The Australian diet has been influenced by its British and Irish roots. However, Australian cuisine started to reflect the multiculturalism that had accompanied immigrants from around the globe. More and more people are preparing Italian, Greek, Chinese, Chinese, Indian, and Vietnamese cuisines in kitchens. Fusion cuisine, which mixes traditional European and Asian food, is a specialty of Australian chefs.
Many Australian traditional dishes have survived the international influence. Bush tucker is a term that describes such food. It refers to food made from Australian fauna and flora, such as the emu and crocodile. You can find kangaroo meat in many restaurants and grocery stores. The staple of Australian cuisine is seafood. There are approximately 600 freshwater and marine seafood types that can be caught and sold both domestically and internationally. Southern Blue Fin Tuna and King George Whiting are some of the most popular.
Australians love to eat out, and there are many options for restaurants, cafes and bars in every corner of Australia. Many restaurants are licensed, but some offer “BYO”, allowing customers to bring their wine or beer. Australian BBQ is the most popular of all the culinary styles. Contrary to what is commonly believed, “Throw a shrimp onto the barbie”, Australians don’t do that. Instead, most prefer to barbecue steaks, chops and sausages, and chicken fillets and fish.
The recent and growing use of indigenous foods has been one of the most exciting developments in Australian cuisine. Native foods, also known as “bush tucker”, have been used by the indigenous population for thousands of years in Australia. They include nuts, seeds, lemon myrtle, and even fungi.
Emus and kangaroo are both very popular because they are low in fats and high in fiber. Australian cuisine has taken a new direction by combining more common ingredients with indigenous foods.
Australia’s top chefs have achieved celebrity status as in many other countries. However, the special gift of many Australian chefs is the ability to create an innovative and diverse “cross-fertilization” of cooking styles.
Australia’s top chefs combine Western and Eastern influences to create a unique blend of flavors that envy the entire world. Australia is a shining star in the culinary world, with its provincial French cuisine of Stephanie Alexander and Tetsuya Wakuda’s unique combination of western and Japanese.
With 760 million liters of wine being exported each year, the Australian wine industry is fourth in terms of exports. Nearly 500 million liters of wine are exported annually to domestic markets. Australia has 60 wine regions. These areas are located in the south and cooler parts of Australia. The Hunter Valley is the most well-known, while the Barossa Valley is the most popular. Some of the best-known wine producers are Penfolds and Rosemount Estate.
Fosters is the most common Australian beer thought of. Fosters is an iconic brand internationally, but it isn’t a household name here. Fosters is outsold domestically by regional beers like Victoria Bitter (VB).
Australian coffee is also very popular. It is often called one of the best and most innovative coffees. It is not the result of large chain coffee shops but independent cafes of Greek and Italian descent that have gained this popularity.