Overview
This lecture explores the evolution of Australian cuisine, from indigenous bush foods through British colonization to the multicultural influences of migrants in the 20th century.
Indigenous Australian Foods
- Aboriginal Australians have lived off native flora and fauna for about 50,000 years, with diets high in protein and fiber.
- Nearly 5,000 native foods were available, including kangaroo, magpie, possum, crocodile, fish, eels, turtles, and dugongs.
- Diets varied by region: coastal groups consumed more seafood, while alpine tribes ate migratory moths.
- Bush foods included witchetty grubs, honey ants, bush tomatoes, desert yams, and root vegetables.
- Cooking methods involved campfires, pit ovens, and wrapping foods in leaves or bark for steaming.
- Seeds were ground to make pastes or cakes, with ancient grinding stones showing early bread-making.
- Commercially grown bush foods now include macadamia nuts, pepper berries, bush tomatoes, and lemon myrtle.
British Colonization and Early Settler Foods
- British settlers arrived in 1788 and tried to grow familiar British crops, but poor conditions forced reliance on imported foods like flour, salted meat, oatmeal, and tea.
- Settlers preferred familiar animals (fish, pigeon, goose, swan) over local marsupials.
- Iconic foods include damper, a simple bush bread made from flour, salt, and water.
- Desperate settlers sometimes ate native animals like wombat and echidna.
Gold Rush and Early Multicultural Influences
- The 1850s gold rush attracted people from Europe, America, and Asia, notably the Chinese.
- Chinese migrants introduced gardens, fresh vegetables, ginger, soy sauce, the wok, and steaming techniques.
- European street vendors sold pies and pasties, leading to fast-food traditions like the pie floater (pie in pea soup).
- The first Australian cookery book published recipes mixing native and foreign ingredients.
Federation to World War II: Evolving Traditions
- By 1901, Australian staples included mutton, lamb chops, meat pies, and colonial curries using native meats and international spices.
- Influences from China, India, and Southeast Asia introduced various spices and coconut.
- Improvements in food production after WWI allowed for more packaged foods and popular baked goods like lamingtons and Anzac biscuits.
- Vegemite was invented in 1923, becoming a national favorite.
- Sunday roast became an iconic family meal.
Post-War Migration and Modern Multicultural Cuisine
- Post-WWII European migrants brought coffee, vegetables (like capsicum, eggplant, zucchini), olives, garlic, and alfresco dining.
- Pasta dishes and Italian and Greek foods became common.
- US fast food chains entered in the 1960s, changing eating habits.
- The end of the White Australia Policy in the 1970s increased migration from Asia, Africa, and the Pacific.
- Vietnamese, Lebanese, and Middle Eastern cuisines further diversified Australian food, making dishes like pho and stir-fry common.
Key Terms & Definitions
- Bush Foods — Native Australian plants and animals traditionally eaten by Aboriginal Australians.
- Damper — A simple bread made from flour, salt, and water, cooked over a campfire.
- Pie Floater — A meat pie served in a bowl of pea soup, originating from South Australia.
- Anzac Biscuits — Oat-based biscuits created during WWI, associated with Australian and New Zealand Army Corps.
Action Items / Next Steps
- Review types of indigenous bush foods and their preparation.
- Read more about the impact of migration on Australian cuisine.
- Research how at least one global cuisine shaped modern Australian eating habits.