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 Australian Cuisine today is a blend
of cuisine from all parts of the world combined with true
indigenous cuisine. The local seafood, lamb roast, kangaroo meat,
wichety grubs and other staple Aboriginal foods, Irish stew, meat
and four vegs, bangers and mash of the early migrants have now
been complemented with lasagna, kebabs, mousaka, sweet and sour
pork, dim sums, hot curries, venison, Creole carri poule,
frankfurter dishes and many more.
In addition, the advent of tourism has created a whole new range
of modern day foods skillfully prepared with the abundant supply
of local and imported ingredients. World-class Australian wines
have also added to the enjoyment of this rich Australian cuisine,
enjoyed by all Australians and visitors to the country.
The Aborigines have been using Australia's natural food resources
for the last 40,000 years. Bushfoods include deliciously tangy
fruits from the rainforests, aromatic herbs from woodlands, zingy
pepper leaf and delicate snowberries from the southern highlands,
spicy bush tomatoes from the desert, and lean rich game meats from
kangaroo and emus.
Chefs from diverse cultures and the proximity to Asia create an
exciting East meets West fusion. All enjoyed with world beating
Australian wines at prices that will please!
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