Australian cuisine

Australian cuisineis the food and cooking practices of Australia and its inhabitants. Australia has absorbed culinary contributions and adaptations from various cultures around the world, includingBritish,European,AsianandMiddle Eastern.
Indigenous Australianshave occupied Australia for some 65,000 years, during which they developed a uniquehunter-gathererdiet, known asbush tucker, drawn from regional Australian plants and animals. Australia became acollection of British coloniesfrom 1788 to 1900, during which time culinary tastes were strongly influenced by British and Irish migrants, with agricultural products such as beef cattle, sheep and wheat becoming staples in the local diet. TheAustralian gold rushesintroduced more varied immigrants and cuisines, mainlyChinese, whilstpost-war immigration programsled to a large-scale diversification of local food, mainly due to the influence of migrants from the Mediterranean,East AsiaandSouth Asia.
Australian cuisine in the 21st century reflects the influence of globalisation, with many fast-food restaurants and international trends becoming influential.Organicandbiodynamicfoods have also become widely available alongside a revival of interest inbush tucker.Australia exports many agricultural products, including cattle, sheep, poultry, milk, vegetables, fruit, nuts, wheat, barley and canola.Australia also produceswine,beerand soft drinks.
While fast food chains are abundant, Australia's metropolitan areas have restaurants that offer both local and international foods. Restaurants which include contemporary adaptations, interpretations or fusions of exotic influences are frequently termedModern Australian.
Indigenous Australians have lived offnative floraandfaunaof theAustralian bushfor over 60,000 years.In modern times, this collection of foods and customs has become known as bush tucker.
It is understood that up to 5,000 species of Australian flora and fauna were eaten by Indigenous Australians.Hunting ofkangaroo,wallabyandemuwas common,with other foods widely consumed includingbogong moths,witchetty grubs, lizards and snakes.Bush berries, fruits, and nuts were also used, including the now widely cultivatedmacadamia nut, and wild honeys were also exploited.Fish were caught using tools such as spears, hooks and traps; in some areas, the construction of complex weir systems allowed the development of forms of aquaculture.
Resource availability and dietary make-up varied from region to region and scientific theories of bush tucker plants being spread by hand have recently emerged.Food preparation techniques also varied; however, a common cooking technique was for the carcass to be thrown directly on a campfire to be roasted.
Native food sources were used to supplement the colonists' diet following the arrival of theFirst FleetinBotany Bayin 1788.
Following thepre-colonial period,European colonisersbegan arriving with the First Fleet at Sydney harbour in 1788.The diet consisted of "bread,salted meatand tea with lashings of rum (initially from theWest Indiesbut later made from the waste cane of thesugar industryinQueensland)."The British found familiar game in Australia including swan, goose, pigeon and fish, but the new settlers often had difficulty adjusting to the prospect of native fauna as a staple diet.Meat constituted a large proportion of the Australian diet during the colonial era and into the 20th century.
After initial difficulties,Australian agriculturebecame a major global producer and supplied fresh produce for the local market. Stock grazing (mostly sheep and cattle) is prevalent throughout the continent. Queensland andNew South Walesbecame Australia's main beef cattle producers, while dairy cattle farming is found in the southern states, predominantly in Victoria. Wheat and other grain crops are spread fairly evenly throughout the mainland states.Sugar caneis also a major crop in Queensland and New South Wales. Fruit and vegetables are grown throughout Australiaand wheat is a main component of the Australian diet.Today there are over 85,681 farm businesses in Australia, 99 percent of which are locally owned and operated.
Barbecued meat is almost synonymous with Australian cuisine, though it is estimated that more than 10% of Australians are now vegetarian.
AfterWorld War II, subsequent waves ofmulticulturalimmigration, with a majority drawn from Asia and the Mediterranean region, and the strong, sophisticated food cultures these ethnic communities have brought with them influenced the development of Australian cuisine.  This blending of "European techniques and Asian flavours" came to be known as Modern Australian cuisine.
Arguably the first Modern Australian restaurant was Sydney'sBayswater Brasserie(est. 1982), which offered Mediterranean dishes with Asian and Middle Eastern influences and "showed Sydney [...] that food can be adventurous without being expensive".The term itself was first used in print in the 1993 edition of theSydney Morning HeraldGood Food Guide,which placed 34 restaurants under this heading, and was quickly adopted to describe the burgeoning food scene in Sydney in the 1990s.Leading exponents of the style includeTetsuya Wakuda,Neil PerryandPeter Gilmore.
As of 2014, the term is considered somewhat dated, with many restaurants preferring to call their style "contemporary Australian cuisine" instead.
