Australian Cuisine: Modern, Popular, Seafood, National Dish & Tourist Reviews

This presentation discusses the modern Australian cuisine, types of Australian cuisine, popular cuisine, national dish of Australia, and tourist reviews. It highlights the preference for seafood among Australians and the focus on healthy diets. The presentation also includes the top 9 names in modern Australian cuisine and the government's efforts to minimize the death of dolphins. The national dish of Australia is roast lamb, and tourists have praised the Asian food available in the country.

Australian Cuisine

Introduction
 Australian Cuisine incorporates blend of culinary contributions and taste
from various culture around the world.
 In Australia, the variety of different cuisine has increased due to
globalization because many fast food restatements and other cultural
hotel are opened in the country (King, 2019).
 Tourist also loved the authenticate taste and food varieties available in
the nation (Bayeh, 2017).
 In this assignment there will be discussion about the modern Australian
cuisine, types of Australian cuisine, popular cuisine, national dish of
Australia, etc.

Modern Australian Cuisine
 Australian Chief are adopting distinctive style of cooking for the
different-different geographical region.
 Top 9 names in the modern Australian cuisine are Chicken parmigiana,
Lamingtons, Barramundi, Meat pies, Pumpkin seeds, Grilled kangaroo,
Vegemite on Toast, Parlova and Barbeques snags.
 People of Australian tend to focus on the continuous evolution of their
cuisines (Vu, Li, Law & Zhang, 2019).
 Recent example is fusion cuisine which is the combination of various
culinary traditions. In this dish, many cuisine are categorized for one
specific cuisine style (Polly, 2019).

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 Australian prefer cuisine as per their lifestyle and requirements
(Movingtoaustralia, 2019).
 It has been observed that citizens are tend to focus more on the healthy diets
which suits to their lifestyle.
 Even the nutritionist or personal diet consult suggests people to implies more on
sea food, chicken, mushroom, fruit salad, etc. for the healthy well-being and for
the great taste (Wanich, et. al., 2019).
 Modern Australian Cuisine consists of dishes which are highly nutritionist and
rich in healthy values.

Priority for sea food cuisines among
Australians
 Australian seafood comes from international and local aquaculture,
recreational anglers and fisheries (King, 2019).
 Seafoods are the important diet inclusions for Australian for two
reasons. Firstly, its admirable taste and sea foods various driven health
benefits.
 As per research, Australian intake 25kg of seafood through various
cuisines or dishes (Woodgate, 2019).

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 Even, Australian seafood cuisine dishes also loved by the tourists and
travellers (Johansson & Andreasson, 2016).
 For adding more values in the cuisines, around 200 species of seafood
are imported in the country from other nations.
 Due to the positive changes, the government and citizens are now
putting their concentration to minimises the death of dolphins for the
sack of taste and making dishes (Duarte Alonso & Krajsic, 2016).

Popular Australian Cuisines
 Barramundi
 Grilled Kangaroo
 Chicken Parmigiana
 Pumpkin Soup

Tourist’s review for Australian
Cuisine
 Tourist said that Australian has the best Asian food in the entire world.
 Tourist remarked that food preparation and taste of Australia is ahead of Japan and
Italy (Radd-Vagenas, Kouris-Blazos, Singh & Flood, 2017).
 Although, Australian has the variety of great European food made through the fresh
local ingredients (Vu, Li, Law & Zhang, 2019).
 Tourist also prefer Australia’s traditional breakfast which serve with the lobster eggs.

National Dish of Australia
 Roast lamb rules as Australia’s National dish.
 This dish is now strongly associated with most of the citizens.
 Tourist also showcase their love for the presentations and taste of this dish.
 Other dishes are also famous in the nation such as Meat pie, Vegemite on
toast, etc (King, 2019).

Conclusion
 Roast limb is the national dish of Australia.
 Tourists reviewed that Australia has the best Asian food available in terms of its taste, quality
and presentation.
 Popular Australian cuisines are pumpkin seeds, grilled kangaroo, barramundi and chicken
parmigiana.
 Modern Australian cuisines also includes those dishes which are rich in nutrition values.

References
 Radd-Vagenas, S., Kouris-Blazos, A., Singh, M. F., & Flood, V. M. (2017). Evolution of
Mediterranean diets and cuisine: concepts and definitions. Asia Pacific journal of
clinical nutrition, 26(5), 749-752.
 Bayeh, J. (2017). Arab-Australian Fiction: National Stories, Transnational
Connections. Mashriq&Mahjar, 4(2), 66-96.’=
 Vu, H. Q., Li, G., Law, R., & Zhang, Y. (2019). Exploring tourist dining preferences
based on restaurant reviews. Journal of Travel Research, 58 (1), 149-167.
 Polly, A. (2019). Australian food , the most iconic Australian cuisine. Retrieved from:
https://nomadsworld.com/australian-food/
 Movingtoaustralia. (2019). Food in Australia. Retrieved from:
http://www.movingtoaustralia.com.au/australian-culture/moving-to-australia-australia
n-food/

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 Wanich, U., Riddell, L., Cicerale, S., Mohebbi, M., Sayompark, D., Liem, D. G., & Keast, R.
S. (2019). The relationship between culture, food liking, and body mass index in
Australian and Thai young adults. Asia Pacific journal of clinical nutrition, 28(3), 634-640.
 Woodgate, T. (2019). Australian food: 40 dishes locals like to call their own. Retrieved
from: https://edition.cnn.com/travel/article/australian-food/index.html
 King, R. (2019). What is Australian cuisine? Retrieved from:
https://www.finedininglovers.com/article/what-australian-cuisine
 Johansson, T., & Andreasson, J. (2016). The Gym and the beach: Globalization, situated
bodies, and australian fitness. Journal of Contemporary Ethnography, 45(2), 143-167.
 Duarte Alonso, A., & Krajsic, V. (2016). Perceptions and images of “typical” Australian
dishes: An exploratory study. Journal of Foodservice Business Research, 19(2), 147-163.