The
Essence of.....Australia
An exploration of the world through food and drink
Essence -ial Information
|
UK Tourist Office |
Australia House, |
|
Currency |
Australian Dollar |
|
Capital |
Canberra |
|
Language |
English |
|
Main Airlines |
Qantas, Virgin, Emirates, Singapore, British Airways, Cathay Pacific |
|
Flying Time from UK |
16984 kms |
|
Visa |
Yes (3 months to 1 yr) |
PROFILE
Australian food is an interesting mix of contrasts, with influences from Japanese, Thai, Greek, Lebanese, Vietnamese, Chinese and French cuisine. Some of the world’s finest wines come from the commonwealth, and while the food used to be described as akin to British fare ”only worse!” these days are now long gone.
Throughout the majority of Australian history, for as long as 40,000 years before European settlement, food traditions were based on the native bushfoods of indigenous Australians . Anglo-Celtic British and Irish food was brought to the country upon the arrival of the earliest settlers from the British Isles in the late 18th century, forming the foundation of the cooking of modern Australian for the next century or so. Later, in the 19th and especially 20th century, food began to reflect the influences of Mediterranean and Asian cultures, introduced by many immigrants who arrived in Australia during this period.
Early and 20th Century European immigrants such as Germans, Italians and French helped to pioneer and grow the Australian wine industry that had become so healthy by the 21st century.
Immigration to Australia since 1945 has had a major multicultural impact upon Australian culture, and in particular upon what Australians eat and drink. For example, European migrants brought with them a preference for espresso coffee. This has overtaken tea as the most popular hot beverage ordered in restaurants and cafes. Pasta dishes, another staple of many European countries, are one of the most popular choices on the menu for many Australians.
Where once the Australian diet was based strongly upon its British and Irish heritage, by the end of the 20th century, Australians were regularly enjoying Italian, Greek, Chinese, Indian and Vietnamese cuisines cooked in restaurants and homes.
Due mainly to later immigrants to the country, Australians have a growing interest in multicultural foods and drinks from across Asia, The Middle East, Europe and Africa
There are more than 15,000 cafes and restaurants in Australia, providing 1.1 million seats for dining. Just over a third of these establishments are licensed.
Australia produces some of the world’s premium beef, lamb, tuna and gourmet produce including cheese, truffles, saffron, scallops and coffee.
Australia has 12.3 million hectares of certified organic land.
From the mid 1970s to today, Australia's love affair with wine has continued to grow. The industry is stronger than ever, employing thousands, many of whom have completed one of the viticulture courses offered at Australian educational institutions. Small boutique wineries have been established throughout Australia, often by retirees or people wanting to escape city life. Australia's wine industry has become more than just another industry - it has become a lifestyle for many Australians and winery tours a must for tourists.