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Australian food recipes reflects this variety. It combines the foods of Britain - the homeland of Australian colonists - with foods brought by southern European immigrants and, more recently, by immigrants from neighboring countries near the Pacific Ocean.
Creative Australian cooks adapt the ever-widening range of influences and fresh produce to their busy schedules. Modern Australian food is built on a solid foundation of British cooking, part of the island-nation's colonial heritage. At one time, meat was the mainstay of the down-under diet. Because of the many ranches in Australia, meat was plentiful and excellent.
Most families ate meat and potatoes at nearly every meal. Cooks usually served mutton (sheep meat) or lamb and sometimes beef or pork. As a result of the multicultural influences of new ethnic groups, Australian menus have become more diverse. Italians and Greeks introduced squid and mussels, new vegetables, and various herbs. European cheese makers brought with them methods of making a wide range of fine cheeses from cow and goat milk. Vietnamese and Chinese immigrants introduced stir-fries and sold special ingredients such as ginger, vegetables, greens, and hot peppers.
