Greek vs Aussie food & cuisine

Greece

SEASONINGS

For Greece, it’s quite tempting to list lemon, olive oil, garlic, and oregano and stop there – this fresh combination is so iconic and Greek. Herbs are the soul of Greek cooking, used generously to elevate the dishes. Greeks often use minimal seasoning even for grilled meats. Yet if we talk stews, soups and hearty dishes, then cinnamon, allspice, cloves, cumin, and nutmeg add warmth, depth, and sweetness but don’t overpower – the purity of ingredient remains.

It’s fascinating how Greek cuisine shows the meeting of Western and Eastern cultures through its two most important condiments – olive oil and yogurt. Olive oil comes from the Mediterranean tradition that Greece shares with Italy, Spain and southern France. Meanwhile, yogurt connects Greece to the east – to Turkey, the Levant, and other Middle Eastern food cultures. The same pattern appears in Greek architecture, music, and other cultural expressions as well.

Though not exclusive to Greek cuisine, mahlab, and mastic contribute to distinctive flavors: mahlab, a spice made from the ground seeds of the St. Lucie cherry or black cherry tree, has a unique and slightly sweet taste with hints of almond and cherry. It is used in desserts, such as tsoureki (a sweet bread), and in some savory dishes. Mastic, a resin obtained from the mastic tree, is used as a flavoring and thickening agent in desserts. Mastic has a piney, slightly resinous flavor and a unique chewy texture when ground into a powder.

SAUCES

TZADZIKI – a rich, creamy, bright, and fresh, indeed the most famous sauce, made from strained yogurt, cucumber, dill, mint, lemon, garlic, and olive oil, eaten with bread, grilled meats, as a part of a meze platter, as a salad dressing,

AVGOLEMONO is another Greek signature. It is used as both a sauce and a soup, made from egg yolks and lemon juice whisked together until they develop a thick consistency.

LADOLEMONO is a classic lemon and olive oil dressing whisked together to perfection, used as a marinade, or drizzled over grilled fish, seafood, and vegetables.

SKORDALIA – a pungent garlic sauce paired with fried cod (bakaliaros), boiled beets, or vegetables. Made of garlic, potatoes or bread, olive oil, lemon juice, vinegar, almonds/walnuts.

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.