Melbourne Food & Beverage

By the end of the 20th century, Australian diet was enhanced by the immigrants from Italy, Greece, China, India and Vietnam.  Traditionally, its diet was based strongly upon its British heritage.

For centuries, the native Australia have used fruits and plants such as lemon myrtle to complement their mouth-watering dishes such as the calamari, scallops and prawns; while native spinach were added to a pasta dish with smoked salmon.   Other essential ingredients commonly used in Australian delicacies are mountain pepper, bush tomatoes, macadamia nuts and wattle seed.

Pavlova, a meringue-based desert named after a Russian ballet dancer was created in honour of the dancer after her tour to Australia in the 1920s.  This dessert is popular dish and is an important part of the national cuisine.

The early immigrants from Germans, Italians and French’s influence has initiated and cultivated Australian wine industry by the 21st century.

The rise of vegetarianism has also been well-received by the Australia community partly through the influence of Asian and Indian cuisine that use vegetables as an important role in a dish.  Specialty game meat such kangaroo, wallaby, emu and crocodile remain a novelty.