Australian Cuisine

By Monkey1233534819534753652

  • Indigenous Australians

    obtained their food by hunting and gathering.

  • The First Fleet arrived

    They had flour, rice, salted meat, sugar, salt and seeds

  • First Greek settlers arrived

  • Many Chinese arrived

  • Meat canned in Australia

    Exported to Britain.

  • Large cities have restaurants

    With a French influence.

  • Railway systems became functional

  • Italians grew mulberries and olives

  • First successful shipment of frozen meat to Britain

  • Thousands of Italians arrived

    Worked in sugar cane fields and mine, later worked in food industry.

  • US troops were in Australia

    Wanted beef, port, sweet corn, orange juice, tomato and chili con carne.

  • Supermarkets

    Frozen foods and fast foods increased in availability and popularity.

  • Migrants from European countries and the Middle East arrived

    eventually opened restaurants, some of them featuring their traditional cuisines.

  • Post war immigration boomed

    Australians began to travel and experience a range of new cultures. The demand for different raw ingredients increased .

  • Chinese Restaurants opened

    Italians also opened restaurants and took control of growing fruit and vegetables.

  • Foods that suited Australian climate were introduced

    E.g. Salads, chilled desserts.

  • KFC outlets opened

  • McDonalds and Pizza Hut outlets opened.

  • Influx of 'gourmet', vegetarian and diet foods

  • Our cuisine is light, bright and attractive

    based on the Japanese cuisine. characterized by fresh local ingredients, rare meat, crunchy vegetables, light sauces, unusual combinations of ingredients, ideas gathered from around the world with small serves of food presented on large plates.

  • 1st Series of MasterChef Australia

    Captivated home cooks "Celebrity Chefs: and cooking shows had never been so popular, encouraging home cooks to expand their culinary skills and try coking with new ingredients.

  • We entered the second decade of the 21st century

    The latest "in" cuisines were Korean, Mexican, South American (BBQ) and Scandinavian.
    Move towards, minimum waste, using local produce and consideration of food alternative to cater for food allergies and intolerances.