![]() ![]() Many people over two centuries have deplored our cuisine, and even the abundance of food was in doubt at the beginning of colonisation. “No other country on earth offers more of everything needed to make a good meal, or offers it more cheaply, than Australia but there is no other country either where the cuisine is more elementary, not to say abominable,” said Edmond Marin la Meslée, founder of the Geographical Society of Australasia, in his 1883 book, L’Australie Nouvelle. However, it’s true that what we eat today has been distinctly shaped by what we prepared earlier. Such is the proliferation of foods and techniques that it may seem nonsensical to search for a distinctively ‘Australian’ cuisine, especially in a country where the climate ranges from cool maritime to tropical. Spaghetti bolognaise or other pasta dishes came third, and a stir-fry fourth. ![]() ![]() In a 2009 How Australia Cooks Report commissioned for Westinghouse, steak or chops with vegetables topped the list of the most popular evening meals, followed by a roast or baked dinner. We buy takeaway food an average of 4.1 times a month, and eat out 3.5 times a month, but four out of five Australian evening meals are still home-cooked. The world is fast taking to Australia’s greatest gastronomic invention (perfected in New Zealand), the flat white. Coffee consumption alone is enough to give anyone the shakes, doubling since 2004 to almost 3 billion cups savoured in cafes and restaurants each year. ![]()
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January 2023
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