Australian cuisine

Australian cuisine


The Pavlova has been consumed in Australia since the 20th century.
The food of Indigenous Australians was largely influenced by the area in which they lived. Most tribal groups subsisted on a simple hunter-gatherer diet, hunting native game and fish and collecting native plants and fruit. The general term for native Australian flora and fauna used as a source of food is bush tucker.[344][345] The first settlers introduced British food to the continent[346] which much of what is now considered typical Australian food is based on the Sunday roast has become an enduring tradition for many Australians.[347] Since the beginning of the 20th century, food in Australia has increasingly been influenced by immigrants to the nation, particularly from Southern European and Asian cultures.[346][347] Australian wine is produced in 60 distinct production areas totalling approximately 160,000 hectares, mainly in the southern, cooler parts of the country. The wine regions in each of these states produce different wine varieties and styles that take advantage of local climates and soil types. The predominant varieties are Shiraz, Cabernet Sauvignon, Chardonnay, Merlot, Sémillon, Pinot noir, Riesling, and Sauvignon blanc.[348][349][350][223][351][352] In 1995, an Australian red wine, Penfolds Grange, won the Wine Spectator award for Wine of the Year, the first time a wine from outside France or California achieved this distinction.[353]