Gastronomy Report: Australian Food Industry Evolution and Trends
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AI Summary
This report provides a comprehensive overview of the Australian food industry, tracing its history from the arrival of the first settlers to the present day. It explores the impact of multiculturalism on the hospitality and food industries, highlighting the diverse range of cuisines that have enriched the Australian culinary landscape. The report delves into current food trends, such as the shift towards healthy eating, sustainable practices, and the incorporation of indigenous ingredients. It also forecasts future food trends, including the rise of vegetarian options, ancient grains, and the continued exploration of global cuisines. The report concludes with recommendations on how Australians might embrace their own unique culinary heritage. The analysis covers the evolution of Australian food, the influence of various cultures, the adoption of new technologies, and the changing preferences of consumers. The report also examines the role of celebrity chefs and the increasing demand for healthy and sustainable food choices. The report provides a valuable insight into the past, present and future of Australian food trends.
Gastronomy
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University
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University
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Gastronomy 2
Table of Contents
Executive Summary...........................................................................................................................2
Introduction.......................................................................................................................................2
History of Australian food..................................................................................................................2
How has multiculturalism impacted on hospitality and food industries............................................3
Current food trends...........................................................................................................................5
Based on current food trends what will be the food trends in 2018 and beyond.............................6
Recommendations: Will Australians embrace Australian food?........................................................6
Conclusion.........................................................................................................................................7
References.........................................................................................................................................7
Table of Contents
Executive Summary...........................................................................................................................2
Introduction.......................................................................................................................................2
History of Australian food..................................................................................................................2
How has multiculturalism impacted on hospitality and food industries............................................3
Current food trends...........................................................................................................................5
Based on current food trends what will be the food trends in 2018 and beyond.............................6
Recommendations: Will Australians embrace Australian food?........................................................6
Conclusion.........................................................................................................................................7
References.........................................................................................................................................7
Gastronomy 3
Executive Summary
The commercial food scene in Australia has evolved since the fleet of first settlers
arrived on the shores of the continent. The history of the last 200 years has seen development
that occurred once automation impacted the production, transport and processing of food. The
advent of technology left the era rations behind and once food supplies surged, the market for
food matured. The hospitality industry and restaurants that grew in scale in the 6th decade of
the twentieth century matured the local consumer and the era of multi-culinary experience
began in Australia. As a world leader in food innovation, Australia is now experiencing an
evolution from a high-calorie, meat and dairy consuming nation to one that prefers healthy
food. Local and indigenous that are unique to the continent foods have also started making an
appearance in supermarkets and restaurants.
Introduction
The food industry in Australia had humble beginnings and with the arrival of Anglo-
australians agriculture and animal husbandry started about 200 years ago. The indigenous
Executive Summary
The commercial food scene in Australia has evolved since the fleet of first settlers
arrived on the shores of the continent. The history of the last 200 years has seen development
that occurred once automation impacted the production, transport and processing of food. The
advent of technology left the era rations behind and once food supplies surged, the market for
food matured. The hospitality industry and restaurants that grew in scale in the 6th decade of
the twentieth century matured the local consumer and the era of multi-culinary experience
began in Australia. As a world leader in food innovation, Australia is now experiencing an
evolution from a high-calorie, meat and dairy consuming nation to one that prefers healthy
food. Local and indigenous that are unique to the continent foods have also started making an
appearance in supermarkets and restaurants.
Introduction
The food industry in Australia had humble beginnings and with the arrival of Anglo-
australians agriculture and animal husbandry started about 200 years ago. The indigenous
Gastronomy 4
people remained hunter gatherers before joining the mainstream. The use of meat, dairy,
wheat, vegetables and fruit was the mainstay of the Australian diet. Much of the progress in
the food market occurred after automation happened in the post world war II period, the
advent of railways, motor vehicles and refrigeration allowed the food industry to process
foods on a large scale. The convergence of people from several countries on Australian soil
saw the restaurant industry catering to a clientele that wanted to try a variety of cuisines.
Chinese, Vietnamese, Greek, Italian, Japanese and other cuisines were appreciated and
continue to remain in demand. Television commercials promoted marketing of processed
foods and continues to influence people's food choices. Trends in food change every year and
sustainable foods, healthy foods and foods that customer's demand have to be provided by the
industry. Indigenous foods have also begun to appear on dining tables across Australia.
