There are countless things about our homeland that Australians miss after moving abroad: the magnificent landscape, the laid-back lifestyle and that endless blue sky, to name a few.
But something as simple as a trip to the supermarket can leave us expats — according to some reports there are an estimated one million of us — feeling desperately homesick.
With its long history of immigration, Australia is quite literally a melting pot of cuisines.
While some foods are the result of cultural influences, such as the Chiko Roll, there are others that are uniquely Aussie, like Golden Gaytime ice cream.
So which foods do expats crave when they are away from home?
We’ve rounded up the A-Z of Aussie favorites right here:
A: Aeroplane Jelly
Introduced in 1927, this simple dessert is an Australian classic.
Every Australian child grew up singing the famous 1930s jingle: “I like Aeroplane Jelly, Aeroplane Jelly for me!”
The brand’s “Bertie the Aeroplane” mascot was named after inventor Bert Appleroth — a Sydney tram driver who is said to have made the first batch in his bathtub.
Although now owned by an American company, Aeroplane Jelly has hardly changed since grandma was a girl.
Sure, there are plenty of brands of jelly available worldwide, but when it comes time to make a trifle or treat for the kids, Aussie parents can’t resist this familiar favorite.
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B: Bowen mangoes
An Australian variety of mango that isn’t grown anywhere else in the world, the Bowen is considered the best of the best.
It was first discovered in the northern Queensland town of Bowen, hence the name, but is also known as Kensington Pride.
Bigger and juicer than other varieties, Bowen mangoes account for 80% of mangoes produced in Australia. Some are exported but arguably not enough to cater for the huge number of mango-loving expats.
To Aussies, mangoes are the taste of summer. No matter where we are in the world, the craving for a Bowen mango usually kicks in around Christmas.
C: Chiko Roll
This strange little deep-fried snack has been an Australian icon since 1950, when it was first sold by an enterprising boilermaker at football games.
Inspired by Chinese spring rolls, the exact recipe is a little unclear but the combination of meat, veg and some unknown spices hits the spot.
Best consumed with a couple of potato scallops and a soft drink, the Chiko Roll is the go-to for tradies on their lunch break or those 3 a.m. munchies on your way home from the pub.
And the only place to get them is a typical Aussie takeaway joint.
D: Dukkah
Dukkah — a humble blend of crushed Middle Eastern spices, herbs and nuts from Egypt — has been embraced by Australian foodies.
Its versatility is one of the reasons this condiment is so popular. Dukkah can be used as a garnish, a coating on a piece of meat or mixed with olive oil as a dip for bread.
A number of producers have given the basic dukkah recipe an Australian twist by adding native ingredients, such as lemon myrtle, macadamia nuts, wattleseed, saltbush and pepperleaf.
Expats can find many variations in Australian supermarkets and, fortunately, they’re often sold in packets small enough to sneak into a suitcase.
E: Emu
Australia is one of the few countries where it is considered perfectly acceptable to eat the coat of arms.
Exceptionally lean and gamey, emu and kangaroo tend to be popular among adventurous chefs in Australia.
But when living abroad, neither is easy to get your hands on.
A number of restaurants and specialty butchers offer native meats, but the expense involved in raising emus, in particular, means it’s harder to come by.
L: Lamingtons
The Australian staple is named after Lord Lamington, the Governor of Queensland from 1896 to 1901.
Arsineh Houspian
Proving that Aussies love anything with jam and coconut, the lamington is the country’s favourite cake.
Named after Lord Lamington, Queensland’s eighth governor, these delightful squares of sponge cake — dipped in chocolate and coated with coconut — have become nothing short of a culinary icon.
There are entire websites (and an Australian Lamington Appreciation Society) devoted to the origins of the lamington and how to make them. Achieving the right ratio of chocolate, jam and coconut is essential.
Source: https://edition.cnn.com/travel/article/australian-cuisine-expats