Australian Immigration Is Bringing Flavor To The Land Down Under
It seems that in the Land Down Under, food is always a festivity. And why not? With such lush and pure nature all around, Australia is home to the freshest produce, the richest meat, and the most exuberant seafood. Just the act of picking, harvesting, and catching is a celebration already. Now, the trick is just knowing what to do with your choicest ingredients in the kitchen.

Thankfully, Australians do know their woks and grills and casseroles. But perhaps, what has contributed the most to this carnival of flavors and recipes in the Land Down Under is no other than Australian itself. Yes. Australian immigration. What was the government 's answer to the current skill shortage in the country had also, quite unwittingly, became a smorgasbord and a happy banquet. Immigrants to Australia, Italians, Greeks, Chinese, Brits, Indians,

bringing with them recipes from their homeland, handed down from generation to generation, secret or otherwise. What results then is a blissful chopsuey of worlds, a lovely fusion of gastronomy.

It wasn't always this way. As a matter of fact, the traditional and standard Aussie meal used to be just the so-called "meat and three veg." That is, a slab of lambchop or beef, and an assortment of vegetables. This was during the time of the early British settlers in Australia, the first wave of Australian immigration. Understandably, those were the hard times, and so food could only be prepared at its very basic and most modest.

But times have changed, and along with this, the Aussie craving for more exciting flavors. Australian cuisine is at its liveliest, craziest, and most experimental today. Thanks to Australian immigration.