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AUSTRALIAN CUISINE

Australian cuisine is the food and cooking practices of Australia and its inhabitants. Australia has absorbed culinary contributions and adaptations from various cultures around the world, including British, European, Asian and Middle Eastern.

Indigenous Australians have occupied Australia for some 65,000 years, during which they developed a unique hunter-gatherer diet, known as bush tucker, drawn from regional Australian plants and animals. Australia became a collection of British colonies from 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. The Australian gold rushes introduced more varied immigrants and cuisines, mainly Chinese, whilst post-war immigration programs led to a large-scale diversification of local food, mainly due to the influence of migrants from the Mediterranean, East Asia and South Asia.

Australian cuisine in the 21st century reflects the influence of globalisation, with many fast-food restaurants and international trends becoming influential. Organic and biodynamic foods have also become widely available alongside a revival of interest in bush tucker. Australia exports many agricultural products, including cattle, sheep, poultry, milk, vegetables, fruit, nuts, wheat, barley and canola. Australia also produces wine, beer and 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 termed Modern Australian.

History

Indigenous Australians have lived off native flora and fauna of the Australian bush for 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 of kangaroo, wallaby and emu was common, with other foods widely consumed including bogong moths, witchetty grubs, lizards and snakes. Bush berries, fruits, and nuts were also used, including the now widely cultivated macadamia 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 the First Fleet in Botany Bay in 1788

And as always have a chilled day from the Viking