A national cuisine?

Australia has one of the most diverse cuisines in the world, thanks to Asian and European migrant influences, a dining public that is happy to try innovative dishes and access to a plentiful supply of fresh and high–quality produce.
Australia, one of the world’s most efficient agricultural nations, produces high–quality vegetables, fruit and grains, meat, poultry, seafood, and cheeses and other dairy products. In addition, many new industries have been established to accommodate the growing Australian taste for exotic foods, including Asian greens, nashi pears, lychees, olives and herbs. Aquaculture products such as farmed Atlantic salmon and southern bluefin tuna are now available as well as the great range of seafood that comes from the ocean surrounding Australia, including Moreton Bay bugs (shellfish), ‘banana’ prawns, barramundi fish and oysters.
Australians enjoy a huge range of food in restaurants and homes, reflecting the country’s cultural diversity. Southern Europe has combined with Asia and the Pacific for new flavours and tastes. Italian, Chinese, Indonesian, Japanese, Greek, Thai, Malay, French and Vietnamese restaurants are common, particularly in the capital cities. Middle Eastern flavours are also rapidly emerging, with Moroccan and Lebanese flavours being used with local ingredients in mainstream cooking with notable success.
Traditional Australian bush tucker is also becoming more common, particularly in northern Australian restaurants, where kangaroo, buffalo, crocodile and emu can often be found on menus.
Historically, there has never been a cuisine typically regarded as Australian. Instead, Australian fare has evolved with the distinct layers of flavours that each new culture has added. Homesick expatriate Australians sometimes hanker for Australian food such as lamingtons (a sponge cake square dipped in chocolate and coconut), pavlovas (a meringue dessert named after the Russian ballet dancer Anna Pavlova) and vegemite (a commercially produced spread made from yeast products).
The Australian wine sector is recognised internationally as producing a full range of high-quality wine styles and varietals to match any dish, from full-bodied reds and deep fruity whites to sparkling, dessert and fortified wines.