Asian migrants began to come into Australia and influence us with their asian styled foods and Thai restaurants.
These chocolate and coconut cake-ish wonders were named after Lord Lamington, the governor of Queensland
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.
A long love affair with meat, great weather and the outdoors puts the barbecue among our favourite cooking methods – and it is a great boost for makers of novelty aprons for men.
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.
Although some New Zealanders claim this dessert as their own, Australian chef Herbert Sachse is believed to have created it to honour the 1935 Australian visit of Russian ballerina, Anna Pavlova.
Although it has British origins, we have commandeered the meat pie as our own. In keeping with our new health awareness, the modern-day pie meets stricter criteria of less saturated fat, salt and kilojoules.
British and Irish food habits heavily influenced early Australian cuisine until the 1950s, and for most Australians it reminded them of ‘home’