WIth a twist ... Tim Cooper's peach Melba galette <a href=http://www.goodfood.com.au/good-food/cook/recipe/peach-melba-20121123-29u4k.html?rand=1358839035660 (recipe here)." /> Click for more photos

Dinky-di dishes

WIth a twist ... Tim Cooper's peach Melba galette (recipe here). Photo: Marco Del Grande

  • WIth a twist ... Tim Cooper's peach Melba galette <a href=http://www.goodfood.com.au/good-food/cook/recipe/peach-melba-20121123-29u4k.html?rand=1358839035660"><b> (recipe here).</b></a>
  • Seasonal dessert ... Jill Dupleix's peach Melba <a href="http://www.goodfood.com.au/good-food/cook/recipe/peche-melba-20121123-29vbs.html"><b> (recipe here).</b></a>
  • Neil Perry's steak sandwich with coleslaw and tomato chilli relish <a href="http://www.goodfood.com.au/good-food/cook/recipe/steak-sandwich-with-coleslaw-and-tomato-chilli-relish-20121123-29ts2.html?rand=1358840751939"><b>(recipe here).</b></a>
  • Just like mum's ... Jeremy and Jane Strode's roast leg of lamb <a href="http://www.goodfood.com.au/good-food/cook/recipe/roast-leg-of-lamb-20121123-29wf8.html"><b> (recipe here).</b></a>
  • Taking inspiration from that old favourite ... Caroline Velik's lamington cupcakes <a href="http://www.goodfood.com.au/good-food/cook/recipe/lamington-cupcakes-20121123-29wp9.html"><b> (recipe here).</b></a>
  • Sensational or sacrilege? Dan Lepard's double chocolate lamingtons <a href="http://www.goodfood.com.au/good-food/cook/recipe/doublechocolate-lamingtons-by-dan-lepard-20130121-2d2oo.html"><b>(recipe here).</b></a>
  • It's not quite a chocolate ripple cake but close ... Michelle Curtis's chocolate ripple raspberry tart <a href="  http://www.goodfood.com.au/good-food/cook/recipe/chocolate-ripple-raspberry-tart-20121123-29v7d.html?rand=1358838318692"><b>(recipe here).</b></a>
  • A classic, but where does it originate? Jeremy and Jane Strode's pavlova with dried strawberries <a href="http://www.goodfood.com.au/good-food/cook/recipe/pavlova-with-dried-strawberries-20121123-29ttw.html"><b> (recipe here).</b></a>
  • Fire up the barbie ... Brigitte Hafner's grilled calamari in olive oil, chilli, lemon and parsley <a href="http://www.goodfood.com.au/good-food/cook/recipe/grilled-calamari-20121123-29uwq.html?rand=1358837819438"><b>(recipe here).</b></a>
  • Spicing up a classic ... Jackie French's pumpkin scones. <a href="http://www.goodfood.com.au/good-food/cook/recipe/pumpkin-scones-20130122-2d4rv.html"><b>(recipe here).</b></a>
  • Kate Gibbs' beef and Aussie stout pies <a href="http://www.goodfood.com.au/good-food/cook/recipe/beef-and-aussie-stout-pies-by-kate-gibbs-20130121-2d2lp.html"><b> (recipe here).</b></a>
  • An old classic makes a comeback ... Diana Lampe's stuffed curried eggs <a href="http://www.goodfood.com.au/good-food/cook/recipe/stuffed-curried-eggs-by-diana-lampe-20130121-2d2mi.html"><b>(recipe here).</b></a>
  • Buttery biscuits ... Neil Perry's melting moments (aka yoyos) with passionfruit butter <a href="http://www.goodfood.com.au/good-food/cook/recipe/melting-moments-with-passionfruit-butter-20121220-2bo9k.html"><b> (recipe here).</b></a>

Pavlova, pumpkin scones, lamb and damper all rate mentions. The barbecue is the favourite cooking device, whether for grilling prawns, burgers or something more exotic, and Vegemite is used to flavour scrolls, risotto and more. Here are some of the responses, via Twitter and online:

@thehosp_widow can't go past a BBQ'd snag on a piece of white bread with tomato sauce #trueAustralian
@ac_brite grilled prawns and squid on the barbie - olive oil pepper salt chilli grated lemon rind
@ItsMelShoe You're forgetting Chocolate Ripple Cake
@NotFrasier Vanilla Slice! Aka Snot Blocks.
@miss_vg89 Milo or Vegemite macarons? Scones? Anzac biscuits?
@alisonsbread love the ''romance'' of Damper. Accessible 2 isolated settlers, miners, drovers. Coals+bedouri = fresh damper. Yum
@KelBracegirdle can't ever go past a coffee scroll!!! Add the 'cheesymite' & u have a balanced meal!
@meedeejay how about that '70's classic Aust dish#chickeninabasket
@esurientes My Italian dad invented a Vegemite risotto. We grew up LOVING IT. Rice, butter, Vegemite, butter, Parmesan, butter … YUM.
@MsZoeO Flo's pumpkin scones, bush biscuits and the always highly contested country vanilla slice
@welldone99 The glorious meat pie
@TrentRCarpenter you need to make sure the good old sausage sanga is on the list. I'll block you if it doesn't make it HAHAHAHA
@BertiesButcher great day for a lamb salad!!
@lizeganchef gotta be the barbie doesn't it? All our glorious multicultural influences, modified and cooked on our beloved barbies


m21 Freshly baked damper dipped into olive oil then ''Bush Dust'' (macadamia nuts, native Tasmanian pepper, bush tomatoes, herbs and spices)
Hollow Legs Australia Day for me means bbqed whatever with salads - green, coleslaw, anything as long as it goes with meat and sauce. Origins of the charred meat and cold vegetable dishes should be a delightful combination of ethnicities to reflect one's community. A gorgeous tropical fruit salad of pawpaw, banana, pineapple, mango and passionfruit served with runny cream and in great quantity will always be my archetypal Aussie dessert.
Festy I grew up spending Australia Day in Queensland. Some of the family used to go mud crabbing before the day to get the required haul. I still have fond memories of cooking the crabs in the morning, everyone fighting to help pick the meat (and sample it at the same time) and then a festival of mud crab from salad to sandwiches after a day on the beach. For me it still is the ultimate Oz Day feed.
thaipeter Pavlova all the way. I just wish I could make it here in this mostly 365 days of humidity … but to date I havent found a way :)
Rosetta123 Chilli crab followed by Peach Melba
Peter Roast shoulder of lamb - slow-roasted so that the sweet juicy meat falls off the bone. Crispy roast spuds and proper mint sauce - not that sweet muck from a bottle
rogeroger A 50-year lunch tradition since childhood: well-salted extra large school prawns fresh from the Evans Head Co-op (where prawn trawling began in Australia), crusty white baguette with real butter and, these days, a chilled Tyrrell's Vat 1 Semillon. I'll also reluctantly concede a smear of fresh wasabi mayonnaise.

Some comments have been edited for length.