Quantifying culinary diversity across countries.

Compare countries

Georgian vs Aussie food & cuisine

Compare
Flag
Flag
Georgia

VS

Australia

Georgia

Australia

The average Georgian daily plate size is

The average Aussie daily plate size is

1825 g.
2406 g.
Icon

Grains

Icon

Fish and seafood

Icon

Produce

Icon

Eggs and dairy

Icon

meats

Icon

Sugar, fats and nuts

Icon

Grains 550 G

WHEAT

462 G

RICE

9 G

CORN

58 G

BARLEY

10 G

RYE

0 G

OATS

5 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

6 G

Icon

Grains 285 G

WHEAT

232 G

RICE

38 G

CORN

10 G

BARLEY

0 G

RYE

0 G

OATS

1 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

4 G

Icon

Produce 470 G

PULSES

0 G

VEGETABLES

195 G

STARCHY ROOTS

137 G

FRUITS

138 G

SEA PLANTS

0 G

Icon

Produce 719 G

PULSES

21 G

VEGETABLES

329 G

STARCHY ROOTS

151 G

FRUITS

173 G

SEA PLANTS

0 G

Icon

Meats 109 G

POULTRY

51 G

PORK

28 G

BEEF

18 G

MUTTON AND GOAT

3 G

OTHER MEAT

2 G

OFFALS

7 G

Icon

Meats 338 G

POULTRY

134 G

PORK

71 G

BEEF

82 G

MUTTON AND GOAT

26 G

OTHER MEAT

2 G

OFFALS

23 G

Icon

Fish and seafood 29 G

FISH

28 G

SEAFOOD

1 G

Icon

Fish and seafood 67 G

FISH

47 G

SEAFOOD

20 G

Icon

Eggs and dairy 499 G

EGGS

29 G

MILK AND DAIRY

456 G

ANIMAL FATS

14 G

Icon

Eggs and dairy 661 G

EGGS

22 G

MILK AND DAIRY

620 G

ANIMAL FATS

19 G

Icon

SUGARS, FATS AND NUTS 168 G

NUTS

12 G

SWEETENERS

126 G

SUGAR CROPS

0 G

VEG OILS

25 G

OILCROPS

5 G

Icon

SUGARS, FATS AND NUTS 336 G

NUTS

31 G

SWEETENERS

226 G

SUGAR CROPS

0 G

VEG OILS

61 G

OILCROPS

18 G

Icon

Herbs

DILL

MARIGOLD

SUMMER SAVORY

TARRAGON

WILD GARLIC

BAY LEAVES

CILANTRO

MINT

PARSLEY

THYME

ANISEED MYRTLE

BASIL

LEMON MYRTLE

OREGANO

ROSEMARY

SALTBUSH

Georgia
Common
Australia

DILL

MARIGOLD

SUMMER SAVORY

TARRAGON

WILD GARLIC

BAY LEAVES

CILANTRO

MINT

PARSLEY

THYME

ANISEED MYRTLE

BASIL

LEMON MYRTLE

OREGANO

ROSEMARY

SALTBUSH

Icon

Spices

BLUE FENUGREEK

DRY CHILI

FENUGREEK

BLACK PEPPER

CORIANDER

CUMIN

BUSH TOMATO

DORIGO PEPPER

GINGER

PAPRIKA

PEPPERBERRY

SMOKED PAPRIKA

WATTLESEED

WHITE PEPPER

Georgia
Common
Australia

BLUE FENUGREEK

DRY CHILI

FENUGREEK

BLACK PEPPER

CORIANDER

CUMIN

BUSH TOMATO

DORIGO PEPPER

GINGER

PAPRIKA

PEPPERBERRY

SMOKED PAPRIKA

WATTLESEED

WHITE PEPPER

Icon

Aromatics

TOMATO

GARLIC

ONION

FINGER LIME

GINGER

LEMON

LIME

ORANGE

TRUFFLES

Georgia
Common
Australia

TOMATO

GARLIC

ONION

FINGER LIME

GINGER

LEMON

LIME

ORANGE

TRUFFLES

Icon

Condiments

FRUIT MOLASSES

HONEY

PEPPER PASTE

POMEGRANATE MOLASSES

TOMATO PASTE

WINE VINEGAR

YOGURT

WINE

BUTTER

HP SAUCE

OLIVE OIL

VEGEMITE

WORCESTERSHIRE SAUCE

Georgia
Common
Australia

FRUIT MOLASSES

HONEY

PEPPER PASTE

POMEGRANATE MOLASSES

TOMATO PASTE

WINE VINEGAR

YOGURT

WINE

BUTTER

HP SAUCE

OLIVE OIL

VEGEMITE

WORCESTERSHIRE SAUCE

Australia

SEASONINGS

In this multicultural mess, it is rather difficult to define what flavors are distinctly Australian mainstream. Let’s try to list them down, even if they came from somewhere else originally.

Salt and pepper are fundamental, garlic is very important, and lemon is huge, whether it’s fresh lemon juice on seafood, lemon pepper seasoning, or preserved lemons in salads. Rosemary is a popular herb, especially with lamb, and fresh parsley, basil, and cilantro are standard in most home kitchens.

The Asian influence has made soy sauce, sesame oil, and ginger incredibly common, while chili has been fully adopted.  Dukkah has become very Australian despite its Middle Eastern origins, and you’ll find it sprinkled on avocado toast or used as a crust.

Paprika, both sweet and smoked, shows up constantly, and there’s a real love for Mediterranean flavors like olive oil, wine, and sun-dried tomatoes. BBQ sauce and tomato sauce (ketchup) are basically food groups, and anything ‘smoky’ or ‘charred’ fits that barbie culture.

What’s emerged is this palette that’s basically Mediterranean-Asian-Anglo fusion—fresh, bright flavors that work with seafood and grilled meats, without being too fussy or complicated.

Australia doesn’t have a long history of spice cultivation, but it does have a growing reputation for unique native flavorings:

WATTLESEED – roasted and ground, it has a nutty, coffee-like flavor; used in desserts, bread, and rubs.

LEMON MYRTLE –intense citrusy aroma, used in teas, seafood, desserts, and spice blends.

PEPPERBERRY / TASMANIAN PEPPERLEAF – spicy, woody, and slightly sweet; used as a pepper substitute.

SALTBUSH – is a hardy herbal bush that thrives in arid conditions, salty and earthy,  used as a herb or dried into a spice.

FINGER LIME – unique, elongated native citrus, often called ‘citrus caviar’ because of its tiny, pearl-like juice vesicles.

SAUCES

TOMATO SAUCE (KETCHUP) – sweeter and less tangy than American ketchup, often eaten with meat pies and sausage rolls.

BBQ SAUCE – a thick, sweet, and smoky sauce used for grilling meats. Australian versions tend to be sweeter, smokier, and sometimes with a hint of bush spices.

VEGEMITE spread is iconic in Australia and is often used on toast or in cooking. It has a strong, salty, umami flavor. Vegemite was created in 1922 to replace British Marmite during wartime shortages. It is rich in B vitamins and has become so iconic that it was included in Australian WWII soldier rations.

MINT SAUCE – commonly served with roast lamb, a classic Australian Sunday roast dish. It’s a mix of mint, vinegar, and sugar.

Back to Top