Australian kitchen is one of the most various and tasty kitchens in the whole world. Basing on English and Irish traditions, it absorbed into itself enormous culinary traditions of the Asiatic kitchen, especially Japanese, Chinese and Malay.

Meat products take the key part in Australian culinary; along with traditional Australian stake with blood, pork people cook meet of rabbits, kangaroos, opossums and “local delicacies” with beetles. Many different dishes enjoy wide popularity, such as meat pie made of puff paste, pickled beef filet with karri – spinach and thick sauce called “bitrut”, large beefsteak "kapit", kangaroo meat in "kvandong" sauce ("dessert peach"), some kind of "Bush Tucker" dishes (on coals), "Melbourne" chickens under a sauce, beefsteak of kangaroo meat with mushrooms, and also lettuce from thin tube pieces of ham, Asiatic "sate". Smoked ribs are popular along with bacon or pizza, Chinese fried rice with hen goes in addition to Chinese soup "tom-yam", and Mediterranean "dolma" can be met not rarer than the Russian meat dumplings. As a snack "roll-sandwiches" are very popular here: they are twisted up in a meat loaf with the various filling; and also "vegemit" is a thick dark mass from vegetables and test, spread on bread.

Fish, oysters, mussels, scallops, crabs, shrimps and other various sea products are inalienable parts of Australian kitchen. There are many different methods of cooking them, but Asian recipes become more popular. According to them the dish is eaten almost raw, or it passes treatment till its complete cannot be recognized, but it is accompanied with excellent sauce and rice. Barracuda is the Australian national dish (especially the one which is caught in Cleveland region), and also trout, baked on coals and herbages, salmon fish from Tasmania and “barramundi”. Fish is often served with “chutney” – a spice made from apples, ginger, carnation and winy vinegar.

Wonderful local vegetables are used in cooking of lettuces. And due to an enormous amount of berries Australia became one of the world leaders: blackberry, kiwi, mango, papaya, litchi, avocado, lemons, oranges and other tropical fruit are not only used as an independent dessert, but are used as components of different dishes. Nearly 20% of Australian plants are edible. “Reberries”, seeds of Australian acacia, “bunya” nuts, pepper leaves and other great deals are used in many dishes.

As national desserts people eat “pavlova” – a kiwi with meringue and fresh creams, filled with chocolate; biscuits, filled with coconut crumb, Arnotta biscuits, and also “antsaks” – cookies, made of oat flakes and coconut.