The First Fleet arrived in Sydney with basic food supplies, including flour, sugar, butter, rice, pork and beef, expecting to grow food when they arrived.
Multicultural melting pot
Asian food was introduced to Australia during the gold rush, when Chinese prospectors yearned for the tastes of home. For many Chinese people, opening a restaurant became a more financially-attractive option than panning for gold.
1895 - 1901
1900 - 1950
British and Irish food habits heavily influenced early Australian cuisine and for most Australians it reminded them of ‘home’.
Australian dinner plates were dominated by large servings of meat, considered the main part of the meal. We now know that, for a balanced diet, vegetables, grain foods and legumes need to take a larger share of the dinner plate than meat.
The Anzac biscuit
A way to exploit the yeast left over from beer production. After a few initial misgivings, Australians soon took the tar-like paste to heart.
Australian chef Herbert Sasche is believed to have created it to honour the Australian visit of Russian ballerina, Anna Pavlova.
1960 - 1970
Hours spent shopping and preparing meals from scratch were no longer available, and convenience foods became a necessity. Everything from frozen vegetables to complete frozen meals became kitchen staples.