Curious about trying Kangaroo meat or other Aussie food in Sydney? You can find emu and kangaroo on pizza, and crocodile in spring rolls just for a start. In this guide, I’ll walk you through some of Sydney’s must-try foods, both traditional and modern. You’ll find my personal favorites, as well as a few dishes I’m not keen on but think you should try anyway.

Don’t worry, vegetarians – I’ve got you covered too, with options from the classic Vegemite to sweet Anzac biscuits.

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We have fully updated this article in 2024 as there have been lots of menu changes this year.

Kangaroo or Emu – Eat the coat of arms

You may be surprised to hear Kangaroo meat is available in many supermarkets, but don’t let that fool into thinking we Aussies eat it often. Eating these cute creatures is a novelty even for us! I doubt you will find anyone that consumes Emu regularly, but both are worth a try while you are here.

Kangaroo is fairly easy to find in supermarkets. Emu is more difficult to buy raw but can sometimes be found in upmarket butchers and high end stores like David Jones.

Pro tip: If you’re brave enough to try cooking it yourself, treat it like venison. Quick, hot sear on the outside, leaving it rare to medium-rare in the middle. 

If you would prefer someone prepares your wildlife for you, then try:

• The Australian Heritage Hotel in The Rocks has pepper kangaroo and a saltwater crocodile pizza.
• Pony Dining in the Rocks serves kangaroo skewers with pepper sauce and berries.
• The Rocks Cafe offers a kangaroo burger and fillet.
• Blackbird Cafe in Darling Harbour has grilled kangaroo fillet steak.
• Planar in Darling Harbour has a char-grilled kangaroo fillet and an excellent happy hour!
• I’m Angus in Darling Harbour serving seared kangaroo tenderloin.

Kangaroo fillet used to be common on steakhouse menus but has disappeared which is a shame as its actually one of the most sustainable meats you can eat in Australia. It’s also incredibly lean and a healthy addition to your diet.

A Meat Pie or a pie floater at Harry’s Cafe de Wheels

Meat pies are considered Australia’s national dish. They are commonly eaten at the footy or were a school canteen winter treat in my childhood. According to Wikipedia, Australians eat 12 each per year. I am about 11 behind in my tally this year lol.

Check out this 1970s jingle for an Aussie culture crash course: “Football, meat pies, kangaroos and Holden cars”.

Harry’s Cafe de Wheels has sold pies in Sydney’s Woolloomooloo since 1938. This is your spot for an iconic Aussie pie tasting steeped in history. There are several Harry’s outlets around the city but Woolloomooloo is the only place to go.

The signature dish, the Tiger, is a meat pie served with mashed peas, mashed potato, and gravy. They’ve also added apple turnovers to the menu. You can order them hot or cold, as you prefer.

Bourke Street Bakery is my favorite place for meat pies in Sydney. If you’re in the city centre, the best options are in Barangaroo or by the light rail in Surry Hills. The pie fillings vary and all have been great, but I’d recommend the basic beef pie for a first-timer. Their pastry is the star, crispy and delicate.

Consider the Pie Tin in Newtown, especially if you’re planning to take our street art walk. It’s perfectly positioned near the end of the route when you’ll need sustenance. The range of pies is extensive with the current menu on their website showing 5 pages of savoury and 4 pages of sweet pies! I recommend the steak and vegemite for a full Aussie experience!

Other contenders include Black Star Pastry and Flour and Stone, both in Newtown or the city.

A BBQ – the classic summer meal

Aussie BBQ meats are different from American BBQ with a lot less sauce and a much quicker preparation time. If you are not lucky enough to be invited to one by a friendly local, then the next best thing is probably to head to the nearest supermarket to buy some BBQ essentials.

Then head to Bronte Beach or perhaps Pyrmont Bay Park and cook up your feast.
Meat in a Park is a great website to find more places that have BBQs near where you are staying. You could check out our guide to the city’s best parks or gardens.

Your basic BBQ should include sausages (cheap and cheerful or gourmet), onions, store-bought coleslaw and potato salads, fresh bread rolls, and tomato sauce.

Lamb cutlets on the BBQ are great for easy eating while chatting with friends. Add vegetable skewers and skip the salad!

If your tastes are more refined, head to the fish markets and buy fresh prawns and salmon for the hot plate.

The Snag on a roll aka The Democracy Sausage

The sausage sandwich or snag on a roll was once a school fete snack, but is now more commonly found at fundraising stalls outside Australia’s biggest hardware chain, Bunnings.

Almost every trip to this hardware store requires you to walk past a sizzling BBQ full of sausages and onions waiting to be shoved into a piece of white bread and covered in sauce.

This delicacy is also called a democracy sausage and is a highlight of voting day in Australia. Many schools are used as polling places and set up a BBQ by the exit. It feels like voting earns you the right to enjoy this tasty treat.

Vegemite – an Aussie breakfast staple

Ah, Vegemite. Australia’s national inside joke, a yeasty, salty spread we like to torture visitors with. We even made Oprah eat it during her visit down under.

