Food and drink in Australia

from Wikipedia, the free encyclopedia
Australian cuisine in Brisbane

Food and drink in Australia refers to the entirety of the national cuisine of Australia and the drinks of the country. For about 60,000 years, this has included the Bush Tucker , the traditional Aboriginal cuisine that gets its ingredients from native plants and animals. The English cuisine , with the British convicts and settlers arrived in the country from the 18th century, dominated for a long time the eating habits of immigrants , up from the 19th century, the Chinese cuisine found its way into the country. With the increasing immigration of Italians and Greeks after the end of World War II , eating habits slowly changed. Modern Australian cuisine developed under the influence of immigrants from the Middle East as well as Vietnamese , Thais and numerous other nationalities .

Australia is rich in fish and seafood , has large populations of sheep and cattle on its grazing land, and sizable agriculture in the temperate zones , which is reflected on the country's menus. The barbecue is popular and has a great tradition in the Australian food culture . Many of the Australian wines enjoy an excellent international reputation. A distinctive coffee culture is widespread in the country.

history

Aboriginal cuisine

Bush Tucker or Bush Food

The traditional Aboriginal diet is nutritious and diverse, but its impact on modern Australian cuisine was little until the 2010s. Traditional dishes of the hunter-gatherers are known as Bush Food or Bush Tucker and are prepared with ingredients from the fauna and flora of the Australian bush . These include kangaroo, emu, crocodile, seafood, and insects (including maggots like the witchetty and bardee grubs ). Plant-based bush food includes quandong , bush tomato , yams , macadamia nuts , plant seeds for bush bread , anise myrtle (Syzygium anisatum), Davidson plum (Davidsonia), desert lime ( Australian desert lime ), finger lime ( Microcitrus australasica ), cockatoo plum ( bush plum) ), Lemon aspen , Lemon myrtle (Backhousia citriodora), Mountain pepper ( Tasmanian mountain pepper ), Muntries (Kunzea pomifera), Riberry (Syzygium luehmannii) and Wattleseeds (seeds of the acacia plants ), for which there is a market whose demand in 2017 is the supply of local bush fruits. The number of native foods consumed by the Aborigines is estimated at 5,000, accounting for nearly 20 percent of Australia 's flora and fauna .

Many of these ingredients have been incorporated into contemporary cuisine and can sometimes be found on the menus of restaurants and cafés or on the shelves of supermarkets. The author Vic Cherikoff is considered a Bush food expert and produces indigenous ingredients. Other companies that specialize in Aboriginal food include companies such as Australian Native Food and Botanicals Gurandgi Munjie Food Company or Indigiearth and restaurants such as Orana in Adelaide or Caveau in Wollongong . Bishop Sessa (Surry Hills), Billy Kwong (Elizabeth Bay), Chiswick (Woollahra) and Bentley (Sydney) are some of the restaurants in Sydney that are using the flavors of bush tucker in their kitchens today (2020) .

Development since the arrival of the First Fleet

From the European settlement until well into the 20th century, Australian cuisine was based on British eating habits. In the British convict colony of Australia , founded in 1788 , the weekly provisions distributed to members of the First Fleet initially consisted of typical English foods they had brought with them, such as salted beef and pork , dried peas , wheat flour , rusks , hard cheese , butter and vinegar . The officers, marines and seamen received the full rations, the male convicts 2/3 of the rations and the female convicts 2/3 of the male rations. However, the supplies, seeds, tools and agricultural expertise of the early settlers proved to be insufficient. The animals brought on the ships were not used for rearing or meat production. Kangaroo meat that was available on site or the meat of other native animals was rarely consumed by the newcomers, apart from fish, which, however, had to be delivered to the colonial administration and distributed from there. The newcomers despised fish, the only fresh protein available at the time . They preferred meat because after receiving fish, their weekly ration of 4 pounds of half-rotten beef was cut by 2 ½ pounds. The colonists harvested little local plants except smilax glycophylla , a sarsaparilla , called sweet tea ( sweet tea ), and wild spinach. Shortly after the arrival of the First Fleet, there was no more butter. When the expected British supply ship, the Guardian, did not arrive in 1789 , the weekly ration was cut to wheat, beef and rice for everyone.

Billycan for preparing billy tea

For the first five years food was extremely scarce and monotonous, and hunger was widespread. When an English supply ship was shipwrecked on the way to Australia and the Second Fleet arrived at the colony with other convicts, there was a threat of famine in 1791. The food was rationed and a ship was sent to Cape Town to bring the necessary groceries. To reduce the number of people to be fed in the colony, the first governor of the colony, Arthur Phillip , sent some of the convicts on another ship to Norfolk Island . It was only when he allowed convicts to grow food at Parramatta and to settle as small farmers that the situation finally relaxed, as markets for these products were opened in Sydney.

In the 1820s, livestock farmers moved to the pastures of Australia and paid nomad workers with food rations. A week's wages often consisted of 4.5 kg of meat, 4.5 kg of flour, 1 kg of sugar and 100 g of tea. The workers used flour, salt and water to prepare a bread called damper , which was baked over the glowing ashes of an open fire; To do this, they grilled a piece of meat and drank billy tea (named after the billycan , a light metal saucepan that was used to heat the water), a daily repeating ritual around the campfire without great variety. The emigrants' guide from 1853, written by the social reformer Caroline Chisholm , consisted of two pages and until 1864 was the only significant collection of recipes. In it she divided the weekly rations into seven parts and described seven different combinations for the preparation of meat and flour. With the exception of meat, the Australian colony remained heavily dependent on imports until the construction of the railroad in the 1880s opened up the hinterland for agriculture, where wheat, milk, sugar cane and fruit could now be produced. In the growing cities, horse-drawn carriages took over the daily supply of the houses in the suburbs with bread and milk; the butcher, the grocer, the greengrocer and the ice cream van also came to visit regularly. James Harrison of Geelong invented mechanical refrigeration in 1851, but it was another century before refrigerators became available for private households.

