Oceanian cuisine refers to the traditional and modern foods of Oceania, including countries such as Australia and New Zealand, as well as many Pacific Island nations. It is known for its use of fresh seafood, lamb, beef, tropical fruits, and simple cooking methods like grilling, roasting, and earth-oven cooking (such as Māori hāngi). Modern Oceanian food also reflects strong British, European, and multicultural influences.

Australian cuisine blends British, Mediterranean, Asian, and Indigenous culinary traditions, focusing on fresh seafood, premium beef and lamb, and inventive use of native ingredients; its diversity shines through iconic outdoor barbecues, world-renowned specialty coffee culture, and beloved sweet and savory treats like Pavlova meringue cake and classic meat pies, reflecting a rich fusion of cultural influences and natural flavors.

Some crocodile species are protected and not suitable for consumption; however, under local government authorization, certain crocodiles may be legally farmed for consumption, and the Smoked Crocodile LoRA depicts those crocodiles approved for consumption by the Australian government.