly caramelize and turn a deeper red color.
Add the beef stock, then the peas, dried rosemary, salt, and pepper. Stir and bring to a simmer.
Let it cook for 10 minutes, stirring occasionally, until reduced and thickened.
This should be saucy as opposed to a soup. Taste and adjust the seasoning. Remove from the heat and set aside.
Now that you have some time while the lamb is simmering, you can prepare the mashed potatoes.
Put the peeled and quartered potatoes into a big pot and fill it with cold water. Add a pinch of salt.
Over high heat, bring it to a boil, then lower it to a steady simmer.
Cook for about 15 minutes, until a fork easily pierces through the potatoes.
Step 2
Drain the potatoes well, and put them back in the hot pot. Allow them to steam off for a while.
Simply warm the milk and the butter together until the butter melts, either in a small saucepan on the stove or in the microwave.
Use a potato masher or a ricer to mash the potatoes.
Combine the warm milk and butter with the potatoes, then mash until the potatoes are smooth and creamy.
Remember to season with salt and pepper, as these potatoes will need it.
Set the oven to 400°F.
Move the lamb mix to a large (about 9×13 inches) baking dish, and spread it evenly.
Spoon the mashed potatoes over the top of the lamb mixture.
Start by dropping spoonfuls all around, then use the back of your spoon to spread them out evenly across the surface.
Once it’s covered, use a fork to create ridges and texture on the surface; these will get crispy and golden in the oven.
Sprinkle the shredded cheddar cheese evenly over the top of the mashed potato layer.
Place the baking dish on a baking sheet to catch any drips and bake in your preheated oven for 25-30 minutes.
You will know the shepherd’s pie is done when the top is golden brown, the edges are bubbling, and the cheese is melted and starting to brown in spots.
Remove the dish from the oven and let it rest for about 5 minutes before serving.
This helps it set up a bit, so it’s easier to scoop and serve.
13. Damper Bread with Stew
This is a traditional Australian soda bread, cooked in the coals of a campfire, and served with a hearty beef stew.
Ingredients
For the damper:
- 3 cups self-rising flour
- 1 teaspoon salt
- 1 tablespoon butter, cold
- 1 cup milk
- 1/2 cup water
- For the stew:
- 2 pounds stewing beef, cubed
- 2 tablespoons oil
- 2 onions, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 tablespoons flour
- 3 cups beef stock
- 1 can (14 ounces) diced tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
Step 1
Start with the stew since it takes the longest. Pat the beef cubes dry with paper towels.
Heat the oil in a large pot over medium-high heat. When it’s hot, brown the beef in batches; don’t overcrowd the pot.
Each batch should take about 5-6 minutes to get nicely browned on all sides.
Remove each batch to a plate as it’s done.
Add the diced onions, sliced carrots, and sliced celery to the pot.
Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
Sprinkle the flour over the vegetables and stir it in well.
Cook for about 2 minutes, stirring constantly.
The flour will start to coat the vegetables and stick to the bottom of the pot a bit.
Add the beef stock, followed by the canned tomatoes and their juices.
Use a wooden spoon to pick up the caramelized bits from the bottom of the pot. Those bits pack a lot of flavor.
Toss in the bay leaves and dried thyme, and give it a mix.
Add the remaining browned beef and any of its juices. Stir as everything combines.
Let this come to a boil over high heat, then reduce to low.
Cover the pot and let it gently simmer for about 2 hours, stirring occasionally.
The stew will be ready when the beef is tender and the gravy thick.
Prepare your damper bread about 45 minutes before you plan to serve.
Your oven should be preheated to 400°F, and a baking sheet lined with parchment paper will be ready.
To the larger bowl, self-rising flour and salt will be combined by whisking.
Place the cold butter and, with your fingertips, rub it into the flour.
Keep squeezing until it resembles fine breadcrumbs.
Your butter should be incorporated, as there shouldn’t be any large remains visible.
Step 2
Create a well in the center of the flour mixture and add the milk and water all at once.
Using a table knife (not your hands yet), stir the mixture together in a cutting motion.
Stir until the dough becomes shaggy and rough. Do not overmix, as the damper should be handled minimally.
Turn the dough out on a lightly floured surface. Knead gently for one minute, about 8-10 kneads.
You are not developing gluten, like for yeast bread. Shape the dough into a round loaf about 7-8 inches across.
Place the round loaf on the prepared baking sheet.
With a sharp knife, make a deep cross shape on the top of the loaf, cutting about halfway down through the loaf.
This traditional cross will help the loaf bake evenly and look beautiful. Brush the top with a little milk.
Bake for 30-35 minutes, until the damper is golden brown and sounds hollow when you tap the bottom.
If you want to be sure it’s cooked through, an instant-read thermometer should read 190°F in the center.
Take the damper off the oven and let it cool for a couple of minutes.
