Australian Cuisine - Development of Modern Australian Cuisine

Development of Modern Australian Cuisine

Following the pre-colonial period, European settlers began arriving with the First Fleet of British ships at Sydney harbour in 1788. The British settlers found some familiar game in Australia - such as swan, goose, pigeon and fish - but the new settlers often had difficulty adjusting to the prospect of native fauna as a staple diet. They set about establishing agricultural industries producing more familiar Western style produce. After initial difficulties, Australian agriculture became a major global producer and supplied an abundance of fresh produce for the local market. Stock grazing (mostly sheep and cattle) are prevalent throughout the continent. Queensland and New South Wales became Australia's main beef cattle producers, while dairy cattle farming is found in the southern states, predominantly in Victoria. Wheat and other grain crops are spread fairly evenly throughout the mainland states. Sugar cane is also a major crop in Queensland and New South Wales. Fruit and vegetables are grown throughout Australia.

Other than the indigenous climate and produce, Australian cuisine has been derived from the tastes of immigrant settlers to Australia and the produce they have introduced to the continent. The British colonial period established a strong base of interest in Anglo-Celtic style recipes and methods. Subsequent waves of multicultural immigration, with a majority drawn from Asia and the Mediterranean region, and the strong, sophisticated food cultures these ethnic communities have brought with them influenced the development of Australian cuisine. Besides the culinary heritage of the Anglo-Celtic majority, the cuisines of China, Germany, Greece, Italy, Lebanon, Malaysia, Thailand, and Vietnam are not only popular, but have also left the greatest impact on Modern Australian cuisine. In recent times there are also substantial influences and culinary trends from American cuisine, French cuisine, Indian cuisine, Japanese cuisine, Moroccan cuisine and Spanish cuisine.

Fresh produce is readily available and thus used extensively, and the trend (urged by long-term government health initiatives) is towards low-salt, low-fat healthy cookery incorporating lean meat and lightly cooked, colourful, steamed or stir-fried vegetables. With most of the Australian population residing in coastal areas, fish and seafood is popular. In the temperate regions of Australia vegetables are traditionally eaten seasonally, especially in regional areas, although in urban areas there is large scale importation of fresh produce sourced from around the world by supermarkets and wholesalers for grocery stores, to meet demands for year-round availability. During Spring: Artichoke, Asparagus, Beanshoots, Beetroot, Broccoli, Cabbage, Cauliflower, Cucumber, Leek, Lettuce, Mushrooms, Peas, Rhubarb, and Spinach. During Summer: Capsicum, Cucumber, Eggplant, Squash, Tomato, and Zucchini.

Australia's climate makes barbecues commonplace. Barbecue stalls selling sausages and fried onion on white bread with tomato or barbecue sauce are common in fund raising for schools or community groups. These stalls are called "Sausage Sizzles".