Finding out what makes Australian cuisine famous is important as a way of knowing how it fits the regular way of life of its people.
Picture this: An Australian eating barbecue under sunny skies is the most often image you see everywhere. This is true. Australian homes normally have a barbecue in their backyards, and this is also common in beaches, camping grounds, caravan parks and even on business sites. Traditionally, the choices were chops or sausages. Nowadays, it is common to see marinated steaks and fresh seafood with gourmet salads and wine. Even during Christmas, the meal consists of barbecues rather than the traditional style of roast turkey and vegetables.
Fish & Seafood
Having the third largest fishing zone in the world where there is abundant clean waters is of no wonder why seafood is massively exported and widely eaten in Australian homes. Australia is teeming with salmon, lobster, prawns and tuna, which supplement the country’s agricultural industry.
The Barramundi fish, found in the rivers of north Australia as the most sought after catch with sporting anglers, is served in almost all seafood restaurants.
The British style fish and chips are common take-away food especially on beaches. Deep fried in batter flake fish served with chips is extremely popular. Living near the coast is the most preferred location of Australians and it is not surprising that seafood restaurants are a booming industry. Sydney is famous for its seafood restaurant.
Take Away Food
Australians are one of the world’s biggest consumers of fast food. You can find a large number of Asian restaurants: Chinese and Indian in origin, in major cities in Australia offering take-away food. Hamburgers, fried chicken, kebabs, fish and chips are the most popular take away food in fast food restaurants.
There are also stalls selling barbecued sausages and fried onions on white bread with tomato or barbecue sauce.
Classic Australian Food
The most popular spread for sandwiches among Australians is vegemite. Vegemite as described in Wikipedia is a dark brown Australian food paste made from leftover brewers’ yeast extract with various vegetables and spice additives developed by Cyril P. Callister in Melbourne, Victoria in 1922.
It is a delicious spread and you will either love it or hate it. You need to develop an acquired taste for it. It should be spread lightly as it is salty with subtle bitterness. It is best with crackers with some light butter. It is also spread on toast with peanut butter and sometimes with cheese slices or spread on toast with eggs.