Chinese restaurant in rural Leeton, New South Wales , 2012

Chinese gold diggers brought Chinese cuisine to Victoria's gold fields in the mid-19th century , where commercial kitchens, so-called cookshops, were created . In 1890 a third of all chefs in Australia were of Chinese origin. Most of the Chinese settlers came from the southern Chinese province of Guangdong and brought with them Cantonese eating habits. Many of the Chinese immigrants supplied cities and towns with vegetables grown in gardens. Chinatowns emerged in many cities in Australia, the oldest in Melbourne , the largest in Sydney, and in Adelaide, Brisbane and elsewhere. Surrounded by their compatriots, the settlers found a sense of belonging to a strange, new country. Even after the 1901 White Australia Policy interrupted Chinese immigration , Chinese cooks received preferential treatment when issuing visas. In the 1930s, Chinese restaurants became widespread, especially in Melbourne and Sydney, and were seen as a visible sign of cultural diversity. Today, Chinese restaurants can be found in even most of the smaller towns in the country, as Chinese cuisine is still widely popular. However, Australian-Chinese cuisine is different from authentic Chinese cuisine. Many restaurants adapted their dishes to the tastes and habits of the Australians, so traditional Chinese cuisine sees vegetables as a main course, while Western cuisine sees vegetables as a side dish; in addition, more meat dishes moved into the menus.

With the influx of immigrants after the Second World War, the Italians in particular left their culinary traces with their cuisine . They form the third largest ethnic group in Australia. Italian gardeners and greengrocers took over the fruit and vegetable markets from the Chinese, whose numbers had dwindled due to the White Australia Policy . Eggplants and zucchini , virtually unknown to the Australian public, found their way into the Australian diet. However, discrimination and prejudice meant that Italian food was not more widely accepted by the population until the late 1970s.

Spiros Fish Cafe & Milk Bar , Goulburn , ca.1953

Lunchbox anecdotes from children from immigrant families in the 1970s and 1980s who were teased in the schoolyard for their “ethnic food” are widespread ; They were often assumed to have “smell bad” from the foreign ingredients. The Australian diet to date has still been largely meat-based, often three times a day, with a very limited selection of vegetables. In the post-war period, olive oil was only available in ampoules from pharmacists on presentation of a prescription.

Many immigrant Greeks settled in their homeland after World War II and during the civil war that followed, in Melbourne, where one of the largest Greek settlements outside Greece emerged. Initially, they mostly ran milk bars and cafés here . Other Greek families have shaped the Australian seafood industry with their wholesalers to this day . As Greek immigration increased in the 1950s, so did the demand for Greek foods such as Greek yogurt , feta , halloumi and kefalotyri . Although the number of restaurants in Australia increased by 12 to 14 percent annually in the 1950s and 1960s, restaurants offering traditional Greek dishes did not establish themselves until the 1980s. Kebabs such as the Greek gyros or its Turkish and Arabic counterparts doner kebab and shawarma were first available in Sydney in 1965. The Turkish and Lebanese cuisine moved in with immigrants from these countries, who increasingly arrived in Australia from the 1970s to the 1990s. Even with these influences, the ingredients and methods of preparation initially drew the noses of the population, mostly of Anglo-Saxon descent, but today terms such as falafel , tahini or shish are an integral part of the Australian vocabulary. The term Halal Snack Pack (HSP) for a dish made from Halāl -certified doner kebab meat, fries and one or more sauces found its way into the Macquarie Dictionary in 2016 as People's Choice Word ( word of the year ) . Adelaide's version is referred to as AB .

Thai BBQ Pork in Sydney, 2016

Thai cuisine gained a foothold in Australia from the 1970s, initially targeting a growing number of Thai students, but quickly finding favor with locals of all ethnicities. According to estimates from 2014, Thai food is served in more than a quarter of all restaurants in the greater Sydney area.

Vietnamese refugees who fled the Vietnam War brought their cuisine to Australia in the 1970s. Family-run restaurants soon opened in Melbourne districts such as Richmond and Footscray or in Sydney, especially in Cabramatta and Canley Vale . Most of the cooks in Vietnamese cuisine were amateurs who could generate such an income. Lemon chicken, sweet and sour pork and bánh mì (better known as pork roll ) were popular with the Australian population.

Food truck with "German" fast food in Parramatta , Sydney, 2019

Immigrants longed for the taste of the cuisine of their homeland and at the same time adapted to the flavors of their new adopted home. Today, Australian cuisine has adopted numerous dishes and methods of preparation from the countries of origin of its immigrants, including Korean , Indian , Polish , Mexican , Russian , Japanese , Danish , Samoan and many others. Even the smallest Australian malls have a food court that offers more than one “international cuisine”, with Indian, Thai, Chinese and Japanese dishes being common. The bigger the food court , the more extensive the offer. Castle Towers Shopping Center in northwest Sydney, one of the largest in Australia, offers 60 different choices. Street food events with numerous providers of various international dishes take place regularly.

However, the cuisine in German-speaking countries is comparatively rare and is often reduced to schnitzels, Kransky sausages and pretzels , i.e. schnitzel , Krainer sausages and pretzels . An exception is South Australia , where Germans increasingly settled from the 19th century . In other parts of the country the offer is limited to a few delicatessen shops and restaurants. The Bavarian chain has restaurants in various cities across the country. The Lüneburg German Bakery franchise chain offers pretzels, donuts and raisin rolls as well as sandwiches and bread in Sydney and Melbourne. With the increasing popularity of food trucks , well-known snacks such as Currywurst or Döner German style are occasionally offered from German-speaking countries . Local versions of Oktoberfest , serving stereotypical Bavarian cuisine , are popular in the country's larger towns .

