Traditional recipes inspired by cultures from around the world, made with fresh Australian ingredients and practical whole-food cooking in mind.

Australia Doesn't Have One Cuisine… and That's What Makes It Special

Ask someone to describe traditional Italian food and they'll probably mention pasta.

Japanese cuisine?

Perhaps sushi, miso or ramen.

Mexican food?

Tacos or slow-cooked meats.

But ask,

"What is Australian food?"

The answer isn't nearly as simple.

And that's one of Australia's greatest strengths.

Modern Australian cuisine isn't built around a single tradition.

Instead, it has been shaped by thousands of years of Aboriginal and Torres Strait Islander food knowledge, followed by generations of migration that brought recipes, ingredients and cooking techniques from every corner of the globe.

Today, Australian kitchens are among the most diverse anywhere in the world.

A family might enjoy Greek lamb on Sunday, Vietnamese pho on Tuesday, Indian curry on Thursday and homemade Italian minestrone on the weekend—all prepared using Australian-grown ingredients.

Australia hasn't borrowed one food culture.

It has welcomed many.

Australia's First Food Traditions

Long before Australia became one of the world's most multicultural nations, Aboriginal and Torres Strait Islander peoples had already developed sophisticated food systems that differed between Nations and Country.

For more than 65,000 years, they understood:

·       seasonal food availability

·       sustainable harvesting

·       native edible plants

·       fishing and hunting practices

·       land management

·       cooking techniques

·       food preservation

·       This deep knowledge formed Australia's first food culture.

·       Although today's recipes often reflect influences from around the world, it's important to recognise that Australia's culinary story begins here.

·       Learning about native ingredients and First Nations food knowledge helps us better appreciate the remarkable diversity of Australian food today.

·       For more, explore Australia's First Food Traditions: What They Can Teach Us About Healthy Eating.

A Nation Built Around Food

Migration has shaped Australia's kitchens just as much as it has shaped Australia's communities.

Families arrived carrying recipes that had often been passed down through generations.

Greek families brought olive oil, legumes and slow-cooked lamb.

Italian migrants introduced regional pasta dishes, minestrone and tomato-based sauces.

Chinese communities expanded Australia's appreciation of fresh vegetables, stir-fries and dumplings.

Vietnamese Australians introduced fragrant herbs, fresh salads and nourishing broths.

Lebanese families shared recipes rich in chickpeas, grains, herbs and yoghurt.

Indian communities brought extraordinary spice traditions.

Japanese cuisine introduced lighter broths, fermented foods and seasonal simplicity.

Each community added something new.

But they also adapted.

Local Australian seafood replaced traditional fish.

Australian beef became the centre of European stews.

Seasonal vegetables changed recipes throughout the year.

The result wasn't the loss of tradition.

It was the creation of something uniquely Australian.

Australian Ingredients, Global Inspiration

Walk through any Australian farmers' market and you'll quickly understand why multicultural cooking thrives here.

Fresh herbs.

Seasonal vegetables.

Australian grass-fed beef.

Free-range chicken.

Fresh seafood.

Native herbs.

Locally grown mushrooms.

Beautiful fruit.

Outstanding olive oil.

Quality dairy.

Many of the world's favourite traditional recipes can be recreated using Australian-grown ingredients while remaining true to their cultural roots.

That's what makes Australia's food culture so exciting.

It celebrates the world while staying connected to local producers.

One Kitchen, Many Cultures

Perhaps the most remarkable thing about Australian cooking is that it doesn't ask people to choose one tradition over another.

A typical Australian week might include:

·       Italian pasta on Monday

·       Japanese soup on Tuesday

·       Lebanese grain bowls on Wednesday

·       Thai curry on Thursday

·       Greek baked vegetables on Friday

·       Australian barbecue on Saturday

·       A traditional Sunday roast

·       Rather than competing, these food traditions complement one another.

·       Together they create extraordinary dietary diversity while introducing Australians to new ingredients, flavours and cooking techniques.

·       This diversity is one of the reasons Australia's food culture continues to evolve.

The Common Thread

Although these cuisines come from different parts of the world, they often share the same values.

Fresh ingredients.

Seasonal produce.

Family meals.

Simple cooking.

Respect for food.

Minimal waste.

Cooking from scratch.

These principles appear again and again throughout traditional food cultures.

Modern nutrition science increasingly supports these same ideas, recognising that healthy eating is built around overall dietary patterns rather than individual foods.

For more, read:

·       Traditional Diets Explained: What Modern Nutrition Can Learn From the Past

·       Food Diversity Explained: Why Variety Matters

·       Food Systems Explained: Why Healthy Eating Is About More Than Individual Foods

Where Bone Broth Fits

Bone broth is one of the few ingredients that comfortably crosses almost every culture.

Italian soups.

Japanese broths.

