10 Foodie Wonders In Australia Worth Travelling For

From destination diners and spirits that distil a sense of place to twists on the classics and a national dish (read: sausage sizzle), these are the culinary treasures that fuel our foodie obsessions.

This article is part of our 100 Australian Wonders series. Throughout the series, we explore our nation’s wonders across culture, nature, food, islands and many more. We hope it inspires your own exploration of Australia’s many wonders.

1. Aboriginal Bush Traders cafe, NT

Travelling with: Elizabeth Whitehead

This not-for-profit organisation in Darwin’s CBD brings a bush tucker twist to classic Aussie brunch. Ancient flavours take on a modern spin with delights such as bush tomato shakshuka, granola served with tangy Kakadu plum compote and pies flavoured with bush spices.

a look inside the Aboriginal Bush Traders Cafe — The classic Aussie brunch gets a bush tucker revamp at Aboriginal Bush Traders cafe. (Image: Shaana Mcnaught)

Refresh with an iced Rosella tea, and be sure to check out the art gallery and shop attached, featuring a dazzling array of Indigenous art, bush food and bush skincare. All proceeds go towards supporting local Indigenous communities.

ethically sourced art at Aboriginal Bush Traders — Browse the art gallery and shop for one-of-a-kind treasures to take home. (Image: Leicolhn Mckellar Photography)

2. Aussie oysters

Travelling with: Elizabeth Whitehead

Creamy, briny and umami-rich, oysters encapsulate the taste of our oceans and waterways. These microcosmic morsels vary in flavour, depending on region and species. For instance, buttery Sydney rock oysters are heralded as some of the best in the world for their intensity and complex flavour profile.

an oyster farm tour in the clear blue waters, Australia — Join an oyster farm tour on the Eyre Peninsula. (Image: Tourism Australia)

Plump Pacific oysters in Coffin Bay soak in nutrient-rich southern seawater, which lingers in the form of a subtly sweet aftertaste. And the sinewy flesh of Angasi oysters from Tasmania delivers a salty, zesty sucker punch to the palate – a perfect accompaniment to a glass of Tassie sparkling.

a basket of oysters — Slurp on plump Pacific oysters during a tour of the oyster racks. (Image: South Australian Tourism Commission)

3. Tokyo Lamington, NSW

Travelling with: Jo Stewart

Putting a Japanese spin on a nostalgic Aussie bakery treat is a risky move, but Sydney’s Tokyo Lamington nails it. Located on the aptly named Australia Street in Newtown, this pocket-sized shop sprung to fame for reinventing the humble lamington.

the love cake at Tokyo Lamington — Take your pick from a range of unique flavour fusions of lamingtons.

Interesting flavour combos such as yuzu meringue, pandan tiramisu and fairy bread popcorn prove that nothing is sacred – and you can indeed improve on the classics. Purists will be pleased to know that there’s also an OG lamington with raspberry jam and vanilla cream in the mix, too. Onigiri, miso mushroom pies and matcha lattes bring an added touch of Japan to the menu.

mini square cakes at Tokyo Lamington — Sink your sweet tooth into these pocket-sized cakes at Tokyo Lamington.

4. Australian coffee culture

Travelling with: Lara Picone

From your single origins to your cold drips and doppio espressos, Australians are highly caffeinated and vastly coffee literate. Our country, as adrift as it is from Europe, has one of the best coffee cultures in the world. Indeed, baristas are some of our favourite people: we feel the warmth of being seen when they know our name and what we drink.

pouring coffee into a cup at Paramount CoffeeProject, Sydney — Paramount Coffee Project in Sydney showcases a variety of coffee origins, processes and roasters. (Image: Destination NSW)

For many, ‘just grabbing a coffee’ is a daily ritual that we harbour no desire to abandon and, of course, we have immigration to thank for it. Italians mostly, and southern Italians in particular, who began importing coffee machines after the Second World War.

