Australia's Culinary Revolution

There was a time when in all but the larger capital cities of Australia the dining out experience was extremely limited at the local cafe. And in the big cities the chefs weren't very adventurous with their menus. As recent as 50 years ago, the food on offer to travellers in regional towns rarely extended beyond standard roadhouse fare - steak, fried fish, pie or sausages, all with chips and salad of course. A mixed grill or a T-bone for dad, fried fish for mum and pie and chips for the kids was the norm.
Every now and again, you'd strike it lucky and have the option of a pizza or a souvlaki, but only then if some European migrants had moved into town and decided to share the cuisine of their homeland with the locals. Travellers would have to make sure they hit town by 5.30pm on weeknights because after that, the shops and cafes would be shut.
That all changed during the 20th century when Australia opened its door to non-English migrants - first to those of other European countries, and later to the rest of the world. These migrants brought their culinary skills with them, and though at first Australians of British stock were cautious about trying food that didn't look or taste like what they were used to, it didn't take long for them to realise they were onto a good thing. In food more than in any other area, Australia embraced multiculturalism, and that is reflected in the wide choice available for the traveller today.
Not only has this culinary revolution affected the types of food we eat when dining out or travelling, it has also impacted on the kind of meals we prepare at home. Cooking shows make for top rating television these days, as more and more Australians try to repeat at home what they have tasted and liked when dining out.
This has led to an explosion in the popularity of food markets. Stall holders in places like Adelaide's Central Market and Melbourne's Victorian Market report that more and more of their customers are not locals. Many are interstate travellers who dropped by on a previous visit, took something new home to try, liked it and either re-ordered by mail or come back for more whenever they are in town. They do this because many lines these stall holders carry are unique to that place (eg. game meats like crocodile and emu; local cheeses; smallgoods) and are not available elsewhere. The same applies to speciality wineries, particularly those who make fruit wines which are not readily available in bottle shops.

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