At The Australian we are often asked, “What is Australian food?” It’s a good question. Traditionally Australian food has been influenced by two main groups – the British, who settled the country in the late eighteenth century, and the Aboriginals who occupied the land for more than 40,000 years before then.
Australian cuisine was heavily influenced by the first English settlers, who favored such staples as roasted cuts of meat, grilled steak and chops with vegetables. Despite an array of different influences in the last 200 years, much of this traditional British food has remained a mainstay of Australian cuisine, particularly in Australian pub fare such as meat pies and fish and chips.
Aboriginal cooking has always played a role in Australian cuisine. Many native methods of cooking local meats, flavours such as kangaroo, barramundi and wattle seed are now accepted and thrive in gourmet cooking in Australia.
Over the past 40 years there has been a major shift in Australian cuisine. The food, like the society itself, has taken on a much more multi-cultural influence, especially with the arrival of immigrants from the Mediterranean and more recently South East Asia.
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