The diversity of Australian food culture date from the late 50s, with the massive influx of immigrants and settlers around the world, they brought their home-style cooking, the greatest impaction is Mediterranean and Asian cooking styles on Australia food, traditional French cooking has been assimilated gradually as ” French cuisine of Australian characteristics,” … …

Australia is a wealthy country. The vast waters around the country has supplied for people with the inexhaustible water resources. lobster is very large as much as two kilograms. There are variety of delicious seafood which one expects to find. As having not many industries in Australia, waters have not been polluted, many aquatic products can be eaten raw and will not damage your body, such as lobsters and sea oyster. ,people find it hard to understand is that you can actually eat the crocodile in the hotel, kangaroo and ostrich meat, which compared with the legal protection of wild animals from many countries. The crocodile meat is soft, no point toughness; kangaroo meat has a bit like mutton, a heavy smell of mutton; ostrich meat eat like beef, tear fixed. I do not know how to be removed to the hotel in such a strict national law of protecting these rare animals .

Australia’s livestock industry developed, so cattle, mutton meat is fresh and delicious. while there are crocodile, kangaroo, buffalo and other meat-based in Queensland, the Northern Territory. In the city by the sea, while the bulk of seafood, especially oysters of Sydney (or lobster), crab of Queensland, herring, South Australia and Western Australia’s largest lobster, Northern Territory barramundi packet of prawn (Barramundi) is most well-known. in addition, fertile land along the coast of Australia, Gu meters, vegetables and fruit are more than rich.