Here’s the thing about Vegemite: it’s an acquired taste, we grow up on the it, it’s spread thin on our morning toast before we can walk. It’s comfort food, hangover cure, and patriotic statement all rolled into one.

But you may be surprised to know its also really food for you, packed with B vitamins.

For the brave souls willing to give it a go, here’s your Vegemite cheat sheet:

1. Less is more. I cannot stress this enough. A paper-thin scraping is all you need.
2. Always butter your toast first. The butter-to-Vegemite ratio is crucial.
3. Try it with avocado and crumbled feta. It’s my secret weapon for impressing brunch guests.
4. Pair it with cheese. A Vegemite and cheese toastie is the ultimate comfort food.

Prefer not to buy a jar to try it? Most cafes should have vegemite on hand, order a serve of vegemite on toast. Be sure to say, “a very light spread please” for the best result. You can also pick up a vegemite scroll at Baker’s Delight, a bakery chain in most shopping centres across the city.

We always take some when we travel as its special powers ward off homesickness!

Pavlova – the great debate

While it may be a Kiwi invention like all good things that originate in New Zealand, Aussies, have claimed the Pavlova as our own.

The Pavlova is a summer favourite in Australia, often making an appearance at Christmas lunches and backyard barbecues. Its light, sweet taste makes it perfect for hot weather.

This dessert features a crisp outer shell of meringue topped with lashings of cream and fresh fruit. Sometimes, you’ll even find shavings of chocolate on top.

If you’re keen to try this Aussie-adopted dessert, here are a few options:

1. Matt Moran’s Chiswick Restaurant currently has an orange, passionfruit pavlova on their dessert menu.
2. The Grounds of Alexandria often features pavlova on their rotating dessert menu. Their presentation is always Instagram-worthy.
3. Flour and Stone in Woolloomooloo does a lovely traditional version when it’s in season.

For the DIY crowd, you can pick up a pavlova base from any supermarket and add your own toppings. Fresh berries and kiwifruit are classic choices, but feel free to get creative!

Whether you side with the Aussies or the Kiwis in the great pavlova debate, one thing’s for sure – it’s a dessert worth trying while you’re down under

Lamingtons

A lamington is a traditional Australian dessert made of square sponge cake coated in chocolate icing and rolled in desiccated coconut. I remember the fun we had helping mum make these for our school fundraisers. Coconut went everywhere and our fingers became chocolate coated and delicious.

The desiccated coconut coating gives the lamington its unique appearance and adds sweetness to what can often be a pretty bland sponge.

There’s a debate among fans about whether a traditional lamington should have a filling. Some have jam, cream, or both between the two sponge layers, then covered in chocolate. I think this makes them taste better!

These days, there are many versions of the traditional dish, but I think Tokyo Lamington is the standout.

These days, you can find many creative versions of the traditional lamington. Here are some of the best places to try them in Sydney:

1. Tokyo Lamington in Newtown – They offer both traditional and innovative flavours. Try their classic with jam inside, or if you’re feeling adventurous, go for the yuzu flavour (which doesn’t even have coconut on the outside!).
2. Flower and Stone in Woolloomooloo and at Carriageworks Market – Their lamington is soaked in panna cotta and features a berry compote centre with dark chocolate icing. It’s one of the best versions I’ve tried.
3. Breadfern in Redfern – They do a lovely lemon version with homemade lemon curd that’s worth trying.

If you’re in the CBD, David Jones food hall usually has lamingtons at the cake counter. I’ve also seen them at the Grounds of Alexandria in the city, but haven’t tried them.

For those who want to try making lamingtons at home, most supermarkets sell plain sponge cakes that you can cut up and decorate yourself. It can be a fun (if messy) activity, especially with kids.

Anzac Biscuits and Tim Tams

Both Australia and New Zealand have claimed the ANZAC biscuit as their own, and it seems versions have existed in both countries since the early 1900s.

The first published Anzac biscuit recipe dates back to 1917. They rose in popularity during WWI possibly because the ingredients were readily obtainable during the rationing period.

Anzac biscuits were named after the Australian and New Zealand Army Corps. They were included in the care packages sent to the troops by their wives and mothers because the ingredients didn’t spoil quickly.

These days we traditionally make them every year around ANZAC Day (April 25th). There are commercially produced versions, but I find these a little hard and a bit too sweet. If you see them in a café, I will try them there. Or you can make your own.

Woolworths and Coles serve versions of Anzac biscuits in their stores but I find them too crisp and sweet for my liking.

While the little Anzac biscuit may be more of an Aussie icon, the Tim Tam is quite possibly the most common supermarket purchase of visitors to Australia.

Tim tams started as a chocolate malt biscuit with a choc creme centre and dipped in milk chocolate. Now there are over a dozen versions. My favourite is the dark chocolate ones. According to Arnotts, Aussies buy 35 million packets of Tim Tams each year.

I suggest you try the infamous Tim Tam Slam when you get the chance!

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