Iconic Australian dishes you need to try in Singapore

More than just putting shrimps and chook on a barbie
The Australasian continent might not be split into as many countries as Asia, Europe or the Americas – but for what it lacks in landmass, it more than makes up for with a rich diversity of ingredients. Here's where you can get a taste of Australia and New Zealand in Singapore.
Restaurants, Australian
Fremantle octopus
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Time Out says
at Blackwattle
For innovative modern Australian fare, head to Blackwattle, where ingredients from the land Down Under are paired with bush tucker like finger limes, lemon aspen and muntries to create stellar plates. Case in point, the grilled Fremantle octopus is married with fennel and ink, XO sauce and red vinegar. Spice, acidity, tender chew: it’s all here. $36
icon-location-pin Tanjong Pagar
Dong Po Colonial Café
Photo: Ahmad Iskandar Photography
Restaurants, Cafés
Lamington
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at Dong Po Colonial Café
While it’s not an Aussie eatery, this old-school bakery follows traditional recipes from the ’50s and ’60s, resulting in authentic cakes like the retro-favourite Lamington. There are two types available: classic chocolate or strawberry filled with jam. $2
icon-location-pin Rochor
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Restaurants, New Zealand
Lamb chops
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Time Out says
at Wakanui
This New Zealand steakhouse serves incredibly juicy spring lamb from the Canterbury region. The chops are aged for four weeks before they’re seasoned and grilled over binchotan. $49/half rack, $89/full rack
icon-location-pin Marina Bay
Restaurants, Contemporary European
Cheesymite bun
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at Firebake
Love it or hate it, Vegemite is as Aussie as it gets. And if you don’t consider yourself a fan, Firebake’s cheesymite buns might just make you a convert. Sourdough bread is rolled with glutamate-rich vegemite and cheese for that intense burst of umami. $3.50
icon-location-pin Marine Parade
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Restaurants
Kangaroo loin
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Time Out says
at Cheek by Jowl
Lean yet tender, kangaroo meat tastes just like a slab of filet mignon sans the exorbitant steakhouse pricing. Try it at one-Michelin-starred Cheek by Jowl, where it’s served with wattleseed sauce – an ingredient traditionally used by aboriginal Australians – burnt carrot purée and white carrots roasted in coffee. Part of a three-course dinner menu. $78
icon-location-pin Tanjong Pagar
Boomarang Bistro & Bar
Photo: Todd Beltz
Restaurants, Australian
Pavlova
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at Boomerang
Named after Russian ballerina Anna Pavlova, this dessert was created to honour her when she toured Australia and New Zealand in the 1920s. And it’s been a favourite ever since. A white meringue is filled with whipped cream and fruits – a simple and light way to end any meal. $12
icon-location-pin Raffles Place
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Salted and Hung
Photo: Ahmad Iskandar Photography
Restaurants
Barramundi
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Time Out says
at Salted and Hung
Aborigines for large-scaled river fish, barramundi is a type of seabass that’s firm and meaty with a clean taste that’s not muddy in the slightest. Chef Drew Nocente emphasises the fish’s natural sweetness by grilling it in a Josper oven before plating it with squid and yuzu to amp up those seafood flavours. $36
 
icon-location-pin City Hall