Modern Australian Cuisine

Eating and drinking in Australia is not just about enjoying food from your own country or someone else's. Rather, it describes a unique Australian experience in which recipes from the countries of origin of migrants blend with local ingredients to create something new and special. The mixture of European techniques and Asian flavors (initially referred to as fusion cuisine ) is an essential part of the dishes of modern Australian cuisine, also mixed with pronounced Australian flavors such as the macadamia nut and the Wattleseeds or as a tasting menu , with no heavy ones , buttery sauces.

The British TV chef Keith Floyd described Modern Australian Cuisine as early as 1991 as "influenced by the tomato, pepper and thyme flavors of the Mediterranean to the lemongrass and chilli flavors of Southeast Asia" and understood it as "cooking without borders". The defining mention of the name (also Contemporary Australian cuisine or Mod Oz ) is attributed to the newspaper The Sydney Morning Herald in a 1993 edition. This name for the novel dishes of the flourishing restaurant scene in Sydney in the 1990s quickly spread.

Abalone schnitzel with finger lime and other bush food ingredients,
Noma , Sydney 2016
Duck slider , Jimmy's On The Mall, Brisbane 2017

According to TV chef Karen Martini, Modern Australian Cuisine is “an exciting, diverse cuisine” with “an unlimited taste profile”. The cultural melting pot of Australia, good local products and guests who are open to new things are the decisive factors. Chefs around the world see a visionary food culture in Modern Australian Cuisine , “because we have a passion for our natural products, are not restricted by history and tradition, and have the necessary skills and expertise. […] The techniques may still be classic, but we are applying them in new and unexpected ways. ”Mitch Orr, Executive Chef at Iceberg Group in Sydney, said that“ Australian cuisine is constantly evolving. I don't think so it is definable ", but there are some recurring themes. “The country is bursting with multiculturalism : Vietnamese, Japanese, Chinese, Thais - we are part of Asia, but then there are Italians, Greeks, Turks, Lebanese - everyone is there. There are all of these little nooks and crannies, and I guarantee you can eat better dishes from any part of the world in Sydney than any other city in the world. […] You can have a $ 10 bowl of noodle or a $ 400 meal here [in Sydney] and you'll find that everything on offer within that spectrum is pretty impressive. ”Lennox Hastie of Firedoor Restaurant in Sydney said that “Australian cuisine offers the opportunity to create something unique, based on the abundance of local ingredients, dedicated producers and multicultural influences.” When asked about Modern Australian Cuisine , Martin Benn of Sepia Restaurant (Sydney) said: “The most difficult Question i have ever been asked. I think it's based on the influences of all of these people [of different ethnicities] who surround us [in Australia], but especially in our own way of cooking. Everyone has immigrated to this country at some point and everyone has brought their own skills with them. ”These are now being incorporated into a separate Australian kitchen that uses everything the country has to offer. Other well-known chefs and authors of this genre are for example Kylie Kwong, Neil Perry, Dan Hong, Phillip Searle, Cheong Liew, Adam Liaw, Stephanie Alexander or Maggie Beer, the chef Mark Olive (nickname The Black Olive ) particularly represents the cuisine with indigenous people Ingredients.

Good Food Guide Chef Hat Awards logo

The Michelin Guide does not extend to Australia, one of the closest ratings of restaurants has been the Good Food Guide Chef Hat Awards since 1977 . Well-known restaurants that have received this award include: Tetsuya’s (Sydney), Attica (Melbourne), Nobu (Melbourne and Perth ), Sixpenny (Sydney), Brae (Birregurra), Vue de monde (Melbourne), Orana (Adelaide) and Otto (Sydney and Brisbane). In 2020, 422 restaurants across Australia were awarded Chef Hats , of which 136 in New South Wales, 109 in Victoria, 61 in Queensland, 41 in Western Australia, 38 in South Australia, 20 in Tasmania, 16 in Australia's Capital Territory and one in the Northern Territory. The prizes awarded annually by The Royal Agricultural Society of Victoria include the Australian Food Awards as well as the Australian Distilled Spirits Awards , Australian International Beer Awards , Australian International Coffee Awards and the Royal Melbourne Wine Awards .

The MasterChef Australia cooking series on Network Ten was dedicated to modern Australian cuisine and was the most watched TV show on Australian television in 2009. The My Kitchen Rules format has been running on the Seven Network since 2010 . The home improvement show Better Homes and Gardens , which each includes several cooking segments, is broadcast there on Fridays . In TheChefsLine on SBS , amateurs compete with well-known chefs. Food Safari is a cooking show on the same channel where Maeve O'Meara has been exploring the kitchens that came to Australia with immigrants since 2006.

The Fine Food Exhibition is a trade fair that has been held annually in different cities in the country since the mid-1980s . Other fairs are The Sydney Good Food & Wine Show or Foodservice Australia .

Local foods

flesh

  • Smallgoods , Melbourne

  • Climate protest, Melbourne

  • Kangaroo meat , Melbourne

Meat consumption in kg per Australian from 1979 to 2014

Queensland and New South Wales are among Australia's top beef producers, while dairy farming can be found in the southern states, especially Victoria. In the 1950s, every Australian was still eating around 50 kg of beef a year. In 2014, Australia with 90.21 kg had overtaken the United States with 90.04 kg in annual per capita meat consumption, making it the country with the highest per capita consumption, but Australians now ate more chicken (39.5 kg) compared to only 21.5 kg of beef and about 20 kg of pork. The consumption of lamb and mutton fell by this year to almost 9 kg, one fifth of the per capita level of 1950. Overall, Australians ate three times more meat than the world average this year.

