Matt Moran's recipes from The Great Australian Bake Off TV show. Foxtel Thursdays 8:30pm (AEST)

Recipe video above. The great Australian meat pie - made at home! Buttery shortcrust base filled with slow cooked fall apart chunky beef smothered in a rich gravy, topped with puff pastry. Legendary! {See notes for beef mince version}Also see the Family Size Meat Pie, mini Party Pies and Sausage Rolls!

Use up those last few crumbs in the box and make our super easy chocolate Weetbix Slice. This classic Aussie slice recipe is the perfect sweet treat - just mix and bake!

Zucchini Slice is a savory Australian bread made with zucchini. Fill it with whatever vegetables and cheese you like!

Our classic ANZAC Slice takes just 10 minutes to prepare and is perfect for lunchbox snacks! Chewy, sweet and oh-so-delicious (just like your favourite ANZAC biscuits!).

I figured since this is my first blog ever, I will do an easy recipe. At least in my mind, it is the simpliest recipe I can think of in my...

Cooked, loved, rated and reviewed – meet the trusted recipes Australians turn to year after year. From midweek meals the family requests every week to baking classics nanna used to make, you’ll still be making these dishes in 100 years. This gallery is brought to you by KitchenAid.

Here are 100 of the nation’s most-cooked, most-loved meals, from classic pumpkin soup to Nanna’s shepherd’s pie, creamy chicken to the best spaghetti carbonara. We guarantee you’ll want to add these recipes to your regular dinner rotation.

An easy recipe for rissoles, these beef and vegetable rissoles are baked in the oven and full of vegetables too. Absolutely delicious and suitable for all ages

This amazing Australian damper recipe is perfect for camping or baking at home. Just 5 ingredients, prepped and baked in just 30 minutes! Break open the crumbly crust and reveal the warm and toasty camp bread inside.

The traditional lamington is a staple in bakery windows across Australia. This dessert incorporates sponge cake with a cocoa 'icing', covered in a dusting of coconut. It's sure to satisfy any sweet tooth.

This is the BEST Zucchini Slice recipe, perfect for dinner, lunch, picnics and parties - you name it! Easy staple ingredients, quick prep time, and a great way to use up leftovers.

Whether you like them soft and chewy or with an extra bit of bite!

These authentic English crumpets have a fabulous flavor and texture.  Delightfully crispy, chewy, and delicately spongy, you're going to fall in love with these homemade crumpets!

Enjoy this creamy cheesy potato bake layered with onion and garlic that will have everyone craving to be the first to dig in! Serve up a big batch at your next BBQ for guaranteed smiles.

Delicious Anzac Biscuit recipe, crunchy on the outside, soft in the middle

Some of the Australian food recipes in this article are what the Aborigines have used for 50-60 thousand years or more. You will find Australian recipes that

Australian Gourmet Traveller recipe for Erbazzone reggiano

Want a new twist on the traditional Australian damper loaf? Try our favourite damper recipes for heaps of inspiration.

Nothing beats a fresh batch of scones straight out of the oven, especially if it’s from Nanna’s kitchen! Just add jam, cream (or just butter if it’s savoury), pour yourself a cup of tea, and afternoon tea is sorted.

From the kitchen of One Perfect Bite...Saturday is the day I set aside to market and visit the farms that provide our fruits and vegetables. This afternoon we added an additional, though pleasant, stop to our usual itinerary. Detering Orchard was having its annual harvest extravaganza. We never miss it. The immediate world is invited to the Detering's party and everything from food to hayrides and face painting is free. I wrote about the event last year and if you'd like to know more about this wonderful man you'll find part of his story here. Bob and I, of course, overate, so to remedy the afternoon's caloric excesses we decided to have a light supper. I pulled out a couple of old recipes and decided to go with a roasted tomato soup, a salad and a real treat call Australian Busters. Busters are savory biscuits or crackers that were given this unusual name because when eaten without caution they become belt busters. They are made from a cheesy dough that is very much like the dough used to make a pie. The dough is rolled and cut and baked in much the same way. They are really simple to do, very fattening and absolutely delicious with any non-creamy soup. I like to serve them as soon as they come from the oven, but they will keep in an airtight container for several days. As with most simple recipes, it's important to use the best ingredients you can get your hands on. I made these with European butter and an aged Oregon Cheddar cheese. The busters are also delicious when made with a shredded Asiago or Parmesan cheese. Herbs can also be added. I've had this recipe for a very long time. It originally appeared in the New York Times. If you are looking for a simple something to serve at your next souper supper, I hope you'll give these a try. Here's the recipe. Australian Busters...from the kitchen of One Perfect Bite Ingredients: 8 tablespoons butter, cut in 1/4-inch dice 2 cups all-purpose flour 1 teaspoon salt 3-1/2 cups shredded cheddar cheese, loosely packed 6 to 7 tablespoons water 1/8 teaspoon cayenne pepper Directions: 1) Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper. Spray with nonstick cooking spray. Set a side. 2) Place the flour and salt in a medium bowl. Add butter. Rub butter into flour with tips of fingers until particles are very small. Still using your fingers, mix in the cheese. Stir in water and cayenne pepper with a fork. Turn onto a lightly floured work surface and roll dough out to 1/4-inch thickness. Cut into 3-inch rounds and place on baking sheet. Collect and re-roll scraps as required. Prick each biscuit 10 times with tines of a sharp fork. 3) Bake for 15 minutes. Remove from oven. Let sit in pan for 5 minutes before transferring to wire rack to cool. Yield: 16 biscuits.