Vietnamese pho.

French stews.

Greek casseroles.

Middle Eastern lentil soups.

Traditional recipes around the world have long used slow-cooked broths to build flavour and bring simple ingredients together.

Today, Broth & Co makes that same tradition practical for busy Australian households.

Whether you're cooking a Mediterranean bean soup, a Japanese mushroom broth or an Australian lamb casserole, bone broth provides a nourishing whole-food foundation inspired by centuries of traditional cooking.

Readers interested in bone broth research can explore Australia's first publicly available clinical study of an Australian bone broth investigating digestive health.

The Broth & Co Perspective

At Broth & Co, we believe Australia's greatest food strength is its diversity.

Our recipes celebrate the knowledge of Aboriginal and Torres Strait Islander peoples, the traditions brought by generations of migrants and the incredible quality of Australian-grown ingredients.

Rather than choosing one cuisine, we embrace them all.

Because that's what modern Australian cooking looks like.

Fresh.

Seasonal.

Multicultural.

Whole-food focused.

And proudly Australian.

The Bigger Picture

Australia's modern food culture is one of the most diverse in the world, bringing together First Nations knowledge with culinary traditions from Europe, Asia, the Middle East, Africa and the Pacific. These influences have not replaced one another—they have combined to create a uniquely Australian approach to cooking that celebrates local produce while embracing recipes from around the globe.

This diversity offers more than exciting flavours. It encourages dietary variety, food literacy and an appreciation of the many cultures that contribute to Australia's identity. By preparing traditional recipes with Australian-grown ingredients, home cooks can honour cultural heritage while supporting local farmers, seasonal eating and practical whole-food cooking.

Key Takeaways

·       Australia has one of the world's most multicultural food cultures.

·       Aboriginal and Torres Strait Islander peoples established Australia's first food traditions.

·       Migration has enriched Australian cooking with recipes from around the world.

·       Australian-grown ingredients make traditional international recipes uniquely local.

·       Many global cuisines share common whole-food principles.

·       Bone broth is a versatile ingredient found across numerous traditional food cultures.

·       Australia's diversity is one of its greatest culinary strengths.

Mediterranean Traditions Meet Australian Produce

The Mediterranean has had a profound influence on Australian food culture.

From the 1950s onwards, Greek, Italian, Maltese, Spanish and Lebanese families introduced recipes that have become part of everyday Australian life. Olive oil replaced dripping, home vegetable gardens flourished, and long lunches with family became a way of life.

Today, Australian farmers grow exceptional tomatoes, herbs, olives, citrus, legumes and vegetables, making it easy to recreate authentic Mediterranean dishes using local ingredients.

The following recipes combine these traditions with Australian-grown produce and Broth & Co Bone Broth.

Recipe 1 — Greek Lemon Chicken Soup (Avgolemono)

A comforting Greek classic made with Australian free-range chicken and Broth & Co Bone Broth.

Prep Time: 20 minutes

Cook Time: 35 minutes

Serves: 6

Ingredients

·       2 tbsp extra virgin olive oil

·       1 brown onion, finely diced

·       2 carrots, diced

·       2 celery stalks, diced

·       2 garlic cloves, crushed

·       1 litre prepared Broth & Co Original Bone Broth

·       500 g cooked shredded free-range chicken

·       ¾ cup arborio rice or orzo pasta

·       2 large free-range eggs

·       Juice of 2 lemons

·       2 tbsp chopped fresh dill

·       Sea salt and freshly cracked pepper

Method

1.         Heat olive oil in a large saucepan over medium heat.

2.         Add onion, carrot and celery and cook for 8 minutes until softened.

3.         Stir through garlic and cook for another minute.

4.         Pour in the bone broth and bring to a gentle boil.

5.         Add the rice or orzo and simmer for 18–20 minutes until tender.

6.         Stir through the shredded chicken and heat gently.

7.         In a bowl, whisk together the eggs and lemon juice.

8.         Slowly ladle one cup of hot soup into the egg mixture while whisking continuously (this prevents the eggs from scrambling).

9.         Slowly pour the egg mixture back into the soup while stirring constantly.

10.    Do not allow the soup to boil after adding the eggs.

11.    Finish with fresh dill, salt and pepper.

Chef's Tip

Add a teaspoon of finely grated lemon zest for even more fresh citrus flavour.

Australian Twist

Top each bowl with finger lime pearls when in season.

Storage

Keeps refrigerated for 3 days.

Freeze before adding the egg mixture if preparing ahead.

Recipe 2 — Italian Minestrone with Seasonal Australian Vegetables

A hearty soup that changes with every season.