The keeping of 28 million cattle and 70 million sheep (10-year average, 2017) in Australia has come under fire for their methane emissions in the face of current global warming . The government in Western Australia added about 11 percent of the country's total greenhouse gas emissions to Australia's livestock in 2019 . Australia's meat industry aims to be carbon neutral by 2030 . Climate researchers and activists in Australia are calling for a 90 percent reduction in meat consumption in the western world.

Cooked, dried, cured and otherwise processed meat products such as salami, ham or meat sausage (in variants such as Berliner or Devonian ) are called smallgoods . Here pork is often the preferred base, less often beef. Founders of traditional manufacturers of such products often came from Europe, well-known companies have names such as Primo Foods , DON Smallgoods , Götzinger Smallgoods , KR Castlemaine , or Hans Continental Smallgoods . These and other goods, including imported ones, are packed in supermarkets or freshly sliced ​​in delis . Many supermarkets also have sausage counters where fresh cuts are available.

The meat of the kangaroos was already used for food by the Aborigines. In 1861, British colonists reported about a kangaroo tail soup , which was considered a delicacy and was expensive, and it was the meat of wallabies , a smaller type of kangaroo. Most Australians, however, were skeptical of kangaroo meat consumption well into the 20th century; in the states of Victoria, New South Wales or Queensland it was temporarily prohibited and only allowed to feed to animals. The low acceptance for meat in the country is explained by a Bambi effect , in this case the felt affection of the Australians for the bush kangaroo Skippy , known from the TV series of the 1960s . 100 grams of kangaroo meat contain only 1 to 2 grams of fat, and compared to the mass production of cows and sheep, the meat is considered the more sustainable source of food. It is popular as an export commodity; in 2013, the country exported around 70 percent of the kangaroo meat it produced, mainly to Russia, some of which was processed into pet food. The animal's tail is particularly popular with the Chinese community in Australia. Fried steaks are often served with pumpkin, carrots and potatoes.

In the 1990s, emus were bred on many farms in Australia , but the number had reduced to twelve farms nationwide by 2018. Emuf meat is low in fat and a little darker than beef. This meat is also mostly processed into burgers, sausages or steaks in Australia. In winter, emus lay large eggs, which are also marketed for consumption. Some feel uncomfortable eating emu and kangaroo meat because both animals are national symbols and part of the Australian national coat of arms .

The meat of the Australian crocodiles is another niche product of Australian cuisine. It is lean, rich in proteins and what is sometimes marinated in olive oil fried or butter. Such a dish is usually served with a sauce and various side dishes. The meat of Australian camels is also a marginal product that is offered in some areas as an ingredient in so-called camel burgers . It is also processed into sausages and is also available as grilled meat. Camel meat has less cholesterol than beef and only contains 1.9 grams of fat per 100 grams. Occasionally you come across offers of buffalo , ostrich or rabbit meat .

According to surveys from 2019, 89 percent of Australians eat meat, 10 percent are vegetarian and 1 percent vegan . A certification system for vegan products has existed since 2019. Most of the menus in restaurants or cafés also have vegetarian options, and specific nutritional requirements such as kosher , halāl (see also Halal Snack Pack ) and gluten-free are increasingly being met.

fish and seafood

In the Australian fish and seafood are an important part of the diet. Especially popular are fish and chips with tartare sauce and a slice of lemon, occurring in freshwater decapods ( yabbies ) or live in seawater lobsters as Moreton Bay bugs or Balmain bugs , 19 various kinds of shrimp ( prawns ) or squids ( squid ) (for example, as salt & pepper squid from the grill).

Raw fish is also popular in dishes such as sushi (116 million servings in 2014), sashimi and poké . Spread offered fish include the whiting ( whithing ), the barramundi , the salmon perch ( Australian salmon ), the Atlantic salmon ( Atlantic salmon ), the snapper ( snapper ), the Southern bluefin tuna ( Southern bluefin tuna ), the Southern yellowtail kingfish , the John Dory or shark , some of which are caught wild or grown in aquaculture .

The oysters on offer mostly consist of Sydney rock oysters or the larger Pacific oysters , so-called native oysters are rarer . Oysters are often eaten natural (with a few squirts of lemon juice), but they also often stand up as Kilpatrick (with Worcestershire sauce and bacon), Mornay ( baked with Mornay sauce and cheese) or Rockefeller (sauce made of butter and green herbs, baked with breadcrumbs) the menus. One can also find dishes with scallops ( scallops ) in many variations.

In addition, there is a range of native abalones , which are found and grown in three species as greenlip abalone , blacklip abalone or in crossed form as tiger abalone in southern Australia. They are usually cut into small fillets, beaten flat by beating them several times with a meat mallet, and then often marinated, after which they are briefly fried in hot cooking oil. On Sydney's fish market, the second largest in the world (as of 2014) , over 100 different types are offered daily; Looking at the year there are almost 500.

In 2018, an average of 94 percent of Australian households bought fish or seafood for which they spent 167 Australian dollars (A $) across 16 purchases.

fruit and vegetables

  • Mangos, Fruit and veg market , Parklea

  • Granny Smith apple

In 2018, there were over 85,600 farms in Australia. The cultivation of wheat , an important part of the Australian diet, and other grain crops are roughly evenly distributed across the mainland states. Sugar cane is another important crop in Queensland and northern New South Wales.

Fruit and vegetables ( fruit and veg ) is grown throughout Australia, however, thrive in regions with temperate climates particularly well; For year-round availability, around 15 percent additional food is imported from around the world. They are offered in supermarkets or separately in fruit and vegetable stores. In addition, especially on weekends, there are so-called growers markets or farmers markets in many places where manufacturers offer their products directly to end consumers.

