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Discover local Fish & Chips gems
Like much of the traditional fare of Australia, we can thank the British for fish and chips. This dish of battered fish and deep-fried chips has a history of nearly 200 years in London, and has a record nearly as long here. There’s nothing quite like biting into a crunchy batter, simply made by a water-flour mixture (with bicarb added for fluffy lightness) and enjoying that first mouthful.
While the fish of choice in the UK are cod and haddock, from the waters of the North Atlantic and North Sea, Australian fish and chips use local varieties of white fish such as flake or barramundi. It’s hard to find an Aussie takeaway dish more iconic than fish and chips!
While the fish of choice in the UK are cod and haddock, from the waters of the North Atlantic and North Sea, Australian fish and chips use local varieties of white fish such as flake or barramundi. It’s hard to find an Aussie takeaway dish more iconic than fish and chips!
Popular dishes
Pickled Eggs
Even though ever-so-famous Fish & Chips (Fips, as they’re known in Hollywood) get all the red carpet treatment, there are still some compelling cameo roles to be claimed from the following supporting cast: mushy peas, zingy minty peas, salt & vinegar, curry sauce, gravy, onion rings, pineapple fritters, mayonnaise, pickled gherkins and even, go on...if you dare...a pickled egg. (At home, no one can hear you scream.)
Pie & Chips
Fancy a life of Pie & Chips? (Well, not too often.) But these classic names roll off the tongue like the great double-acts of the past: Steak & Kidney, Steak & Ale, Chicken & Mushroom, Beef & Onion, and increasingly Potato, Cheese and Onion Pasty. The London area, plus Kent and Essex, offers Pie, Mash & Liquor, which is a thin (non-alcoholic) parsley sauce. The Saveloy (the sausage, not the hotel) is also a tasty fallback if you’re not feeling fundamentally fishy. And the simple Sausage, in its many guises (with or without batter, with or without meat, medium or Jumbo) will always create an excellent centrepoint to a plate of good ol’ fashioned chips. Though it does ask one of life’s great questions: Sauce – red or brown?
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