G ’day mates! When travelers think of nibbling their way through Australia and New Zealand, massive steaks, fish ‘n chips, and casual cafes doling out flat whites and avocado toast come to mind. Yet the food scenes Down Under have moved far beyond these stereotypes.

Venture into the vineyards, coastlines, rainforests, and outback to discover vibrant regional food identities. Obscure local specialties, native ingredients, and traditional cooking methods that visitors don’t usually see are proudly celebrated. This austral summer is the perfect time for the foodie to trade well-trodden tourist trails for these underrated morsels that offer an authentic taste of place unlike any other.

Unique Ingredients in Australian and New Zealand Cuisine

“Bush tucker” refers to any traditional food that Indigenous Australians eat. The term can include wild animals, insects, or plants. Lilly Pilly is a native plant that produces a deliciously crisp fruit that can be eaten right from the tree or is used to make jams and juices. In Queensland’s tropical north, try crocodile curry slow-cooked with fiery spices and kaffir lime. Intrepid cooks who live near the reptiles natural habitat created this unexpected specialty.

Across the ditch in Aotearoa, New Zealand, discover sweeter-than-sweet kūmara, the iconic orange Māori sweet potato. Māori traditionally bake it in fiery underground earth ovens called hāngi. In New Zealand’s south, a local favorite is the humble, yet heavenly Otago peach pie made from the sweet stone fruit that grows in the region. Horopito, or Mountain Pepperberry, is native to New Zealand and has been used for thousands of years by the Māori as a medicinal herb, but it’s also used as a zingy spice or rub in Māori cooking.

The gastronomic bounty comes in many forms Down Under.  38 distinct growing regions yield boundless edible opportunities. From the Northern Territory, try barramundi fish slathered in lemon myrtle. Tasmania’s west coast offers sea-to-table specialties like abalone schnitzel and wallaby bourguignon, slow-braised in plummy local pinot noir.

Wines of Australia and New Zealand

Think Australia is just about throwin’ another shrimp on the barbie? Think again! Down Under is also wine country. Wine lovers will be happy to know there is more diversity in Australia and New Zealand’s wine landscapes beyond just Sauvignon Blanc and Shiraz. In Australia’s stunning Margaret River wine lands, sip crisp, citrusy Vermentino bursting with herbaceousness and pear notes. It’s divine with freshly shucked oysters. Fiano from the Canberra wine region yields a floral, medium-bodied white and the Marsanne grapes grown in the Nagambie Lakes region produce a full-bodied white.

Meanwhile, Kiwi vintners are making moves on Spain’s Albariño. Their coastal white renditions use Gisborne grapes from the east cape that enjoys some of the longest sunshine hours. Arneis, a white wine grape planted in Hawke’s Bay region produces notes of almonds. Baco Noir red hybrid grapes make bold, fruit-forward red wines mostly around Martinborough.

Food Festivals Down Under

And we can’t forget the festivals! The annual EAT Festival, held on the stunning Sapphire Coast of New South Wales, is a four-day series of events that celebrate local chefs and the produce of the region. Attend an oyster shucking school, savor local chefs’ dinners, and taste the innovative menus dished up at individual food stalls.

In Westland, New Zealand, the unusual Hokitika Wildfoods Festival specializes in weird and exotic delicacies from the bush and ocean such as huhu grubs, wasp brownies, and “mountain oysters.” Another Kiwi festival that doesn’t require such daring is the Bluff Oyster and Food Festival featuring sumptuous Southland seafood. Join friendly locals for a day full of music and eating competitions.

While you shouldn’t skip iconic sights like the Sydney Opera House or the Fiords of Milford Sound, your taste buds will appreciate veering off the beaten path Down Under. Hidden back roads often lead to some of the most authentic and remarkable food experiences. Locals passionate about their land proudly share their long-held food traditions and little-known regional specialties, fresh from the land and sea.

Are you hungry to ditch the tourist track and get those travel taste buds tingling? Contact your Covington vacation advisor and say g ’day to the real deal Down Under as you nosh your way through the delectable delicacies in the Land of the Great Divide. Just be sure you save room for some iconic Aussie TimTams or Kiwi hokey pokey ice cream!