Iconic Australian dishes you need to try in Singapore

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

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

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

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

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

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

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