Australian cuisine
Photo: Tristan Kenney, CC BY 2.0 via Wikimedia Commons
Australian cuisine is hard to pin down: in this nation of immigrants, restaurants claiming to offer it are few and far between, and the word tends to either evoke meat-and-three-veg British stodge or tourist-trap restaurants hawking kangaroo burgers and crocodile kebabs. Yet with amazing local produce, influences from cuisines from all over the world, and an exciting Modern Australian food scene awaiting those not afraid to experiment, there are plenty of incredible eats and drinks to be found.
UnderstandUp until World War II, Australian cuisine was largely identical to the cuisine of Britain and Ireland, but it has come a long way since.
IngredientsBush tucker just means any food native to Australia and used as sustenance by indigenous Australians, which include emu, kangaroo, witchetty grubs and crocodile, and plant foods include fruits such as quandong, kutjera,…
Australian dishesAlthough Australians consume a variety of meals originating from every corner of the globe, there are very few meals that are truly Australian.
CuisinesModern Australian (Mod Oz) or contemporary Australian is a catchall term for fancy fusion cooking that takes classic Western techniques and applies them to Australian ingredients, often with touches drawn from Asian…
Takeaway and convenience foodTakeaway foods can generally be found at fish and chip shops, bakeries, roadhouses, service stations (gas/petrol stations), convenience stores and fast food chains.
Fast foodThere are many fast food chains in Australia, with nearly all of them being either American or local Australian chains. The important ones are as follows:
Dietary requirementsMost of the time, Australian cuisine is kosher-certified and the same also applies to halal. In urban areas halal, vegan and vegetarian food can often be found.
See also
Sources and licences
- Guide text adapted from the Wikivoyage article "Australian cuisine" by its contributors, available under CC BY-SA 4.0. Read on Wikivoyage · Contributors · CC BY-SA 4.0
- Photo: Tristan Kenney, CC BY 2.0 via Wikimedia Commons