Before the stew finishes simmering, remove the bay leaves, and taste the stew for seasoning. Add salt and pepper if necessary.
Dish out the stew hot and serve it in bowls.
Add damper bread on the side, tearing off pieces to use for soaking the rich gravy.
Ingredient Swaps and Substitutions
- Vegemite: Use beef bouillon paste or Marmite in place of this Australian spread. The taste will differ, but it will still provide a deep, savory, umami flavor.
- Barramundi: Use snapper, grouper, mahi-mahi, sea bass, or halibut as substitutes. Any firm white fish will do. The fish should have a mild flavor and a firm texture.
- Kangaroo meat: If you’re looking for a substitute that will work, use venison or bison. The flavor is similar, but more lean and gamey. If that is not available, lean beef sirloin will work.
- Lemon myrtle: For a similar flavor, use lemon zest and a small amount of bay leaf or lemon thyme. The other option is to use lemon myrtle, which has more citrus and eucalyptus notes.
- Self-rising flour: If there’s no self-rising flour for the damper, you can make your own by adding 1.5 teaspoons baking powder and 1/2 teaspoon salt to each cup of all-purpose flour.
- Puff pastry vs. shortcrust: In Australia, many recipes incorporate both types of pastry. If you only have one, you can use all puff pastry for a lighter result or all shortcrust for a sturdier, more traditional texture.
How To Store And Reheat
Most people freeze meat pies and sausage rolls without trying to store them in a fridge first.
An easy storage option is to place them in the fridge and keep them in an airtight container, which will keep them good for three days.
When it’s time to have them, place them in a 350°F oven for 15 minutes to refresh their crispiness.
Make sure to avoid the microwave, as it will soften the pastry.
If you need to keep them for longer, you can freeze them for 3 months. When ready to use them, bake from frozen at 375°F for 30-35 minutes.
Stews and curries
These actually taste better the next day as flavors meld.
Store in airtight containers in the fridge for up to 4 days, or freeze for up to 3 months.
I suggest thawing them in the fridge overnight and reheating them gently on the stovetop at the time you want to serve them.
Fish dishes are best enjoyed fresh, but if you have some leftover cooked fish, you can keep it in the fridge for 2 days and use it in fish tacos, salads, or sandwiches.
If you have fried fish, the batter will lose its crispiness, so you should eat it within a few hours of cooking.
For leftover Roast lamb, slice it and store it with some of the cooking juices in an airtight container to keep it moist.
Refrigerate for up to 4 days. Cold lamb makes excellent sandwiches, or reheat gently in gravy for another meal.
Damper bread
This bread is best enjoyed while still warm and fresh.
However, damper is also good for 2-3 days, wrapped in a clean kitchen towel, and left at room temperature.
Any stale pieces can be sliced, toasted, and eaten for breakfast.
Shepherd’s pie
This can be stored in the fridge for up to 4 days and tightly covered.
Individual portions can be reheated in the microwave, while the entire dish can be reheated in a 350°F oven for 25-30 minutes.
This dish freezes well for up to 2 months, and can be thawed overnight in the fridge before reheating.
Success Tips
Pastry
To get the best meat pies and sausage rolls, make sure to keep all the ingredients cold.
Cold butter, cold pastry, and cold filling.
If the pastry warms up too much while you’re working with it, refrigerate it for 10 minutes. This will also help prevent shrinking.
Don’t be afraid to grill
Prawns will cook quickly. Be sure to clean and oil your grill grates to avoid sticking.
Prawns are finished cooking once they turn pink and form a C shape.
If they curl into an O, they are overcooked.
Use lots of seasonings
Australian food leans towards the heavy side in terms of seasonings.
While cooking, don’t hesitate to sample and see if the food needs more seasonings.
Salt, pepper, and Worcestershire sauce are all simple seasonings and will help bring out the sweet and salty Australian comfort food flavors.
Give the meat time to rest
This applies to all meats, whether it is a roast leg of lamb or kangaroo steaks; always let meat rest after cooking.
This gives the meat time to redistribute the juices, making it more tender.
For steaks, cover loosely with foil and let rest for 10 min. For roasts, let rest for 20 min.
Don’t speed through the cooking
There are many Australian meals that are designed for slow cooking and will not produce the expected result if the cooking is rushed.
Thick cuts of meat will tenderize beautifully, and flavors will mesh beautifully and create a sweet and salty stew, pie, or braise.
Being creative with what is not eaten
Australians are known for changing food into something new.
For example, yesterday’s roast lamb becomes shepherd’s pie.
Leftover curry wrapped in pastry to create a savory hand pie. Use your imagination, and don’t waste food.
Conclusion
These 13 traditional Australian dinner recipes capture the essence of Australian cooking with their focus on quality ingredients, flavors, and comforting simplicity.