History of Australian food
The indigenous people were hunter gatherers and not known for culinary skills. Their
food is referred to as Bush Tucker and is known for its benefits in prevention of disease Most
of the history of Australian food began when the British settlers arrived. They knew how to
domesticate animals and plants and brought culinary skills from their land. The rations on the
first fleet were straight from the English grocers and included bread, cheese and oatmeal,
vinegar, dried peas and salted meat. In the coming years these were replaced by foods from
countries closer to Australia and India, China and the south east countries shipped sugar, tea,
flour and salted meat with local spirits. The only recipe guide from in1864 was authored by
Caroline Chisholm that gave recipes for seven different ways to combine meat and flour.
Upto 1880, most of the food other than meat was imported, but then the railways opened up
the possibility of transporting agricultural produce - wheat, sugar, fruit and milk became
freely available. Before the refrigerator became common, milk, bread, green grocery, meat
people remained hunter gatherers before joining the mainstream. The use of meat, dairy,
wheat, vegetables and fruit was the mainstay of the Australian diet. Much of the progress in
the food market occurred after automation happened in the post world war II period, the
advent of railways, motor vehicles and refrigeration allowed the food industry to process
foods on a large scale. The convergence of people from several countries on Australian soil
saw the restaurant industry catering to a clientele that wanted to try a variety of cuisines.
Chinese, Vietnamese, Greek, Italian, Japanese and other cuisines were appreciated and
continue to remain in demand. Television commercials promoted marketing of processed
foods and continues to influence people's food choices. Trends in food change every year and
sustainable foods, healthy foods and foods that customer's demand have to be provided by the
industry. Indigenous foods have also begun to appear on dining tables across Australia.
History of Australian food
The indigenous people were hunter gatherers and not known for culinary skills. Their
food is referred to as Bush Tucker and is known for its benefits in prevention of disease Most
of the history of Australian food began when the British settlers arrived. They knew how to
domesticate animals and plants and brought culinary skills from their land. The rations on the
first fleet were straight from the English grocers and included bread, cheese and oatmeal,
vinegar, dried peas and salted meat. In the coming years these were replaced by foods from
countries closer to Australia and India, China and the south east countries shipped sugar, tea,
flour and salted meat with local spirits. The only recipe guide from in1864 was authored by
Caroline Chisholm that gave recipes for seven different ways to combine meat and flour.
Upto 1880, most of the food other than meat was imported, but then the railways opened up
the possibility of transporting agricultural produce - wheat, sugar, fruit and milk became
freely available. Before the refrigerator became common, milk, bread, green grocery, meat
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Gastronomy 5
and even ice were delivered to homes. Then came the era of the first processed foods.
Rosella's tomato sauce, IXL jams, Arnott's biscuits, Small's and MacRobertson's chocolates
and the white flour from Roller mills came into the Australian markets and then households.
Beer gained the status of the national drink around 1888, when the American beer sold under
the brand of Foster's, sold their product bottled and pasteurized.
Baking gained status when the raw ingredients - eggs, flour, butter, desiccated
coconut, cornflakes and cookbooks with recipes on cakes and puddings became
commonplace. Gas-fired and wood-fired ovens became common in households and baking at
home caught the fancy of Australians. Lamingtons, shepherd's pie and Irish stew made
popular Sunday lunches. these developments occurred in 1900. Cooking in homes did not
change much until the 1950s when in the post world war II era, the ammunition factories
started manufacturing refrigerators and cars for domestic use. By 1955, according to records
from Kelvinator, 70% homes had a fridge. this brought in the era of frozen foods.
Supermarket aisles now had the refrigerated sections and since then a multitude of frozen
foods invaded the Australian tables. Cars facilitated the transport of food to homes.
Consumption must have soared around the same time.
How has multiculturalism impacted on hospitality and food industries
Around the same time Australians began to travel for leisure and brought home food
experiences from Italy, France and the rest of Europe. Cookbooks featuring foreign cuisines
became routine and the restaurant industry took off, a 12-14% growth in the eating out
industry started taking place by the 1960s. The next innovation that had taken the then food
industry by storm was- television, that became common during the 1956 Olympic games.
Marketing, packaging, advertising and increasing diversity of available foods saw the major
food chains start operations and take-away food became common.
and even ice were delivered to homes. Then came the era of the first processed foods.
