Who doesn't love those traditional dishes Mum used to make, like roast lamb with mint sauce, cottage pie or macaroni cheese? In honour of our national holiday, Recipe Finder takes a trip down memory lane to celebrate some of the all-time family classics that have featured on many an Australian dinner table.

Check out our mouth-watering selection of Aussie classics here.

Aussie classic essentials:

Rack 'em up

Roasting is one of the easiest cooking methods for a leg of lamb but there are a few tricks which will help make it perfect. Begin by preheating the oven and determine the weight of the roast. Use a rack to raise the roast in the baking dish and help the heat circulate around, so that it browns evenly. Without a rack the base of the roast may stew. Wider-runged racks give the best results. Be sure to rest the roast, loosely covered with foil to keep warm, for about 10-15 minutes before carving. This gives the juices in the meat a chance to redistribute, giving a more tender and moister result.

Australian-made meat

Kangaroo is a succulent, versatile, lean red meat. It is well known throughout the world as a high quality game meat, partly due to the very low fat content. The wide variety of cuts available means that many different cooking methods can be used. Prime cuts, such as fillet or rump, can be pan-fried, barbecued or roasted on a high heat to flavour and seal the meat, and then rested before serving. It is best served rare. Lesser cuts respond well to long, slow cooking, or are often minced. Do not add salt to kangaroo prior to cooking as it will draw out the juices and prevent browning.

Gravy, baby

Aussies love their thickened gravy (the French prefer to reduce the pan juices with stock or wine over heat to make a thin or clear gravy with perhaps just a little butter swirled in). For the best thickened gravy, first place a sliced onion under the meat or chicken while roasting to add colour and flavour to the resulting juices. While the roast is resting, slowly pour off all but 2 tablespoons of fat from pan, leaving the sediment undisturbed. Off the heat, sprinkle 1 tablespoon of flour into the pan and stir well with the fat. Place over low heat, stirring until mixture is browned. Slowly add 1-1 ½ cups cooled stock (if hot, lumps may form) or vegetable water, stirring until smooth. When it comes to the boil, reduce heat and simmer gently for 5 minutes. Season to taste and serve piping hot. Strain only if necessary.

White hot

A good white sauce can add variety and interest to everyday meals. It is based on a "roux" of melted butter mixed with flour. The milk can be used plain or infused first with a few slices of onion, a few peppercorns and a bay leaf to make a bechamel sauce. For a smooth sauce and to prevent lumps forming, the roux must be a different temperature to the liquid added. If it is hot, the liquid should be cooled or cold, if the roux is cooled then the liquid can be hot. Stir constantly until thickened and smooth, and add grated cheese for mornay sauce or chopped parsley for parsley sauce at the end, stirring until just melted. Try flavouring with dijon mustard or grated nutmeg. Remember, a good white sauce should have body but not be so thick that it sits heavily on the food.

Mighty vegemite

Vegemite dates back to 1922 when a young chemist was hired to develop a spread from one of the richest known natural sources of the vitamin B group – brewer's yeast. The original recipe has remained virtually unchanged for 80 years and the product has become an Australian icon. Vegemite may have started as a spread for toast but the unique flavour allows us to use it in many different recipes, such as gravies, marinades, casseroles and stews, savoury pastries and even dips.

YOUR SAY: Are there any Aussie classics we missed from our slideshow? What's your favourite traditional dish? Tell us below.