There are many species of Australian native fruits, such asquandong(native peach),wattleseed,muntries/munthari berry,Illawarra plums,riberry, native raspberries, andlilli pillies, as well as a range of native citrus species including the desert lime and finger lime.These usually fall under the category of bush tucker, which is used in some restaurants and in commercial preserves and pickles but not generally well known among Australians due to its low availability.
Australia also has large fruit-growing regions in most states for tropical fruits in the north, and stone fruits and temperate fruits in the south which has a mediterranean or temperate climate. TheGranny Smithvariety of apples originated in Sydney in 1868.Another well-known Western Australian apple variety is theCripps Pink, known locally and internationally as "Pink Lady" apples, which was first cultivated in 1973.
Fruits cultivated and consumed in Australia include apples, banana, kiwifruit, oranges and other citrus, mangoes (seasonally), mandarin, stonefruit, avocado, watermelons, rockmelons, lychees, pears, nectarines, plums, apricots, grapes, melons, papaya (also called pawpaw), pineapple, passionfruit and berries (strawberries, raspberries, etc.).
In the temperate regions of Australia vegetables are traditionally eaten seasonally, especially in regional areas, although in urban areas there is large-scale importation of fresh produce sourced from around the world by supermarkets and wholesalers for grocery stores, to meet demands for year-round availability. Spring vegetables include artichoke, asparagus, bean shoots, beetroot, broccoli, cabbage, cauliflower, cucumber, leek, lettuce, mushrooms, peas, rhubarb, and spinach; summer vegetables includecapsicum, cucumber,eggplant, squash, tomato, andzucchini.
Chicken is the most commonly consumed of all meats or poultry by weight, with approximately 47 kilograms of chicken consumed by the average Australian per year.
As of July 2018Australians ate around 25 kilograms ofbeefper person with beef having a 35% share of fresh meat sales by value, the highest of any fresh meat in 2018–19.
Lamb is very popular in Australia, with roasting cuts (legs and shoulders),chops, andshanksbeing the most common cuts. Lamb will often form part of either aSunday roastor a barbecue. It is also commonly found as an ingredient ingyrosanddoner kebabs, brought by Greek and Turkish  immigrants in the 1960s and 1970s. Australia consumes more lamb and mutton than any other country listed by theOECD-FAO(withKazakhstanin second place). In 2017, Australians consumed an average of 8.5 kilograms (19 lb) per person. By way of comparison, New Zealanders average 3.2 kilograms (7.1 lb) and Americans just 0.4 kilograms (0.88 lb).
Lunch at anAustralian pubis called acounter lunch, while the termcounter mealis used for either lunch or dinner.Common dishes served at counter lunches and counter meals are steak and chips,chicken parmigianaand chips, a mixed grill (an assortment of grilled meats), and roast lamb or beef with roast vegetables.
Kangaroo meatis available asgamein Australia, although it is not among the most commonly eaten meats. In colonial-era recipes, kangaroo was treated much likeox tail, and braised until tender forming a rich gravy. It is available today in various cuts and sausages.Kangaroo is, however, a common commercialdog foodin Australia.
Other less commonly eaten forms of game areemuandcrocodile.
Seafood consumption is increasing, but it is less common in the Australian diet than poultry and beef.Australian cuisine features Australian seafood such assouthern bluefin tuna,King George whiting,Moreton Bay bugs, mud crab,jewfish, dhufish (Western Australia) andyabby. Australia is one of the largest producers of abalone androck lobster.
Fish and chipsis a take-away food that originated in the United Kingdom and remains popular in Australia.It generally consists ofbattered deep-friedfishwithdeep-fried chipped(slab-cut) potatoes. Rather than cod which is more common in the UK, the most popular fish at Australian fish and chips shops, at least in southern Australian states, isflake, a fillet ofgummy shark(Mustelus antarcticus).
Flatheadis also a popular sport and table fish found in all parts of Australia.Barramundiis a fish found in northern Australian river systems.Bay lobsters, better known in Australia asMoreton Baybugs, are common in seafood restaurants, or may be served with steak as "surf and turf".
The most common species of the aquaculture industry are salmon, tuna, oysters, and prawns. Other food species includeabalone, freshwater finfish (such asbarramundi,Murray cod,silver perch), brackish water or marine finfish (such as barramundi,snapper,yellowtail kingfish,mulloway,groupers),mussels,mud crabsandsea cucumbers.
While inland river and lake systems are relatively sparse, they nevertheless provide freshwater game fish and crustacea suitable for dining. Fishing and aquaculture constitute Australia's fifth most valuable agricultural industry after wool, beef, wheat and dairy.Approximately 600 varieties of marine and freshwater seafood species are caught and sold in Australia for both local and overseas consumption.European carp, common in theMurray Riveras aninvasive species, is not considered edible by most Australians despite being common in cuisines across Europe.