We’ve been fine-tuning our brew for decades, inspired by how other countries do it, and tweaking to suit our own preferences for grind, bean and style. Wear your coffee snobbery proudly; it’s a cultural wonder all of its own.

two people passing by Industrial Beans Fitzroy — Melbourn has no shortage of cafes but the award-winning Industrial Beans Fitzroy is a roastery and cafe that certainly stands out. (Image: Jesse Hisco)

5. Bilpin cider, NSW

Travelling with: Taylah Darnell

The small town of Bilpin on the lesser-traversed side of the Blue Mountains has a generous sprinkling of some of the best cideries in Australia. The cold-winter, mild-summer climate of the region is perfect for growing apples, with a handful of orchards and cideries calling the town home. Head to dog-friendly Hillbilly Cider , a favourite among locals and tourists, for the ultimate Bilpin experience: a small but gorgeous orchard, live music on the weekend, delicious ciders and woodfired pizza year-round.

a couple tasting Hillbilly Cider — Sample Hillbilly Cider in a lively atmosphere. (Image: Destination NSW)

6. The Agrarian Kitchen, Tas

Travelling with: Carla Grossetti

When Australians travel, even in their own backyard, they like to eat well. And one of the first places that springs to mind as a destination for dining is The Agrarian Kitchen , run by trailblazers Rodney Dunn and wife Séverine Demanet.

The Agrarian Kitchen in Tasmania — Head to the restaurant and cooking school at The Agrarian Kitchen. (Image: Tourism Australia)

The two-hatted restaurant has put the tiny Tassie township of New Norfolk on the map.

a dish on the table, The Agrarian Kitchen — Dine on fresh produce at The Agrarian Kitchen. (Image: Stu Gibson)

Visitors to the unassuming eatery, housed in a former dormitory ward of Willow Court asylum, can also take a tour of the sprawling garden to see where produce is plundered for the restaurant and gather ingredients for a cooking class.

a chef holding a dish at The Agrarian Kitchen, Tas — The renowned eatery elevates sustainable dining in Tasmania. (Image: Tourism Australia)

7. LANGTONS Classification of Australian Wine

Travelling with: Imogen Eveson

The Australian wine industry has hit a sweet spot: young enough to be bold and innovative but mature enough to be a serious contender on the global stage. From the coast of Western Australia to the patchwork of wine regions in South Australia (like Barossa and McLaren Vale) to cool climes in Tassie and Victoria, the country proudly produces some of the world’s best wine.

the wine-producing region of Yarra Valley — Yarra Valley is known for its world-famous vineyards. (Image: Filed Image via Getty Images)

The cream of the crop is reflected in the LANGTONS Classification of Australian Wine , the pinnacle of recognition for Australian wineries and producers that acts as a guide to the country’s most sought-after wines.

The current (eighth) Classification comprises a total of 100 wines across 60 wineries, including Leeuwin Estate’s Art Series Chardonnay , which captures timeless Margaret River excellence; Chris Ringland’s Dry Grown Barossa Ranges Shiraz , described as a contemporary Barossa marvel; Bindi Original Vineyard’s Pinot Noir , demonstrating the best in minimal-intervention winemaking; and Wine By Farr’s Sangreal Pinot Noir , which showcases the potential of Geelong’s terroir.

Cumulatively, the classification serves as a pulse-take of Australian winemaking practices, vineyard provenance and regional voice.

8. The Aussie sausage sizzle

Travelling with: Lara Picone

It may not be a culinary marvel, but the humble Aussie sausage sizzle teeters somewhere between a national dish and a cultural phenomenon. It’s not fancy. In fact, it’s resolutely anti-fancy. It dictates white bread only – maybe wholemeal, if you’re a bit hoity-toity – and the only embellishments permissible are sauce and charred onions. It’s called to duty for community fundraisers, on election days when it’s elevated to the lofty title of the Democracy Sausage, and every weekend at Bunnings, when it’s inhaled by bored children and parents running errands.

