Australian cuisine is one of the most exotic and diverse in the world. Its possibilities range from meat pies and vegetarian sandwiches to kangaroo fillets with young beetroot shoots and fried onions.
The heyday of Australian cuisine began recently – in the 90s of our century. All the major cities of the green mainland survived the emergence of many new restaurants, designed in the spirit of “modern Australian cuisine.” The success of the local culinary art was due to two factors: firstly, the variety and unusualness of the dishes, and secondly, cheapness.
Emigrants from all over the world brought their culinary preferences to Australia, the kitchen combined east and west, and also brought its ancient traditions, the success was tremendous. Continue reading