Coming to Australia has been a huge change, especially the language they speak here. Just kidding, part of the reason I chose here was that they speak primarily English… just on the complete opposite side of the globe. That said, I quickly learned that “English” doesn’t mean “the same English.” Australians have a whole vibe to the way they speak. Within my first week, someone told me to bring my “sunnies” and “thongs” to the “beach this arvo,” and I genuinely thought I was being pranked. (Translation: sunglasses, flip-flops, afternoon).
The humor, the slang, even the tone can be wildly different. Australians tend to be more relaxed in conversation, often tossing in sarcasm and jokes where Americans might be more direct or literal. One thing I’ve come to really admire is how informal and approachable conversations feel here. Professors and strangers alike tend to go by first names, and so does the prime minister, and it makes the social space feel a bit more open. But I’ve also had to remind myself that my usual way of asking questions (which might come off as overly enthusiastic or serious) doesn’t always match the more chill Aussie tone. Australians also are a lot more chirpy; they love making fun of you, and everyone knows it’s just banter, but it took a little while to learn that.
Some of the other differences in culture are mainly around food. Not only is the cuisine very different, but the diversity of food choices is insane. Due to its close proximity and alignment with many Asian countries, the Asian food is abundant and absolutely amazing. Just as a heads-up, though, you are a long way from Mexico, so boy, do I miss Chipotle or some half-decent Mexican food.
Not only is the Asian food authentic and terrific, but some of the animals and local cuisine also differ. I’ve had to get used to eating some new animals and substituting some staples from home with Australian alternatives. The main fish here is barramundi, which seems to be in unlimited supply, and it kind of plays the role that tilapia or salmon might in the U.S. It’s everywhere: fish and chips shops, cafés, even fancy restaurants. Luckily, it’s actually really good once you get used to it.
Kangaroo also finds its place on quite a few menus. Yes, you might be scared or have some feelings formed when you think about eating Australia’s token animal, but it is incredibly sustainable and, when prepared correctly, can be delicious. Just a few weekends ago I visited Tasmania, Australia’s little southern island, where wallaby, pretty much a little kangaroo, is actually legal to eat. They are everywhere, and killing and eating them is good for the environment and good for the consumer because of their nutrients.
Above you can see a wallaby burrito as well as scallop and wallaby pies, both amazing and made with fresh local Tasmanian protein. The seafood in general is on another level here. Scallops, oysters, and all kinds of coastal catch are unbelievably fresh, and honestly, they blow most American seafood out of the water. Adjusting to the diet here definitely takes some time, but at this point, I’m like a kid in a candy store, just that the candy is locally sourced, expertly prepared, and often something I’ve never even heard of before
Overall, navigating a new culture, whether through language adjustments, casual banter, or unexpected menu items, has taught me a lot about flexibility. I’ve had to relearn how to communicate, not because we speak different languages, but because the way we speak and connect is different. From deciphering Aussie slang to adjusting my tone, and from learning to take a joke to trying kangaroo tacos, every moment has pushed me to stay open-minded and curious. It turns out that embracing the unfamiliar is half the fun, and often, where the best stories come from