The cuisine in Australia, much like its people, is born out of two vital ingredients: time and coalescence. The arrival of the Western, and more specifically the British, culture amidst the indigenous Aboriginal one threw up a host of inflexions in the language and also the distinctive recipes of the two cultures. With the boom in globalization, several other influences like Mediterranean and Asian, have added and remolded existing recipes. The food habits that arrived with the settlers were based mainly on meat steaks, roasts, chops and pies. They came with a combination of some vegetables and so the dishes came to be broadly referred to as "meat and three veg". With the introduction of this diet, most of the local aboriginal food habits slowly began to fade.

However, a simultaneous and opposite reaction occurred in the form of the settlers using locally available ingredients. So seafood became a big part of the cuisine in Australia. In the 1980s, the fading out of Aboriginal cuisine, often referred to as the 'bush tucker', came to a screeching halt with the evolution of theme restaurants. The Native Australian Cuisine movement propelled the cause further. Currently in Australia, there are several exclusive foods that cannot be found anywhere else in the world. Some of these are the Vegemite, Chiko Roll, Violet Crumble, Jaffas, Tim Tams, Weet-Bix and Damper Bread. The current meats and fish on the Australian plate also contain servings of Kangaroo, Emu, Barramundi, Trevalla, Moreton Bay bug, Flathead and Yabby. Besserts exclusively belonging to Australia are Pavlova, Anzac biscuits, Lamingtons, Vanilla slice, Frozie cup and Soldier's Cake.