Evolution of an Australian Cuisine

Early European influences

The 1st settlers diets were high in fat, protein, refined carbs and particularly low in dietary fiber. The rations that were given to settlers are this time remained the staple diet for the first 50 years of settlement. Eventually the diet was supplemented by fruits and vegetables as the crops started to grow successfully. But because of the earlier absents of fruits and vegetables, scurvy still remained a constant problem with the general population

The rations consisted of the following:

7 lbs flour

7 lbs beef or lamb

3 pints dry peas

6 oz butter

1/2 lb rice

Salt

Sugar

Vinegar

Rum

Breakfast: Pancakes

Ingredients

Flour

Water

sugar

butter

Method

1. Sift flour into bowl2. Pour in sugar3. Stir in water until just combined4. Heat pan with knob of butter5. Pour small amount of batter into pan and wait until bubbles

appear on top6. Flip, then cook on other side

7. Take out of pan then serve

Lunch: rice and peas

Ingredients

Rice

salt

Dried peas

Water

butter

Method:

1. Cook rice in boiling salted water until tender2. Rehydrate peas by cooking them in boiling water3. Combine the rice, peas and butter4. Mix until butter is melted5. Serve in bowls

Dinner: Meat pie

Ingredients

Beef or lamb

salt

Water

Flour

Peas

butter

Method

1. Dice meat into small pieces 2. Brown meat in pot with the butter

3. Cook the peas in boiling salted water4. Combing flour, butter and water to make a pastry5. Roll out pastry and place in clay pot reserving some pastry for

the lid6. Mix together the peas and the browned meat and spoon into

pasty 7. Roll out the remaining pastry and place over top pressing

around the edges8. Cut two slits in the lid for steam to escape and place over

coals or fire until the pastry has browned.