Australian cuisine encompasses the culinary traditions and practices of Australia, incorporating influences from a diverse range of cultures including British, European, Asian, and Middle Eastern. Indigenous Australians developed a unique hunter-gatherer diet over thousands of years, known as bush tucker, which relied on native plants and animals. British colonization from 1788 to 1900 heavily influenced Australian food preferences, with staples like beef, sheep, and wheat becoming integral to the local diet. The gold rushes and post-war immigration further diversified Australian cuisine, introducing Chinese, Mediterranean, and Asian flavors.
In the 21st century, Australian cuisine reflects global influences, with fast-food chains and international trends playing a significant role. There is also a growing interest in organic and biodynamic foods, as well as a resurgence of traditional bush tucker. Australia is a major exporter of agricultural products, including meat, dairy, fruits, and grains, and is known for its wine, beer, and soft drink production.
Despite the prevalence of fast food, Australian cities boast a vibrant restaurant scene offering a blend of local and international cuisines. Many eateries showcase Modern Australian cuisine, which combines traditional elements with contemporary interpretations and global influences.
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