What is Australian food influenced by?

January 11, 2026 •

4 min read

For thousands of years, Indigenous Australians developed a complex and seasonal diet from native flora and fauna. However, modern Australian cuisine is a vibrant tapestry, begging the question: what is Australian food influenced by today?

Quick Summary

Australia's diverse food culture is shaped by its rich history, blending Indigenous bush tucker traditions with foundational British cuisine and later influences from European and Asian migration.

Key Points

Indigenous Bush Tucker: The ancient foundation of Australian food is based on sustainable harvesting of native flora and fauna like kangaroo, emu, and macadamia nuts.
British Colonial Roots: Early settlers introduced foundational elements like meat pies, roast dinners, and a strong tea culture, which were adapted to the local environment.
European Migration Impact: Post-WWII migrants, especially from Italy and Greece, introduced Mediterranean flavours, espresso coffee, and fresh produce to the Australian diet.
Asian Culinary Waves: Influences from China during the 1850s gold rush and later from Southeast Asia added new ingredients and techniques like stir-frying, popularising dishes such as dim sims and banh mi.
Modern Multicultural Fusion: Contemporary Australian cuisine is defined by its innovative blending of these diverse influences, alongside a rediscovery of Indigenous ingredients and a focus on sustainability.
Iconic Dishes Tell a Story: Many beloved 'Australian' foods, such as the chicken parmigiana and the Chiko Roll, are actually creative fusions with international roots.

The Bedrock of Australian Cuisine: Indigenous Bush Tucker

For at least 65,000 years, the First Peoples of Australia developed a deep and sophisticated relationship with the land, resulting in a rich and diverse cuisine known as bush tucker. Far from the desolate land perceived by early European settlers, Indigenous communities sustained themselves on a diet of native flora and fauna, utilizing local ingredients and seasonal availability across vastly different ecological zones. Traditional cooking techniques, such as roasting in ground ovens or over open flames, were central to food preparation.

Indigenous culinary traditions showcase a profound understanding of ecological systems and sustainable food practices. Many native ingredients, once overlooked by colonists, are now highly sought after in modern Australian restaurants.

Common bush tucker ingredients include:

Meats: Kangaroo, emu, wallaby, and crocodile.
Insects: Witchetty grubs, green ants, and bogong moths, prized for their protein content.
Plants and Herbs: Kakadu plum (exceptionally high in Vitamin C), wattleseed, and lemon myrtle.
Nuts and Seeds: Macadamia nuts and bunya nuts.

The British Colonial Foundation

The arrival of the First Fleet in 1788 introduced a new set of culinary traditions that would form the initial bedrock of non-Indigenous Australian food. The British settlers brought with them familiar staples such as flour, preserved meats, tea, and sugar. Early colonial life was challenging, and settlers adapted their traditional dishes to the available ingredients, often with limited success. This era established a preference for simple, hearty meals like meat pies, roasts, and fish and chips, which remain iconic parts of Australian culture today.

The Rise of the Pub Classics

Much of what is considered classic Aussie 'pub grub' can be traced directly to this British influence. Dishes like the meat pie, the Sunday roast with lamb or beef, and battered fish and chips all became enduring favourites. Even the national love affair with tea, often brewed with a gum leaf in the early days, is a direct legacy of the Anglo-Celtic past.

Post-War Migration: European and Mediterranean Flavours

The post-World War II period marked a significant turning point, as Australia opened its doors to a large wave of European migrants, particularly from Italy and Greece. These new Australians brought with them vibrant flavours, fresh produce, and new cooking techniques that radically diversified the nation's palate. Italian immigrants introduced pasta, pizza, and the country's now-infamous coffee culture. Greeks brought dishes like souvlaki and moussaka, along with a focus on fresh ingredients like olives and oregano. Later Middle Eastern immigrants from Lebanon and Turkey further enriched the culinary scene with kebabs, hummus, and pastries.

