AUSTRALIA: Australia’s Fusion Cuisine For Multinational Palates

Australia’s Fusion Cuisine for Transnational Palates

Before the country was colonized, the Aboriginal people in Australia were sustained by diversified flora and fauna, while the early settlers consumed native animals, beef, mutton, potatoes, bread, and other vegetables. After the European settlement, Australians began changing their food preference patterns, meat consumption declined, while poultry consumption increased drastically towards the 1960s.

Fusion Cuisine

Many of us are unfamiliar with the classic or authentic Australian cuisine. Hence, today, Australian chefs are renowned for the sort of “fusion cuisine” that they create, a blend of European and Asian cooking traditions, flavors, and products. The traditional Australian food includes Vegemite, which is a yeast extract spread. The original Milo was also established in the country, which is a powdered base for chocolate milk drink, contrary to what we use to know as the ready-to-drink chocolate drink bought from grocery stores. Anzac biscuits and damper are also famous in Australia.

Fast-food Leaders

Today, Australians are known as one of the top consumers of fast-foods. The traditional fish and chips and meat pies have been displaced as more and more people have switched to burger and chicken fast-food chains, having been evident in the suburbs. Australians are also renowned as wine, coffee, and tea drinkers.

Extensive Cuisine

Australian foods are extensive, giving us eclectic menus, which are mostly found in clubs and pubs throughout the country. Common dishes include laksa, pasta, bangers, crème caramel, and mash. If you’re into fine dining, mixtures of cultural cuisines sit side by side on the menu card. Modern Australian dishes are now diverse trends, styles, and flavors of the world all combined on a single plate.

Classic Australian Food

Classic Australian items include the Vegemite, considered as the most famous iconic foodstuff. There is also the Violet Crumble, which is a honeycomb chocolate bar, Dim Sim, influenced by the Chinese dumpling dim-sum, wheat biscuits, and vanilla slices. There are also square sponge cakes that are covered with desiccated coconut and chocolate icing called the “Lamington”, named after Baron Lamington who was once a governor of Queensland. However, the original Lamingtons consisted of either raspberry or strawberry filling, but now accompanied by whipped cream. Damper is classic bread made without making use of yeast, was cooked over hot coals, and served with honey and tea. Nowadays, damper is often baked, garnished with dried fruits or nuts, and commonly accompanied by butter and jam.

Great Influences in Australian Cooking

Australian cooking is extremely multicultural as you will see in Australian restaurants, notice in recipes, or had been down under. Australian food represents big communities from various ethnic groups. Some writers say that Australian cooking is very similar to New York City as you will find hundreds of different cuisines and cultures, however, Australian cooking has infused these varied cultures and flavors onto one plate. Overall, Asian culture is the biggest influence in Australian cuisine and in the style of cooking.