Move over bakeries, Australian Beef Party Pies are the simple homemade answers to crunchy bliss. Crispy flaky pastry meets beef gravy perfection in these tiny bites. Freeze them for make-ahead party food or a quick snack when you need them most.

Australian Sausage Rolls. Discover our recipe rated 4.3/5 by 24 members.

This Australian meat pie recipe is a modern version of an age old favourite.

A delicious recipe for Lamingtons using real chocolate, perfect to serve on Australia Day or for a school bake sale.

Five Surprising Ways To Use Vegemite (It's Not Just For Toast)

We all know that it’s not an Aussie celebration if there’s no pavlova. From Christmas to birthdays, the pavlova has always been an Aussie party essential. Pavlovas can be pretty finicky to make – so finicky that many of us resort to buying a store-bought pav. But nothing beats the crispy-on-the-outside, marshmallowy-on-the-inside texture of a homemade pavlova. I’ve had my fair share of pavlova catastrophes, but about five years ago I was enlightened to a rule that changed my pav game forever. YouTuber and baker Jemma Wilson (AKA Cupcake Jemma), of Crumbs & Doilies Bakery in London, spoke about this rule in one of her videos and I’ve seriously never forgotten it. Every time I make a pavlova, I’ll always follow it. The 2:1 ratio: pavlova edition A pavlova is made from French meringue, a process of making meringue that involves whisking up egg whites and adding caster sugar slowly. French meringue is considered the simplest meringue to make, as it doesn’t require a source of heat like Italian and Swiss meringue. When making French meringue, Jemma says: “The basic rule of thumb is 2 to 1, sugar to egg,” otherwise known as the 2:1 ratio. This means whatever the weight of your egg whites is, you use double that weight in caster sugar. For example: Say you use 3 egg whites and they weigh 100 grams. You would then need 200g of caster sugar to make your meringue. A standard-sized pavlova often uses 5-6 egg whites. It’s that simple. From here, you just make your meringue as usual – slowly whisking the egg whites until they reach soft peaks, add in the caster sugar a tablespoon at a time, and acid to stabilise the meringue (such as cream of tartar, lemon juice or vinegar). More tricks to perfect your pav If you’ve been through the highs and lows of pavlova making (we’ve all made that lifeless, overly-cracked pavlova before) then check out our recipe for a classic pavlova. In this recipe, we explain to you what each ingredient does in a pavlova, how to create a perfectly round pavlova and even what to do with leftover egg yolks (aioli or creme brulee, anyone?). Check out our pavlova recipe. More meringue recipes: Mandarin and lemon meringue layer cake Baileys meringue pie Meringue and cherry torte RELATED VIDEO

Crunchy and caramelised on the edges and deliciously chewy in the middle, these easy ANZAC biscuits everyone’s favourite Aussie treat!

This amazing Australian damper recipe is perfect for camping or baking at home. Just 5 ingredients, prepped and baked in just 30 minutes! Break open the crumbly crust and reveal the warm and toasty camp bread inside.

Move over bakeries, Australian Beef Party Pies are the simple homemade answers to crunchy bliss. Crispy flaky pastry meets beef gravy perfection in these tiny bites. Freeze them for make-ahead party food or a quick snack when you need them most.

If you can’t be bothered pre-baking pastry cases, you can just cut circles of puff pastry and place some of the filling on one half. Fold over and press the edges together, then bake at 200°C for 25 minutes.

The name is unassuming, but the Vanilla Slice is an almost iconic dessert in Australia. Much like the chocolate chip cookie in the US, you can find it just about anywhere that pastries are sold, from coffee shops to bakeries. There is even a big competition held every ...

Making ANZAC biscuits is an Australian tradition and these chewy oat biscuits are easy to make with kids.