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Until just three decades ago the average diet of the average Australian did not go much beyond the meats, vegetables and fish that each place offered in its local area. That is why it could be said that the current Australian cuisine is of relatively late sophistication. However, in recent years, the continent has diversified its gastronomic offer and expanded its horizons.
As a result, the contemporary Aussie cuisine combines the British and Irish tradition of the first European colonizers of the continent, with that of the ancient Australian aborigines. This second, known as Bush Tucker or Bush Food, is based on a perfect understanding of the natural environment and its native ingredients; a knowledge that has been transmitted from generation to generation intact to this day and of which more than 350 types of vegetables and exotic meats are incorporated.
If we add to all this the influence of the Middle East, Asia and Africa - favoured by the waves of immigration of the last century - we will have all the keys to understand the current Australian cuisine.