Aboriginal and Torres Strait Islander Australians have been living sustainably on wild foods for tens of thousands of years, and the taste of Australia is evident in the traditional wild foods from forests and rainforest. This story of adaptation and hybridization has created a kitchen that is difficult to define in simple terms, as it is inherently multicultural and reflects the fusion of flavors and cuisines that the island has absorbed over the years. As Dobson says, Australian cuisine is “an eclectic combination of ingredients and cooking styles”. A favorite lunch for many Australians is sausage meat wrapped in dough and baked, although many countries appreciate the taste of a good sausage roll, Australia is at the forefront of modern adaptations of simple derision.
Here, culinary influences from around the world have been combined to create unique taste experiences and authentic Australian food. Australia is a melting pot of culture and tradition, with its cuisine based on indigenous, European and Asian flavors and cooking techniques. John Dory, commonly found in Australian waters, including Sydney Harbour, is a popular variety of fish in local cuisine. Instead of trying to define Australian cuisine in a few words or sentences, it's better to accept that modern Australian cuisine is an integral kitchen that has taken bits and pieces from here and there, taken traditional ingredients and created dishes that are their own.
It's also worth noting that indigenous food educator Jody Orcher has contributed to Australian cuisine by teaching how to respect and honor indigenous forest ingredients (which include products such as river mint, emu, raspberries, limes, and kangaroos). The most significant impact on Australian cuisine could come from the nearly 80,000 Vietnamese refugees who arrived on the island after the Vietnam War. The Orana restaurant in Adelaide, which won the first restaurant of the year award at the Australian Good Food Awards, shows us that Australian cuisine is establishing itself as an outstanding fusion cuisine. One of the reasons why Australian cuisine might not have been able to get out of the shadow of British influence is simply that recipes from abroad were very popular in Australia.
For the rest of the country's history, which continues to this day, every aspect of the development of Australian cuisine has been marked by immigration. A particularly fundamental aspect of Australian cuisine is the ability of professional chefs and home cooks to rework a classic dish from another culture - such as the Thai green papaya salad served with barbecued fish - for example. Australian cuisine isn't easy to describe like Thai or Indian cuisine or most European cuisines; it's a unique combination of flavors that can only be experienced firsthand.