Iconic Australian dishes you need to try in Singapore

More than just putting shrimps and chook on a barbie
Boomarang Bistro & Bar
Photo: Todd Beltz Pavlova
By Nicole-Marie Ng |
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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

icon-location-pin Tanjong Pagar

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

Time Out says
Dong Po Colonial Café
Photo: Ahmad Iskandar Photography
Restaurants, Cafés

Lamington

icon-location-pin Rochor

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

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Restaurants, New Zealand

Lamb chops

icon-location-pin Marina Bay

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

Time Out says
Restaurants, Contemporary European

Cheesymite bun

icon-location-pin Marine Parade

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

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Restaurants

Kangaroo loin

icon-location-pin Tanjong Pagar

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

Time Out says
Boomarang Bistro & Bar
Photo: Todd Beltz
Restaurants, Australian

Pavlova

icon-location-pin Raffles Place

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

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Salted and Hung
Photo: Ahmad Iskandar Photography
Restaurants

Barramundi

icon-location-pin City Hall

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

 

Time Out says
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