Looking for easy Australian recipes? Want the best brunch dishes? Try our ideas and twists here.
Make an Australian-inspired brunch with John Gregory-Smith’s recipes that he wrote following a trip to explore the country’s latest brunch trends. Or whip up an Australian-style dessert, from coconut lamingtons and pavlova to comforting self-saucing pudding.
Not spotted your favourite Australian dish? Do you know an awesome Australian chef or food writer that you’d like to see featured here? Email us or contact us on social media at @olivemagazine to let us know!
Want to escape abroad through your kitchen? Try our top 10 travel-inspired dishes.
Easy Australian recipes
This summery dessert is named after the Russian ballet dancer Anna Pavlova. Its origins are disputed between Australia and New Zealand, but it’s popular in both countries, as well as in the UK. With step-by-step help from olive’s test kitchen, you can create this show-stopping pud.
Lamingtons, originally from Australia, make a delicious teatime treat. Mini cakes, decorated in cherry jam and desiccated coconut, topped with a fresh cherry.
John Gregory-Smith wrote this recipe after a trip to Australia to check out the latest brunch trends in the country. Try this vibrant smoothie bowl with crunchy granola, blueberries and shaved coconut for a vibrant vegan brunch.
Recipe writer John Gregory-Smith says… “Sophisticated cafés in Sydney have something in common – they all serve a killer breakfast bun, perfect for blasting a hangover away. I loved how well they were put together, with incredible flavours and textures.”
This Italian-American dish is very popular in Australia, and a staple on Australian pub menus. Try our take on this comforting recipe.
Recipe writer John Gregory-Smith says… “This is my take on a fabulous meal that I had in a café called Concrete Jungle in Sydney. The owner is Lebanese and injects hints of his home into several of the dishes, including a lush breakfast salad made with a colourful swirl of beetroot borani (an Iranian yogurt-based dip).”
Have you ever tried a savoury granola? The trend popped up in the US and Australia in the early 00s, and is now starting to be seen in supper clubs and restaurants in the UK.
Often healthier than sweet granola, thanks to a lack of oil – egg white does all the hard work binding and adding crunch here – it can be eaten on its own as a snack or it can be used to top yogurt or soup, scattered over roasted veggies, scrambled eggs, baked camembert, salads or bowls of pasta.
Lemon self-saucing pudding, also known as lemon surprise pudding, is easy to whip up and can be ready in an hour. Make one simple mixture and as it cooks it separates into a light sponge on top and zesty lemon curd beneath.
Peach melba is a classic British dessert created to honour the Australian soprano Nellie Melba. Try the summery combination of peaches and raspberries in this sweet and tart treat.