A Taste of the Gold Rush and Beyond: Asian Influence

The impact of Asian immigration on Australian food began during the 1850s gold rush when Chinese prospectors arrived in large numbers. These early immigrants established market gardens and restaurants, introducing new ingredients and cooking methods like stir-frying. The 1980s saw another major wave of Asian migration, particularly from Vietnam, Thailand, and other Southeast Asian nations, which further diversified the food scene. Today, dishes like banh mi, sushi, and Thai curries are as common in Australia as meat pies once were. Melbourne's dim sim, invented by a Chinese restaurateur in the 1940s, is a quintessential example of this fusion.

The Fusion and Modern Australian Cuisine

Today's Modern Australian cuisine (often called 'Mod Oz') is a dynamic reflection of this multicultural history. It's not defined by a single dish but by a fearless willingness to experiment and blend flavours from all corners of the globe, while increasingly turning to native ingredients for inspiration. Contemporary chefs celebrate locally sourced, seasonal produce and ethically harvested foods, reflecting a greater consciousness about provenance and sustainability. The result is a vibrant, evolving food scene that can produce a salt and pepper calamari dish with Asian-inspired spices or a kangaroo fillet served with native herbs. This continuous innovation is what defines Australian food in the 21st century.

Comparing Culinary Eras: Native vs. Modern


Feature	Indigenous Bush Tucker	Modern Australian Cuisine
Core Ingredients	Native flora and fauna (kangaroo, emu, bush tomato, wattle seed).	Diverse global ingredients (lamb, beef, pasta, rice, Asian spices).
Sourcing	Foraged and hunted based on seasonal availability and intimate ecological knowledge.	Globally and locally sourced, with a growing emphasis on sustainability.
Key Cooking Methods	Ground ovens, open fire roasting, drying, and smoking.	Modern techniques combined with traditional global and Indigenous methods.
Defining Characteristics	Deep connection to the land, seasonal rhythm, high nutrition.	Fusion of flavours, multicultural influence, innovation, and local produce focus.

Conclusion: A Multicultural Plate

The answer to what is Australian food influenced by is a complex one, shaped by a rich and layered history. From the ancient and sustainable practices of Indigenous bush tucker to the foundational traditions of British colonists, and the transformative waves of migration from Europe and Asia, the Australian plate has constantly evolved. This ongoing process of culinary fusion, adaptation, and innovation, driven by a multicultural population and a growing appreciation for native ingredients, has forged a unique and celebrated gastronomic identity. As Australians embrace new flavours and rediscover their own culinary roots, the country’s cuisine continues its delicious journey. For a deeper dive into the Mediterranean influences, you can read more here: History of Mediterranean Food in Australia.

Frequently Asked Questions

The main cultural influences on Australian food are Indigenous bush tucker, British colonial traditions, and later waves of migration from European countries (like Italy and Greece) and Asian countries (such as China and Vietnam).

British colonisation formed the initial foundation of modern Australian cuisine, introducing staples like flour, preserved meat, and tea. It established classics like meat pies and roasts, which were later adapted to the Australian environment.

Indigenous bush tucker, which includes native ingredients like wattleseed and kangaroo, is increasingly celebrated in modern Australian cuisine. Contemporary chefs use these ingredients in innovative ways, celebrating Australia's unique flavours and cultural heritage.

Following World War II, migrants from Mediterranean countries like Italy and Greece had a major impact. They introduced pasta, pizza, vibrant produce, and a new coffee culture that is central to Australian life today.

Asian influences began with Chinese immigration during the 1850s gold rush, bringing stir-frying techniques and fresh produce. Subsequent migration from Southeast Asia introduced dishes like banh mi and sushi, which are now ubiquitous.

Modern Australian (or 'Mod Oz') cuisine is a dynamic style that fuses Indigenous traditions, British roots, and diverse global influences, particularly from Asia and Europe. It often features locally sourced ingredients and innovative cooking.

Many dishes considered Australian classics, such as the chicken parmigiana or the Chiko Roll, are creative fusions that evolved from foreign origins. They represent the nation's habit of adapting and embracing new culinary traditions.

Authentic Australian food can be experienced in many places, from restaurants serving native-ingredient focused menus to food festivals celebrating global flavours. Farmers' markets are also excellent for tasting local, seasonal produce.