The First Fleet came in with basic food supplies including flour, sugar, butter, rice, pork, and beef, expecting to grow food when they arrived.
1895 - 1901
These chocolate and coconut cake-ish wonders were named after Lord Lamington, the governor of Queensland from 1895 to 1901, who wore a cake-like homburg hat.
A long love affair with meat, great weather and the outdoors put the barbecue among our favourite cooking methods
Australia’s rise to prosperity in the 1900s was described as ‘riding on the sheep’s back’ since our economy was driven by farm exports.
The Anzac Biscuit
1914 - 1918
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.
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.
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 the Russian ballerina, Anna Pavlova.
British and Irish food habits heavily influenced early Australian cuisine until the 1950s, and for most Australians, it reminded them of ‘home’. Our meat-and-three-vegetable dinner regime, hearty puddings, and fondness for tea and beer came from our Anglo-Celtic forebears.
Women in the work force
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.
The 1980s brought larger numbers of Asian migrants, and virtually every town and suburb now have a Chinese and a Thai restaurant. The ‘melting pot’ of nationalities in Australia has brought with it a dazzling wealth of cuisines.