Rosella's tomato sauce, IXL jams, Arnott's biscuits, Small's and MacRobertson's chocolates
and the white flour from Roller mills came into the Australian markets and then households.
Beer gained the status of the national drink around 1888, when the American beer sold under
the brand of Foster's, sold their product bottled and pasteurized.
Baking gained status when the raw ingredients - eggs, flour, butter, desiccated
coconut, cornflakes and cookbooks with recipes on cakes and puddings became
commonplace. Gas-fired and wood-fired ovens became common in households and baking at
home caught the fancy of Australians. Lamingtons, shepherd's pie and Irish stew made
popular Sunday lunches. these developments occurred in 1900. Cooking in homes did not
change much until the 1950s when in the post world war II era, the ammunition factories
started manufacturing refrigerators and cars for domestic use. By 1955, according to records
from Kelvinator, 70% homes had a fridge. this brought in the era of frozen foods.
Supermarket aisles now had the refrigerated sections and since then a multitude of frozen
foods invaded the Australian tables. Cars facilitated the transport of food to homes.
Consumption must have soared around the same time.
How has multiculturalism impacted on hospitality and food industries
Around the same time Australians began to travel for leisure and brought home food
experiences from Italy, France and the rest of Europe. Cookbooks featuring foreign cuisines
became routine and the restaurant industry took off, a 12-14% growth in the eating out
industry started taking place by the 1960s. The next innovation that had taken the then food
industry by storm was- television, that became common during the 1956 Olympic games.
Marketing, packaging, advertising and increasing diversity of available foods saw the major
food chains start operations and take-away food became common.
Gastronomy 6
The use of zucchinis, capsicums, artichokes, garlic and eggplants began in the 50s due
to Italian and Greek influences. The 60s saw the advent of frozen meals and McDonald's,
Kentucky and Pizza Hut into Australia. The influence of American food culture had entered
the continent and large portions, family packs, sugared beverages, high fat chips and patties
were soon becoming staples of the new generation.
Since then Australian food has evolved and has its own cuisine. The meat pie, the
Pavlova - the dessert meringue and the Anzac (Australia and New Zealand Army Core-
World War I) biscuits are uniquely Australian in origin.
Due to its proximity to Asia, many Asians settled in Australia and brought in their
food influences. Chinese, Vietnamese, Thai and Indian restaurants dot cityscapes - from
street food to fine dining, to please customer palates as they cater to an Australia that has
become increasingly multicultural. Japanese, Greek, Lebanese and Malaysian cuisine in
restaurants became common place. Most of these restaurants marked the presence of
immigrants from these countries, with many being run by ethnic restaurateurs. Later, the
arrival of the Syrians, the Turkish, the Greek and the Germans added their culinary traditions
(Symons, 2014).
Many food outlets now cater to what is termed as the contemporary Australian
gourmand. Kiwifruit, sun-dried tomatoes, pork belly and spices such as, star anise were first
adopted by culinary chefs, found favour with home cooks and now have become integral to
the Australian food scene and are stocked in supermarkets. The celebrity chefs and their
expertise has catapulted the gastronomic scene to dizzying heights. The use of food
ingredients from all parts of the world and the techniques used for cooking are an area of
dynamic growth and delight food lovers and relay new ideas to viewers of shows such as
MasterChef.
The use of zucchinis, capsicums, artichokes, garlic and eggplants began in the 50s due
to Italian and Greek influences. The 60s saw the advent of frozen meals and McDonald's,
Kentucky and Pizza Hut into Australia. The influence of American food culture had entered
the continent and large portions, family packs, sugared beverages, high fat chips and patties
were soon becoming staples of the new generation.
Since then Australian food has evolved and has its own cuisine. The meat pie, the
Pavlova - the dessert meringue and the Anzac (Australia and New Zealand Army Core-
World War I) biscuits are uniquely Australian in origin.
Due to its proximity to Asia, many Asians settled in Australia and brought in their
food influences. Chinese, Vietnamese, Thai and Indian restaurants dot cityscapes - from
street food to fine dining, to please customer palates as they cater to an Australia that has
become increasingly multicultural. Japanese, Greek, Lebanese and Malaysian cuisine in
restaurants became common place. Most of these restaurants marked the presence of
immigrants from these countries, with many being run by ethnic restaurateurs. Later, the
arrival of the Syrians, the Turkish, the Greek and the Germans added their culinary traditions
(Symons, 2014).
