Australian cuisine has the most diverse range, quality, and inventiveness than many others in the world. However, it took Australia some time to evolve from the scenes of meat pies, Vegemite sandwiches, and sausage rolls to the scene of dishes such as “seared kangaroo fillet with wilted beetroot greens and roasted onions”. The culinary art of Australia only luxuriated in the 1990s. But at that time, it was already considered the most adventurous in the world. Each capital city has seen a swarm of new restaurants within the genre ‘Modern Australia’ cuisine, with inventive chefs at the helm and an audience of willing hedonists at the ready. This culinary reawakening is due to two factors: the wealth of superlative Australian produce, including native food, and the plethora of international cuisine brought to Australia by its immigrants from all over the world.
Australia is also well known for its fresh ingredients such as seafood, local fruits, beef and lamb, as well as its world class cheeses. Like in Italy and France, Australia can be divided into regions that are known for particular produce such as King Island cream, Sydney rock oysters, Bowen mangoes, Coffin Bay scallops, Tasmanian salmon, and Illabo milk-fed lamb. Each state has its acknowledged specialties, which travelers should take advantage of.
Never forgetting the native cuisine called ‘bush tucker’, which involves traditional diets such as flour and water cooked in the campfire coals to make bread called damper, billy tea, and local animals’ meat.
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