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Before the white settlement,
aboriginal people survived off the indigenous flora and
fauna of the Australian environment for thousands of years.
Across the many diverse environments of Australia, they knew
how to find food and water.
Indigenous groups would often
trek from season to season; moving to where they knew a
range of food sources would be obtainable.
Without outside
influence, Aborigines have a unique Australian recipe style
influenced by the lands natural food resources for the last
40,000 years. |
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With the arrival of settlers and
immigrants from distant lands, they also brought
with them recipes from their native lands to
Australia. Early 20th Century European immigrants
such as Germans, Italians and French helped to found
and cultivate the Australian wine industry that had
become so lucrative by the 21st century that it
prompted a further influx of men and women into the
continent. Immigration to Australia since the early
1945 has had a foremost multicultural impact upon
Australian recipes and culture. How Australians eat
and drink was now influenced by the new products,
recipes and cuisine newly acquired for their taste
buds. For instance, European migrants brought with
them a fondness for espresso coffee. |
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This has overtaken tea as the mainly popular hot beverage
prepared in restaurants and cafes. Pasta dishes, another
dish considered a staple of many European countries, has
become one of the most popular choices on the carte du jour
for many Australians.
Where once the Australian recipes was based fully upon its
British and Irish legacy, by the end of the 20th century,
recipes have evolved and the public were often enjoying a
variety of Italian, Greek, Chinese, Indian and Vietnamese
recipes and cuisines featured in restaurants and homes. And
with later immigrants to the country, Australian recipes
have come to include multicultural foods and drinks from
across Asia, The Middle East, Europe and Africa.
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After some time, local
aboriginal cuisine started to make a comeback with a
twist. The local seafood, lamb roast, kangaroo meat,
wichety grubs and other known staple Aboriginal
foods, Irish stew, meat and four vegs, bangers and
mash of the early migrants have now been
complemented with a myriad of other cuisine styles
and recipes. Lasagna, kebabs, mousaka, sweet and
sour pork, dim sums, hot curries, bouillabaisse,
venison, Creole carri poule, goulash, lahksa,
frankfurter dishes and many more can now be found
substituting some of the local culinary recipes. In
addition, the arrival of tourism has created a whole
new plethora of modern day foods and Australian
recipes expertly prepared with the abundant supply
of local and foreign ingredients. |
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In the current
cuisine scene, Australian recipes of local bush tucker
preparation remain mainly as a novelty. Game meats such as
kangaroo, wallaby and the likes are mostly available as
specialty items. There has also been a growing awareness of
cultural and religious food requirements, such as Halal
diets and Kosher practices that has further added to the
palatable diversity of the Australian taste buds. |
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