Vegemite, lamb and salad are very popular in Australia, as well as vegetables and fruit, like tomatoes, lettuce, melons, broccoli and cauliflower. Since the 1970s, Australia has had its own cuisine, which combines local ingredients with European, Asian and Oriental food traditions, such as the Lebanese mezes, which are similar to Spanish tapas. These are small bites and may include marinated and grilled vegetables, bread rolls with various fillings, as well as sauces made with vegetables and pulses.
Something every Australian enjoys is a lovely ‘barbie’(barbecue). Meat, poultry and even certain types of fish are cooked over a charcoal fire and served with a green salad. An absolute must for anyone visiting Australia is ‘Pavlova’: a meringue base, topped with whipped cream and fruit.

What else: oven dish

Preheat the oven to 190 degrees C / 375F / gas 5. Lay the peppers one at a time on a chopping board and cut a T shape into them with the long part of the T running parallel with the stalk and the top of the T at the thickest part of the pepper. Open them carefully and gently remove the seeds from the inside.

Stuff the 4 peppers with the tomato wedges, feta cheese, basil, thyme and garlic. Try to avoid to break the peppers, they will lose too much liquid otherwise. Close them softly and transfer them into an oven dish. Drizzle abundantly with olive oil, coarse sea salt and freshly ground black pepper.

Place the dish in the oven and leave for 20-25 minutes until they start to blister.
Remove from the oven and let them cool. They’re at their best at room temperature.

Starter or side dish