Why Australian cuisine is worth exploring
Australian cuisine begins with tens of thousands of years of Aboriginal and Torres Strait Islander food knowledge, later transformed by British colonisation and successive waves of migration from Europe, Asia and the Middle East. Modern Australian food is therefore both produce-driven and highly multicultural.
Why it is famous
The best-known parts of Australian cuisine include barbecue, meat pies, seafood, lamingtons, pavlova, brunch culture and modern multicultural cooking. Behind them is a much broader everyday food culture, where family recipes and regional habits often reveal more about the country than the internationally famous dishes alone.
Regional food story
Coastal cities have strong seafood and immigrant restaurant cultures; Tasmania is known for cool-climate produce and seafood; tropical Queensland and the Northern Territory use different fruits and climates; Indigenous food traditions vary enormously across Country and should not be treated as one generic 'bush food' category.