Popular ingredients for dishes are potatoes , carrots , onions , lettuce , artichokes , asparagus (usually green), beans , beetroot , avocados , broccoli , cabbage , celery , cauliflower , cucumber , leek , edible mushrooms , peas , rhubarb , spinach , Peppers , cucumber, eggplant , pumpkin , tomato , zucchini and others. The fruits offered include apples (the Granny Smith variety has its origins in Australia), pears , mangoes , strawberries , raspberries , blueberries , various citrus fruits , grapes , cherries , peaches , apricots , plums , melons , kiwi fruits , pineapples , papayas and other.

Typical Australian food

  • Vegemite on toast

  • Aussie Meat Pie

Australians tend to eat three meals a day. Breakfast can be either light and cold or substantial and warm. Lunch, taken between noon and 2pm, is usually a light meal, such as a sandwich or salad. Thanks to a large selection of dishes, it can also consist of a curry, pasta, sushi or pizza. The main meal of the day is dinner.

Perhaps the best known typical Australian food is the yeast extract Vegemite , developed in 1922 ; only about 2 percent of its global market is outside Australia. The product came into the consciousness of the world public especially through its mention in the 1981 world hit Down Under by the band Men at Work . Vegemite is mostly used as a spread for breakfast; its taste is similar to that of a soup cube. According to a 2014 study, 45 percent of native Australians consumed Vegemite once a week this year. Avocado smash on toast (mashed avocado on toasted bread, or avocado smash for short ) has been popular for breakfast ( brekkie ) since 1929 . At this time of the day, bacon & egg rolls (bacon and egg on bread / rolls) are also very popular, with many also with barbecue sauce . Others prefer sausage, bacon, beans, small steaks, stewed tomatoes, mushrooms and fried eggs, but also cereals (since the 1920s here especially Weet-Bix ) cereal ( muesli ) or croissants. A dish often served in cafés is jaffle , a classic from the 1950s, consisting of two slices of white bread, coated with butter and filled with cheese and tomato slices, baked in a sandwich toaster into two triangular pieces.

  • Chiko Roll

  • Aussie burger , beetroot

Breads from supermarket chains are predominantly toast made from very fine, over-refined flour, from which fibers and minerals are removed in the grinding process. This type of bread had a market share of 26.7 percent in 2019. However, there is also a large supply of artisan bakeries , so many independent craft bakeries, bread from sourdough ( sourdough ) or flatbread (like Turkish bread ).

Sausage rolls , reminiscent of sausages in a dressing gown , are popular as a snack. Meat pies have been a popular fast food dish since 1947 ; In 2003, every Australian ate an average of 12 meat pies; in 2014, 177 million servings were sold. Worth mentioning is Harry's Cafe de Wheels in Woolloomooloo in east Sydney, which has existed since 1938 and is known for its selection of pies far beyond the city limits. Pie floater is a specialty of South Australia, where a pie with tomato sauce (ketchup) is served floating in pea soup. The scallop pie ( scallop = scallop shell) has been popular in Tasmania since 1953 . The Chiko Roll , inspired by the Chinese spring roll , was created in 1951; Despite allegations of sexism in advertising, it has cult status with many Australians. Battered sav is essentially a sausage on a stick with a batter that is fried in fat and eaten with plenty of tomato sauce . It is also known by the names Pluto Pup or Dagwood Dog and can be found at festivals, fairs, fairgrounds and sporting events.

As a by-product of the flourishing relationship with the United States after World War I , hamburgers became famous in Australia in the 1930s . Since the 1940s, the local variant of the Aussie burger with a grilled slice of ground beef ( patty ) bacon, slices of cooked beetroot ( beetroot ), fresh tomato slices, lettuce leaves and extended version happy with a fried egg, a slice of pineapple and Braised onions prepared and served with french fries ( chips , also fries ). If all ingredients are represented, one speaks of a burger with the lot (burger with everything).

  • National dish Pavlova

  • Lamingtons

  • Scones , jam , cream

  • Tim Tams

Desserts

On holidays such as Christmas is like Pavlova (short pav served), one filled with cream and fruit cake made meringue . The traditional ANZAC biscuit , a hard-baked biscuit made from oat flakes and desiccated coconut, dates back to the First World War. In children, the fairy bread ( fairy bread , white bread or toast with butter or margarine and colorful nonpareils) popular. Hot cross buns are available in most bakeries on Good Friday and Easter . Some common desserts also include Lamingtons (since about 1900, dipped in chocolate pieces sponge cake , sprinkled with grated coconut), banana bread ( banana bread ), cheese cake ( cheese cake ) or vanilla slices . In the afternoon, scones with cream and jam or pumpkin are also popular with a cup of tea. The Jell Airplane Jelly is a popular dessert since 1927th

The typical sweets of the country include the Tim Tam chocolate biscuits (consisting of two layers of biscuit wrapped in chocolate with embedded chocolate cream), Iced VoVo (since 1906, wheat flour cookies on both sides with pink icing on a strip of raspberry jam with coconut sprinkles) and chocolate bars such as flake , cherry ripe and Violet Crumble as well as chocolate-coated caramels called Fantales . Other typical Australian sweets are Jaffas (since 1931, round candies made of a soft chocolate core with a harder, red coating), Mintees (since 1922, chewy candy with peppermint flavor), Life savers (since 1912, peppermint candy mass in the form of lifebuoys), Red frogs ( since the late 1960s, red gummy candies with a raspberry flavor in the shape of red frogs) and killer pythons (multicolored wine gum in the shape of a snake).

