Australian Cuisine: A Fusion of International Flavors
The first waves of Anglo-Celtic migrations from Europe laid the foundations of current Australian gastronomy. The early ovens in the inns and pubs of Sydney, where English prisoners and sailors were busy, merged local products with British inspirations. Over the years, Sydney benefited from a significant influx of Asian migrants, enriching its cuisines with flavors from around the world. The city thus became an international culinary melting pot, blending Chinese, Japanese, Korean, Indian, Thai, Vietnamese, Malaysian, Singaporean, Indonesian, French, Italian, Greek, Lebanese, and Turkish influences. We are witnessing the emergence of new chefs and young professionals who reinvent these cuisines under the name of new Australian cuisine or Fusion food.