Australian food: 10 dishes locals like to call their own!

10. Vegemite on toast

Happy little vegemites enjoy it for breakfast, lunch, and tea, so goes the much-played anthem. This is as Australian food as it gets.

Although it looks like Britain's Marmite, locals will tell you Vegemite is very different. And substantially better, more savory than sweet. Although the ingredients are much debated, the dark brown food paste is made from yeast extract (as opposed to Marmite's vegetable extract).

Instructions are simple: spread the toast as soon as possible and apply an even spread of vege.

So popular is it, that reports that U.S. Customs had banned the importation of Vegemite caused a furor in Australian media, which urged protests aimed at the White House. The reports turned out to be false and now are something of an urban legend.

9. Vanilla slice

This pastry originated in France, though there it is called mille-feuille, which translates to a "thousand sheets."

In English, it's a vanilla slice, and Australians claim ownership of the vanilla-custard-filled, multi-layered pastry that's dusted with icing sugar. The slice can come with many flavoring options. Cream it up.

Like pavlova, New Zealanders also claim the vanilla slice. Although they call it the custard square, which is arguably more accurate. Aussies have the vanilla slice, Kiwis the custard square. Both winners.

Get it: La Renaissance, 47 Argyle St., The Rocks, +61 (0)2 9241 4878

8. Cheese and bacon roll

Not one for the health enthusiasts, but a favorite among those suffering from the effects of the night before. The cheese and bacon roll is, quite simply, a bread rolled topped in bacon chunks and cheese. A popular Australian food lunchbox filler.

Get it: Baker's Delight, Shop G02, Level 3, The Broadway Shopping Centre, 1-21 Bay St., Sydney, +61 (0)2 9212 7311

7. Grilled kangaroo

Kangaroos abound in Australia.

Paul Kane/Getty Images AsiaPac/Getty Images

Why not eat the national animal? In some areas 'roos overpopulate the terrain. Plus, the methane-free kangaroo is low in fat. This is not for lovers of well-done meat as it's prone to drying out. It's generally cooked rare to medium, often primarily on one side.

Kangaroo goes well with garlic, pepper, juniper, rosemary and fruity flavors such as plum, red currant, and orange. And no, Australians don't eat deep-fried koalas.

Get it: I'm Angus Steak House, The Promenade, Cockle Bay Wharf, Sydney 1300 989 989 (in Australia).

6. Barramundi

Perhaps the most Australian of all fish varieties, Barramundi gets its name from the Aboriginal language meaning "large-scaled river fish." It's served in restaurants across the country. Best pan-fried or seared skin-side first (rarely battered or deep-fried), it's often dished up as a fish steak with herbed oil.

Get it: Pier, 594 New South Head Road, Rose Bay, +61 (0)2 9327 6561

5. Crab sticks

They're called crab sticks, but do they contain any crab? Crab sticks are an indispensable part of the culture, a dish in which processed, pulverized white fish flesh is shaped and cured to resemble crab leg meat. And that's still more crab-like than the deep-fried version from the local chippie.

Get it: Zushi Darlinghurst, 239 Victoria St., Darlinghurst, +61 (0)2 9357 3533

4. Fantails

A favorite Australian food, the delectable bite-sized treat is made up of chewy caramel coated in milk chocolate. It's renowned for yellow and blue wrapping scribed with movie trivia, a marketing move that has endeared the treat to DVD groupies and moviegoers.

3. Chicken and corn soup

Australia has embraced Chinese food. There's an abundance of Chinese restaurants dotted throughout every city and town. Chicken and corn soup is a staple of these menus and it's so good, we call it Australian.

Get it: Saigon Bay, 249 Oxford St., Darlinghurst, +61 (0)2 9360 3220

2. Green chicken curry pie

Australians love Thai food. They also love pies (a lot). Put a Thai chicken green curry inside a pie casing and you get the Aussie variant of green curry.

Get it: Harry's Cafe de Wheels, Cowper Wharf Road, Woolloomooloo, +61 (0) 2 9357 3074.

1. Hamburger with beetroot

You can eat burgers all over the world, but nothing is more Australian than slinging a piece of beetroot on top a pattie made with Aussie beef. That soft bun, all-beef pattie, and cheese is simply not properly done without the finishing touch of beetroot.

It's so good that Ronald McDonald tried to jump on the bandwagon with McOz many years back. But it's natural home is the local takeaway joint or local pub.