Popular Australian ice creams include Paddle Pop (since 1953), Zooper Dooper , Weis Fruit Bars and Golden Gaytime . The latter product has been a popsicle classic since the 1950s and consists of a core of vanilla ice cream, which - surrounded by toffee - is dipped in chocolate and then sprinkled with cookie crumbs. In 2014, every Australian consumed an average of 18 liters of ice cream a year. In the same year, one in four children was considered overweight. The Australian film Voll verzuckert (original title That Sugar Film ) from 2015 addressed this issue.

particularities

barbecue

  • Grilled Breakfast, Southport

  • Public BBQ, Brisbane

The first mention of the term barbecue in Australia dates back to 1903. The widespread popularity of preparing food outside increased in the 1950s, and gas grills became available in the mid-1960s. In 2015, 5.8 million Australian households (63.7 percent) had barbecues, most of which run on gas. Seafood or sausages, steaks or T-bone steaks (also marinated) with mushrooms, corn on the cob, garlic spinach, grilled halloumi, potatoes are usually used as grilled food . More sophisticated American grilling methods such as B. Cooking in the barbecue smoker did not become widespread until the late 2010s.

The Australian barbecue ( en ‑ AU: barbie ) is deeply rooted in the country's culture. It is described as a cultural phenomenon "that transcends socio-economic groups, bridges cultural differences and brings people together". The tradition of the barbecue not only as a cooking method, but also as an event and outdoor leisure activity is ideal in the warm climate of the country. These can be private events at the home grill, to which family members and friends are usually invited on weekends or holidays, but also larger events for sports such as beach volleyball or regattas. Portable grills are also used on beaches or in parks, and there are often public gas grills that can be used either free of charge or for a small fee. At these events, it is not uncommon for predominantly female and male groups to form; a survey of over 1000 people in 2013 showed that 74.3 percent of them are mostly men who handle the grill. On the fringes of the barbecue event, participants also like to play cricket or football. For cooling food and drinks at outdoor events are often coolers called Esky used, which are manufactured in Australia for about the 1960th

So-called sausage sizzles (" sausage sausage " events) are often organized as fundraising campaigns , which, for example, often take place on weekends outside of branches of the hardware store chain Bunnings Warehouse . Proceeds from these events go to charity. This type of catering is also popular at company parties or community events. Sausages (so-called snags ) and braised onions are grilled in set-up stands , which are presented to the customer on a slice of toast or in a hot dog bun cut lengthways on paper napkins. Mustard and tomato sauce (ketchup) are available as a supplement.

Take-away

  • Take-away in Simpson, Victoria

  • Macca's promo in Engadin

Take-away , i.e. taking away prepared dishes, is very popular in Australia. The country has a variety of unbranded pizzerias, fish and chips shops and lunch shops with burgers or sandwiches that offer this service. Many of the aforementioned snacks and dishes are available this way, with 84.5 percent of Australians over the age of 14 using them regularly in 2018. In 2014, Australians spent A $ 130 billion on food, a quarter of it in restaurants, cafes and take-away . In the same year, Australians took the take-away optionan average of 4.1 times a month, went out to eat 3.1 times a month and prepared four out of five evening meals at home.

Top 10 fast food restaurants by percentage of Australians who accepted the product offer within six to twelve months (as of March 2018)

In 2019 the take-away market had sales of A $ 22 billion; the market has grown by an average of 5.8 percent annually since 1983. Australians spent A $ 880 on this in 2019 with an average of 65 purchases (1.6 billion transactions total / 4.5 million daily). One person paid an average of A $ 13.60 per purchase and A $ 15.20 in the evening. Take-away is an option for 10 percent of Australians in the morning, 40 percent order at lunchtime and 50 percent in the evening.

Melbourne is the place where customers like to take their breakfast away. Most people in Sydney choose take-away for lunch more than once a week . Melbournians prefer take-away in the evening , whereas Sydneysiders usually go to restaurants for dinner. People in the Northern Territory, Queensland, South Australia, Tasmania and Western Australia prefer fast food restaurants in the evenings.

In addition to McDonald’s (nickname Macca’s ), KFC (both since the 1960s), Hungry Jacks , other fast food restaurant chains also often offer drive-through service . The Australian company Red Rooster mainly serves chicken dishes in its restaurants. Nando’s and Oporto meet the demand for spicy, Portuguese-style chicken. Pizza Hut (since the 1960s), Domino's Pizza , Eagle Boys and Subway also have a visible presence. It is not uncommon for several of these providers to be represented with their restaurants at the locations of fast-service restaurants.

Many of these kitchens offer a home delivery service for their products; providers such as UberEATS , Deliveroo , Menulog or DoorDash have also specialized in this.

Pub food

  • Chicken parmigiana

  • Bangers and mash

  • Pumpkin soup

Pubs are restaurants with bars for drinks and a kitchen for hot and cold dishes, the so-called pub food . Classics of this genre are

  • Burger next to salad and chips
  • Chicken parmigiana (chicken breast with tomato salsa and cheese gratin next to or on salad and chips, popular since the 1950s)
  • Wedges (baked potato wedges with sweet chili sauce and sour cream)
  • Steak with french fries and salad ( chips and salad ) or vegetables and mashed potatoes ( veg and mash ), optionally with pepper sauce , gravy or Diane sauce
  • Surf 'n' Turf (combination of seafood with meat, dishes also like with additional prawns (shrimp))
  • Nachos (tortilla chips with melted cheese, a sauce, sour cream, guacamole and also minced meat)
  • Bangers and mash (bratwurst on mashed potatoes or peas with caramelized onions and gravy)
  • Roast of the day (roast of the day, often lamb)
  • Mixed Grill often (with steak minute or T-bone ), a piece of meat from the shoulder or the back of a lamb ( lamb chops ), sausages ( sausages ), bacon ( bacon ), fried eggs ( fried egg ) and chips or with grilled tomato or grilled pinapple .
  • Pumpkin soup has a long tradition in the colder months .

