Native Foods

• Aborigines relied on native flora and fauna for food. Ground seeds formed flour used for "damper," a type of bread. Other plants typically used included lemon myrtle, mountain pepper, native spinach, bush tomatoes, macadamia nuts and wattle seed. Fish, including calamari, scallops, prawns and salmon, also appear in indigenous cuisine. Aboriginal people used kangaroo, wallaby, emu, lizards and snakes for food sources as well.
  
  

British Influence

• Early British settlers forever altered the food culture. Beef and mutton replaced native animals, excluding fish, which remained popular. Potatoes became a major staple food. Pies, grilled meat chops and chips remain notable British influences on Australian food culture.
  
  

Multicultural Influence

• Immigrants during World War II affected the food culture once more. Other European tastes, including Greek olive oil and Italian coffee, arrived in Australia alongside Southeast Asian flavors, sometimes resulting in "fusion cuisine." Garlic and Asian spices appear more frequently in dishes using traditional ingredients.