What is Australian food? Is it lamingtons and Tim Tam slams? Is it meat pies and sausage rolls? Is it salt and pepper squid and pad Thai? Or is it the cuisine of Indigenous Australians, with all of the native ingredients and unique flavours that implies?
The truth is it's probably all of those things, and so much more. Australian food can be difficult to define, a nebulous and ever-changing concept with no agreed parameters, no set of defined rules. We've been influenced by pretty much every major food culture in the world here, from Asia to Europe to the Americas and beyond. And we also have a millennia-old, home-grown food culture that deserves far more recognition.
The question is though, what is the best of this Australian cuisine? And where do you go to eat it?
On this episode of Flight of Fancy, the Traveller podcast,I chat to food writer Sofia Levin and tour guide Juan Walker on all things food, glorious food – though this time they're keeping it local, casting their gaze around Australia and deciding just what our cuisine really is, where it came from, what it stands for, and how you can best enjoy it.
This episode was recorded in October while Victoria was still in lockdown.
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