australian food
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Australian food traditions have been influenced by those that have settled in Australia. Throughout the early period of modern Australia, Australian cuisine was based on traditional British food, brought to the country by the first modern settlers. Examples of the foods and drinks consumed: rum, tea, pies (pastry's of meat and vegetables, roasted, grilled, salted or dried cuts of meat or fish - steak, chops, duck, kangaroo, emu, or other forms of meat, consumed with vegetables such as potato (the combination known colloquially as "meat and three veg"). Food was then influenced by a hybrid of Mediterranean and Asian foods, introduced by more immigrants that arrived during the 19th and 20th century.
Nowadays, food consumed by Australians bears the influences of globalisation. Organic and biodynamic, Kosher and Halal food is available in Australia. Indeed, restaurants whose cuisine tends to demonstrate contemporary adaptations, interpretations or fusions of these multicultural culinary influences are frequently labeled with the umbrella term "Modern Australian."[citation needed] British traditions still persist to varying degrees including in the takeaway food sector, with pies and fish and chips remaining popular.
A native Australian cuisine movement has also emerged, evolving out of the Australian themed restaurants of the mid-1980s. The discovery of the spice-like qualities of many native Australian plant ingredients formed the basis of a gourmet cuisine. This contrasted with the Bush tucker or foraged food unfamiliar to gourmets.
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