The Australian cuisine was based on traditional British food, brought to the country by the first British settlers. Australian food traditions have been shaped by those that have settled in Australia. Throughout the majority of Australian history, Australian cuisine was based on traditional British food, brought to the country by the first British settlers.Later, in the 19th and especially 20th century, food began to reflect the influences of Mediterranean and Asian cultures, introduced by many immigrants who arrived in Australia during this period.
Modern Australian cuisines have been heavily influenced by its Asian neighbours, particularly Indian cuisine from South Asia, Chinese and Japanese cuisine from East Asia, and Thai and Vietnamese cuisine from South-East Asia. Much of this influence is due to the many waves of immigrants from these nations. Similarly, Mediterranean influences from Greek, Lebanese, Italian cuisines are very common with many of these influences arriving in Australia during the 1950s and 1960s. 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.
Australia's favourable climate has also made barbecues a commonplace event at gatherings of friends and families. Barbecues are also common in fund raising for schools and local communities, where sausages and cooked onion are served on white bread with tomato sauce or Barbecue sauce. These are most often referred to as "Sausage Sizzles".
Some English trends are still evident in the domestic cooking of many Australians of Anglo-Celtic descent. Among these is the widespread tradition of having roast turkey, chicken, and ham with trimmings followed by a plum pudding for Christmas lunch or dinner, despite the fact that Christmas is at the height of the Southern Hemisphere summer.
Nowadays, food consumed by Australians bears the influences of globalization. Organic and biodynamic, Kosher and Halal food, for example, is widely available in Australia. Restaurants whose cuisine tends to demonstrate contemporary adaptations, interpretations or fusions of these multicultural culinary influences are frequently labeled with the umbrella term "Modern Australian". British traditions still persist to varying degrees both in domestic cooking as well as the takeaway food sector, with pies and fish and chips remaining popular among Australians.
A native Australian cuisine movement has also emerged, evolving out of the Australian themed restaurants of the mid-1980s. The discovery of the spice-like qualities of many native Australian plant ingredients formed the basis of a gourmet cuisine. This is in contrast with the Bush tucker or foraged food as in native Aboriginal traditions unfamiliar to gourmets.
Breakfast
The typical breakfast of Australians strongly resembles breakfast in many Western countries. Owing to the warm weather in some parts of Australia breakfast is generally light but in the colder regions porridge or meals similar to the full English breakfast may be consumed. The light breakfast commonly consists of cereals, toast (with a spread) and fruit. A heavier cooked breakfast will frequently include fried bacon, egg, mushroom, baked beans, sausages, tomatoes, toast with spread. Drinks taken at breakfast include tea, coffee, flavoured milk or juice.
A popular breakfast food in Australia is Vegemite, a black, salty spread similar to Marmite, applied to toast or bread.
Dinner
The evening meal is the main meal of the day for most Australians; most of the time it is consumed at home, and often eaten with members of the immediate family or household. The dishes served will vary widely according to the tastes and/or background of the family. Common choices would be roast meat and vegetables, pasta, pizza, casseroles, barbecue meat, vegetables, salad, soup and stir-fries.
A standard cafe or restaurant in Australia not adhering to any particular ethnic cuisine might offer sandwiches and focaccias, a range of pasta, risotto, salad or curry dishes, steak, chicken or other meat-based dishes, cakes or other desserts, and juices, red and white wine, soft drink, beer and coffee.