Prep Time: 20 minutes

Cook Time: 45 minutes

Serves: 6–8

Ingredients

·       2 tbsp olive oil

·       1 onion, diced

·       2 carrots, diced

·       2 celery stalks

·       2 garlic cloves

·       1 zucchini

·       250 g pumpkin

·       1 cup green beans

·       400 g cannellini beans

·       400 g diced tomatoes

·       1 litre Broth & Co Original Bone Broth

·       1 litre water

·       1 cup small pasta

·       2 tsp Italian herbs

·       2 handfuls baby spinach

·       Fresh basil

·       Parmesan to serve

Method

12.    Cook onion, carrot and celery for 8–10 minutes.

13.    Add garlic and herbs.

14.    Stir in zucchini, pumpkin and beans.

15.    Add tomatoes, bone broth and water.

16.    Simmer for 30 minutes.

17.    Stir through pasta and cook until tender.

18.    Fold through spinach just before serving.

19.    Finish with basil and Parmesan.

Seasonal Swaps

Spring: asparagus, peas

Summer: zucchini, tomatoes, basil

Autumn: pumpkin, mushrooms

Winter: kale, parsnips

Chef's Tip

Minestrone always tastes even better the next day.

Recipe 3 — Spanish Chickpea & Roasted Vegetable Stew

A rustic one-pot meal inspired by traditional Spanish home cooking.

Prep Time: 15 minutes

Cook Time: 50 minutes

Serves: 6

Ingredients

·       2 tbsp olive oil

·       1 onion

·       2 garlic cloves

·       1 red capsicum

·       300 g pumpkin

·       2 carrots

·       400 g chickpeas

·       400 g diced tomatoes

·       750 mL Broth & Co Bone Broth

·       2 tsp smoked paprika

·       1 tsp ground cumin

·       Fresh parsley

Method

20.    Roast pumpkin and capsicum for 25 minutes at 200°C.

21.    Meanwhile cook onion and garlic until soft.

22.    Add paprika and cumin.

23.    Stir in tomatoes, chickpeas and bone broth.

24.    Add roasted vegetables.

25.    Simmer for 20 minutes.

26.    Finish with parsley.

Serve With

Crusty sourdough or brown rice cooked in bone broth.

Recipe 4 — French Country Vegetable Soup (Potage Légumes)

A beautifully simple soup celebrating seasonal produce.

Prep Time: 15 minutes

Cook Time: 40 minutes

Serves: 6

Ingredients

·       2 tbsp butter or olive oil

·       2 leeks

·       2 carrots

·       2 potatoes

·       2 celery stalks

·       1 zucchini

·       1 litre Broth & Co Bone Broth

·       2 bay leaves

·       Fresh thyme

·       Parsley

Method

27.    Gently cook the leeks for 10 minutes.

28.    Add the remaining vegetables.

29.    Pour over the bone broth.

30.    Add thyme and bay leaves.

31.    Simmer for 35 minutes.

32.    Blend half the soup if you prefer a creamier consistency.

33.    Finish with parsley.

Chef's Tip

Drizzle with Australian extra virgin olive oil just before serving.

Recipe 5 — Lebanese Lentil & Silverbeet Soup

A nourishing soup inspired by traditional Lebanese home cooking.

Prep Time: 15 minutes

Cook Time: 40 minutes

Serves: 6

Ingredients

·       2 tbsp olive oil

·       1 onion

·       3 garlic cloves

·       1½ cups brown lentils

·       1 tsp ground cumin

·       ½ tsp turmeric

·       1 litre Broth & Co Bone Broth

·       4 cups chopped silverbeet

·       Juice of one lemon

·       Fresh coriander

Method

34.    Cook onion until soft.

35.    Add garlic, cumin and turmeric.

36.    Stir through lentils.

37.    Add bone broth.

38.    Simmer for 35 minutes.

39.    Stir through silverbeet for the final 5 minutes.

40.    Finish with lemon juice and coriander.

Australian Twist

Silverbeet grows exceptionally well across Australia and is a perfect substitute for traditional leafy greens.

Why These Recipes Work in Australian Kitchens

These dishes come from different parts of the Mediterranean, but they all rely on the same timeless principles:

·       Fresh seasonal vegetables

·       Legumes and whole grains

·       Herbs for flavour rather than heavy sauces

·       Slow cooking to develop depth

·       Shared family meals

·       Flexible recipes that adapt to local produce

·       This is exactly why they've become part of Australia's food culture. They suit our climate, showcase our excellent produce and are easy to adapt using Australian-grown ingredients while remaining true to their traditional roots. They also pair naturally with Broth & Co Bone Broth, which adds rich flavour to soups and stews while staying true to the long tradition of slow-simmered broths found throughout the Mediterranean.

Asian Traditions, Australian Ingredients

Australia's relationship with Asia has helped shape one of the most exciting food cultures in the world.

Today, Japanese, Chinese, Vietnamese, Thai, Malaysian and Korean foods are no longer considered "special occasion" meals—they're part of everyday Australian life.

