Favourite Australian Recipes: Part Two [Index]

"Scrumptous Aussie Recipes"

There are thousands and thousands and still more thousands of recipes in Australia

Australian recipes

Australian Recipes

There are thousands and thousands, and still more thousands of recipes in Australia for every food type imaginable. We have a wonderful diversity of cultures in Australia and as such our tastes have changed over the years. But the old favourites remain. The Pavlova, the Aussie Meat Pie and Kangaroo Tail Soup are still favourites with many. This is your opportunity to post your favourite Aussie recipe dish, let everyone in on how you do it!

Aussie Outback Damper

Aussie Outback Damper

Bushman's Bread!


2 cups self-rising flour

1/2 teaspoon salt

2 teaspoons sugar

3 tablespoons butter

1 cup milk


Mix the flour, salt and sugar together in a bowl. Cut in the butter until fine crumbs form. Add milk to make a soft dough. Knead lightly on floured board until smooth. Shape into round loaf, brush with milk, and bake at 190c for 30 to 40 minutes, or until the loaf makes a hollow sound when tapped.

Cut into slices while hot and spread with butter and syrup.

Bushman/drovers originally placed the dough into a cast iron pot then cooked in the coals and ashes of a campfire.

Anzac Biscuits

Anzac Biscuits

Created during the 2nd world war as eggs were in short supply!


1 cup sugar

1 cup plain flour

1 cup rolled Oats

¾ cup of desiccated coconut

½ cup butter

2 tablespoons boiling water

1 tablespoons syrup

1 teaspoons bicarb of soda or baking soda


Mix oats, flour, sugar, and coconut together in a bowl, melt syrup and butter in a small saucepan, add boiling water to soda then add to butter mixture and stir, then pour into dry ingredients and mix well.

Place a tablespoon of the mixture onto a greased tray (lined with cooking paper) press down with fork and bake in a slow oven (170-175c) 20 mins or until golden edges.

Australian Lamingtons Recipe

Lamington Cakes

There are many stories as to who or when they were actually created; my guess is it was to make use of old or stale cakes in hard times. For the best Lamingtons, make the cake the day before.


½ cup (110g) butter or margarine

¾ cup castor sugar

1 teaspoon vanilla essence

2 eggs

2 cups (8 oz) self raising flour

pinch salt

½ cup milk/water


Set oven temperature to moderate 180c degrees, Cream butter and sugar with vanilla until mixture is white, light and fluffy, gradually beat in the lightly beaten eggs one at a time beating after each egg. Sift flour and salt three times and then start to fold into mixture a little at a time, with a little milk , continue adding flour and milk ending with flour, then place in a lightly greased 8 inch square tin bake for 45-50 minutes, leave to cool slightly before turning onto a cooling rack. Once cool, put into an airtight container and place in the fridge overnight.

You can also simply purchase a plain cake; day old (or more) cakes make the best lamingtons!

Icing instructions

¾ cup icing sugar, 2 tbsp Coco powder, ½ cup boiling water and tbsp butter.

Beat or whisk sugar, cocoa, butter and enough water to make a smooth thick runny mixture of medium consistency.

Cut cake into 1 ¼ X 2 ½ inch squares dip into coco syrup lightly until all four sides of the square are covered (careful not to soak the cake) then roll into coconut.

For a difference, once dipped and coconutted, cut in half lengthways, then wedge them together with fresh cream.

Traditional Pavlova


Thought's are Australia lays claims to this recipe though New Zealeanders also say it is theirs!


4-6 egg whites (4 if large eggs)

pinch salt

1 cup/220g castor sugar

1 teaspoon white vinegar

1/2 teaspoon vanilla essence

2 level teaspoons cornflour or cornstarch


Preheat oven to 200C

Lightly grease oven tray, line with baking paper or non-stick cooking spray, set aside.

Beat the whites of eggs with a pinch of salt until stiff peaks form, and add sugar, vinegar and vanilla while continuing to beat until a thick consistency, and then slowly fold in cornflour.

Pile mixture into circular shape, making it lower in centre for filling.

Electric oven: turn oven to 130C bake 1 ½ hours.

Gas oven: bake at 200C for ten minutes, then turn down to 130C and bake one hour.

Turn oven off when cooked and leave in oven until cool, then place on plate and decorate with fruit of choice (Strawberries, Kiwifruit, Raspberry, Blueberries, Cherries, sliced Peaches or Apricots to mane a few) add a touch of whipped cream if desired.

Lamington Sponge Cake

Lamington Sponge Cake

As published in Women's Day, an Australian Magazine


4 eggs

¾ cup caster sugar

1 cup self-raising flour

1 tablespoon cornflour

1/3 cup boiling water

10g butter

300ml carton cream, whipped


4 cups icing-sugar mixture

½ cup cocoa powder, sifted

2/3 cup milk

20g butter, melted

2 cups desiccated coconut


Preheat oven to 200C

Lightly grease oven tray, line with baking paper or non-stick cooking spray, set aside.

Preheat oven to moderate, 180°C. Lightly grease 2 x 23cm sandwich pans. Line base with baking paper. Dust sides of pans with a little flour, shaking out excess.

