Fast Food in Australia

Hot ham and cheese on a sesame seed bun - a nostalgic classic from the 70s and 80s.

A tiny crispy chicken patty with cheese. That's it. That's the whole burger.

Fries with Vegemite seasoning sachet. The most divisive shaker flavour ever.

Grilled chicken with bacon, lettuce, and tomato - the BLT, Oporto style.

Half a pound of beef before cooking - McDonald's heaviest permanent burger.

Seasoned chips - Zambrero's take on hot chips with a Mexican-inspired seasoning.

Espresso with steamed milk and a thick cap of foam - the Italian classic from McCafe.

Three grilled chicken fillets - the Bondi Burger taken to its structural limit.

The hot slider - supercharged sauce turns a mild chicken piece into a spicy snack.

Thick-cut French toast fingers with maple syrup - the sweet breakfast option.

Just vanilla soft serve in a sundae cup - no sauce, no toppings, pure simplicity.

Slider-sized burgers sold in pairs, available as cheeseburger, rodeo, or chicken.

Tuna mixed with mayo - the cold sub classic that divides opinion like nothing else.

A bag of green tea steeped in hot water - simple, clean, and calorie-free.

Soft serve blended with crushed KitKat wafer pieces and chocolate sauce.

Sausage patty and egg between maple-syrup griddle cakes - pancakes meet McMuffin.

Four beef patties crammed into the same three-piece bun - for when one Big Mac isn't enough.

Chips dusted with a smoky chipotle seasoning - the GYG take on hot chips.

Thick cut chips, crispy bacon, and melted cheese in a toasted bun.

Standard chips - the universal fast food side, Red Rooster edition.