Australia Food

Food in the Australian culture

Before the coming of the colonialists, the natives of Australia largely depended on the nature around them for food. When the settlers came they brought with them much of the food that is now in use.   

However when they first settled their, the colonialists had the native animals as their source of meat. They later moved on to beef and mutton. More and more changes have occurred with time.

Although sea food had been in use from time immemorial it became even more popular in the 1900s together with poultry meet. The food eaten in Australia has largely been impacted by the immigrants from different countries like the Jews, Italians, and Greeks among many others. Ingredients such as lard have now been replaced by vegetable and olive oil.

Asian food flavours are largely accepted and used in the preparation of most of the dishes. As a matter of fact chefs from Australia are well known for their 'fusion cuisine'. These are cuisines that cook European food while incorporating Asian flavours.

Apart from the foods that are common the world over Australia has some foods that can be said to be national foods. Some examples are:

• Vegemite- spread that has been made from yeast extracts.
• Anzac Biscuits- biscuits that are made from oats and were used in the WW1 by the soldiers.
• Milo- chocolate powder used to flavour milk.
• Damper - wheat flour based bread that is prepared traditionally over a wood fire.

Australia falls among the leading nations in the consumption of fast foods. You can find many fast food chains spread through the suburbs attesting to this fact. In the past the country was known as one of tea drinkers but of late coffee and wine have gained popularity.

The other thing that Australia is widely known for is beer. This together with wine is hard to miss. In fact Australia is an exporter of some of the best wines in the world.