They arrived with basic food supplies, including flour, sugar, butter, rice, pork and beef, expecting to grow food when they arrived
Asian food introduction
Asian food was introduced to Australia during the gold rush of the 1800s, 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.
Australia’s rise to prosperity
Australia had a strong rural tradition, despite people increasingly choosing to live in cities, and eating meat was part of farming life. Australian dinner plates were dominated by large servings of meat, considered the main part of the meal.
Why ANZAC Biscuits Were Created
ANZAC (Australia and New Zealand Army Corps) biscuits were created as a nutritional boost for soldiers during World War I. The Anzac biscuit was designed to withstand long sea journeys.
Vegemite Was Invented
This much-loved spread was invented in 1923 by Melbourne scientist Dr Cyril Callister as 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.
Pavlova Was Believed To Be Invented
Although some New Zealanders claim this dessert as their own, Australian chef Herbert Sasche is believed to have created it to honour the 1935 Australian visit of Russian ballerina, Anna Pavlova.
World War II food revolution
The real cultural food revolution came after World War II, when Australia opened the gates to European migration.
Food habits influences
British and Irish food habits heavily influenced early Australian cuisine.
Increasing numbers of women in the workforce
1960 - 1970
Increasing numbers of women in the workforce during the 1960s and 1970s meant big changes at the family dinner table. Hours spent shopping and preparing meals from scratch were no longer available, and convenience foods became a necessity.
Economic prosperity in the 1980s
Economic prosperity in the 1980s meant more of us could eat out on a regular basis. ‘Convenience’ is a lasting trend in food marketing, and we eat out more and more each year.