Walk through almost any Australian suburb and you'll find Asian grocers beside local greengrocers.

Fresh coriander grows alongside parsley.

Bok choy is as common as broccoli.

Rice noodles share supermarket shelves with pasta.

Australian mushrooms appear in Japanese soups.

Queensland ginger flavours Thai curries.

Victorian free-range chicken becomes Vietnamese pho.

Modern Australian kitchens naturally combine Asian cooking traditions with exceptional Australian-grown ingredients.

The following recipes celebrate that multicultural story.

Recipe 6 — Japanese Mushroom & Umami Bone Broth Bowl

A light, nourishing broth inspired by traditional Japanese home cooking.

Prep Time: 15 minutes

Cook Time: 20 minutes

Serves: 4

Ingredients

·       1 litre prepared Broth & Co NAKED Bone Broth

·       200 g Swiss brown mushrooms, sliced

·       100 g shiitake mushrooms, sliced

·       150 g oyster mushrooms, torn

·       2 tsp grated fresh ginger

·       2 garlic cloves, finely sliced

·       2 tbsp tamari (or reduced-salt soy sauce)

·       2 baby bok choy, halved

·       2 spring onions, finely sliced

·       200 g cooked soba noodles

·       1 tsp toasted sesame oil

·       Toasted sesame seeds to garnish

Method

41.    Heat the bone broth in a saucepan.

42.    Add ginger and garlic and simmer for 5 minutes.

43.    Add the mushrooms and cook for 8 minutes.

44.    Stir in the tamari.

45.    Add the bok choy and cook for another 2 minutes.

46.    Divide cooked soba noodles between bowls.

47.    Pour over the hot broth and vegetables.

48.    Finish with sesame oil, spring onions and sesame seeds.

Australian Twist

Use locally grown shiitake mushrooms and garnish with a few finger lime pearls for a fresh Australian finish.

Storage

Store the broth separately from the noodles for up to 3 days.

Recipe 7 — Vietnamese-Inspired Chicken Pho

A simplified pho using Australian ingredients and Broth & Co Bone Broth.

Prep Time: 20 minutes

Cook Time: 40 minutes

Serves: 6

Ingredients

·       Broth

·       1 litre Broth & Co Original Bone Broth

·       1 litre water

·       1 onion, halved

·       5 cm piece ginger, halved

·       2 star anise

·       1 cinnamon stick

·       3 cloves

·       1 tbsp fish sauce

·       Soup

·       500 g cooked shredded chicken

·       300 g rice noodles

·       Bean sprouts

·       Fresh coriander

·       Thai basil

·       Spring onions

·       Lime wedges

·       Fresh chilli (optional)

Method

49.    Char the onion and ginger in a dry frying pan.

50.    Add them to the broth with star anise, cinnamon, cloves and fish sauce.

51.    Simmer gently for 30 minutes.

52.    Cook the rice noodles according to the packet instructions.

53.    Divide noodles between bowls.

54.    Top with chicken.

55.    Pour over the hot broth.

56.    Finish with bean sprouts, coriander, basil, spring onion and lime.

Chef's Tip

Allow everyone at the table to add their own herbs and garnishes.

Recipe 8 — Chinese Ginger & Chicken Soup

A comforting family soup inspired by Cantonese home cooking.

Prep Time: 15 minutes

Cook Time: 35 minutes

Serves: 4–6

Ingredients

·       1 litre Broth & Co Bone Broth

·       500 g chicken thigh fillets

·       5 cm ginger, sliced

·       2 carrots

·       200 g wombok cabbage

·       150 g mushrooms

·       2 tbsp light soy sauce

·       Spring onions

·       Fresh coriander

Method

57.    Bring the broth to a simmer.

58.    Add ginger and chicken.

59.    Cook gently for 20 minutes.

60.    Remove and shred the chicken.

61.    Add carrots, mushrooms and cabbage.

62.    Return the chicken to the pot.

63.    Finish with soy sauce and spring onions.

Serve With

Steamed jasmine rice or rice noodles.

Recipe 9 — Thai Pumpkin & Coconut Bone Broth Soup

A creamy soup balancing sweet pumpkin, coconut and fragrant spices.

Prep Time: 15 minutes

Cook Time: 30 minutes

Serves: 6

Ingredients

·       800 g pumpkin

·       1 onion

·       2 garlic cloves

·       1 tbsp grated ginger

·       2 tsp red curry paste

·       750 mL Broth & Co Original Bone Broth

·       400 mL coconut milk

·       Juice of one lime

·       Fresh coriander

Method

64.    Cook onion, garlic and ginger until fragrant.

65.    Stir in curry paste.

66.    Add pumpkin and bone broth.

67.    Simmer until pumpkin is soft.

68.    Blend until smooth.

69.    Stir through coconut milk.

70.    Finish with lime juice and coriander.

Australian Twist

Add a small pinch of lemon myrtle for a subtle citrus lift.