Clubs

Clubs , like clubs , are membership-based, nonprofit organizations. In Australia there are around 6,500 community clubs (as of 2020), which are located in both metropolitan areas and rural areas. In addition to gambling areas with slot machines such as poker machines or pokies as well as event facilities, clubs usually also have extensive bar and dining areas, in which dishes are often prepared in the manner of a canteen kitchen, but also in in-house restaurants and are offered at relatively low prices. The offer of the clubs is aimed primarily at the members and their guests, even non-affiliated visitors have access within the framework of a set of rules. According to a 2015 survey, Australian clubs had 13.2 million members that year.

The club industry is divided into 24 percent bowling clubs , 24 percent sports and leisure clubs , 17 percent golf clubs , 15 percent Returned and Services League of Australia (RSL) clubs, 4 percent community and workers clubs, and 4 percent cultural and religious clubs.

beverages

Alcoholic drinks

Australian per capita consumption of pure alcohol 2013-2018.png

Regulation of the sale of alcoholic beverages is the responsibility of the state. In general, beer, wine and spirits are offered in bottle shops (colloquially also bottle-o ), which require a license for sale and occasionally have drive-through counters. This can be a separate section of a supermarket or individual stores; larger retailers usually have their own bottle shop franchises . Restaurants also sell alcoholic beverages for external consumption; Victoria State and the Australian Capital Territory allow alcoholic beverages to be sold in supermarkets and convenience stores , but drinking alcohol in public is prohibited. Australian restaurants, which do not always have a license to serve alcohol, often offer the BYO (short for bring your own ) service, where guests can bring their own alcoholic beverages, but a fee for "uncorking" ( corkage ) in You will be billed, which, depending on the restaurant, can range from A $ 2 to A $ 50 per bottle. If, on the other hand, a restaurant advertises as fully licensed , it has alcoholic beverages on offer.

Reduced to the pure alcohol content of these beverages, Australians over the age of 15 consumed 9.51 liters of pure alcohol per capita in 2018. This corresponds to an average of 2.08 standard glasses that were consumed daily per head. The proportion of Australians aged 15 and over who consumed alcohol varied across demographics, with men (81.8 percent) consuming alcohol more frequently than women (71.4 percent) on average. Alcohol consumption was higher among 25 to 64 year olds (80.0 percent on average) than among 15 to 24 year olds (67.9 percent) and among those over 65 (71.6 percent). People born outside of Australia (68.1 percent) consumed less alcohol than the Australian native population (80.6 percent).

The country was among the top three most expensive places in the world to buy alcohol, cigarettes and drugs in 2018. The average cost of a beer in Sydney and Melbourne this year ranged from A $ 8 to 9, while a bottle of wine in Sydney averaged A $ 20 and a standard cocktail in Sydney and Melbourne between A $ 17 and 18 . The most popular alcoholic beverages include beer , wine , spirits , alcopops and cider .

beer

  • Six brands of beer

  • Victory Hotel , Brisbane

The beer brand Foster's Lager the Foster's Group gained mainly through sports sponsorship international fame in Australia itself, however, this variety is hardly drunk. The best-selling beer brands in Australia are Victoria Bitter (VB) and Carlton Draft . Both are made by Carlton & United Beverages Brewery, which is also part of the Foster's Group. The Castlemaine XXXX brand is mainly consumed in Queensland and had the highest market share of all beers sold in Australia in 2012. In addition to the established brands, a large number of craft beers from around 500 microbreweries are available.

Australian pubs usually offer several types of draft beer , usually in glass sizes such as schooner [425 ml] or middy [285 ml]) and other types of beer in bottles. Most bottled beer is sold in 250 ml ( Throwdown / Twist Top ), 375 ml ( Stubby ) or 750 ml ( Long Neck ) sizes . A box with 24 beer bottles is labeled slab (German plate, block). Numerous pubs have the designation "hotel" in their name, as many of them also offered inexpensive accommodation until the 1980s. Today, however, most of these establishments hardly have any guest rooms anymore, but have kept their names.

Wine

Half of Australia's wine production in the 2018/19 season came from South Australia. 30 percent came from New South Wales, 17 percent from Victoria, and only a small proportion came from Western Australia, Tasmania and Queensland. The red wines most grown were Shiraz , Cabernet Sauvignon , Merlot and Pinot noir ; The white wines were Chardonnay , Sauvignon Blanc , Pinot gris and Muscat Gordo Blanco . 40 percent (around 500 million liters) of the country's annual wine production was consumed domestically in 2019. Australian wine thus dominated the local market; the share of imported wine was around 95 million liters, less than 20 percent, of which two thirds came from New Zealand . Australia exported 60 percent of its total production, making it the fifth largest wine exporter in the world.

The red wine of Australia is considered earthy and dry, the white one is fresh. In a ranking of more than 50,000 producers of 700,000 wines worldwide, four wines from Australian wineries were included in the top 20 in 2017 , namely Jacob's Creek , Wolf Blass , McGuigan Wines and Taylors Wines. In a national evaluation of Australian wines in 2019, the wineries Penfolds ( Barossa Valley ), Morris Wines ( Indigo Shire ) and Wynns Coonawarra Estate ( Coonawarra ) performed best.

Since the mid-1960s, the enjoyment of wines in cardboard boxes (colloquially goon ) with a volume of around four liters has been an Australian classic . Every third glass of wine drunk in Australia in 2015 came from this type of packaging.

spirits

  • Bundaberg around

Among the domestic spirits, the Bundaberg Rum , distilled from sugar cane grown in Queensland, stands out, which received several awards at the World Drinks Awards 2017 in London and the San Francisco World Spirits Competition (SFWSC) 2017 as well as in previous years.

Other popular Australian spirits are Mr Black Coffee Liqueur (gold medal from the London International Wine & Spirits Competition 2012), Archie Rose Gin (multiple awards), Onyx Coffee Spirits , St Agnes Brandy , 666 Vodka , Vodka O (multiple awards), Hippocampus Gin & Vodka or Old Young's Gin ( Distillery of The Year , Australian Distilled Spirits awards 2017). The average alcohol content in spirits is around 40 percent.

