Food and wine

Fish and Chips

Fish and chips of course is of British origin, but Australia’s warm climate and coastal lifestyle – not to mention the bounty of sea life that surrounds it – have given new life to the popular takeaway food. Traditionally a working class meal, fish and chips is deep fried slices of potato and battered fish tossed in salt and sometimes dressed in vinegar.


Diverse soils, temperate weather and a hard-working migrant population have made Victoria’s wine scene one of the best in the world. Chardonnay, shiraz and pinot grapes all thrive on the southern lands, ensuring consistently good drops from the 600+ wineries across the state. Shiraz’s are typically full bodied, with lots of subtleties and interesting flavours, while chardonnays are gutsy and crisp.

Angus beef

Australian Angus beef is one of the most sought after meat products in the world. Its fine, textured marbling and rich flavour make it a favourite on many pub, steakhouse and fine dining menus, and is best enjoyed with a beer of glass of shiraz.

Lamb cutlets

Australia is one of the world’s leading producers of lamb, having learnt much about it from its British colonisers. The meat owes much of its tenderness and flavour to the fact that it’s a pure product of its natural environment. Australian lamb is grass-fed, pasture-raised, and free of artificial additives and growth hormones. The cuts have little or no bone and are well trimmed of fat and waste, so they’re incredibly lean.

Tasmanian oysters

There is nothing quite like the bolt of freshness and palette-rousing flavour that comes with downing an oyster. These small and rich sea delicacies melt between the palette and the tongue and can be eaten cooked or raw. In Australian waters, three species of oysters are farmed, making their way from trays, baskets and rafts that have been suspended in the water to food markets and seafood restaurants.