Australian food

The Australian cuisine is affected by many influences throughout the ages because of various immigrations. The typical recipe is meat cooked in barbecue, like the exquisite kangaroo meat, tender and sweet, but also the crocodile, whose flavor reminds us of the pork. On the coast are commonly caught delicious bugs, small crabs very tender and tasty but also a multitude of fish, freshwater and saltwater. There are fish like John Dory and barramunda, delicious lobsters and other shellfish such as Moreton Bay bugs (cicadas sea) and the excellent yabbies (freshwater lobster). The Vegemite is a dark brown savoury food paste made from yeast extract, used mainly as a spread on sandwiches, toast and cracker biscuits, It is considered an Australian cultural icon and can be found in shops around the world.
Many spices are used to flavor foods, including nuts, like the Baphal or "bush", used toasted or in natural way.
The simplest dish of the local cuisine is the meat pie, a soft and moist cake filling with meat and a dark sauce.

Below some typical aussie products:

Lemon myrtle: fresh leaf, or ground dried leaf of the Lemon Myrtle tree
Mountain Pepper: ground leaf or berries of the mountain pepper tree
Native spinach: warrugul greens, a native spinach growing in coastal areas
Bush tomatoes: small tomato-like fruits, also called desert raising
Macadamia nuts: a nut, native of Australia, now grown in other places
Wattle seed: A small, oval, black variety of the Acacia seed. Wattle seed is used in myriad foods including rice, soups, meat rubs and baked goods.