Australian and New Zealander meat pie is made with flaky pastry that is filled with gravy and minced meat. Of course, numerous variations exist, so the filling can also be made with onions, chicken and asparagus, mushrooms, cheese, crocodile meat, vegetables, or seafood. There are also variations of meat pies such as party pies (tiny pies served to party guests) and the pie floater (a green pea soup with a pie floating on top of it). The concept of the pie traces way back to the Neolithic period, when barley, semolina, and grains were made into a paste, filled with honey and baked over hot coals. The Greeks then developed the pie filled with meat. It is believed that the meat pie was brought to Australia and New Zealand during the colonization period, as it was hugely popular in Europe at the time and provided good nutritional value for settlers, with basic and largely available ingredients. Nowadays, the meat pies are typically smothered in tomato sauce that is similar to ketchup, sparking passionate debates about whether the tomato sauce should be squeezed over the pie at once or bit by bit, and whether the sauce should be cold or served at room temperature. As proof of the meat pie's popularity, the Great Aussie Pie Competition, founded in 1990, is held annually in hopes of discovering the best pies in the country.
An institution at many pubs, restaurants, and cafés in Australia, Australian burger with the lot first made its appearance in the 1940s, when beetroot started to be added to the burger alongside onions, tomatoes, lettuce, and meat. The inclusion of canned beetroot on a burger was possible due to the fact that there were two canneries that opened during the 1930s and the 1940s. Today, there is still a heated debate about the inclusion of beetroot - some say it is obligatory, while the others claim it's a travesty. Burgers with beetroot rose in popularity during the 1950s and the 1960s, but in the 1970s, with the opening of fast-food chain restaurants such as McDonald's and Hungry Jacks, its popularity began to wane. However, it still remains a much-loved Aussie delicacy with its remarkable combination of flavors - a slice of pineapple, meat, canned beetroot, fried egg, and chili mayonnaise on top.
Chicken parmigiana is a poultry dish consisting of breadcrumbs-coated chicken breasts that are topped with tomato sauce and cheese, then baked until the cheese melts and the chicken is properly cooked. Although it has an Italian-sounding name, chicken parmigiana is actually an American dish, derived from an Italian dish called melanzana alla parmigiana, or eggplant parmigiana. No one knows who invented chicken parmigiana, but it is very popular in American cities with a large number of Italian immigrants such as New York and New Jersey. Regardless of the origin, the dish is usually served on top of rice or pasta, while some prefer it as a part of submarine sandwiches. Chicken parmigiana is also very popular in Australia, where it is a staple in numerous pubs, often served with salads and chips on the side.
Flat iron steak is a cut of beef that comes from the shoulder (or chuck) of the cow, specifically the top blade. The name "flat iron" is believed to come from the steak's shape, which somewhat resembles an old-fashioned flat iron. It's known for its rich flavor and tenderness, making it a popular choice for grilling and other cooking methods. The flat iron steak is usually well-marbled, which contributes to its flavor and tenderness. However, it has a line of tough connective tissue running through the middle, which is typically removed by butchers to make the steak more palatable. This cut is praised for being relatively affordable compared to other premium cuts like ribeye or filet mignon. It’s often used in recipes where a rich, beefy flavor is desired, and it's versatile enough to be cooked in various ways, including grilling, broiling, or pan-searing.
Kangaroo steak is a cut of meat taken from the kangaroo. It is lean and has a distinct flavor, often described as gamey. It is commonly consumed in Australia and is considered a healthier alternative to traditional meats like beef and lamb because it's low in fat and has high amounts of protein. Kangaroo meat is typically harvested from wild kangaroos, which are managed under strict regulations in Australia to ensure sustainability and conservation. The meat is obtained from the muscular parts of the kangaroo, such as the loin or fillet. Due to its leanness, kangaroo meat should be cooked carefully to prevent it from becoming tough and dry. It is often recommended to cook kangaroo steaks to medium-rare or medium doneness to retain their tenderness and juiciness. The meat can be seasoned with herbs, spices, and marinades to enhance its flavor. It is usually served with salads, vegetables, rice, or potatoes and pairs well with red wine.
