Fresher and lighter fare Meals have become lighter with more emphasis on salads, chicken, pasta, stir-fries and vegetarian dishes. The distinction between a full meal and a snack is blurring in contrast to the 1950s concept of three 'proper' sit-down meals a day. Ethnic influences are strong in meals today-from Thai, Mexican, Cajun, Indian, Moroccan and Japanese. In fact, Italian and Chinese fare have become mainstream cuisines for Australians. Families cook an Asian stir-fry one night, followed by Italian macaroni the next and Mexican tacos the next.
Variety is a key driving force.
Long gone are the days of meat and three vegetables every night for dinner. Loss of cooking skills traditionally passed from mother to daughter. Growth of fast food industry and take-away outlets. Food technology creates meals with long shelf life, so shopping does not have to be done daily. Extended shopping hours.