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Before 1788 Indigenous Australians fended for themselves gathering and hunting for foods
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When the first fleet had arrived they brought with them flour, rice, salted meat, sugar, salt and seeds. But their first crops failed and the native foods that they brought with them were inedible.
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Even though Australia didn't have a massive French population, large cities had restaurants with a French influence.
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Because railway systems had become functional it gave people more of an opportunity to travel around.
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During the 1880's their was the first successful shipment to Britain of Frozen meat.
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Thousands of Italian arrived in Australia between the years of 1920-1927. These Italian worked in sugar cane fields and mines, they later worked in the food industry.
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When the US troops were in Australia they wanted beef, pork, sweet corn, orange juice, tomato and chilli con carne. The US military brought out technology to 'renovate' the food industry. This was in 1939-1945.
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Between the years of 1945-1955 supermarkets, frozen foods, fast foods increased in popularity and availability.
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In 1947, Migrants from European countries and the Middle East arrived and they eventually opened restaurants were they featured their traditional cuisine.
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During 1950, Chinese opened up restaurants and Italians opened up restaurants and they took control of growing fruit and vegetables.
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Between the years of 1950 - 1970, Australians began to travel and experience a range of new cultures. The demand for different raw ingredients increased.
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In the 10 years between 1980 - 1990, there was an influx of 'gourmet', vegetarian diets.
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Australian cuisine was influenced by Korean, Mexican, South American (BBQ) and Scandinavian.