Many food outlets now cater to what is termed as the contemporary Australian
gourmand. Kiwifruit, sun-dried tomatoes, pork belly and spices such as, star anise were first
adopted by culinary chefs, found favour with home cooks and now have become integral to
the Australian food scene and are stocked in supermarkets. The celebrity chefs and their
expertise has catapulted the gastronomic scene to dizzying heights. The use of food
ingredients from all parts of the world and the techniques used for cooking are an area of
dynamic growth and delight food lovers and relay new ideas to viewers of shows such as
MasterChef.
Gastronomy 7
Current food trends
The modern Australian may even be an advocate of sustainable food choices. As
broilers chicken is replaced with free range ones, growing herbs on window sills is a trend
that signals a return to roots. The changed food pyramid that has vegetables and fruit in place
of cereals signals an era of changed food choices for health reasons. Sugary beverages are on
their way out and are being replaced with fermented beverages, such as, ginger beer, coconut
kefir and kombucha (Boys, 2017). Their probiotic benefits are a big hit with a generation that
wants to prevent cancer, diabetes and obesity with foods. In 2017, Mediterranean cuisine saw
an upswing in the culinary market due to the healthy 'tag' on olive oil, fruit, salads, and use of
fresh produce. Lean meat alternatives of smoked elk, carpaccio and venison tartare replaced
the red meats. The techniques of charring, smoking and blistering are a current rage on the
chef's menus. Cardamom, cumin and turmeric are the heroes among the spices, largely due to
their novelty and health benefits. The use of cayenne pepper in chocolates and ice-creams has
taken experimental palates to a different zone. Cocktails have derived inspiration from the
South American continent (Finedininglovers, 2017). Vegan food made a weak beginning but
the variety of food and the insistence of the clients, the food industry has responded with a
rich variety of vegan foods. The health benefits have helped people fight and prevent lifestyle
diseases (Ausfoodnews, /top-foodie-trends-for-the-remainder-of-2016.html, 2016).
The demand for healthy food and beverages at restaurants has forced chefs to revamp
menus and introduce fare that has healthy ingredients (Ausfoodnews, restaurants-feel-pinch-
healthy-food-hits-takings.html, 2016). It may have lowered their profits due to the high costs
of healthy ingredients, but the trend is here to stay. The competitiveness of the restaurant
industry may not allow profit margins to increase just yet (Ausfoodnews, /food-trends).
Current food trends
The modern Australian may even be an advocate of sustainable food choices. As
broilers chicken is replaced with free range ones, growing herbs on window sills is a trend
that signals a return to roots. The changed food pyramid that has vegetables and fruit in place
of cereals signals an era of changed food choices for health reasons. Sugary beverages are on
their way out and are being replaced with fermented beverages, such as, ginger beer, coconut
kefir and kombucha (Boys, 2017). Their probiotic benefits are a big hit with a generation that
wants to prevent cancer, diabetes and obesity with foods. In 2017, Mediterranean cuisine saw
an upswing in the culinary market due to the healthy 'tag' on olive oil, fruit, salads, and use of
fresh produce. Lean meat alternatives of smoked elk, carpaccio and venison tartare replaced
the red meats. The techniques of charring, smoking and blistering are a current rage on the
chef's menus. Cardamom, cumin and turmeric are the heroes among the spices, largely due to
their novelty and health benefits. The use of cayenne pepper in chocolates and ice-creams has
taken experimental palates to a different zone. Cocktails have derived inspiration from the
South American continent (Finedininglovers, 2017). Vegan food made a weak beginning but
the variety of food and the insistence of the clients, the food industry has responded with a
rich variety of vegan foods. The health benefits have helped people fight and prevent lifestyle
diseases (Ausfoodnews, /top-foodie-trends-for-the-remainder-of-2016.html, 2016).
The demand for healthy food and beverages at restaurants has forced chefs to revamp
menus and introduce fare that has healthy ingredients (Ausfoodnews, restaurants-feel-pinch-
healthy-food-hits-takings.html, 2016). It may have lowered their profits due to the high costs
of healthy ingredients, but the trend is here to stay. The competitiveness of the restaurant
industry may not allow profit margins to increase just yet (Ausfoodnews, /food-trends).
