Australia Food







Australia Food



Food in Australia

Australian food may seem too ordinary to most people and they may be right. Australian cuisine has evolved and has adapted a lot of foreign recipes, cooking techniques and rich spices over the years.


This is reflected in the many Asian and other Western restaurants and fast-food chains that abound in the country. Asian influence is very strong in every corner of every city in the country.


The mixture of these foreign cuisine and Australia’s own make up what is considered the “Modern Australia” cuisine.

The evolution or the reinvention of Australian food can be credited to the increase of Australian produce and the influence of international cuisine.



These two factors gave more spices and ingredients hence more room for experiments and discoveries of new recipes.

The first influence of Australia in its food traditions was brought by the early British settlers. And this influence has gone on for most of the Australian history until the latter part of the 19th century when Asian and Mediterranean cultures were introduced by immigrants from these parts of the world.

And with this evolution of Australian cuisine, it has somehow become common and ordinary. But the origin of Australian food is much more interesting and tastier than that.


The original native food of Australia is what they call “bushfood” or “bush tucker”, as it is referred to during the 70’s and 80’s era.

This Australian native food, consisting of native animal and plant foods, served as the main source of sustenance by the Australian Aborigines. Native meat bushfood include crocodile, emu, goanna, kangaroo, and witchetty grubs; while native fruit and vegetation include Davidson’s plum, finger lime, kutjera, muntries, quandong, riberry, warrigal greens, mountain pepper, aniseed myrtle, and lemon myrtle. The world-famous Macadamia nut is also considered bushfood along with the tasty bunya nut.

Australia Food

Seafoods are also culinary features among the coastal neighborhoods in Australia. What’s more interesting is the Aboriginal use of certain fungi for food such as the native bread or blackfellow’s bread and the beefsteak fungus. These are both edible native Australian fungi.

Nowadays, the term bush tucker or bushfood is commonly used to refer to any food that is usually found in the Outback, or the bush country of Australia. This bushfood cuisine can still be found in the city, in some specialty restaurants, but visitors and tourists from all over the world will not have a hard time finding a restaurant that would suit their stomachs. Australia is home to a wide variety of restaurants and fast-food chains that have originated different parts of the world.




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