Israeli vs Aussie food & cuisine

Bagels are not traditional in Israel, more tied to Ashkenazi communities in the U.S.

Ptitim, or Israeli couscous, was invented in the 1950s as a rice substitute during shortages. Made from wheat, it has a chewy texture and comes in pearl or shaped varieties, cooked like pasta, pilaf, or casserole. Regular couscous, brought by North African Jews, is also common.

Rice is a staple, eaten plain, in pilafs like mujadara, or in rice kugel. 

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.

Roasted vegetable dishes with eggplant, peppers, and tomatoes are common, as are khamutzim (pickled vegetables), connecting Israeli food to wider Middle Eastern and Balkan pickling traditions.

Avocados, introduced in the 1920s, are now hugely popular; per capita consumption is about 10.5–12 kg annually, among the world’s highest and second only to Mexico. Advanced farming made avocados Israel’s largest fruit crop, driven by high local demand, particularly for breakfast and dinners.

Fruits like persimmons, grapefruits, stone fruits, berries, and the sabra (prickly pear), the national fruit, are widely eaten – fresh or in sorbets and smoothies. Dates, figs, grapes, and pomegranates are culturally important, often eaten dried, in baking, or for color and flavor.

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.

Kosher dietary laws indicate how meat is slaughtered and prepared, while the country’s mix of cultural backgrounds has introduced a wide variety of meat-focused dishes into Israeli cuisine.

Among poultry, the chicken the first choice, but Israelis actually eat more turkey than Americans  – even without Thanksgiving on the calendar. Turkey’s firmer texture is ideal for pastramis and salamis, so farms began raising it in large quantities. Later, with refrigeration making fresh meat easier to store, turkey found new life as a convenience food – in the form of schnitzel or burger patties. Today, it’s a staple on Israeli tables.

In many Arab neighborhoods, mutton has long been feeding big families. Sheep are still raised in villages for household needs. It’s often slow-cooked in stews, grilled for kebabs, baked in pies, or braised with spices and herbs. You’ll see it in dishes shared with Arab, Druze, and Bedouin cuisines – like mansaf or kebab skewers. It’s also common for Jewish holiday meals. Mutton has a role as communal meat – historically tied to village or family feasts.

Beef also has a strong presence – Israel tops the Mediterranean region in overall meat consumption and ranks as the 6th largest consumer per capita worldwide. Beef takes many forms: slow-cooked brisket, hearty cholent , and pastrami are favorites. Add to that the influence of American cuisine, and you’ll find plenty of juicy burgers and steaks, too.

Liver dishes are particularly popular in Israeli cuisine. From chopped liver and skewered goose liver to liver sausages and silky pâtés, it’s a category with lots of variety.

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.

It is very challenging to narrow down the common preparations; fish recipes come from the global Jewish diaspora and are endless.

Pickled herring on Israeli tables is an exclusive appetizer compared to other Middle Eastern tables. Fish kufta (hinting at its meat cousin kofte) is fried with spices, herbs, and onions and served with tahini or yogurt sauce. Overall, cold fish dishes, primarily from the Ashkenazi culinary tradition, are both popular and convenient to serve during Shabbat, when cooking is prohibited.

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.

Dairy has always played a big role in Israeli farming and in everyday eating, shaped by both Jewish and Mediterranean traditions. You won’t see raw milk used much in cooking, but dairy pops up in breakfast cereals, desserts, and creamy dishes.

Israel has some locally popular cheeses, though many are adaptations of Mediterranean styles rather than completely unique inventions.

Butter and cream show up too, mostly in baking and sauces, but olive oil is an everyday essential.

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.

Along with honey, fruit blossom waters, and almond syrup, silan is a characteristic Middle Eastern and Israeli sweetener. Silan, a date honey or dark sticky syrup, is a substitute for sugar, used in many desserts.

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.