Ever since the first British settlement of 1788, Australia has had a dairy industry.Today, the Australian dairy industry produces a wide variety of milk, cream, butter, cheese and yoghurt products.
Australians are high consumers of dairy products, consuming on average some 102.4 litres (22.5 imp gal; 27.1 US gal) of milk per person a year, 12.9 kilograms (28 lb) of cheese, 3.8 kilograms (8.4 lb) of butter (a small reduction from previous year, largely for dietary purposes) and 7.1 kilograms (16 lb) of yoghurt products.
For most of Australia's history following the arrival of British settlers,black teawas the most commonly consumed hot beverage; however, in the 1980s,coffeeovertook tea in popularity.Since the 19th century, billy tea was a staple drink for those out inthe Australian bush, such as those working on the land or travelling overland. Boiling water for tea in abillyover a camp fire and adding a gum leaf for flavouring remains an iconic traditional Australian method for preparing tea.Famously, it was prepared by the ill-fatedswagmanin the Australian folksong "Waltzing Matilda".
Tea and biscuits or freshly home-bakedsconesare common forafternoon teabetween friends and family.
Today's Australia has a distinctcoffee culture. The coffee industry has grown from independent cafes since the early 20th century.Theflat whitebecame popular in Australia some time after 1985, and its invention is claimed by aSydneysider(although this claim is disputed by a New Zealand-based barista).The iconic Greek cafés of Sydney and Melbourne were the first to introduce locally roasted coffees in 1910.US military personnel stationed in Australia during the Second World War helped to spread the habit of coffee drinking, initially in the form ofinstant coffee.
In 1952, the firstespressomachines began to appear in Australia and a plethora of fine Italian coffee houses were emerging in Melbourne and Sydney.Pellegrini's Espresso Barand Legend Café often lay claim to being Melbourne's first 'real' espresso bars, opening their doors in 1954 and 1956 respectively. This decade also saw the establishment of one of Australia's most iconic coffee brands,Vittoria, which remains the country's largest coffee maker and distributor. The brand has existed in Australia since 1958, well before it moved to the US.
To this day, international coffee chains such asStarbuckshave very little market share in Australia, with Australia's long established independent cafés existing along with homegrown franchises such asThe Coffee Club,Michel's Patisserie,Dômein WA, andZarraffas Coffeein Queensland. One reason for this is that unlike with the United States and Asia, Australia for many decades had already had an established culture of independent cafés before coffee chains tried to enter the market.
The chocolate and malt powderMilo, which was developed byThomas Maynein Sydney in 1934 in response to theGreat Depression, is mixed with cold or hot milk to produce a popular beverage. In recent years, Milo has been exported and is also commonly consumed in Southeast Asia even becoming a major ingredient in some desserts produced in the region.
Beer in Australiahas been popular since colonial times.James Squireis considered to have founded Australia's first commercial brewery in 1798 and theCascade BreweryinHobart,Tasmania, has been operating since the early 19th century. Since the 1970s, Australian beers have become increasingly popular globally – withFoster's Lagerbeing an iconic export brand. However, Fosters is not a large seller on the local market, with alternatives such asVictoria BitterandCarlton Draughtoutselling the popular export. Craft beer is popular, as well as distinctive products from smaller breweries such asCoopersandLittle Creatures.
TheAustralian wineindustry is the fifth largest exporter of wine around the world, with 760 million litres a year to a large international export market and contributes $5.5 billion per annum to the nation's economy. Australians consume over 530 million litres annually with a per capita consumption of about 30 litres – 50% white table wine, 35% red table wine.Wine is produced in every state, with more than 60 designated wine regions totalling approximately 160,000 hectares. Australia's wine regions are mainly in the southern, cooler parts of the country, inNew South Wales,South Australia,VictoriaandWestern Australia. Amongst the most famous wine districts are theBarossa Valley,Hunter Valley,Margaret RiverandYarra Valley, and among the best known wine producers areLindeman's,Penfolds,Rosemount Estate,Wynns Coonawarra Estate.In Australia's tropical regions, wine is produced from exotic fruits such as mango, passion fruit and lychees.
In modern times, South Australia has also become known for its growing number of premium spirits producers, with the South Australian Spirits industry quickly emerging as a world leader with producers being recognised globally such as Seppeltsfield Road Distillers, Never Never Distilling, Adelaide Hills Distilling and many more.
Rumserved as a currency during the late 18th and early 19th centuries in Australia when metallic currency was in short supply.
The traditional places to buytake-away foodin Australia has long been at a localmilk bar,fish and chipshop, orbakery, though these have met with stiff competition from fast food chains and convenience stores in recent decades.
