Australian cuisine is a unique blend of flavors and ingredients from around the world. From Vegemite to calamari, Australian chefs have been exploring the native foods of this country for decades, while Aboriginal Australians have known their wonderful flavors and properties for more than 40,000 years. The Italian word calamari means squid, and this dish was adopted in Australian cuisine in the mid-to-late 90s. It quickly became a favorite, as the country's waters are surrounded by large populations of squid.
Australia's wine regions are mainly found in the south, and the coldest parts of the country are in South Australia, New South Wales, Victoria, and Western Australia. After World War II, waves of multicultural immigration from Asia and the Mediterranean region brought with them strong and sophisticated food cultures that influenced the development of Australian cuisine. Macadamia nuts are mainly grown in New South Wales and South Queensland. Brisbane cuisine is derived from conventional Australian cuisine, as well as from many cuisines of international origin.
Indigenous Australians have been occupying Australia for about 65,000 years, during which time they developed a unique hunter-gatherer diet known as the tucker bush. The main foods native to the Brisbane region and commonly used in local cuisine include macadamia, lemon-scented myrtle, Australian lime, bunya nut, and Moreton Bay bug. John Dory is a popular variety of fish found in Australian waters, including Sydney Harbour. A classic Australian cookie is the ANZAC cookie, which is usually homemade and was sent to Australian soldiers fighting in Europe and the Dardanelles during World War I.
South Australia has its own unique ingredients that make up its cuisine. From native plants like lemon-scented myrtle to seafood like John Dory or Moreton Bay bug to classic cookies like ANZAC cookies - South Australia has something for everyone!.
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