A pie floater is an Australian dish that is most commonly consumed in Adelaide and Sydney. It consists of a traditional Australian meat pie that is usually submerged upside-down in green pea soup. It is believed that the origins of the dish lie in traditional English dishes of pea soup with eel and suet dumplings (dumplings in soups were known as floaters).

The usual accompaniments to a pie floater include tomato sauce or mint sauce, Worcestershire sauce, or malt vinegar. Pie floater has an impressive history that can be traced back to over 130 years. It was invented in Port Pirie, South Australia in the 1890s by a bakery operator named Ern "Shorty" Bradley. 

Boil-up is a unique Māori technique of preparing meat and vegetables by boiling them in a large pot filled with water. The choice of meat can be anything from pork, beef, and chicken to goat and lamb, but it should be cut into large chunks. Typical vegetables include watercress, potatoes, carrots, cabbage, and sweet potatoes known as kumara.

When served, boil-up looks like a thick soup or a thin stew.

Flat iron steak is a cut of beef that comes from the shoulder (or chuck) of the cow, specifically the top blade. The name "flat iron" is believed to come from the steak's shape, which somewhat resembles an old-fashioned flat iron. It's known for its rich flavor and tenderness, making it a popular choice for grilling and other cooking methods.

The flat iron steak is usually well-marbled, which contributes to its flavor and tenderness. However, it has a line of tough connective tissue running through the middle, which is typically removed by butchers to make the steak more palatable. This cut is praised for being relatively affordable compared to other premium cuts like ribeye or filet mignon. 

Kangaroo steak is a cut of meat taken from the kangaroo. It is lean and has a distinct flavor, often described as gamey. It is commonly consumed in Australia and is considered a healthier alternative to traditional meats like beef and lamb because it's low in fat and has high amounts of protein.

Kangaroo meat is typically harvested from wild kangaroos, which are managed under strict regulations in Australia to ensure sustainability and conservation. The meat is obtained from the muscular parts of the kangaroo, such as the loin or fillet. Due to its leanness, kangaroo meat should be cooked carefully to prevent it from becoming tough and dry.