Recipe 10 — Korean-Inspired Beef & Vegetable Rice Bowl

A protein-rich meal inspired by Korean flavours.

Prep Time: 20 minutes

Cook Time: 20 minutes

Serves: 4

Ingredients

·       500 g lean Australian beef strips

·       2 carrots, julienned

·       1 zucchini, sliced

·       150 g mushrooms

·       2 cups cooked brown rice

·       2 tbsp tamari

·       1 tbsp sesame oil

·       2 garlic cloves

·       1 tsp grated ginger

·       Spring onions

·       Sesame seeds

Method

71.    Cook the rice.

72.    Heat sesame oil in a wok.

73.    Stir-fry beef until browned.

74.    Add garlic and ginger.

75.    Add vegetables and cook until just tender.

76.    Stir through tamari.

77.    Serve over rice.

78.    Finish with spring onions and sesame seeds.

Broth & Co Tip

Cook the brown rice in prepared bone broth for extra savoury flavour.

Why Asian Cuisine Works So Well in Australia

Asian cooking celebrates many of the same principles found throughout this article series.

Fresh ingredients.

Seasonal vegetables.

Balanced meals.

Simple cooking techniques.

Shared dining.

Flexible recipes.

These traditions adapt beautifully to Australian produce.

Queensland ginger.

Victorian mushrooms.

Tasmanian garlic.

Australian free-range chicken.

Fresh local seafood.

Excellent leafy greens.

Rather than replacing traditional recipes, Australian ingredients allow these cuisines to continue evolving while maintaining their cultural identity.

Broth & Co Pairings

NAKED Bone Broth Powder

Perfect for:

·       Japanese broths

·       Chinese soups

·       Pho

·       Noodle bowls

Original Bone Broth Concentrate

Ideal for:

·       Thai soups

·       Slow-simmered broths

·       Chicken soups

·       Rice dishes

Continue Exploring

These recipes connect beautifully with:

·       Australia's First Food Traditions: What They Can Teach Us About Healthy Eating

·       Food Diversity Explained: Why Variety Matters

·       Traditional Foods in Modern Australia

·       Food Literacy Explained: Why Knowing How to Eat Matters

·       Bone Broth Benefits: The Complete Evidence-Based Guide

·       Cooking With Native Australian Ingredients

From the Middle East to Eastern Europe: Comfort Food for Australian Families

Australia's multicultural story extends far beyond the Mediterranean and Asia.

Communities from Lebanon, Türkiye, Iran, India, Poland, Hungary, Ukraine and many other countries have brought treasured family recipes that have become part of Australian home cooking.

Many of these dishes have something in common.

They're built for sharing.

They make the most of seasonal vegetables.

They use legumes, grains and slow-cooked meats.

And they're designed to feed families around one table.

Australian-grown ingredients make these traditional meals easy to recreate while remaining true to their heritage.

Recipe 11 — Lebanese Mujadara (Lentils, Rice & Caramelised Onions)

A traditional Lebanese comfort food made with simple pantry staples.

Prep Time: 15 minutes

Cook Time: 45 minutes

Serves: 6

Ingredients

·       1 cup brown lentils

·       1 cup brown rice

·       3 large brown onions, thinly sliced

·       3 tbsp extra virgin olive oil

·       1 litre prepared Broth & Co Original Bone Broth

·       1 tsp ground cumin

·       ½ tsp ground cinnamon

·       Sea salt and freshly cracked pepper

·       Fresh parsley

·       Greek yoghurt to serve (optional)

Method

79.    Cook the lentils in boiling water for 15 minutes, then drain.

80.    Heat the olive oil in a large saucepan.

81.    Slowly cook the onions for 20–25 minutes until deeply golden and caramelised.

82.    Remove half the onions for garnish.

83.    Add cumin and cinnamon to the remaining onions.

84.    Stir in the rice and lentils.

85.    Pour over the bone broth.

86.    Cover and simmer for 25 minutes until the rice is tender.

87.    Rest for 10 minutes.

88.    Top with the reserved onions, parsley and yoghurt.

Australian Twist

Serve with grilled Australian lamb and a salad of cucumbers, tomatoes and fresh mint.

Recipe 12 — Hungarian Beef Goulash

A rich, slow-cooked stew perfect for cool Australian evenings.

