From Bush Tucker to Gourmet Delights: The Evolution of Australian Food

Australian food is unique in the sense that it is an ever-changing evolution of multicultural and modern cuisine. 

It also – unlike most other societies – did not inherit any cuisine in a traditional sense – rather, its food history has been driven by dynamic, urban, industrial and migration-led factors.

From bush tucker to a Woolies roast clucker, from cultural dishes from Hong Kong to the Aussie beef biltong – take a dive into the history of Australian cuisine and how it has changed through the years from extremely humble beginnings. 

The first influences

In 1788 the first fleet arrived in Sydney bringing the most basic of food supplies – flour, sugar, butter, cheese, rice, pork and beef. The flour was generally baked into bread or damper and the meat was salt-preserved, while tea remained the beverage of choice. 

The intent was to grow food when they arrived, however the poor solidity around Sydney Harbour meant the first fleet had to head further west to establish farms. As a result of this setback, the early explorers found themselves trading with and accepting food from the local Aboriginal people to survive. This included what today is considered ‘fashionable’ bush foods such as wattleseed, lemon myrtle, lilly pilly and quandong.

The Aboriginal people were hunter-gatherers and utilised an array of ‘light-weight’ techniques that depended on habitat rather than large-scale farming or domesticating animals. While highly nutritious, the European palate was not used to such ‘unusual’ foods and they were often blind to the array of options right in front of them – because of this they would still often prefer to rely on British food arriving by ship. 

By the 1900s Australia experienced a rise in prosperity and with an economy driven by farm exports, it was only natural that our food was dominated by large servings of meat which was considered the main part of the meal. Even nowadays, despite a clear shift towards more ethical eating habits, approximately 66% of consumers in Australia consider themselves meat eaters. 

A preference for British or Irish foods continued to heavily influence Australian cuisine until at least the 1950s – think meat-and-three-veg, puddings and a fondness for tea and beer. It was not however, the only influence to have an impact on Australian food during its pioneering years. 

The multi-cultural boom

The discovery of gold during the 1850s started a series of rushes that forever transformed Australian colonies. Gold seekers from around the world began pouring into Australia which greatly expanded its population and economy, and led to the emergence of a new national identity – including its cuisine.

The largest non-European group of miners to travel to Australia during this time were Chinese. Yearning for the taste of home, they found opening a restaurant was often a more attractive and financially stable option than panning day after day for gold. When the rush ended, many more would flock to the cities to start restaurants, where locally sourced meat, seafood and vegetables were complemented by imported ingredients such as Cantonese sausage, lychee nuts, black fungus and bamboo shoots. 

From the early 1900s Chinese restaurants were concentrated in Chinatowns – in line with other countries across the world. By the mid 1900s when anti-Chinese sentiment began to shift in line with amendments and the eventual abolishment of the Immigration Restriction Act 1901 (the ‘White Australia Policy’), the Australian public was regularly eating at Chinese restaurants or bringing their own saucepans for takeaway meals. Chicken chow mein, chop suey, sweet and sour pork and other dishes smothered in sweet, sticky sauces, became the Chinese cuisine of choice for many Anglo Australians who were tired of the basic meat-and-three-veg offering.

After the White Australia Policy was abolished, a new wave of Chinese migrants arrived on Australian shores. Settling into the suburbs, new restaurants opened that did not require the infrastructure of a Chinatown. Nowadays, thanks to increased migration occurring across multiple regions, ‘Chinese food’ does not cover the large variety of Asian cuisine available to the public, who continue to declare their enduring love for Chinese cuisine which is firmly embedded into our culture. 

‘Traditional’ Australian food

Beyond the plethora of cuisines supplied by the steady flow of migration to Australia, several Australian-born-and-bred foods are a staple in many people’s pantries. 

ANZAC Biscuits

The Australian and New Zealand Army Corps (ANZAC) biscuits were created as a nutritional boost for soldiers during World War 1, however they have stood the test of time and remain an Aussie and Kiwi classic. 

While originally made to survive long sea journeys as soldiers headed to war, the recipe has changed over time and now the flour, oats, coconut and golden syrup combination round out this delicious biscuit that is enjoyed by all.   

Barbecues

The Australian love of meat, combined with amazing weather and the great outdoors helps make the Aussie BBQ a staple. Casual entertaining from your own backyard is always a win, and according to News Corp there is a 97% increase in intent to purchase a BBQ within the next year, indicating the BBQ trend is not going anywhere fast. 

Vegemite

Is there anything more synonymous than Australia and Vegemite? The much-loved spread was invented in 1932 in Melbourne by Dr Cyril Callister as a way to utilise the yeast left over from beer production. 

Whether you slather it on your toast with butter, enjoy a classic vegemite and cheese scroll or opt for a spoonful directly from the tub, if you are a visitor to Australia, Vegemite is a must-try. 

Meat pies

Although the humble meat pie has British origins, there is no doubt Australia has claimed it as its own. There is nothing quite like seeing the swarm of tradies on their 10 am break, 7-Eleven drink in one hand and a meat pie in the other!

Modern Australia

From very humble beginnings, the cuisine of Australia has changed significantly over the past 200-odd years. Meals for the typical Australian these days are likely to be influenced by cuisines from all around the world –  Asian, Middle Eastern and Italian food all remain popular and will likely feature on the weekly household schedule. Throw in a hearty brunch and a couple of BBQs, and you have yourself the perfect, multicultural Australian menu!