Much like its counterpart on the opposite side of the world, the country of Australia is a country of immigrants, so it is a natural outcome for its food, and indeed its culture, to become intertwined with its inhabitants from other countries. To this end, the cuisine has also been affected, taking iconic dishes from abroad to weave into its own. It’s also an indicator of a shared history with some cultures that have been around since the 1800s.
Lamb Roast
Beginning with something truly Australian, the Sunday roast is a staple in many Australian households and establishments, given the nature of Australia and indeed, Melbourne, as a sheep-rearing nation. Being a staple means you can find it anywhere, almost any time. Eventually, the immigrant population began to put their own twists on it, with Mediterranean and Middle Eastern influences showing. It’s also most likely served in many Broadbeach hotels as a staple dish.
Dim Sim
Not to be confused with the popular Dim Sum, this variation was invented by a Chinese-Australian chef, to please the Australian audience. Prepared with a thick flour wrapper and deep-fried, they have become very popular amongst the residents of the city, now delivering to gas stations and wholesale shops across the country as well.
Souvlaki
The city of Melbourne boasts the second-largest Greek population in the world – and you can rightly expect that to affect the food culture. It’s done so in the form of souvlaki, popularized by the many pubgoers of the city as a “drunk food”, great to eat while under the influence and after a night out on the town. However, it’s also popular enough in restaurants that it’s within close reach of most hospitality options, such as the Avani Broadbeach Residences.
Sichuan Fried Eggplant
Thanks to the gold rush of the 1850s, the city is also home to one of the world’s oldest Chinatowns. As such, a lot of vibrant Chinese people made their homes in the city, passing on their culture for the delicious dish that causes cravings like no other. The spears of tantalizing eggplant, lightly breaded and fried for a crispy exterior, are enough to satisfy anybody’s taste for classic Chinese cuisine.