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Gastronomy 8
Based on current food trends what will be the food trends in 2018 and
beyond
Considering the food trends that have dominated the food scene in 2017, 2018 is
likely to continue with the trend for healthy food from across the world cuisines. Vegetarian
food may become a trend and faux meat made with vegetarian ingredients could become a
trend. Use of ancient grains, such as, lesser known millets from around the world could be
used in food and fermented for beverages. Coconut could continue being the super food
ingredient for 2018 and much of its potential can continue to be explored. Consumption of
sugar by consumers may hit an all time low and more and more processed food with savoury
tastes may hit shelves. The demand for authentic food from distant locales may require that
chefs trained in authentic food preparation will be in demand. Preference for organic foods
will see demand increase for foods without chemical additives. Fancy foods from areas that
remain unexplored could become a new craze. Indulging in lean foods could be the new fad.
Recommendations: Will Australians embrace Australian food?
It is only now that some acceptance to indigenous food choices is emerging
among the settlers. Consumption of Kangaroo meat is now legal and is stocked in
supermarkets. Since it is a lean meat it conforms to the present day trend of eating healthy
meat. Consumption of beef has gone down, due to exports owing to its popularity in the
Asian market and because chicken is considered healthier than beef. Several other foods from
the Bush tuck has made inroads into mainstream cuisine (Symons, 2014). This trend of
rediscovering cuisine from their own land is rather unique to Australia. As the world goes
local with their preferences for food, Australia's hidden gems in 'local' are being experienced
for the first time ever (Newton & Ashton, 2016). Quangdongs, akudjura or bush tomatoes
have only recently been tried by the Anglo-australians, who otherwise have become not just
multicultural but multiculinary as they embrace the food brought in by immigrants from all
over the world (Sbs, 2015).
Based on current food trends what will be the food trends in 2018 and
beyond
Considering the food trends that have dominated the food scene in 2017, 2018 is
likely to continue with the trend for healthy food from across the world cuisines. Vegetarian
food may become a trend and faux meat made with vegetarian ingredients could become a
trend. Use of ancient grains, such as, lesser known millets from around the world could be
used in food and fermented for beverages. Coconut could continue being the super food
ingredient for 2018 and much of its potential can continue to be explored. Consumption of
sugar by consumers may hit an all time low and more and more processed food with savoury
tastes may hit shelves. The demand for authentic food from distant locales may require that
chefs trained in authentic food preparation will be in demand. Preference for organic foods
will see demand increase for foods without chemical additives. Fancy foods from areas that
remain unexplored could become a new craze. Indulging in lean foods could be the new fad.
Recommendations: Will Australians embrace Australian food?
It is only now that some acceptance to indigenous food choices is emerging
among the settlers. Consumption of Kangaroo meat is now legal and is stocked in
supermarkets. Since it is a lean meat it conforms to the present day trend of eating healthy
meat. Consumption of beef has gone down, due to exports owing to its popularity in the
Asian market and because chicken is considered healthier than beef. Several other foods from
the Bush tuck has made inroads into mainstream cuisine (Symons, 2014). This trend of
rediscovering cuisine from their own land is rather unique to Australia. As the world goes
local with their preferences for food, Australia's hidden gems in 'local' are being experienced
for the first time ever (Newton & Ashton, 2016). Quangdongs, akudjura or bush tomatoes
have only recently been tried by the Anglo-australians, who otherwise have become not just
multicultural but multiculinary as they embrace the food brought in by immigrants from all
over the world (Sbs, 2015).
Gastronomy 9
Conclusion
In conclusion, the evolution of the food industry in Australia has been interesting. The
continent has been a melting pot of several cultures and this has impacted the food scenario.
Like all countries, Australia moved from a society that had to bear food rations to a time of
plenty. The multitude of available food choices from all over the world have evolved the
market for raw, cooked and processed food into a mature market that boasts of variety and
quality. The current trend of sustainable agriculture, preference for meat from free range farm
animals has replaced that of mechanisation in food production. Healthy foods and low sugar
consumption are the newer trends that the food industry is fast adapting to.
References
Ausfoodnews. (n.d.). /food-trends. Retrieved from http://www.ausfoodnews.com.au/:
http://www.ausfoodnews.com.au/tag/food-trends
Ausfoodnews. (2016, August 29). /top-foodie-trends-for-the-remainder-of-2016.html.
