Australia is commonly called the lucky country and when it comes to cuisine this is definitely true. We are very fortunate to have a diverse range of fresh produce and varied cooking styles from which to choose. At one time it would have been difficult to pinpoint an Australian cuisine. However, Modern Australian cuisine has now developed a character of its own, being a fusion of different food traditions, flavours and cooking techniques which are used to create interesting and vibrant dishes, with an emphasis on fresh.

History of Australian cuisine

From the humble beginnings of European colonisation and living off the land, to the multicultural offerings that are available today, Australian cuisine has been totally changed over time by the tastes of immigrant settlers. Historically being based on the food legacy of their English colonisation, Australians have in recent decades eagerly embraced the cooking styles and ingredients brought with them by the influx of European, North American and, especially, the later Asian migrants.

Seafood

Being a continent surrounded by oceans, Australian cuisine has always had a strong reliance on seafood and at present has the third largest fishing zone in the world. This significantly influences Australian cuisine and how we cook with seafood. There are over 600 varieties of marine and freshwater seafood species that are caught and sold in Australia for both local and overseas consumption. Fishing is both a commercial activity and a hobby, and fish and chips are a favourite food item.

Beef and Lamb

When the First Fleet landed in Sydney in 1788, they brought with them 29 sheep, 6 cows, 2 bulls, and a few goats, pigs and poultry. Today, there are 27 million head of beef cattle in Australia, and 116 million sheep. Australia produces some of the world’s most highly regarded beef and lamb and at present has large holdings of certified organic land to encourage further growth in the industry. The low price and easy availability of red meat has led to the iconic Aussie food item, the meat pie. Barbecues are also a cheap and popular social activity.

Australian native foods

Early explorers in Australia’s outback perished for lack of food and water, not realising that the indigenous peoples had survived for thousands of years eating from the estimated 5,000 local flora and fauna species. Australia’s native foods, known as bush tucker, have been revived in recent years, and you may find a restaurant serving kangaroo, emu, yabbies, eels or witchetty grubs cooked with local berry sauces and spices.

Choose a local restaurant or cafe and discover the different cuisines available in your area.