-
1788
the first fleet arrived they had flour, rice, salted meat, sugar, salt and seeds. -
before 1788
indigenous Australians obtained their foods by hunting and gathering -
1830
first Greek setters arrived -
1840
many Chinese arrived -
1849
large cities have restaurants with a french influence despite Australia not having a large french population -
1871
Italians grew mulberries and olives -
1939-45
US troops were in Australia and wanted beef. pork, sweet corn, orange juice, tomato and chili con carne. the US military brought out technology to 'renovate' our food industry -
1945-55
supermarkets, frozen foods and fast foods increased in availability and popularity -
1950
chinese restaurants opened
Italians opened restaurants and took control of growing fruits and vegetables -
1950-70
post war immigration boomed Australians began to travel and experience a range of new cultures. the demand for different raw ingredients increased. convenience foods introduced as woman were working. -
1955
foods that suited our climate were introduced eg, salads, chilled desserts -
1968
KFC outlets opened -
1970
McDonalds and Pizza Hut outlets opened -
1990-2000
our cuisine is light, bright and attractive based on the japanese cuisine. characterised 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 -
2009
1st series of masterchef austraila- captivated home cooks "celebrity chefs" and cooking shows had never been so popular encouraging home cooks to expand their culinary skills and try cooking with the new ingredients -
2010-today
as we entered the secound decade of the 21st centry the latest "in" cuisines were korean, mexican, south american
(BBQ) and scandinavain
move towards, minimum waste, using local produce and consideration of food alternatives to cater for food allergies and intolerances