Australian Cuisine

The multi-cultural influences of the settlers have greatly impacted contemporary Australian cuisine. The natives or Aboriginal Australians consumed locally available meat and fishes such as Kangaro, Emu, Barramundi, Trevella, Moreton Bay Bug, Flathead and Yabby. A number of plants and herbs such as Akudjira, Daividso's Plum, Desert and Finger Lime Illawarra Plum, Lemon Aspen, Lemon Myrtle, mountain Pepper, Macadamia, Muntries, Quadong, Reiberry and Wattleseed are used to provide food a spicy tang without the use of condiments. A yeast free bread known as Damper provided volume and satiety. The native cuisine was known as Bush Tucker.

With the onset of settlers and immigrants the cuisine of Australia took on a hitherto unknown vibrancy. Initially the Anglo-Saxons who took up residence in this country stuck fervently to their meat and three vegetable diet. But slowly the cosmopolitan culture of the many colonists won then and the natives over. With the expansion of the tourism industry, the chefs of the land exerted themselves to create an indigenous cuisine and highlight the use of the locally available fresh ingredients and to create dishes that suit the global palate.

British cooking has left its greatest wallop on many parts of Australia but other European food habits such as Italian and French have been adopted with equal gusto. A typical Australian breakfast may consist of the very English tea, bacon and eggs or may be an interesting assortment of brioches and croissants washed down with coffee. Food habits and cuisine vary across the length and breadth of the country. Lunch is usually a filling sandwich with salad or meat. Rich, sushi, pasta and such items have slowly been included into the Australian lunch. The dinner spread may include some of the following items: roast meat or sautéed vegetables, soup and pasta/rice/casseroles or platter of barbequed meat and vegetables.

Fresh food is the highlight of Australian cuisine. The flourishing orchards of Australia grow citrus fruits, grapes, melons, berries, apples and cherries aplenty. The dairy products of Australia are known the world over. Thick milk, butter and an assortment of cheeses are produced and exported. A luscious browned butter is used in many of the Australian delicacies. Fresh sea catches are used extensively. Oysters, lobsters and tuna are cooked in the most unique ways and are favorites with tourists of the land.

A variety of indigenous products such as Vegemite, Chiko Roll, Jaffas, Tim Tams, Weet Bix, Violet Crumble and Damper are highly demanded in international markets. Similarly there is a large import market for foreign edible products in Australia as well.