Dating back to the 19th century in Hobart, Tasmanian scallop pie is a savory treat consisting of fresh Tasmanian scallops that are smothered in curry sauce and tucked into puff pastry, which is then baked to perfection. This classic pie has been traditionally prepared in seaside bakeries throughout the state, and it uses freshly plucked Tasmanian scallops hailing from the East Coast of the state.

The curry sauce contains ingredients such as finely diced carrots, onions, potatoes, celery, and corn kernels, and it is seasoned with a variety of spices such as cumin, coriander, and fenugreek. Piping hot scallop pie is usually enjoyed with a side of chips, a salad, and a glass of fine Tasmanian lager beer. 

Carpetbag steak is a meat specialty that couples the decadent flavors of boneless beef steak and fresh raw oysters. Rather than going on top of the meat, as is usually the case with other similar combinations, the oysters are meant to be tucked snugly into a pocket created in a thick end cut of a rib-eye steak (called scotch fillet steak in Australia).

Once stuffed, the pouch is either sealed with skewers or sewn up with twine, and the steak is then ready to be pan-seared, grilled, or broiled, usually until the meat is still rare. Despite its strong connection to Australia, a common assumption is that America has been the original birthplace of this delicacy, but still, the exact origins of the dish remain unclear. 

The world-famous Australian culinary icon Lamington consists of a sponge cake that is dipped in chocolate and sprinkled with finely desiccated coconut. The cake is believed to have been created by accident when Lord Lamington's maid accidentally dropped his favorite cake in melted chocolate.

Lamington, the eighth Governor of Queensland, suggested that the cake should be sprinkled with coconut in order to avoid the mess while consuming it - and the erroneous cake was proclaimed a massive success by all. Today, the cake is extremely popular due to its climate suitability, as it lasts longer in the heat when it's cut in bite-sized squares and covered in coconut. 

Vanilla slice is the Australian answer to mille-feuille - this dessert consists of a thick custard that’s flavored with vanilla, sandwiched between puff or phyllo pastry sheets, and topped with vanilla, raspberry, strawberry, chocolate, or passion fruit icing.

Due to the fact that the texture of the custard is slightly wobbly, the vanilla slice is sometimes also called a snot block. Once prepared, the dessert is cut into slices before being served. This dessert is so popular that there is an annual competition for the best vanilla slice baker, called the Great Australian Vanilla Slice Triumph.

Australian and New Zealander meat pie is made with flaky pastry that is filled with gravy and minced meat. Of course, numerous variations exist, so the filling can also be made with onions, chicken and asparagus, mushrooms, cheese, crocodile meat, vegetables, or seafood.

There are also variations of meat pies such as party pies (tiny pies served to party guests) and the pie floater (a green pea soup with a pie floating on top of it). The concept of the pie traces way back to the Neolithic period, when barley, semolina, and grains were made into a paste, filled with honey and baked over hot coals. 

An institution at many pubs, restaurants, and cafés in Australia, Australian burger with the lot first made its appearance in the 1940s, when beetroot started to be added to the burger alongside onions, tomatoes, lettuce, and meat.

The inclusion of canned beetroot on a burger was possible due to the fact that there were two canneries that opened during the 1930s and the 1940s. Today, there is still a heated debate about the inclusion of beetroot - some say it is obligatory, while the others claim it's a travesty.

Burgers with beetroot rose in popularity during the 1950s and the 1960s, but in the 1970s, with the opening of fast-food chain restaurants such as McDonald's and Hungry Jacks, its popularity began to wane.