Food and Drink
Australian food and drink are a large part of the visitor experience, whether it be fresh seafood on the barbeque, a schooner of cold beer at an outback pub, fine dining overlooking Sydney Harbour or a glass of chardonnay at the cellar door. Thanks to a multicultural population of food lovers, an abundance of fresh ingredients from both the land and the sea, and a new generation of internationally acclaimed and highly innovative chefs, Australia has no shortage of dining options to tantalise any visitor's tastebuds.
Some of the culinary highlights on offer include:
- Seafood: In addition to all of the perennial favourites, try Barramundi (freshwater fish), Balmain and Moreton Bay Bugs (small crustaceans), Yabbies (freshwater lobsters), Pacific Oysters and Tasmanian Salmon.
- Meat: Australian beef and lamb have an excellent reputation and are exported around the globe. For the more adventurous, there is also kangaroo, emu and crocodile to sample.
- An unlimited selection of tropical and cool climate fruits and nuts.
- Countless Australian wines of all varieties and numerous mainstream and boutique beers to quench the thirst.
Some useful tips and terminology before heading out to dine:
- Schooners, Pots, Pints and Middies - all refer to the bewildering variety of beer glass sizes which vary from state to state. Furthermore, a "stubby" refers to a 375ml bottle of beer.
- BYO - Many restaurants are "BYO" which means you can 'bring your own' bottled wine to drink with the meal. A small corkage fee may be charged by the restaurant.
- The legal drinking age in Australia is 18 years.