Australian cuisine refers to the cuisine of the Australia and its indigenous and colonial societies. Indigenous Australians have occupied the lands of Australia for some 40,000–60,000 years, during which time they developed a unique hunter gatherer diet, known as “bush tucker”, drawn from regional Australian flora and fauna—such as the kangaroo. Australia was, from 1788 to 1900, a collection of British colonies in which culinary tastes were strongly influenced by British and Irish traditions – and agricultural products such as beef cattle, sheep and wheat became staples in the national diet. Post-war Australia’s multicultural immigration program lead to a diversification of the cuisine of Australia, particularly under the influence of Mediterranean and East Asian migrants.
Australian cuisine of the first decade of the 21st century shows the influence of globalisation. Organic and biodynamic foods have become widely available and there has been a revival of interest in bushfoods. British traditions persist to varying degrees in domestic cooking and the takeaway food sector, with roast dinners, the Australian meat pie and fish and chips remaining hugely popular, but there are also new elements featured in these foods. Meat is a core food in Australian cuisines. The production of meat is a significant part of the country’s agricultural economy, and it has been historically a significant part of Australian’s diet and agricultural economy. To barbecue meat is considered traditional in Australia. While fast food chains are abundant, Australia’s metropolitan centres possess many famed haute cuisine and nouvelle cuisine establishments offering both local and international food due to strong multiculturalism. Restaurants whose product includes contemporary adaptations, interpretations or fusions of exotic influences are frequently termed “Modern Australian”.