Flat white: The flat white is almost Aussie enough to be called the national drink. With less milk than a latte and without the froth of a cappuccino, the flat white requires special attention (it's all in the pouring).

Golden Gaytime: This adored vanilla and toffee ice cream coated in chocolate and dipped in crunchy biscuit pieces has seen a surge in popularity after releasing three new flavors last year -- piña colada, choc-mint and unicorn -- as well as the highly recommended Golden Gaytime Sanga ice cream sandwich.

Hamburger: While the burger itself is not an Australian invention, we have added some unconventional ingredients that make the Aussie version truly memorable. Take the essentials -- a beef patty, cheese, tomato, lettuce, grilled onions, tomato sauce (ketchup) -- and add beetroot, pineapple, a fried egg and bacon.

Iced VoVo: A biscuit covered in pink fondant, raspberry jam and shredded coconut, the Iced VoVo is a national treasure. It's been produced by Arnott's since 1904.

Junk food: Ask any Australian expat what they miss most about 'home' and their list is sure to include at least one type of junk food -- the absence of which is felt most keenly than at kids' birthday parties. Fairy Bread -- essentially white bread covered in butter and sprinkles -- is one such party staple that manages to be devoid of nutrition but highly nostalgic.

Kebabs: Aussie kebab connoisseurs agree that the pork gyros (a Greek flatbread wrap made with rotisserie-roasted meat) found in more legitimate venues around Australia make the best late-night snacks. When it comes to gyros in Melbourne, local award-winning chef Ben Shrewery recommends Kalimera Souvlaki Art.

Lamingtons: Named after Lord Lamington, Queensland's eighth governor, these delightful squares of sponge cake -- dipped in chocolate and coated with coconut -- have become nothing short of a culinary icon.

Meat pies: There are pies, and then there are Aussie meat pies. Everyone has a favorite type, whether it's shepherd's pie, a floater with peas, cheese and bacon, or straight up meat. The only requisites? They're served piping hot with tomato sauce and eaten one-handed.

Noodles: Australia's love affair with Asian food is no secret, and our northern neighbors strongly influence what we put on our plates. But even Aussies living in Asia admit to craving "Aussie Chinese" or "Aussie Thai."

Oysters: It's fair to say that oysters are an acquired taste, but for those with penchant for the salty mollusks, Australia produces some of the best in the world. You'll find to two main species in Aussie waters: rock oysters and Pacific.

Pavlova: The origins of this meringue-based dessert are hotly contested. Recent research suggests that the Pav didn't come from the antipodes at all, but nevertheless it remains a firm Aussie favorite.

Quandong and quince: Both the native quandong and the foreign quince lend themselves to some of Australia's favorite condiments and desserts.

Rum: Bundaberg Rum, or Bundy as it's known to locals, was first created way back in 1888 to deal with an oversupply of molasses in Queensland's sugarcane region. Producers believe that it's the sugar, grown in volcanic soil, that gives Bundy its distinct, rich flavor.

Seafood: Australia's best produce comes from the sea, and expats fondly reminisce about mornings spent at the fish markets picking up the catch of the day before special occasions. Barramundi, Balmain or Moreton Bay bugs, abalone and prawns are just some of the native seafood worth queuing for.

Tim Tam: Technically a junk food, Tim Tam biscuits are so famous, so overwhelmingly popular, that they deserve their own spot on this list. The original Tim Tams are the best: a chocolate-coated sandwich of two malted chocolate biscuits with chocolate cream filling.

Uncle Tobys muesli bars: Uncle Tobys began producing oats way back in 1893. But it wasn't until the 1970s, when convenience foods started hitting the shelves, that they developed their now famous muesli bars. The ultimate lunchbox treat or after school snack, kids had the luxury of choosing not only the flavor, but also the texture -- crunchy or chewy.

Vegemite: No round up of Aussie foods would be complete without this ubiquitous brown spread. Twenty million jars of Vegemite are sold each year -- that's one for every Australian citizen.

Weetbix: While there are similar cereals available around the world, there's nothing quite like "Australia's favorite breakfast." Aussie mums have been known to stock up on them on trips to the motherland.

XXXX: Another product of sunny Queensland, XXXX (pronounced four-ex) originated in Victoria in 1878 before moving north, where it is still produced today. It's rated as Australia's number one beer.

Yabbies: Small freshwater crustaceans, yabbies are similar to lobsters -- both prized as delicacies.
They're hardy little creatures, and if you grew up on a farm chances are you spent your summers fishing for yabbies in the local creek. For Australia visitors wanting to have a taste, there's Grab a Yabby restaurant, which has locations in Perth and Melbourne.

Zucchini fritters: The zucchini fritter is yet another delicious byproduct of immigration. Depending on who you ask, they're either Turkish and served with yogurt, or Greek, in which case they come with tzatziki sauce.