Alcopops

  • Bacardi Breezer

Alcopops or coolers are alcohol-based, sweet drinks, which preferably be consumed by young adults. They are usually packaged in trendy fashion and mostly have fruity aromas that can mask the taste of alcohol. Although officially intended for the over-18s group, pre-mixed ready-to-drink drinks known as ready to drink (RTDs) have also found an audience among minors. In 2008, the Australian government introduced an additional tax on these beverages, known as the alcopop tax , which significantly reduced the number of heavily drunk young people in hospital emergency rooms in New South Wales. The levels of drunk driving in this age group also decreased.

Popular varieties include Smirnoff Ice Double Black , Ice Double Black & Guarana or Ice Original ; Vodka Cruisers in flavors such as Guava , Juicy Watermelon , Pure Pineapple , Electric Pink or Mudshake ; UDL Pineapple Vodka , Green Apple Vodka or Lime & Soda Vodka ; Ruski lemon ; Midori Splice , Bacardi Breezer with Raspberry or Lime ; Raspberry Red Bear Vodka and Elevate Alcoholic Soda with Guarana . Your alcohol content is between four and seven percent.

Cider

Cider , a sparkling apple wine, is very popular in Australia. Between 2006 and 2016, the number of Australian consumers who drank the drink at least once within a four-week period increased by almost 600 percent from an average of 337,000 to 2,349,000. Over 120 brands of cider made in the country are on offer. Many producers have settled in the apple-growing regions such as Tasmania, which is nicknamed Apple Isle , South Australia or the Mornington Peninsula in Victoria.

Popular varieties are Somersby Cider , Strongbow Cider , 5 Seeds , Rekorderlig and Bulmers . Willie Smith's Organic Cider from Tasmania was recognized at the Australian Cider Awards , and in October 2016 the drink was among the top placements for the second time in a row. Cider has an alcohol content of between zero and seven percent.

Soft drinks

  • Ginger Beer , Bundaberg

  • Lemon, lime and bitters

In 2017, 20 percent of Australians abstained from consuming alcohol, 9 percent more than a decade earlier. The popular non-alcoholic drinks include lemon squash (also pub squash , naturally cloudy lemonade , traditional brands have been Solo since 1978 or Kirks since the 19th century), ginger beer and lemon, lime and bitters . Other alternatives to alcoholic beverages have names such as Teetotal GNT (non-alcoholic gin and tonic ), uNN Indian Pale Ale , Seedlip Spice , Brunswick Aces Hearts Blend or BrewDog Nanny State . In addition, many Australians mix drinks made from Cordial , a fruity syrup, and cold water at home. The cocoa drink Milo , developed in Australia in 1934 , is based on a powder that is mixed with hot or cold milk or water, and is particularly popular with Australian children. In 2014, Australians consumed an average of 103 liters of milk a year (plus dairy products such as 13 kg of cheese, 7 kg of yoghurt and almost 4 kg of butter). In 2019, the share of milk alternatives such as almond or soy milk was 7 percent of the total milk market .

coffee

  • Federal Coffee Palace , Melbourne 1908

  • Flat white

Australia has a strong coffee culture, although early British settlers still preferred tea. It was not until the 1870s that coffee was served in so-called Coffee Palaces , of which more than 50 had been established in Melbourne alone by 1888. They usually had magnificent rooms with columns, draperies and decorations. Invented in 1901, espresso was only available in Melbourne from the 1930s, after the first espresso machine arrived in the country. For the time being, however, the drink eked a niche existence until the influx of southern European immigrants began after the Second World War. In the 1950s, espresso bars developed into places of social gathering for migrants. However, this had its price - in 1951 coffee was 10 times as expensive as tea.

In the 1960s, coffee houses also came into fashion as meeting places for teenagers and the bohemians. The gentrification of the suburbs of the Australian metropolises, however, gave the coffee culture the decisive boost in the 1980s, so that coffee shops have been part of the normal appearance of inner-city streets and shopping centers since the 1990s . In the 2000s, the mostly independent coffee shops developed into a strongly competitive scene, which had a positive effect on the coffee quality for consumers. From 2004 to 2014, the consumption of coffee doubled to almost 3 billion cups a year, which were served in cafes and restaurants. Today Australia is a country of "coffee gourmets". The trend from the “hip streets” of the inner city district also spread to rural areas, so that high-quality coffee is available nationwide. The restaurant critic Pat Nourse ranks Australian coffee among the best in the world. Statistically, the average Australian drinks around 9 cups of coffee a week. In 2017, Australians spent an average of A $ 500 per capita on coffee in coffee shops .

A portion of espresso ( one shot , a single shot or solo ) with a volume of around 30 ml is prepared from around 7 g of finely ground coffee and is the basis for other coffee variants. Optionally, double shots are available, i.e. preparation with two servings of espresso. When ordering, guests in cafés are given the desired size of the drink ( regular or large , small or large) and the preferred way of serving such as have here or take-away (consumption in the restaurant or take away in a paper cup) or cup or mug ( porcelain cup or - mug ) asked.

The most popular coffee is cappuccino , of which an average of around 100,000 cups per hour were sold throughout Australia during the day in the same year. The flat white is an Australian invention of the 1980s. A recent trend is cold drip coffee .

Key to coffee names in Australia.png

literature

Web links

Commons : Eating and Drinking in Australia  - Collection of pictures, videos and audio files

Remarks

  1. ↑ Returned and Services League of Australia (RSL) was originally created after World War II as a facility for veterans to maintain their camaraderie.
    Source: RSL & Services Clubs - History. In: rslservicesclubs.com.au, undated, accessed February 20, 2020.

Individual evidence

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