Australia’s ‘national dish’ debate: What’s the true Aussie favourite?

The quest to crown Australia’s ‘national dish’ has sparked a culinary controversy, revealing a nation divided by its taste buds. It’s a debate that’s as heated as a barbie on a scorching summer day, and just as likely to end with no clear winner. As we delve into this gastronomic tussle, we invite you to join us on a journey through the flavours that define the Australian palate. 

When news.com.au launched The Great Aussie Debate survey, they sought to settle the score on what dish truly represents the heart of Australian cuisine. The results, however, were as mixed as a salad at a Sunday picnic. Nearly 2,000 Australians cast their votes, but consensus was as elusive as a drop of rain in the Outback.

The meat pie, a bakery staple, emerged as a frontrunner with 24% of the vote. With its flaky crust and savoury filling, this hand-held delight is a fixture at sporting events and local bakeries. Yet, nipping at its heels was the iconic Vegemite on toast, securing 23% of the vote. This spreadable sensation, slathered on a crispy slice of toast, is a breakfast ritual for many Aussies.

With a mere one per cent gap between the two, it’s clear that Australians are torn between these two contenders. The gender divide added another layer to the debate, with women showing a six per cent higher preference for Vegemite on toast, while men leaned towards the hearty roast lamb, which claimed the third spot with 18% of the vote.

The sausage sizzle, synonymous with weekend hardware store runs and community fundraisers, snagged fourth place with 16%. Meanwhile, the sweet and meringue-based pavlova, often a centrepiece at celebrations, whipped up 8% of the vote. The chicken parmy (or parma, depending on your regional dialect), a pub favourite, garnered 7%, and the classic fish and chips reeled in 3%.

Interestingly, millennials and Gen Z voters strayed from the top three, favouring the sausage sizzle and chicken parmy, respectively. This generational shift hints at the evolving nature of Australia’s culinary identity.

Jan O’Connell, author of A Timeline of Australian Food: From Mutton to MasterChef, weighed in on the debate, aligning with the majority by highlighting the meat pie and Vegemite on toast as top contenders. O’Connell pointed out that while these dishes may have British origins, it’s the uniquely Australian way they are consumed that sets them apart.

The meat pie, for instance, is transformed from a sit-down meal to a one-handed snack perfect for on-the-go Aussies. It’s a skill, O’Connell notes, to navigate the consumption of a steaming hot pie while cheering at a footy match.

Yet, O’Connell also acknowledges the changing landscape of Australian cuisine. The rise of fast food diversity and the incorporation of First Nations ingredients are reshaping what a ‘national dish’ might look like in the future. She reflects on the constant evolution of Australian food, citing spaghetti bolognese as an example of a dish that, while of Italian origin, has woven itself into the fabric of Australian home cooking.

Now it’s your turn: What do you consider to be Australia’s ‘national dish’? Is it one of the top contenders, or do you have another classic in mind? Share your thoughts and culinary experiences in the comments below, and let’s continue this delicious debate together!

Also read: Comparing Australian supermarket mince pies: The best and the rest