Prep Time: 20 minutes

Cook Time: 2½ hours

Serves: 6

Ingredients

·       1 kg Australian grass-fed beef chuck, cubed

·       2 tbsp olive oil

·       2 large onions, sliced

·       3 garlic cloves, crushed

·       2 tbsp Hungarian sweet paprika

·       1 tsp smoked paprika

·       2 carrots, chopped

·       2 potatoes, cubed

·       2 red capsicums, sliced

·       400 g crushed tomatoes

·       1 litre Broth & Co BEEFY Bone Broth

·       2 bay leaves

·       Fresh parsley

Method

89.    Brown the beef in batches.

90.    Cook onions until soft.

91.    Add garlic and both paprikas.

92.    Return the beef to the pot.

93.    Add vegetables, tomatoes and bone broth.

94.    Add bay leaves.

95.    Cover and cook on low heat for 2½ hours until the beef is tender.

96.    Finish with parsley.

Chef's Tip

Like many traditional stews, goulash tastes even better the following day.

Recipe 13 — Ukrainian Borscht

A vibrant beetroot soup enjoyed across Eastern Europe.

Prep Time: 20 minutes

Cook Time: 1 hour

Serves: 6

 

Ingredients

·       2 tbsp olive oil

·       1 onion, diced

·       2 carrots, grated

·       3 medium beetroot, grated

·       2 potatoes, diced

·       ¼ cabbage, shredded

·       400 g diced tomatoes

·       1 litre Broth & Co Original Bone Broth

·       2 tbsp tomato paste

·       2 cloves garlic

·       Fresh dill

·       Sour cream to serve

Method

97.    Cook onion until soft.

98.    Add carrots and beetroot.

99.    Stir through tomato paste.

100.                Add potatoes, cabbage, tomatoes and bone broth.

101.                Simmer for 45 minutes.

102.                Finish with garlic and fresh dill.

103.                Serve with a spoonful of sour cream.

Australian Twist

Serve with wholegrain sourdough made by your local bakery.

Recipe 14 — Persian Herb & Bean Stew (Inspired by Ghormeh Sabzi)

A fragrant herb-rich stew inspired by one of Iran's most loved dishes.

Prep Time: 25 minutes

Cook Time: 2 hours

Serves: 6

Ingredients

·       700 g Australian lamb shoulder, diced

·       1 onion, diced

·       2 tbsp olive oil

·       2 cups chopped parsley

·       1 cup coriander

·       ½ cup spring onions

·       1 cup kidney beans (cooked)

·       1 litre Broth & Co Original Bone Broth

·       2 dried limes (optional)

·       1 tsp turmeric

·       Fresh lemon juice

Method

104.                Brown the lamb.

105.                Cook onion until soft.

106.                Stir in turmeric.

107.                Add herbs and cook for 10 minutes.

108.                Add lamb, kidney beans and bone broth.

109.                Add dried limes if using.

110.                Simmer gently for 2 hours.

111.                Finish with fresh lemon juice.

Serve With

Brown rice cooked in Broth & Co Bone Broth.

Recipe 15 — Indian Red Lentil Dhal

A nourishing family meal full of warming spices.

Prep Time: 15 minutes

Cook Time: 35 minutes

Serves: 6

Ingredients

·       2 tbsp olive oil or ghee

·       1 onion, finely diced

·       3 garlic cloves, crushed

·       2 tsp grated ginger

·       1½ cups red lentils

·       1 tsp turmeric

·       2 tsp ground cumin

·       2 tsp ground coriander

·       400 g diced tomatoes

·       750 mL Broth & Co Original Bone Broth

·       200 mL coconut milk

·       Fresh coriander

·       Lime wedges

Method

112.                Cook onion until soft.

113.                Add garlic and ginger.

114.                Stir through spices.

115.                Add lentils, tomatoes and bone broth.

116.                Simmer for 25 minutes.

117.                Stir through coconut milk.

118.                Finish with coriander and lime.

Australian Twist

Serve with roasted Australian cauliflower and wholegrain naan.

Why These Recipes Feel at Home in Australia

Whether they're prepared in Beirut, Budapest, Kyiv, Tehran or Delhi, these meals reflect many of the same values found throughout Australia's multicultural kitchens:

Slow cooking develops flavour naturally.

Legumes and grains provide affordable, satisfying meals.

Herbs and spices add character without relying on processed sauces.

Seasonal vegetables play a central role.

Recipes are designed to be shared around the family table.

Australian-grown beef, lamb, vegetables, herbs and legumes allow these traditional dishes to be recreated with exceptional local produce while preserving the spirit of the original recipes.

Perfect Broth & Co Pairings

Original Bone Broth Concentrate

Ideal for:

·       Borscht

·       Mujadara

·       Persian stews

·       Dhal

BEEFY Bone Broth Powder

Perfect for:

·       Hungarian Goulash

·       Slow-cooked beef stews

·       Lamb casseroles

·       Rich winter comfort meals

Continue Exploring

These recipes build on the ideas explored in:

·       Traditional Foods in Modern Australia

·       Traditional Diets Explained: What Modern Nutrition Can Learn From the Past

·       Australia's First Food Traditions: What They Can Teach Us About Healthy Eating

·       Why Traditional Foods Are Making a Comeback

·       Food Diversity Explained: Why Variety Matters

·       Bone Broth Benefits: The Complete Evidence-Based Guide

Modern Australian Fusion Recipes

Australia's multicultural food culture isn't about changing traditional recipes.

