Food and Dining in Australia

There are numerous specialty dishes and foods including Sydney rock oysters, barramundi (freshwater fish), tiger prawns, macadamia nuts and yabbies (small freshwater lobsters). Beef is the most popular meat and lamb is also of a high quality.

There is a wide variety of excellent fruits and vegetables. Service is European-style and varies from waitress and waiter service to self-service. Bistros, cafes, family-style restaurants and ‘pub’ lunches at the counter offer good food at reasonable prices. Some restaurants will allow guests to bring their own alcohol and are called ‘BYO’ restaurants. Australia also offers an enormous variety of cuisines, including Italian, French, Greek, Spanish, Chinese, Vietnamese, Malaysian, Thai, Japanese, Indian, African, Lebanese and Korean.

The major vineyards (wineries) are outside Perth, Sydney, Melbourne, Hobart, Canberra and Adelaide. The largest single wine-growing region is in the Barossa Valley, South Australia, two hours’ drive from Adelaide, where high-quality red and white wines are produced. Most restaurants and hotels are licensed to serve alcohol; private hotels and guest houses cannot be licensed by law.

Australian wines are good and inexpensive. Beer is served chilled. Licensing hours in public bars are 1000-2200 Mon-Sat, however most pubs are open until 2400; Sunday hours vary. Restaurants, clubs and hotel lounges have more flexible hours. Drinking age is 18 years or over.

Australian Capital Territory
Restaurants and hotels serve trout from the streams and lakes of the Snowy Mountains. Beef and lamb come from the farmlands surrounding Canberra. The variety of cuisine available in Canberra is impressive, with over 300 restaurants offering food from all corners of the world, from Austria to Zanzibar.