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Australia. A land where bold flavours, local produce and fresh seafood combinations are the staples of every dish.

We’re talking about a nation that will barbecue anything and skewer everything, and where 100s and 1000s on buttered white bread is considered a delicacy. We stick bubble in our bills, caramel in our koalas and Vegemite in our chocolate. It’s a country where families flock to a hardware store for a sausage sanger on a Sunday, and where it isn’t a party until someone brings out the Woollies mud cake.

One thing is clear. We’re certainly not a nation known for salads and vegetables, particularly on Australia Day when sauce-slathered snags and sugar-laden lamingtons are the top picks on the lunch menu. But there’s no need to let your health slide to the wayside – by switching up the traditional Aussie feast, you can have your cake, and a hot bod too! Swap barbecued sausages for prawns, ditch the heavily processed store-bought pies and be a little less naughty with our health-ified Pavlova.

As a nation with so much to be thankful for, do your country proud this Australia Day with these beaut recipes sure to have your mates grinning like a shot fox.


Summer’s all about succulent seafood, so fire up the BBQ and give your grilling arm a workout with this reinvented take on the ancient Aussie proverb throw a shrimp on the barbie.

  • ½ cup light coconut milk
  • 4 teaspoons Tabasco Original Red Sauce
  • 2 teaspoons soy sauce
  • ¼ cup freshly squeezed orange juice
  • ¼ cup freshly squeezed lime juice (from about 2 large limes)
  • 500g of uncooked king prawns, peeled and deveined (you can use fresh or frozen, thawed prawns)
  • 350g pineapple, cut into 3cm chunks
  • Freshly chopped coriander and/or shallots, for serving


  1. Combine the coconut milk, Tabasco Sauce, soy sauce, orange juice, and lime juice in a medium bowl. Add the prawns, toss to coat, and cover. Place in the refrigerator to marinate for 1-2 hours, tossing occasionally. If using wooden skewers, soak in warm water while prawns marinate.
  2. Preheat the BBQ to medium high heat. Remove the prawns from the marinade, and reserve the excess marinade for grilling. Thread the prawns onto skewers, alternating with the pineapple.
  3. Place the prawn skewers on the BBQ and grill for 3 minutes, brushing with the marinade, then turning to cook for an additional 2-3 minutes. Brush with the marinade again until the prawns are just cooked through.
  4. Remove to a serving plate and garnish with coriander and shallots. Serve.

Recipe courtesy of Well Plated by Erin.


There’s nothing more Australian than a lamb mince pie (except for watching The Castle in your budgie smugglers…). You’ll be the toast of the town with these irresistible pie-lets, eaten the Aussie way – with two hands and no safety napkin.

  • 3 sprigs rosemary
  • 2 tablespoons olive oil
  • 600g diced lamb leg, cut into 2cm pieces
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 carrot, peeled, diced
  • 2 tablespoons plain flour
  • 1 tablespoon tomato paste
  • ½ cup red wine
  • 1 ½ cups Campbell’s Real Stock Beef
  • Olive oil cooking spray
  • 2 sheets frozen ready-rolled puff pastry, partially thawed
  • 1 egg, lightly beaten


  1. Remove leaves from two rosemary sprigs. Cut remaining sprig into four and set aside.
  2. Heat oil in a saucepan over medium-high heat. Add lamb and cook, stirring often, for five minutes or until browned. Remove to a plate.
  3. Add onion, garlic, carrot and rosemary leaves to pan. Cook, stirring, for five minutes or until tender. Add flour and cook, stirring for two minutes.
  4. Combine tomato paste, wine and stock in a jug and add to pan. Cook, stirring, until sauce comes to the boil.
  5. Return lamb to pan and reduce heat to medium-low. Cook, uncovered, for 30 minutes or until lamb is tender. Set aside to cool.
  6. Preheat oven to 200°C. Prepare a muffin tray by spraying it with oil.
  7. Cut two 15cm rounds and two 9cm rounds from each pastry sheet. Use large rounds to line muffin holds.
  8. Fill pastry cups with lamb mixture. Brush edges with water and top with remaining pastry rounds. Press edges to seal and brush tops with egg. Press in rosemary sprigs.
  9. Bake for 30 minutes or until golden. Cool for 5 minutes. Run a knife around pie edges to loosen and remove from pan. Serve.

Recipe courtesy of Taste.com.au.


Finish on an Aussie classic, the mighty Pav, decked out with mountains of seasonal fruit and crunchy nuts. We’ve sweetened the deal with this health-ified take, meaning you can’t go wrong with this iconic dessert!


  • 6 egg whites (Don’t discard your yolks! Save them in the fridge for your morning scramble!)
  • 2-3 tablespoons of rapadura sugar (all depends on how sweet you want it – we used minimal as we prefer a slightly less sweet taste)
  • 2 teaspoons of cornflour
  • 1 teaspoon of apple cider vinegar


  • 2 cups of raw cashews
  • 1 banana
  • 2 tablespoons of maple syrup


  • 2 bananas
  • 6 strawberries
  • 4 dried or fresh figs
  • Handful of chopped pistachios
  • ½ a lime (and four cheeks for decoration)


  1. Soak the cashews in cold water overnight, or for a minimum of 2 hours prior to cooking.
  2. Preheat oven to 120°C. Line a baking tray with baking paper with melted butter and dust with cornflour.
  3. Using an electric mixer, whisk the egg whites in a large mixing bowl until soft peaks form (for non-bakers, that’s when the egg whites have just become glossy, and are starting to hold their shape when the whisk is pulled away from the mixture, forming a ‘peak’ shape). Gradually add the sugar in one tablespoon at a time, beating well until the meringue is thick and glossy, and the sugar has dissolved.
  4. Add in cornflour and vinegar and whisk until just combined.
  5. Spoon meringue onto baking tray. Use a baking spatula to smooth the mixture into a circular shape, roughly 25 cm in diameter. Smooth sides and top, and use the spatula to form peaks around the edge for a rustic look.
  6. Bake for 1.5 hours or until the pav is dry to touch (allow up to 2 hours). Turn off the oven, and leave the Pavlova inside with the door ajar until completely cooled.
  7. Transfer pavlova carefully to a serving dish. Empty cashews from the water and dry. Combine all cashew cream ingredients in a food processor until smooth. Spoon cream mixture over meringue and top with fresh fruits.
  8. Drizzle with lime juice and maple syrup. Serve.

Recipe courtesy of Lorna Jane.

Now that you’ve tucked into a good feed, why not burn off those cheeky pies with a fair dinkum workout fit for Australia Day?

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