It's about celebrating them while making the most of Australia's incredible produce.

Australian grass-fed beef.

Fresh seafood.

Outstanding vegetables.

Native herbs.

Exceptional olive oil.

World-class dairy.

These ingredients allow traditional family recipes from around the world to evolve naturally while remaining respectful of their origins.

The following recipes could only have been created in Australia.

Recipe 16 — Lemon Myrtle Beef Pho

A Vietnamese-inspired pho finished with Australia's iconic lemon myrtle.

Prep Time: 20 minutes

Cook Time: 45 minutes

Serves: 6

Ingredients

·       Broth

·       1 litre Broth & Co Original Bone Broth Concentrate, prepared

·       1 litre water

·       1 brown onion, halved

·       5cm piece ginger, halved

·       2 star anise

·       1 cinnamon stick

·       3 whole cloves

·       1 tbsp fish sauce

·       1 tsp brown sugar

·       ¼ tsp ground lemon myrtle

·       To Serve

·       300g flat rice noodles

·       400g Australian grass-fed sirloin, very thinly sliced

·       2 cups bean sprouts

·       1 cup Thai basil

·       ½ cup coriander

·       2 spring onions, sliced

·       Lime wedges

·       Sliced chilli (optional)

Method

119.                Char the onion and ginger in a dry frying pan until lightly blackened.

120.                Add to a saucepan with the prepared bone broth, water, spices, fish sauce and sugar.

121.                Simmer gently for 35 minutes.

122.                Stir in the lemon myrtle during the last 5 minutes.

123.                Cook the rice noodles according to the packet directions.

124.                Divide noodles between six bowls.

125.                Place the raw beef over the noodles.

126.                Strain the broth and pour it over the beef to cook it gently.

127.                Top with herbs, bean sprouts, spring onions, lime and chilli.

Broth & Co Tip

The subtle citrus notes of lemon myrtle complement the fresh herbs without overpowering the traditional pho spices.

Recipe 17 — Finger Lime Greek Salad

A classic Greek salad celebrating Australian citrus.

Prep Time: 15 minutes

Serves: 4

Ingredients

·       4 ripe Australian tomatoes, cut into wedges

·       1 Lebanese cucumber, sliced

·       ½ red onion, thinly sliced

·       200g Australian feta

·       ½ cup Kalamata olives

·       2 tbsp extra virgin olive oil

·       1 tbsp red wine vinegar

·       1 finger lime

·       1 tsp dried oregano

·       Fresh cracked pepper

Method

128.                Arrange the tomatoes, cucumber and onion on a serving platter.

129.                Scatter over the olives.

130.                Place the feta on top.

131.                Whisk together the olive oil, vinegar and oregano.

132.                Pour over the salad.

133.                Cut the finger lime in half and gently squeeze the pearls over the salad.

134.                Finish with cracked pepper.

Serve With

Grilled lamb, chicken or seafood.

Recipe 18 — Native Pepperberry Beef Goulash

A Hungarian favourite with an Australian native spice.

Prep Time: 20 minutes

Cook Time: 2½ hours

Serves: 6

Ingredients

·       1kg Australian grass-fed beef chuck

·       2 tbsp olive oil

·       2 onions, sliced

·       3 garlic cloves

·       2 tbsp Hungarian paprika

·       1 tsp smoked paprika

·       1 tsp crushed native pepperberry

·       2 carrots

·       2 potatoes

·       1 red capsicum

·       400g crushed tomatoes

·       1 litre prepared Broth & Co BEEFY Bone Broth

·       2 bay leaves

·       Fresh parsley

Method

135.                Brown the beef in batches.

136.                Cook the onions until soft.

137.                Stir in the garlic, Hungarian paprika and smoked paprika.

138.                Return the beef to the pot.

139.                Add the vegetables, tomatoes, bay leaves and bone broth.

140.                Cover and cook gently for 2½ hours.

141.                Stir through the native pepperberry during the final 15 minutes.

142.                Garnish with parsley.

Chef's Tip

Native pepperberry adds gentle warmth without changing the traditional character of the dish.

Recipe 19 — Wattleseed Bircher Muesli

A Swiss breakfast with Australian native flavours.

Prep Time: 10 minutes

Chill Time: Overnight

Serves: 4

Ingredients

·       2 cups rolled oats

·       1½ cups Greek yoghurt

·       ½ cup milk

·       1 apple, grated

·       2 tsp roasted wattleseed

·       ¼ cup chopped macadamias

·       1 cup fresh berries

·       1 tbsp honey (optional)

Method

143.                Mix the oats, yoghurt, milk and wattleseed.

144.                Fold through the grated apple.

145.                Refrigerate overnight.

146.                Divide into bowls.

147.                Top with berries and macadamias.

148.                Drizzle with honey if desired.

Why It Works

The roasted flavour of wattleseed pairs beautifully with oats and apples.

