This document provides information on common foods in Australian cuisine. It discusses macadamia nuts, Anzac biscuits, witchetty grubs, emu, pumpkin soup, Lemon Lime and Bitter drink, ginger and mango beer, and Pavlova dessert as representative Australian breakfast, snack, lunch, dinner, and drink options. The foods highlighted are both indigenous ingredients that have been eaten in Australia for thousands of years, as well as dishes that have been adopted or created more recently to represent Australian culture and cuisine.

1. Food Australian

2. Breakfast or Afternoon Snack:
Macadamia nuts
 Native to eastern Australia,
the macadamia nut is eaten raw
or included in a variety of dishes.
 From breads and cakes.

3. Breakfast or Afternoon snack:
Anzac biscuits
 Associated with
Anzac Day on April 25,
the biscuit is a crunchy
commemoration of the members
of the Australian and
New Zealand Army
Corps (ANZAC) who
fought in World War I.

4. Dinner or Lunch: Witchetty grub
 Very strange
because enjoyed by
indigenous
Australians
for thousands
of years.

5. Lunch or Dinner: Emu
 Emu Steak can be used
as you would ground beef
for a Healthy Heart alternative.

6. Dinner or Lunch: Pumpkin Soup
 Pumpkin helpe in satiely
and causes that is less
hunger.

7. Drinks: LLB
 Drink don’t alcoholic
 Lemon Lime and Bitter
 Bitter , which is a
liqueur flavored herbal
essences, characterized
by a bitter taste.

8. Drinks: Ginger and Mango Beer
 Is na Australian beer
with flavor.
 Ginger, Mango and Cider.

9. Dessert: Pavlova
 Is a dessert created by chef
Australian soon watched
 The Ingredients are: sweet
merengue more sour fruit