A pie floater is a meat pie usually submerged upside down in green pea soup. It is believed that the origins of the dish lie in traditional English dishes of pea soup with eel and suet dumplings (dumplings in soups were known as floaters). The usual accompaniments to a pie floater include tomato sauce or mint sauce, Worcestershire sauce, or malt vinegar. Pie floater has an impressive history that can be traced back over 130 years. It was invented in Port Pirie, South Australia, in the 1890s by a bakery operator named Ern "Shorty" Bradley. The floaters became popular at many pie carts operating in Adelaide in the late 19th and early 20th centuries, with 13 carts in the city. Although the last pie cart closed in 2010, floaters are still present in numerous bakeries, available to everyone who wants a late-evening meal. The dish's popularity is evident in its recognition as a South Australian Heritage Icon by the National Trust of Australia in 2003.
Carpetbag steak is a meat specialty that couples the decadent flavors of boneless beef steak and fresh raw oysters. Rather than going on top of the meat, as is usually the case with other similar combinations, the oysters are meant to be tucked snugly into a pocket created in a thick end cut of a rib-eye steak (called scotch fillet steak in Australia). Once stuffed, the pouch is either sealed with skewers or sewn up with twine, and the steak is then ready to be pan-seared, grilled, or broiled, usually until the meat is still rare. Despite its strong connection to Australia, a common assumption is that America has been the original birthplace of this delicacy, but still, the exact origins of the dish remain unclear. Carpetbag steak gained an iconic status around 1950, in Sydney, Australia, which is probably how the link between it and Australian cuisine came about. There’s evidence, however, that the dish was a common menu item in US restaurants such as the Los Angeles-based Chasen’s - earlier than the 1950s, which sets back the Australian claim on it. According to one theory, Luis Diat is credited as the inventor of the dish since his book Cooking a la Ritz, published in 1941, contains what is generally accepted as the first printed recipe of this specialty. Although the dispute over the origin of carpetbag steak may continue, the combination of beef and oysters is known to precede this invention. Historically, people often smothered steaks with oysters or threw them into a pot with meat, and they also made savory pies with a filling of beef and oysters. Unfortunately, this once highly-prized meat delicacy has gradually fallen into oblivion, and nowadays there’s rarely a restaurant that offers it on their menu.
Steak and oyster pie is a British meat pie that combines slow-cooked beef with oysters, topped with flaky puff pastry. While today it is often associated with hearty pub fare or comfort food, its origins go back to Victorian England, when the dish emerged out of necessity rather than indulgence. Beef was expensive in the 19th century, and home cooks and pie-makers sought ways to extend its quantity and flavor. Oysters, once plentiful and cheap around London’s docks, provided an ideal solution, adding bulk, depth, and a distinctive briny character to the stew. The pie is also present and typical in Australia, New Zealand, Ireland, and Norfolk, Virgina. The preparation starts with stewing beef cubes, lightly coated with flour, and browned in oil and butter to develop a rich base. Onions are sautéed in the same pan to absorb the beef juices, and a roux is formed before deglazing with beef stock and sometimes stout. Herbs like bay leaves and thyme build an intensely flavored sauce. Oysters are stirred in at the end of cooking the filling, or just before the filling is topped with puff pastry and baked until golden. Usually, the filling mixture will be thickened with flour or cornflour. Variations include adding additional seasonings, such as mushroom ketchup, carrots, mushrooms, different herbs and seasonings, all depending on the recipe.
This Tasmanian specialty uses Tasmanian cherries and free-range pork, and it consists of small pastry tarts with a sweet and savory cherry-pork filling. Pieces of pork shoulder are first cooked in a small amount of water with finely sliced onions and then pulled into little meat shreds before they are combined with chopped pickled cherries and rocket leaves and seasoned with salt and pepper. The resulting mixture is typically spooned into tartlets, but it can also be tucked into a toasted French baguette for a change. This dish can be enjoyed as a starter, a side dish, or a light lunch, and it also makes for a great addition to the Christmas table.
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For the “Top 9 Australian Meat Dishes” list until July 15, 2026, 626 ratings were recorded, of which 552 were recognized by the system as legitimate.
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