Recipe 20 — Australian Lamb Tagine

A Moroccan-inspired slow-cooked meal using Australian lamb.

Prep Time: 20 minutes

Cook Time: 2 hours 30 minutes

Serves: 6

Ingredients

·       1kg Australian lamb shoulder, cubed

·       2 tbsp olive oil

·       2 onions

·       3 garlic cloves

·       2 carrots

·       400g pumpkin

·       400g sweet potato

·       400g chickpeas

·       2 tsp ground cumin

·       2 tsp ground coriander

·       1 tsp cinnamon

·       1 tsp turmeric

·       1 litre prepared Broth & Co Original Bone Broth

·       Fresh coriander

Method

149.                Brown the lamb.

150.                Add onions and garlic.

151.                Stir through the spices.

152.                Add vegetables and chickpeas.

153.                Pour over the bone broth.

154.                Cover and cook for 2½ hours until the lamb is tender.

155.                Finish with fresh coriander.

Serve With

Couscous or quinoa cooked in bone broth.

Recipe 21 — Bush Tomato Slow-Cooked Pasta Sauce

An Italian family favourite with Australian bush tomato.

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Serves: 6

Ingredients

·       2 tbsp olive oil

·       1 onion, finely diced

·       3 garlic cloves

·       500g Australian beef mince

·       2 tbsp tomato paste

·       800g crushed tomatoes

·       1 tsp dried oregano

·       1 tsp dried basil

·       1 tsp bush tomato seasoning

·       250mL prepared Broth & Co BEEFY Bone Broth

·       Fresh basil

·       Parmesan

·       Wholemeal spaghetti

Method

156.                Cook the onion until soft.

157.                Add garlic and beef and brown well.

158.                Stir through the tomato paste.

159.                Add the crushed tomatoes, oregano, basil, bush tomato seasoning and bone broth.

160.                Simmer gently for 90 minutes, stirring occasionally.

161.                Cook the pasta according to the packet directions.

162.                Serve with fresh basil and grated Parmesan.

Australian Twist

Bush tomato adds a rich savoury depth that complements, rather than replaces, the traditional Italian flavours.

The Best of Australia on One Table

These recipes capture what makes Australian cooking so distinctive.

They respect the traditions that families have carried across generations while celebrating the exceptional produce grown here at home.

·       From a Vietnamese-inspired pho finished with lemon myrtle to a Hungarian goulash enhanced with native pepperberry, each dish tells the story of a multicultural nation that continues to evolve through food.

·       Australia's kitchen doesn't belong to one culture.

·       It belongs to all who have contributed to it.

·       That is what makes modern Australian cooking one of the most exciting food cultures in the world.

Continue Exploring

Continue your culinary journey with these Broth & Co Academy articles:

·       Australia's First Food Traditions: What They Can Teach Us About Healthy Eating

·       Native Australian Foods Explained

·       Cooking With Native Australian Ingredients

·       Traditional Foods in Modern Australia

·       Why Seasonal Eating Still Makes Sense Today

·       Traditional Diets Explained: What Modern Nutrition Can Learn From the Past

·       Food Diversity Explained: Why Variety Matters

·       Food Literacy Explained: Why Knowing How to Eat Matters

·       Bone Broth Benefits: The Complete Evidence-Based Guide

·       Functional Proteins Explained: Why Protein Does More Than Build Muscle

Frequently Asked Questions

What makes Australian food multicultural?

Australian food reflects Aboriginal and Torres Strait Islander food knowledge alongside recipes, ingredients and cooking traditions introduced by generations of migrants. These influences continue to evolve through local produce, communities and home kitchens.

Can traditional international recipes be made with Australian ingredients?

Yes. Seasonal Australian vegetables, locally raised meat, seafood, grains, legumes, herbs and dairy can be used in many traditional recipes while respecting the dish's cultural origins and cooking methods.

How can I use bone broth in multicultural cooking?

Prepared bone broth can be used as a savoury base for soups, stews, curries, casseroles, grains and sauces. Choose the flavour and format that best suit the recipe.

Are these recipes intended to be strictly authentic?

The recipes are inspired by established food traditions and adapted for Australian home kitchens. Where native ingredients or local substitutions are used, they are identified as an Australian twist rather than presented as part of the original recipe.

How should I choose a Broth & Co product for these recipes?

Consider the flavour and cooking method. A versatile unflavoured broth suits lighter soups and noodle bowls, while richer beef broth works well in slow-cooked stews and casseroles.

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