Australian cuisine

Australian delicacies refers to the delicacies of Australia and its indigenous and colonial societies. Indigenous Australians have occupied Australia for some 40,000 to 60,000 years, in the course of which they developed a special hunter-gatherer diet, recognised as "bush tucker", drawn from regional Australian flora and fauna—such as the kangaroo. Australia was, from 1788 to 1900, a collection of British colonies in which culinary tastes had been strongly influenced via British and Irish migrants - and agricultural products such as red meat cattle, sheep and wheat became staples in the Australian diet. Post-war Australia's multicultural immigration application lead to a diversification of the cuisine of Australia, specifically underneath the impact of Mediterranean and East Asian Australians. 

Australian cuisine of the first decade of the twenty first century indicates the influence of globalisation. Organic and biodynamic meals have come to be widely reachable and there has been a revival of activity in bushfoods. British traditions persist to various tiers in home cooking and the takeaway food sector, with roast dinners, the Australian meat pie and fish and chips remaining massively popular, but there are additionally new elements featured in these foods. Meat is a core factor of the Australian cuisine and diet, and the production of meat has historically been a widespread phase of Australia's agricultural economy. To barbecue meat is regarded regular in Australia. While speedy meals chains are abundant, Australia's metropolitan centres possess many famed haute cuisine and nouvelle cuisine organizations providing both nearby and worldwide meals due to strong multiculturalism. Restaurants whose product includes current adaptations, interpretations or fusions of distinct influences are frequently termed "Modern Australian"