Overview
This lecture explores the multicultural influences that have shaped Australian cuisine, from British colonial origins to modern fusion food, highlighting key dishes and culinary traditions.
The Importance of Food in Australia
- Breakfast, brunch, lunch, and dinner are all considered important meals in Australia.
- Australians love a variety of foods, from snacks to three-course dinners.
- Food is a significant part of Australian culture and daily life.
British Influences on Australian Food
- Early British colonists brought their own food, animals, and crops, disliking most native foods.
- Signature British-influenced dishes include meat pies, "meat and three veg," and fish and chips.
- The Sunday roast (beef, pork, or lamb with potatoes and gravy) remains a traditional meal.
- British food is characterized by simple, unfussy dishes and the practice of drinking tea.
Chinese Influences
- The gold rush in the 1850s brought many Chinese immigrants, who introduced new spices and vegetables.
- Regional Chinese cuisines introduced include Sichuan (spicy), Cantonese (mild, steamed), Shandong (seafood), and Hunan (chillies).
- Dishes like fried rice, sweet and sour pork, and the Australian-invented dim sim are now common.
- Chinese restaurants are found throughout Australia, and Chinese cuisine has blended with local tastes.
European and Italian Influences
- Mass migration in the 1960s-70s introduced espresso coffee, pizza, pasta, and new ingredients like garlic, olive oil, and cheese.
- Italian meal traditions brought multi-course dining and a focus on meals as family/social time.
- Foods like lasagna and customized pizzas (e.g., the "Aussie" pizza with bacon, egg, and ham) became mainstream.
Native Australian Foods (Bush Tucker)
- Aborigines have used native foods for 40,000 years, including kangaroo, wallaby, emu, bush herbs, and berries.
- Bush foods are wild-harvested, not cultivated, making their flavors intense.
- Kangaroo and wallaby meats are low-fat and now appear on modern Australian menus.
- Native foods are increasingly used in restaurants and commercial products.
Modern Australian Cuisine and Fusion Food
- Australian cuisine merges influences from British, Chinese, European, and Indigenous foods.
- Fusion food combines ingredients and methods from different cultures, e.g., using aioli and Turkish bread in sandwiches.
- Modern Australian chefs are free to invent and mix culinary traditions.
- Australian cuisine is dynamic and constantly evolving.
Key Terms & Definitions
- Meat and Three Veg — A meal of roasted/grilled meat with three types of vegetables, rooted in British tradition.
- Sunday Roast — Traditional meal of roasted meat and vegetables, often eaten after church on Sundays.
- Dim Sim — An Australian-Chinese snack, deep-fried or steamed dumpling filled with pork and cabbage.
- Bush Tucker — Native Australian foods traditionally used by Indigenous Australians.
- Fusion Food — Culinary style that mixes techniques and ingredients from different cultural cuisines.
Action Items / Next Steps
- Review the influences of British, Chinese, Italian, and Indigenous Australian cuisines for further study.
- Try identifying fusion foods in local Australian menus as examples.
- Explore native Australian ingredients for potential use in recipes.