![\"Take](\"https:\/\/www.adventuretours.com.au\/australia-outback-yarns\/wp-content\/uploads\/2016\/02\/rsz_ata_vegemite.jpg\")
<\/a>Take your Vegemite everywhere you go. Even the beach. Image c\/o ant-o-rama, Flickr<\/p><\/div>\n
No Australian trip is complete without sampling our most famous \u2013 and divisive \u2013 condiment: Vegemite. There are certain rules that must be adhered to when venturing into the dark waters of Australia\u2019s national spread:<\/p>\n
- \n
- Vegemite is a force that must be respected.<\/li>\n
- Always approach the jar with caution. Do not get so close your nostrils fill with the scent of blackened yeast.<\/li>\n
- Do not look at it. Vegemite can sense your fear.<\/li>\n
- Always ensure your toast is buttered before you even think about knifing out the \u2018mite.<\/li>\n<\/ul>\n
After following these hard and fast rules, you\u2019re ready. Collect a small amount of spread on the tip of your butter knife and slowly, carefully and sensibly, scratch the sticky condiment across your toast. Do NOT attempt to get an even consistency; it does not need to cover every inch of bread. It is okay if there appears to be more butter than Vegemite. Less is more. Less is ALWAYS more. Keep a glass of water on hand, just in case. And then, you\u2019re ready. Bite into your crispy, black toast, being mindful of the sensations bombarding your tastebuds; try another mouthful, if you dare. Then, immediately stock up on jars and jars and jars of the stuff, because guess what? Vegemite is pretty delicious when prepared correctly.<\/p>\n
Lamingtons<\/h3>\n
![\"Bow](\"https:\/\/www.adventuretours.com.au\/australia-outback-yarns\/wp-content\/uploads\/2016\/02\/rsz_ata_lamingtons.jpg\")
<\/a>Bow down to the humble lamington. Image c\/o Shelley Brunt, Flickr<\/p><\/div>\n
What\u2019s the big deal about lamingtons? It\u2019s just a square of sponge cake, covered in chocolate ganache and rolled in desiccated coconut. Pfft. Whatever. Until\u2026 you put that fluffy chocolate-y square of deliciousness into your gob (Australian for mouth) and relish in its sweet, spongy goodness. \u2018Invented\u2019 by accident (as all good inventions are), the lamington came into being in the 1800s in the home of Queensland\u2019s eighth Governor, Lord Lamington. Lord Lammo demanded a delicious sponge cake of his maid, who \u2013 shock horror \u2013 DROPPED the fresh-baked sponge into a puddle of melted chocolate, that just happened to be there. To prevent dirty, chocolate-covered fingers, she rolled the cake in coconut before serving and voila! The Lamington was born.<\/p>\n
Pavlova<\/h3>\n
![\"Make](\"https:\/\/www.adventuretours.com.au\/australia-outback-yarns\/wp-content\/uploads\/2016\/02\/rsz_ata_pavlova.jpg\")
<\/a>Make your own pav! Image c\/o Janeen, Flickr<\/p><\/div>\n
Australia and New Zealand have had a fierce rivalry since Russell Crowe was knee-high to a grasshopper, predominately based on Oz\u2019s theft of Split Enz, Keith Urban and Phar Lap and claiming them as their own. However, they can finally lay their most tumultuous argument to bed: the pavlova, in fact, originated in America. History of desserts aside, let\u2019s talk pav: a meringue base, with a chewy, gooey, sweet centre, topped with Chantilly cream (basically just cream whipped with lots of sugar) and fresh fruit. Simple. Yet delicious. Best enjoyed on a 40\u00b0C Christmas Day after gorging on too much roast pork.<\/p>\n
Sausage-in-bread<\/h3>\n
![\"Business](\"https:\/\/www.adventuretours.com.au\/australia-outback-yarns\/wp-content\/uploads\/2016\/02\/rsz_ata_sausage.jpg\")
<\/a>Business on the left, party on the right. Image c\/o @avlxyz, Flickr<\/p><\/div>\n
A mainstay in hardware store car parks across the country, this Aussie delicacy is the perfect entr\u00e9e to a long roadtrip (followed by packets of salt & vinegar chips and a meat pie from the \u2018servo\u2019 \u2013 or service station). Consisting of a supermarket sausage, barbecued on an outdoor grill by members of an RSL or local school council, and served on a slice of cheap white sandwich bread, sausage-in-bread is best enjoyed with lashings of T-sauce and mustard. Sausage connoisseurs may like to fancy things up with a tongful of fried onions. Cost: $2.<\/p>\n
Chiko roll<\/h3>\n
What even is<\/em> a Chiko roll? That is the question. When it first emerged in Aussie milk bars in the 1950s, it was called a Chicken Roll, despite not containing any actual chicken. Since then, it has been at the vanguard of one of the most sexist advertising campaigns ever to exist on our wide brown land; unsuccessful, I\u2019m guessing, given that I\u2019ve never actually seen someone eat a Chiko roll. So what are they? It\u2019s basically just a bastardised version of a spring roll: cabbage, carrot, celery and onion (with a bunch of unpronounceable preservatives) encased in an over-fried pastry shell and served in its very own branded paper bag. Best served with a banana-flavoured Big M on a beach for a premium Aussie experience.<\/p>\n
Iced Vovos<\/h3>\n