| Name | Description | Image |
| Cheese and Spinach Roll | Puff pastry with cheese and spinach. | |
| Curried beef pie | A meat pie with curry powder and sometimes raisins in the gravy. | |
| Meat pie | The most common style in Australia, often considered a "national dish". Gravy and minced beef encased in shortcrust pastry and topped with puff pastry. | |
| Ned Kelly pie | A meat pie topped with bacon and egg instead of puff pastry. | |
| Pastie | An adaption of the British Pasty. Consists of a combination of beef, potato, carrot and onion enclosed in a D-shaped puff pastry pocket. | |
| Scallop pie | A pie filled with scallops in a lightly curried, creamy sauce. Originally from and most popular in Tasmania. | |
| Shepherd's pie/ Potato pie/ Cottage pie | Beef and Gravy with a suet base, topped with mashed potato instead of the usual puff pastry. | |
| Steak and Cheese pie | Pie filled with diced or minced meat and cheese, often cheddar. The most popular style in New Zealand. | |
| Steak and pepper pie | Meat pie with beef chunks instead of mince and a heavily peppered gravy. | |
| Vegetarian Pastie | Vegetarian version of a Pastie. Omits meat for extra vegetables. | |
| Name | Description | Image |
| Colonial goose | A deboned, roast leg of lamb or mutton stuffed with honey, dried apricots, breadcrumbs, onion and herbs. Colonial Goose was popular in New Zealand and Australia in the early 20th century but is now quite rare. | |
| Crumbed cutlets | Lamb cutlets breadcrumbed and fried. | |
| Crumbed sausages | Sausages covered in a breadcrumb batter pan fried. | |
| Garlic bugs | Moreton bay bugs or Balmain bugs grilled and served with a garlic herb butter. Chilli is a common addition. | |
| Hāngī | A traditional Māori method of cooking food using heated rocks buried in a pit oven, called an umu. Fish, kūmara, lamb, cabbage, potato, pork and pumpkin are common ingredients. | |
| Macadamia crusted meat | Various meats such as lamb or fish roasted with a macadamia crumb. | |
| Paperbark fish | A northern Aboriginal Australian method of preparing fish, typically Barramundi. The fish is wrapped in Paperbark and covered in hot coals. The paperbark imparts a unique smoky flavour to the dish. Vegetables and other meat may also be cooked in this manner. | |
| Rissoles | Large meatballs thickened with breadcrumbs. Most families have their own recipes. Beef is the most common but they can be made with other meats. They can be barbecued and served with tomato sauce and bread or baked and served with vegetables. They are similar to Frikadeller. | |
| Whitebait fritter | Whitebait and whisked eggs pan-fried into patties. Served with lemon or lime. | |
| Zucchini slice | Baked casserole dish consisting of eggs, cheddar cheese, grated zucchini, bacon, onion and self raising flour. | |