Though once dominated by British culinary tastes, Australian cuisine is now influenced by a variety of Mediterranean and Asian foods introduced by immigrant cultures. Many people living outside of Australia think of native Bush Tucker when they contemplate Australian food, but Southeast Asian, Greek, Lebanese and Italian influences are now more common.
Is there such a thing as "Native Australian Cuisine"? You bet there is—and the current revival of "bush tucker" among chefs is making for some of the most creative dishes anywhere in the world. Using indigenous plants and herbs, chefs like Andrew Fielke (formerly of Adelaide's Red Ochre Grill) are finding that bush tomato, sea parsley, riberry and and quandong, a native sweet peach, can make the rich variety of lamb, seafood, pheasant and other meats, fish and fowl into its own unique world-class gourmet cuisine.
In this section, learn the origins of Australia's bush tucker, find out about Aboriginal favorites, and brush up on your Australian colloquialisms. Otherwise, mate, you might be stuck "looking like a dill."
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This page modified January 2007
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