-
1789
In the first year of European settlement at Port Jackson, adults
received a weekly ration of 7 lb of flour, 7 lb of pork or beef, 3 pints of
peas, 6 oz of butter and 1/2 lb rice. These rations were supplemented
by any food the settlers could grow. Public gardens were planted at
Farm Cove. -
1788
The First Fleet arrived. They had flour, rice, salted meat, sugar, salt
and seeds. First crops failed. Native foods were considered inedible. -
Period: to
Before 1788
Indigenous Australians obtained their food by hunting and gathering.
(Explore native Australian foods with your class to provide more detail
on Indigenous food and cooking techniques.) -
1800'S
First successful shipment of frozen meat to Britain -
1830
First Greek settlers arrived -
1820-27
Thousands of Italians arrived and worked in sugar cane fields and
mines, later worked in the food industry. -
1840
Many Chinese arrived. -
1845
Meat canned in Australia and exported to Britain. -
1849
Large cities have restaurants with a French influence despite Australia
not having a large French Population. -
1870
Railway systems became functional. -
1871
Italians grew mulberries and olives -
1880s
First successful shipment of frozen meat to Britain. -
1920-27
Thousands of Italians arrived and worked in sugar cane fields and
mines, later worked in the food industry. -
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 -
Period: to
1945-55
Supermarkets, frozen foods and fast foods increased in availability
and popularity. -
1947
Migrants from European countries and the Middle East arrived and
eventually opened restaurants some of them featuring their traditional
cuisines -
1950
Chinese restaurants opened.
Italians opened restaurants and took control of growing fruit and
vegetables. -
Period: to
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 women were
working. -
1955
Foods that suited our climate were introduced. e.g. salads, chilled desserts -
1968
KFC outlets opened. -
1970
McDonalds and Pizza Hut outlets opened. -
Period: to
1980-90
Influx of ‘gourmet’, vegetarian and diet foods -
Period: to
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 Australia - 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 new ingredients -
Period: to
2009-today
As 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 alternatives to cater for food allergies and intolerances