A mighty leveller, the sausage sizzle unites everyone from every crevice of Australian life. Its intoxicating aroma carried on the breeze is a siren song to take a minute and chill. For nothing can ever be that bad with a sausage sizzle in hand.

barbecued sausages — It’s an Australian rite of passage to enjoy a sausage sandwich. (Image: Alamy/Handypix)

9. Aussie spirits

Travelling with: Katie Carlin

No longer just for your nanna, gin has shaken off its drab former image and experienced a resurgence in the hands of a growing number of innovative small-batch distillers using native botanicals to craft distinctively Australian gin that is making the world take note.

Kangaroo Island Spirits exterior in South Australia — South Australia’s Kangaroo Island Spirits was one of the first Australian distilleries to produce gin using native botanicals. (Image: Kangaroo Island Spirits)

We’ve developed an insatiable appetite for the juniper-infused drink; from bars to masterclasses and festivals, gin continues to capture our attention. In less than two decades, the nation’s top producers have risen to international acclaim; Yarra Valley-based Four Pillars Gin , Sydney’s Archie Rose Distilling Co. , McLaren Vale’s Never Never Distilling Co. and South Australia’s Kangaroo Island Spirits (one of the first Australian distilleries to produce gin using native botanicals back in 2007) are among our most awarded. This brave new world of gin has thankfully met its match with the emergence of premium tonic waters – think Fever-Tree, CAPI, Quina-Fina and StrangeLove.

a bottle of gin at McLaren Vale’s NeverNever Distilling Co. — Try McLaren Vale’s Never Never Distilling Co’s award-winning gins. (Image: Meaghan Coles)

But it’s the commitment to quality, sustainability and spirit of innovation that continues to be the driving force behind the fledgling industry’s success with flavour profiles such as lemon myrtle, wattle seed, finger lime, Tasmanian pepperberry and more delivering a uniquely Australian expression like no other spirit can.

five glasses of Kangaroo Island Spirits — Taste uniquely Australian flavour profiles in the nation’s best gins. (Image: Kangaroo Island Spirits)

10. Sydney Fish Market, NSW

Travelling with: Carla Grossetti

The brand-new Sydney Fish Market is taking shape at Blackwattle Bay where the original storied structure sat for some 70 years. In addition to capitalising on the expansive new 1.9-hectare site, this $750 million iteration will, like the original working market, go beyond the sale and distribution of fish.

In fact, the new site is destined to become even more of a draw, a landmark attraction for both Sydneysiders and visitors that will remain an integral part of the city’s fabric well into the future. The complex features a wavy timber and aluminium roof inspired by the ocean that will be utilised for potential energy production, rainwater collection and recycling. While the ground floor will include the working wholesale fish market and auction hall, the upper ground level will feature retailers, restaurants and cafes that revolve around both the land and sea.

Expect all the happy hubbub of the original market and more after its planned move in 2024.

the complex at Sydney Fish Market — The complex at Sydney Fish Market features a wavy timber and aluminium roof inspired by the ocean.

Keep reading our 100 Australian Wonders series; from road trips, outback and cultural wonders to foodie wonders and many more.

Victoria’s ‘mussel capital’ is the source of exceptional shellfish used by top chefs far and wide. Step aboard a beautifully refurbished trawler to see how these plump and juicy bivalves are sustainably cultivated.

A curtain is slowly winched from the placid, teal waters just off Portarlington , like a floating garland beside our boat. The ropes heave with blue mussels, the star attraction of our tour. But as we reach to pluck our own, it’s quickly clear they’re not alone; a mass of weird and wonderful creatures has colonised the ropes, turning them into a living tapestry. ‘Fairy’ oysters, jelly-like sea squirts, and tiny, wriggling skeleton shrimp all inhabit this underwater ecosystem.

