Dairy Allergen Guide

The Chicken Parma is a pub classic and a fixture of Australian comfort food. A chicken breast is crumbed and pan-fried until golden, then topped with tomato sauce, ham and melted cheese, usually a mix of mozzarella and parmesan. It comes with chips and a garden salad. You'll find it in pubs and restaurants everywhere, and many venues now do their own variations, swapping toppings or adjusting it for different diets.

Pavlova is a dessert Australia claims as its own, named after the Russian ballerina Anna Pavlova. It has a crisp meringue shell over a soft, marshmallow-like centre, topped with whipped cream and seasonal fruit, usually passion fruit, strawberries, kiwi and mango. It's most popular in summer and over the holidays, especially Christmas, when it tends to be the dessert on the table. The mix of sweet meringue, cream and tart fruit is what makes it work.

Australia's best-known chocolate biscuit: two malted biscuits with a chocolate cream filling, coated in chocolate. The Tim Tam Slam is the trick of biting off opposite corners and sucking a hot drink through it. More than 45 million packets sell each year.

Slipper lobsters from Australian waters, especially Queensland's Moreton Bay. The white flesh is sweet and delicate, milder than rock lobster. They're usually grilled or barbecued with garlic butter. The name puts some people off, but they're a sought-after delicacy.

A children's party staple: white bread spread with butter and covered in rainbow sprinkles (hundreds and thousands). It has been turning up at Australian birthday parties for generations, and there's nothing fancy about it.

Sponge cake squares dipped in chocolate icing and rolled in desiccated coconut, sometimes filled with jam or cream. They're named after Lord Lamington, Queensland's governor from 1896 to 1901. Often called Australia's national cake, you'll find them at any bakery and most fundraising stalls.