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indigenous australian obtained their by hunting and gathering
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The Firts Fleet arrived. They had flour, rice, salted meat, sugar, salt and seeds. First crops failed. Native foods were considered inedible
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In the first year of European settlement at Port Jackson, adults received a weakly ration of 7lb of flour, 7lb of pork or beef, 3 pints of peas, 6 oz of butter and 1/2lb rice. These rations were supplemented by any food the settlers could grow. Public gardens were planted at Farm Cove
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First Greek Settlers arrived
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Many Chinese Arrived
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Meat canned in Australia and exported to Britain
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Large cities have restaurants with a French influence despite Australia not having a large French Population
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Railway systems became functional
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Italians grew mulberries and olives in Australia
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First successful shipment of frozen meant to britain
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Thousands of Italians arrived and worked in sugar cane fields and mines, later worked in the food industry
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US troops were in Australia and wanted beef, pork, sweet corns, orange juice, tomato and chilli con carne. The US Military brought technology to 'renovate' our food industry
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Supermarkets, frozen foods and fast foods increased in availability and popularity
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Migrants from European countries and the middle east arrived and eventually opened restraunts some of them featuring their traditional cuisines
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Chinese restraunts opened. Italians opened restraunts and took control of growing fruit and vegetables
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Post war immigration boomed. Australians began to travel and experience a range of new culture. The demand for different raw ingredients increased. Convenience foods introduced as women were working
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Foods that suited our climate were introduced. e.g., salads, chilled desserts.
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KFC outlets opened
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McDonalds and Pizza hut outlets opened
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Infulx of 'Gourmet', vegetarian and diet foods
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Our cuisine is light, bright and attractive based on the Japanese cuisine. Characterised by fresh local ingredients, rare meat, crunchy vegetables, light sauces, unusual combination of ingredients, ideas gathered from around the world with small serves of food presented on large plates
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1st series of Masterchef Australia - captivated home cooks "Celebrity Chefs" and cooking shows had never been so popular, encouraging home cooks to expand their culinary skills and try cooking with new ingredients
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As we entered the second decade of the 21st century, the latest "in" cuisines were Korean, Mexican, South American (BBQ) and Scandinavian. Move towards, minimum waste, using local produce and consideration of food alternatives to cater for food allergies and intolerances