Aussie vs Lebanese food & cuisine

Quinoa has gained traction as health-conscious grain alongside other trendy ancient grains like farro or freekeh.

What’s interesting is that grains are a basis for that multicultural fusion, like rice bowls topped with Korean-spiced proteins, or sourdough bread, which Aussies are pretty obsessed with.

Grains are supporting and they are there when you need them, but they’re not going to steal the spotlight from the barbie or the flat white.

Rice pairs with meat, poultry, or lentils,  fills vegetables and grape leaves, and anchors stews. Vermicelli rice pilafs are everyday staples. All other grains, although they may have had some importance historically, play a minor role today.

Lebanon is part of the Fertile Crescent, a region where lentils and chickpeas likely originated, so they are very important both historically and in current cuisine as staple, affordable sources of nutrition. Lentils, chickpeas, and beans are widely consumed in the form of mujaddarah (lentil and rice pilaf), hummus (chickpea dip), and balila (boiled chickpeas).

Multicultural influence shows up here too – Asian bok choy is mainstream, avocados are super popular, and Mediterranean zucchini and eggplants show up grilled or in pasta dishes. The café culture has elevated vegetables with things like roasted vegetable salads, sweet potato everything, and Instagram-worthy veggie bowls.

There’s a growing awareness of native plants like saltbush, samphire, warrigal greens (native spinach), bush tomatoes, native yams, and desert lime, but they’re honestly more in the ‘chef’s special’ category than everyday cooking.

Classic fruits are central: mangoes, stone fruits, and berries, bananas are year-round staples; oranges and lemons are kitchen essentials. Native fruits are having their trendy moment too, with finger limes, Davidson plums, and kakadu plums popping up in high-end restaurants, though they’re still more of a novelty.

No Lebanese table is complete without pickles. Everything from turnips to wild cucumbers can find a way into brine. Pickles add a tangy kick to wraps and pair well with flatbreads or falafel.

Fruits are often consumed in their fresh form, towards the end of the meal. Other than that, smoothies and juices are prevalent. Dried figs, apricots, dates, and raisins are often paired with nuts for a snack.

Poultry is the most consumed meat, chicken is everywhere, from the Thai-spiced chicken parmi to simple grilled pieces alongside salads. Beef has a more special role: classic meat pies, premium steaks from Australia’s cattle industry.

Lamb is loved: roasts with rosemary and garlic, or chops on the barbie. Pork shows up as bacon in café brunches and as those essential snags that are basically mandatory at any outdoor gathering.

Kangaroo meat is authentically Australian, and it’s actually quite good – lean and gamey, one of the healthiest red meats (low-fat, high-protein). You’ll find it in supermarkets and definitely in trendy restaurants, often prepared with native peppers or bush spices. Ironically, most kangaroo meat is exported.

Crocodile is even more niche – mainly found in the northern parts and served as an experience. It’s surprisingly mild, tasting like a cross between chicken and fish.

Salmon is everywhere thanks to Tasmania’s aquaculture industry.  Snapper, flathead, and whiting are the reliable local catches.

Bugs are absolutely a thing. Moreton Bay bugs and Balmain bugs are lobster-like crustaceans,  Australia’s answer to langostines or small lobsters. They’ve got that sweet, delicate meat and are a real treat.

Beyond bugs, Australia’s got this incredible range of crustaceans – mud crabs from Queensland, rock lobsters (what the rest of the world calls spiny lobsters), and tiny school prawns that are perfect for fritters or just eating by the handful.

In Beirut and the coastal towns, the tradition is to grill or fry the daily catch – fishes like red mullet, sea bream, or sardines – simply dressed with olive oil, lemon, and herbs. You’ll also see seafood mezze: fried calamari, shrimp sautéed in garlic and lemon, or octopus salads. A classic is sayadieh, a fragrant fish-and-rice dish cooked with caramelized onions and warm spices, finished with pine nuts, samke harra, a whole baked fish covered with a sauce of tahini, lemon juice, garlic, chili or hot pepper, and fish kibbeh.

Butter is sacred in the baking of lamingtons, Anzac biscuits, classic Australian cakes, and slices.

Cream gets its moment in pavlovas and in various pasta sauces.

Yogurt has become huge thanks to the health-conscious culture.

Milk is rare in its raw form, but cultured milk products are trendy. Laban, a yogurt made from fermented milk from cows, sheep, goats, or a combination, is a staple, often accompanied by strained yogurt labneh. Ayran, a refreshing yogurt drink diluted with water, is also a popular beverage.

Kishk, jameed, or yogurt stone, is a traditional Eastern Mediterranean method for preserving milk. Milk or yogurt is mixed with bulgur, then naturally fermented and dried. It can later give a tangy kick when grated on salad, blended into soups, or used as a seasoning.

Cheese is also a part of dairy products. Most Lebanese cheeses feature sheep or goat milk, either exclusively or in combination with cow’s milk, and are brined, which means they’re soaked in salty water after the cheese is formed. Halloumi and akkawi are examples of local brined cheeses. Shanklish is another type of fermented cheese rolled in a mixture of spices, such as Aleppo pepper or thyme.

Clarified butter (samneh) and rendered lamb fat (awarma) were important animal fats for cooking and preservation, especially in mountain villages. Today, however, olive oil is the backbone fat in Lebanese kitchens, with vegetable oils also common.

You’ll find everything from elaborate brunch-style pancakes with berries and mascarpone to açai bowls, carrot cakes, banana bread, and various slices have become staples.

Seasonal fruit drives dessert culture – summer stone fruit tarts, berry pavlovas, and mango everything during the warmer months. Ice cream is almost a year-round obsession, with local brands like Golden Gaytime and Magnum becoming part of the cultural fabric, plus artisanal gelato shops in every trendy suburb.

Lebanese desserts blend fragrance, texture, and tradition. One of the first things you notice is the aroma of rose water, orange blossom water, and sometimes mastic. Another feature is the balance between nuts, pastry, and syrup. Almonds, pistachios, and walnuts are layered between thin sheets of phyllo or folded into semolina-based sweets. Instead of heavy frostings or creams, the desserts are finished with a sugar syrup known as ater.

Lebanese sweets are also often made in small, shareable portions, good for pairing with coffee or tea. Many of these desserts are tied to religious and seasonal celebrations.