Australia’s Changing Food Influences Over Time.

Created by Sarah and Marianne

Prior to 1788

Aboriginal Australians hunted for animal life and gathered food such as plants, grubs, berries and nuts as they travelled through the bush

1788-1830

• The first fleet brought few food supplies.• During this time they successfully grew wheat,

corn and barley.• Roasts, pies, soups and stews over an open

fire were prepared by cast-iron boilers.

1830-1900

GREECE.• The first settlers to arrive in Australia were the

Greeks.• Many became shop owners in Melbourne,

becoming confectioners, fruiterers, caterers.• Melbourne has the largest Greek population

outside of Greece.• Vine leave, feta cheese, and filo pastry,

originate from Greece.

CHINESE

• Chinese immigrants established market gardens in the 1840’s and grew food that was familiar to the English so that could sell it.

• In the 1850’s many grew their own vegetables for gold fields and then, later stayed to set up market gardens, restaurants, laundries and stores.

• Chinese restaurants didn’t become accepted by the general Australian population until the 1950’s.

In 1984 Australia started manufacturing canned

meat for export.

FRENCH

• By the end of the 1940’s Melbourne in particular was influenced by French cuisine.

• Through the next 30-40 years migrants arrived from Germany, Austria, Greece, and Italy. Many of them found employment in vineyards, but they also grew mulberries, olives and potatoes.

SCANDINAVIANS

• In the late 1800s, the introduction of Scandinavian technology was responsible for many improvements in the dairy industry in Victoria

• Scandinavians immigrants were involved in setting up butter and cheese factories.

• Crisp breads, cheese cake and smorgasbords, which are influences from Sweden on Australian menus

GERMANS

• In the 1830s many Germans arrived in South Australia where they established vineyard for winemaking.

ITALIANS

• By the early 1900’s the Italians had become major players in the fruit trade.

• Tomato sauce was bottled in food manufacturing plants during this time.

• By the end of the 1920’s many had opened their own Italian resturants.

Lamingtons were first made during World War 1 and became one of the earliest truly Australian recipes.

• The American Influence was first evident with the appearance of food companies such as.

1. Kraft2. Wrigley’s3. Heinz4. Lifesavers and 5. Kellogg’s

• The first Australian food company to be established was PETERS.

1930 - 1950

• In the 1930’s an important overseas trade market was established with the successful exportation of refrigerated meat to Britain.

• During World War 2, many American foods were being based in Australia.

• Canned sweet corn, dehydrated vegetables, Coca Cola, cocktails and frozen foods became available to Australia and we started to move away from the British style of eating.

• After WW2 frozen foods and fast foods rapidly increased.

• Most Australian house holds owned a ice chest.

• Most European recipes used in restaurants were modified to suit the Australian palate.

• As Australia became more diverse so did the foods we produced with new crops of garlic, spring onions and capsicum being grown.

• Food preparation methods also changed• E.g.. Spaghetti was now being served with

bolognaise instead of tomato sauce.