We prize our bivalve bounty from the ropes, and minutes later the mussels arrive split on a platter. The plump orange morsels are served raw, ready to be spritzed with wedges of lemon and a lick of chilli as we gaze out over the bay. They’re briny, tender and faintly sweet. “This wasn’t originally part of the tour,” explains Connie Trathen, who doubles as the boat’s cook, deckhand and guide. “But a chef [who came onboard] wanted to taste the mussels raw first, and it’s now become one of the key features.”

A humble trawler turned Hamptons-style dreamboat

inspecting bivalve bounty from the ropes — Inspecting the bounty. (Image: Visit Victoria/Hannyn Shiggins)

It’s a crisp, calm winter’s day, and the sun is pouring down upon Valerie, a restored Huon pine workhorse that was first launched in January 1980. In a previous life she trawled the turbulent Bass Strait. These days she takes jaunts into Port Phillip Bay under the helm of Lance Wiffen, a fourth-generation Bellarine farmer, and the owner of Portarlington Mussel Tours . While Lance has been involved in the fishing industry for 30-plus years, the company’s tour boat only debuted in 2023.

holding Portarlington mussels — See how these plump and juicy bivalves are sustainably cultivated.

It took more than three years to transform the former shark trawler into a dreamy, Hamptons-esque vessel, with little expense spared. Think muted green suede banquettes, white-washed walls, Breton-striped bench cushions, hardwood tables, bouquets of homegrown dahlias, and woollen blankets sourced from Waverley Mills, Australia’s oldest working textile mill. It’s intimate, too, welcoming 12 guests at most. And yet there’s nothing pretentious about the experience – just warm, down-to-earth Aussie hospitality.

As we cruise out, we crack open a bottle of local bubbles and nibble on the most beautifully curated cheese platter, adorned with seashells and grey saltbush picked from the water’s edge that very morning. Australasian gannets soar overhead, and I’m told it’s not uncommon for guests to spot the odd seal, pod of dolphins, or even the occasional little penguin.

The sustainable secret behind Victoria’s best mussels

blue mussels off Portarlington — Blue mussels sourced just off Portarlington.

Connie and Lance both extol the virtues of mussels. They’re delicious. A lean source of protein and packed with omega-3 fatty acids, vitamin B12, iron, selenium, and zinc. They’re cooked in a flash (Connie steams our fresh harvest with cider and onion jam). And they’re also widely regarded as one of the most sustainable foods in the world.

Portarlington mussels with lemon and chilli — Mussels served with lemon and chilli.

“Aquaculture is [often] seen as destructive, so a lot of our guests are really surprised about how environmentally friendly and sustainable our industry is,” Lance says. “[Our mussels] would filter 1.4 billion litres of water a day,” he adds, explaining how mussels remove excess nitrogen and phosphorus from the water. “And through biomineralisation, we lock carbon into mussel shells.”

a hand holding a Portarlington mussel — Mussels are a sustainable food.

Despite their glowing list of accolades, these molluscs have long been seen as the oysters’ poorer cousins. “It was a really slow start,” explains Lance, who says that in the early days of his career, “you could not sell mussels in Victoria”.

But word has slowly caught on. Chefs as globally acclaimed as Attica’s Ben Shewry and even René Redzepi of Noma, Denmark, have travelled to these very waters just to try the shellfish at the source, sharing only the highest praise, and using Lance’s mussels in their restaurants.

guests sampling Portarlington mussels onboard — Sampling the goods onboard. (Image: Visit Victoria/Hannyn Shiggins)

According to Lance there’s one obvious reason why the cool depths of Portarlington outshine other locations for mussel farming. “The water quality is second to none,” he says, noting how other regions are frequently rocked by harvest closures due to poor water quality. “We grow, without a doubt, some of the best shellfish in the world.” And with Lance’s bold claims backed up by some of the industry’s greatest names, perhaps it won’t be much longer until more Aussies uncover the appeal of Portarlington’s mussels.

10 foodie wonders in Australia worth travelling for