Whoever invented the chocolate-and-coconut-covered cake, it has a unique place in the hearts – and stomachs – of Australians

Taste a meat pie and you taste Australia – and debate still rages over whether the sauce should be hot or cold, writes Max Veenhuyzen

Filling, nostalgic and utterly satisfying, fish and chips makes a fine meal any time of year, not just on Good Friday, writes Max Vennhuyzen

The traditional Sunday feast always has a place laid for it, from Neil Perry’s establishments to kitchen tables across the nation

Max Veenhuyzen: Though there's strong evidence it originated in New Zealand, this beloved dessert remains a key part of Australia’s food identity

To stop any sogginess, it's best to add beetroot, and maybe a canned pineapple ring, at the last possible moment

We dissect Australia’s favourite dishes. What makes them so loved? And how do you do them justice?