Dish finder in Sydney

Avocado crushed with lemon and feta on sourdough, the city's default café breakfast. Order it with a flat white.

Fried egg and bacon in a soft roll with barbecue or tomato sauce, from every corner café and beach kiosk.

A hand-sized pie of minced beef and gravy, eaten with tomato sauce from a bakery or at the football. Pie carts add mushy peas and mash.

A barbecued sausage in a slice of white bread with onions, sold by charities outside hardware stores and at polling stations on election day.

Vietnamese baguette with pâté, cold cuts, pickles, coriander and chilli. Marrickville and Cabramatta bakeries have queues for a reason.

Chips under doner meat, cheese and a three-sauce drizzle of garlic, chilli and barbecue. A late-night institution at kebab shops.

Small, briny native oysters from the New South Wales estuaries. Order by the half-dozen, natural with lemon, at the fish market or a harbour bar.

Battered or grilled flathead or snapper with chips, eaten on the sand. Watch the gulls.

A native white fish, usually pan-fried with crisp skin. On most menus from pubs to fine dining.

Whole king or tiger prawns, grilled or peeled cold with seafood sauce. The traditional Christmas lunch, in thirty-degree heat.

Lebanese charcoal-roasted chicken with toum, a fierce garlic sauce, pickles and flatbread. Best in the western suburbs.

Lean, dark red meat served rare, or it toughens. Pubs and modern Australian restaurants both put it on the menu.

Cantonese dumplings and buns from trolleys, a weekend family ritual in Haymarket and Chatswood. Go before eleven or queue.

Malaysian coconut-curry noodle soup with prawns, tofu puffs and chicken, a food-court staple across the CBD.

Wide rice noodles wok-fried with soy, egg and Chinese broccoli. Thai Town in Haymarket runs late, and the menus are serious.

Buttered toast with a very thin scrape of yeast-extract spread. Thin is the instruction everyone ignores once.

Sponge squares dipped in chocolate and rolled in coconut, sometimes split with jam and cream. Bakeries and every fundraising stall.

Meringue with a crisp shell and soft centre, topped with cream and summer fruit. Australia and New Zealand both claim it.