Cuisine

Most Indigenous Australian groups subsisted on a simple hunter-gatherer diet of native fauna and flora, otherwise called bush tucker. The first settlers introduced British and Irish cuisine to the continent. This influence is seen in the enduring popularity of several British dishes such as fish and chips, and in quintessential Australian dishes such as the Australian meat pie, which is related to the British steak pie. Post-war immigration transformed Australian cuisine. For instance, Southern European migrants helped to build a thriving Australian coffee culture which gave rise to Australian coffee drinks such as the flat white, while East Asian migration led to dishes such as the Cantonese-influenced dim sim and Chiko Roll, as well as a distinct Australian Chinese cuisine. Sausage sizzles, pavlovas, lamingtons, meat pies, Vegemite and Anzac biscuits are regarded as iconic Australian foods.

Australia is a leading exporter and consumer of wine. Australian wine is produced mainly in the southern, cooler parts of the country. The nation also ranks highly in beer consumption, with each state and territory hosting numerous breweries. Australia is also known for its cafe and coffee culture in urban centres.

The meringue-based pavlova is generally eaten at Christmas time.