Retrieved from http://www.ausfoodnews.com.au:
http://www.ausfoodnews.com.au/2016/08/29/top-foodie-trends-for-the-remainder-of-
2016.html
Ausfoodnews. (2016, October 17). restaurants-feel-pinch-healthy-food-hits-takings.html.
Retrieved from http://www.ausfoodnews.com.au:
http://www.ausfoodnews.com.au/2016/10/17/restaurants-feel-pinch-healthy-food-hits-
takings.html
Boys, C. (2017, January 5). food-and-drink-predictions-for-2017-20161219-gte8kh.
Retrieved from http://www.goodfood.com.au:
http://www.goodfood.com.au/eat-out/news/food-and-drink-predictions-for-2017-
20161219-gte8kh
Finedininglovers. (2017). food-and-drink-trends-2017/. Retrieved from
https://www.finedininglovers.com: https://www.finedininglovers.com/blog/news-
trends/food-and-drink-trends-2017/
Newton, J., & Ashton, P. (2016). /opinion-can-we-be-australian-without-eating-indigenous-
food/. Retrieved from http://www.australiangeographic.com.au:
Conclusion
In conclusion, the evolution of the food industry in Australia has been interesting. The
continent has been a melting pot of several cultures and this has impacted the food scenario.
Like all countries, Australia moved from a society that had to bear food rations to a time of
plenty. The multitude of available food choices from all over the world have evolved the
market for raw, cooked and processed food into a mature market that boasts of variety and
quality. The current trend of sustainable agriculture, preference for meat from free range farm
animals has replaced that of mechanisation in food production. Healthy foods and low sugar
consumption are the newer trends that the food industry is fast adapting to.
References
Ausfoodnews. (n.d.). /food-trends. Retrieved from http://www.ausfoodnews.com.au/:
http://www.ausfoodnews.com.au/tag/food-trends
Ausfoodnews. (2016, August 29). /top-foodie-trends-for-the-remainder-of-2016.html.
Retrieved from http://www.ausfoodnews.com.au:
http://www.ausfoodnews.com.au/2016/08/29/top-foodie-trends-for-the-remainder-of-
2016.html
Ausfoodnews. (2016, October 17). restaurants-feel-pinch-healthy-food-hits-takings.html.
Retrieved from http://www.ausfoodnews.com.au:
http://www.ausfoodnews.com.au/2016/10/17/restaurants-feel-pinch-healthy-food-hits-
takings.html
Boys, C. (2017, January 5). food-and-drink-predictions-for-2017-20161219-gte8kh.
Retrieved from http://www.goodfood.com.au:
http://www.goodfood.com.au/eat-out/news/food-and-drink-predictions-for-2017-
20161219-gte8kh
Finedininglovers. (2017). food-and-drink-trends-2017/. Retrieved from
https://www.finedininglovers.com: https://www.finedininglovers.com/blog/news-
trends/food-and-drink-trends-2017/
Newton, J., & Ashton, P. (2016). /opinion-can-we-be-australian-without-eating-indigenous-
food/. Retrieved from http://www.australiangeographic.com.au:
Gastronomy 10
http://www.australiangeographic.com.au/topics/history-culture/2016/05/opinion-can-
we-be-australian-without-eating-indigenous-food/
Sbs. (2015, May 20). about-native-australian-food. Retrieved from http://www.sbs.com.au:
http://www.sbs.com.au/food/article/2008/07/01/about-native-australian-food
Symons, M. (2014). /australias-cuisine-culture-a-history-of-food. Retrieved from
http://www.australiangeographic.com.au:
http://www.australiangeographic.com.au/topics/history-culture/2014/06/australias-
cuisine-culture-a-history-of-food
http://www.australiangeographic.com.au/topics/history-culture/2016/05/opinion-can-
we-be-australian-without-eating-indigenous-food/
Sbs. (2015, May 20). about-native-australian-food. Retrieved from http://www.sbs.com.au:
http://www.sbs.com.au/food/article/2008/07/01/about-native-australian-food
Symons, M. (2014). /australias-cuisine-culture-a-history-of-food. Retrieved from
http://www.australiangeographic.com.au:
http://www.australiangeographic.com.au/topics/history-culture/2014/06/australias-
cuisine-culture-a-history-of-food
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