Iconic Australian take-away food (i.e.fast food) includesmeat pies,sausage rolls,pasties,Chiko Rolls, anddim sims. Meat pies, sausage rolls, and pasties are often found at milk bars, bakeries, and petrol stations, often kept hot in apie warmeror needing to bemicrowaved; meat pies are also a staple atAFLfootball matches.Chiko Rolls, dim sims and other foods needing to bedeep-friedare to be found at fish and chip shops, which have the necessarydeep fryersin which to cook them.
Bread rolls, with a variety of fillings, are a common alternative to sandwiches, withdouble-cut rolls(effectively two sandwiches) a South Australian specialty.
The Australian hamburgers andsteak sandwichesare also found atfish and chipshops. Australian hamburgers consist of a fried beef patty, served with shredded lettuce and sliced tomato in a (usually toasted) round bread roll or bun.Tomato sauceorbarbecue sauceare almost always included. Bacon, cheese and fried onions are also common additions, as is a slice ofbeetrootand/or a fried egg, with other options including sliced pineapple.Picklesare rarely included, except in burgers from American chains.Steak sandwiches come with the same options, but instead of a beef patty they consist of a thin steak and are served in two slices of toast, not buns.
Pizza has also become a popular take-away food item in Australia.
Commonly found at community and fundraising events aresausage sizzlestalls – a stall with a barbecue hot plate on which sausages are cooked. At a sausage sizzle the sausage is served in a slice of white bread, with or without tomato sauce and with the option of adding fried onions, and eaten as a snack or as a light lunch. A sausage sizzle at apolling stationon any Australian state or Federal election day has humorously become known as aDemocracy sausage.Similar stalls are held in the car parks of mostBunningshardware stores on weekends, by volunteers fund-raising for service clubs, charities, societies or sporting groups. The company supplies the infrastructure and enforces standards, including prices.
Thehalal snack pack("HSP", also known in South Australia as an AB) originated in Australia as a fusion ofMiddle EasternandEuropeanflavours, common at kebab shops around Australia. It consists ofdoner kebabmeat served over hot chips and covered in sauces (such as chilli, garlic, or barbecue sauce).
Damperis a traditional Australian bread prepared byswagmen,droversand other travellers. It is a wheat-flour-based bread, traditionally baked in the coals of a campfire.Toastis commonly eaten at breakfast. An iconic commercial spread isVegemite, a salty,B vitamin-rich savoury spread made frombrewers yeasteaten on buttered toast, commonly at breakfast, or in sandwiches.A common children's treat dating back to the 1920s isfairy bread,appearing around the same time as theBoston bun.
A classic Australian biscuit is theANZAC biscuit, which are often homemade and so-called as they were sent by families and friends to Australian soldiers fighting in Europe and theDardanellesin theFirst World War. A popular commercial brand of biscuit areArnott'sTim Tams.
A classic Australian cake is thelamington, made from two squares of butter cake or sponge cake coated in an outer layer of chocolate sauce and rolled in desiccated coconut. Another popular cake and dessert dish is thepavlova, ameringue-based dessert; however, the origins of this are contested as New Zealand also lays claim to its invention.
The mango pancake, a stable of Yum Cha restaurants in Sydney and elsewhere in Australia, is believed to have originated in Sydney in the late 1980s and early 1990s.
As well as national icons there are many regional iconic foods.
South Australia hasFruChocs,King George whiting, and a range of foods of German origin includingmettwurst,Bienenstich(beesting),streuselkuchen(German cake)andfritz. The state has its own iconic brands such asFarmers Union Iced Coffee,YoYo biscuitsandBalfoursfrog cakes.Jubilee cakeis a specialty of South Australia.In Adelaide, a variant on the meat pie is thepie floater, which is a meat pie served in a bowl of pea soup.
Victoria is famous for its home-grown Melbourne invention, thedim sim.Melbourne is also the home of the hot jam donut.Tasmania has leatherwood honey,abalone,andsavoury toast.Queensland hasWeis Fruit Barand claims thelamington.
Thecuisine of Brisbanederives from mainstream Australian cuisine, as well as many cuisines of international origin. Major native foods of the Brisbane region and commonly used in local cuisine include themacadamia,lemon-scented myrtle,Australian finger lime,bunya nut, andMoreton Bay bug. The city's cuisine culture is often described as casual with an emphasis on outdoor dining.Roof-top dining has become an iconic part of the culinary landscape, as well as a largestreet foodscene withfood trucksand pop-up bars common.Brisbane also lays claim to several foods including"smashed avo";although popularised inSydneyin the 1990s, smashed avocado was a common dish in Brisbane and Queensland dating back to the 1920s.Brisbane also claims the lamington and the Conut.