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Food |
 Australian
cuisine has the most diverse range, quality, and inventiveness than many
others in the world. However, it took Australia some time to evolve from
the scenes of meat pies, Vegemite sandwiches, and sausage rolls to the
scene of dishes such as "seared kangaroo fillet with wilted beetroot greens
and roasted onions". The culinary art of Australia only luxuriated in
the 1990s. But at that time, it was already considered the most adventurous
in the world. Each capital city has seen a swarm of new restaurants within
the genre 'Modern Australia' cuisine, with inventive chefs at the helm
and an audience of willing hedonists at the ready. This culinary reawakening
is due to two factors: the wealth of superlative Australian produce, including
native food, and the plethora of international cuisine brought to Australia
by its immigrants from all over the world.
 Australia
is also well known for its fresh ingredients such as seafood, local fruits,
beef and lamb, as well as its world class cheeses. Like in Italy and France,
Australia can be divided into regions that are known for particular produce
such as King Island cream, Sydney rock oysters, Bowen mangoes, Coffin
Bay scallops, Tasmanian salmon, and Illabo milk-fed lamb. Each state has
its acknowledged specialties, which travelers should take advantage of.
Never forgetting
the native cuisine called 'bush tucker', which involves traditional diets
such as flour and water cooked in the campfire coals to make bread called
damper, billy tea, and local animals' meat.
To summarize
the varieties of food in Australia, it is then necessary to categorize
them into modern Australian food, bush tucker, Asian food, and Australian's
favorite.
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