Top 10 Sydney culinary specialities

The diversity of Australia’s landscapes is matched by its gastronomy. This vast territory is home to a wealth of flora and fauna that is absolutely unique in the world. All of which forms a nature reserve populated by exceptional specimens.

On the culinary scene, you’ll quickly come to the same conclusion! Unusual combinations of flavours and unique recipes characterise the country’s gastronomy.

However, you should be aware that there aren’t really any emblematic dishes in Sydney. The locals are more interested in highlighting the country’s typical specialities and sharing them with travellers, rather than creating new recipes.

But there’s no need to get frustrated: you’ll be able to enjoy an admirable blend of cultures. In fact, local gastronomy is synonymous with the meeting of dishes from other parts of the world. To find out all about Sydney’s sweet and savoury delights, here is our selection of must-try dishes.

What to eat in Sydney Our selection of 10 Sydney specialities

Australia is a long way from Europe. You’ll agree that it’s a long way from Europe, especially after the 15-hour flight from France to Australia. However, the culinary influence of Western countries is still very much alive, with a predominance of English cuisine – rest assured, only the best aspects – and Irish cuisine. You’ll also recognise Mediterranean, Asian and other flavours.

1. Rolls

Here’s the perfect snack to quell any hunger pangs during your visit to Sydney. Chiko rolls are the Australian version of Chinese egg rolls. The puff pastry is filled with meat, barley, chopped vegetables and rice. Another recipe exists with cheese and bacon, in the same spirit as our sausage rolls. The whole thing is then deep-fried and served hot with a few sauces.

2. The Australian barbecue

Barbecuing is an essential part of Australian life. They don’t hesitate to improvise one on the beach, in a park or wherever they can find a grill! Australian barbecues are very plentiful and varied. You’ll find everything from steaks for hamburgers to seafood and sausages, known as ‘snags’. It’s hard to imagine a more generous meal, accompanied by garlic bread and fresh or grilled vegetables.

3. Barramundi

This colossal fish is a delight for lovers of fresh produce. The name, of Aboriginal origin, means “large-scale river fish”, and that’s saying a lot! Barramundi is also a favourite with Australians, who use their ingenuity to prepare it. In Sydney, you can eat this large fish grilled, fried or, of course, barbecued.

4. Australian burgers

Australians love burgers and know how to make them sublime! In Sydney, you can try burgers 2.0, topped with juicy steak and beetroot. The famous hamburger is an ubiquitous part of the local cuisine. That’s why they’re a must-try on your trip.

5. Meat pie

This is a classic Australian dish. Australians eat several hundred million of them every year, just imagine! A huge success, this speciality can be found at every event and in every typical Sydney restaurant. Meat pie is essentially minced meat sandwiched between two layers of shortcrust pastry.

6. Chicken parmigiana

This Italian-influenced dish has become an essential part of Australian cuisine. Try it in Sydney if you love meat and parmesan. It’s a chicken-based dish, generously stuffed with ham, then topped with Neapolitan sauce and parmesan. Serve with chips or salad.

7. Tim tam

For a sweet chocolate treat, this is the place! Tim tam are little cakes made up of two chocolate biscuits with a chocolate filling, then coated in a layer of melting chocolate. That’s right! Ideally eaten with tea, coffee or hot chocolate, if you dare.

8. Lamington

You won’t find a more typical sweet than the lamington. You’ll recognise it by its rectangular shape, coated in chocolate and grated coconut. Australia has a National Lamington Day on 21 July. Ideally, enjoy this cake with a hot drink in the afternoon.

9. Anzac biscuits

These biscuits were formerly baked by the wives of soldiers in ANZAC – an Australian and New Zealand army corps – and sent to the front to boost morale. Otherwise, it was customary to sell them to contribute to the famous war effort. Even today, they keep alive the memory of the Great War. These biscuits are still regularly eaten in most Sydney patisseries and tea rooms.

10. Damper

The Damper is to Australia what the Baguette is to France. However, this bread is more robust than our bakery’s emblem, since it’s a cake baked in the heat of the ashes. The ingredients are simple: flour, sugar, butter and milk. This simplicity makes the texture of the crumb quite rustic and compact. The damper is nonetheless good to eat with jam or a dish in sauce.