In a large bowl, beat eggs with an electric mixer until frothy. Gradually add sugar and beat until thick and pale and mixture holds its shape (this can take up to 10 minutes).Sift flour and cornflour together. Combine water and butter in a jug. Fold flour lightly into egg mixture, a little at a time, followed by water mixture. Pour mixture evenly into prepared pans. Bake for 15-20 minutes until sponge springs back when touched lightly. Loosen edges with a butter knife. Cover a wire rack with a tea towel, then turn out cakes. Cool completely.


Sift icing sugar and cocoa together into a large heatproof bowl. Stir in milk and butter. Mix until smooth. Place over a saucepan of gently simmering water and heat gently, stirring, until icing sugar dissolves and mixture is of coating consistency. Spread icing all over cakes. Drain off excess. Coat in coconut then place on a wire rack and leave to set. Sandwich cakes together with half the cream. Serve in wedges with remaining cream. Serve with strawberries, if liked.

Kangaroo Tail Soup

Kangaroo Tail Soup

A hearty Aussie Soup!

This recipe will make a real hearty soup and would be considered to be a meal in itself. It is recommended that plenty of time should be allowed to make it as the Tail needs to be marinated for at least two days before the cooking starts. A long and slow cooking period is needed and essential to allow for the extraction of the full flavour and the bone marrow. Then once all the preparation is completed be sure to allow a further three hours cooking time.


Braised Kangaroo Tail:-

1kg Kangaroo Tail chopped into 2inch lengths

1 White onion sliced roughly

1 Fresh carrot chopped

2 Stalks crisp celery sliced in to smaller pieces

2 Bay leaves

2 Lemon myrtle leaves

1 good serve of cracked black pepper

3 Sprigs fresh thyme

1 Clove of crushed garlic

1 litre beef stock

The Soup:-

500ml Stock re used from the above with water added

1 teaspoon palm sugar

2 Tablespoons tamarind water

1 clove of garlic Crushed

6 Lemon myrtle leaves

6 Shallots peeled and placed in whole

2 Pun nets of sweet cherry tomatoes

3 Stalks lemon grass

1 small piece fresh galangal

Garnish for Bowl:-

4 Thai red chillies sliced

½ Teaspoon dry chilli with seeds

1 Teaspoon garlic chips

2 Tablespoons Fish sauce or soy sauce

1 Handful coriander leaves

1 Small lime cut into wedges

Ad salt as you like it for taste


To braise Kangaroo tail, brown the tail in a fry pan and ad in the onion, carrot, celery all the herbs and sauté for about 5 minutes or until well coloured.

Add the litre of prepared stock and simmer /cook for a few hours until the meat starts to fall from the bones. Once this is done cool in the stock and remove the meat (tail pieces) and remove the meat from all the bones, it will come a way easily, that's if if it has been cooked for long enough.

Strain stock off and add to water to make up 500ml for the soup. When making the soup, add all the soup ingredients into a pot and then simmer away for a further 10 minutes.

Place garnishes and striped kangaroo meat in serving bowls and pure over the prepared soup, but do not strain it, pure it over just as it is.

A great meal you will enjoy, but it will take a litle work.

Aussie Meat Pie

Aussie Meat Pie

The great Aussie Meat Pie is generally know as an Aussie icon. It is a food that can be found in shops in towns and cities all over Austrtalia. You will find dozens of Australian Businesses that make the pie some in quantities of thousands a day and others cater for just a few. But where ever you go in Australia you will find our "meat pastry covered handful".

Ingredients: to make 4 pies

1 Table spoon of olive oil

1 finely chopped medium brown onion

400 grams of ground, lean beef

1/8 cup of tomato paste

1 tablepoon of Worcestershire sauce

1 table spoon of cornstarch

3/4 cup of beef stock

1 vegetable stock cube or tablespoon of vegemite

4 sheets, pre-rolled pie pastry

1 egg, beaten

4 smalish pie tins

1 baking tray

Tomato sauce or ketchup


Heat the olive oil, medium to high in a reasonable size deep frying pan. Place in the onion and cook for about three minutes or so, until the onions are soft. Then you can ad in the minced beef and continue cooking for a further four minutes, stirring all the time until browned.

Once the minced beef and onions are browned, ad the cornflour and one tablespoon of stock, continue to stir until a paste is formed. Once the paste is ready which won't take long ad in the rest of the stock, all the sauces and don't leave out the Vegemite. Bring the lot to the boil reducing the heat as you go to medium to low. Then all you need do is allow it to simmer for about 7 or 8 minutes or until it all thickens. Next allow it all to Cool.

Preheat your oven to 220°C. Place a baking tray into oven. Grease 4 x 8cm base measurement pie pans. (handy to have) Cut 4 x 15cm circles from shortcrust pastry. Use to line bases and sides of pans. You're ready to fill them with the browned cooled mince. It is a good idea to brush rims with water. Cut 4 x 15cm circles from puff pastry. Place over meat and press them in creating a seal . Trim them up and remember the egg you prepared just lightly brush the pies with that egg.

Place pies onto the hot tray, bake them for 20 to 25 minutes or until they turn that loverly golden colour then go grab a beer because they are ready to serve!

Nothing like a great aussie pie!



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