Travel Australia About Food And Drink

Posted by admin in Travel on 07 8th, 2007 | no responses

Australia is almost two separate nations when it comes to food. In the cities of the southeast - especially Melbourne - there’s a range of cosmopolitan and inexpensive restaurants and cafés featuring almost every imaginable cuisine. Here there’s an exceptionally high ratio of eating places to people, and they survive because people eat out so much - three times a week is not unusual. Remote country areas are the complete antithesis of this, where the only thing better than meat pies and microwaveable fast food are the plain, straightforward counter meals served at the local hotel, or a slightly more upmarket bistro or basic Chinese restaurant.

Traditionally, Australian food found its roots in the English overcooked-meat-and-three-veg “common-sense cookery” mould. Two things have rescued the country from its culinary destitution: immigration and an extraordinary range of superb, locally produced fresh ingredients that not even the most ham-fisted chef could ruin. In addition to introducing their own cuisine, immigrants have had at least as profound an effect on mainstream Australian food. “Contemporary Australian” cuisine is an exciting blend of tastes and influences from around the world - particularly Asia and the Mediterranean - and many not specifically “ethnic” restaurants will have a menu that includes properly prepared curry, dolmades and fettucine alongside steak and prawns. This healthy, eclectic - and above all, fresh - modern Australian cuisine has a lot in common with Californian cooking styles, and both go under the latest trendy banner of “Pacific Rim cuisine”

Australian food

Meat is

plentiful, cheap and excellent: steak forms the mainstay of the pub counter meal and of the ubiquitous barbie , or barbecue - as Australian an institution as you could hope to find. Even if no one invites you along to one, you…Ethnic food

Since World War II wave after wave of immigrants have brought a huge variety of ethnic cuisines to Australia: first North European, then Mediterranean and most recently Asian.
Infamous Australian foods and “Esky”

Chicko Roll Imagine a wrapper of stodgy dough covered in breadcrumbs, filled with a neutered mess of chicken, cabbage, thickeners and flavourings, and then deep fried. You could only get away with it in Australia. Damper Sounding…
Bush tucker

The first European colonists decided that the country was not “owned” by the Aborigines because they didn’t systematically farm the land. As many frustrated pastoralists later came to realize, this was a direct response to Australia’s erratic…
Places to eat

Restaurants are astonishingly good value compared with Britain and North America, particularly as many restaurants are BYO (bring your own): you buy your own wine or beer and bring it with you - you’re rarely far from a bottle…
Drinking

Australians have a reputation for enjoying a drink, and hotels (also sometimes called taverns, inns, pubs and bars) are where it mostly takes place. Traditionally, public bars are male enclaves, the place where mates meet after work on their…

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