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Historically Australian cuisine was based on traditional
British cooking brought to the country by the first settlers.
This generally consisted of pies, roasted cuts of meat, grilled
steak and chops, chicken, and other forms of meat generally
accompanied by vegetables (often known colloquially as "three
veg") such as potatoes, beans, peas, and carrots (often
served soggy or overcooked).
These origins have been mostly overtaken by the growing multicultural
emphasis of Australian culture over the last thirty to fifty
years, with Australian cuisine now far more influenced by
a variety of Asian immigrant foods, combined with an emphasis
on fresh and healthy foods. However, in conservative communities
British cooking may still be viewed as the Australian cuisine.
Beyond the cuisine label, Australians enjoys a huge range
of foods, take-aways and restaurants from all over the world,
as well as a few uniquely, often iconic, Australian foods.
There is also developing a cuisine based on bush tucker, or
native Australian food sources.
Desserts:
There are a small number of desserts and sweet dishes that
are claimed by Australians as peculiarly Australian:
A Pavlova
- Pavlova
- Anzac biscuits
- Lamingtons
- Vanilla slice
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