Top 25 Oceanian Meat Dishes

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.Expand

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.Expand

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.Expand

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.Expand

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.Expand

Kiwiburger is a hamburger consisting of a toasted bun that is sandwiched with a four-ounce (113 g) beef patty, fried egg, beetroot, grilled onions, and additional ingredients such as tomato, lettuce, cheese, mustard, and ketchup. The burger was an invention of Bryan Old who came up with it as a nostalgic take on the typical New Zealand hamburger of yesteryear, prior to the introduction of McDonald's to the New Zealand market in 1976. Nowadays, Kiwiburger can be found in burger joints across the country.Expand

A pie floater is an Australian dish that is most commonly consumed in Adelaide and Sydney. It consists of a traditional Australian meat pie that is 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 to 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 that were in function in Adelaide in the late 19th and early 20th century, with 13 carts operating in the city. Although the last pie cart was closed recently, in 2010, floaters are still present in numerous bakeries, available to everyone who wants a late evening meal. The popularity of the dish is evident in the fact that it was recognized as a South Australian Heritage Icon by the National Trust of Australia in 2003.Expand

Boil-up is a unique Māori technique of preparing meat and vegetables by boiling them in a large pot filled with water. The choice of meat can be anything from pork, beef, and chicken to goat and lamb, but it should be cut into large chunks. Typical vegetables include watercress, potatoes, carrots, cabbage, and sweet potatoes known as kumara. When served, boil-up looks like a thick soup or a thin stew.Expand

Mumu is a traditional dish from Papua New Guinea, prepared in a pit or a hole in the ground that is filled with hot stones. The pit is lined with banana leaves, and the leaves are then filled with layers of ingredients such as leafy greens, root vegetables, meat, fruit, and large quantities of coconut milk. The whole concoction is lined with one more layer of banana leaves so that the steam doesn't escape. Preparing mumu is a laborious task, and it usually involves the whole family, both men and women, old and young.Expand

Sapasui or Samoan chop suey is a Chinese import that has, over time, become a Samoan staple with numerous variations. Inexpensive, delicious, and easy to prepare, the dish consists of vermicelli noodles, soy sauce, sugar, garlic, ginger, and meats such as chicken, beef, or pork. Fresh vegetables such as carrots, broccoli, or cabbage can also be added to the dish. It is recommended to serve sapasui with taro, green bananas, or white rice on the side.Expand