Imported from Europe, the vanilla slice has been fully assimilated into Australian food culture, an identifiable icon. You know you really belong when you finally get a nickname.
Academic rigor, journalistic flair
Articles on Australian culinary histories
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Vegemite first hit Australian supermarket shelves in 1923, but it took a while to find its feet.
Teenage chef Debbie commenced her decade-long tenure at the Australian Women’s Weekly in July 1954 – and her recipes could help with your ‘matrimony prospects’.
From the Easter Show to the ‘busy lady’ competition in the Australian Women’s Weekly, we’ve been competitive cookers for over 100 years.
From Cantonese sausage on the goldfields, to mid-century sweet and sour pork, to today’s delicate xiao long bao, Chinese food in Australia has come a long way.
Australian cheese was once ‘vintage’ or ‘tasty’. Now we have a plethora of options. How did we get here?
Originally made with curry powders imported by British colonialists, Australia’s understanding of curry has come a long way.
When British colonials came to Australia, they stuck to their winter Christmas traditions of roast meats and plum puddings. But over the centuries, Australians found their own ways to celebrate.
Top contributors
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Honorary Fellow, University of Wollongong
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Honorary Adjunct Lecturer, University of New England
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Associate lecturer, Queensland University of Technology
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PhD Candidate, University of Tasmania
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Researcher, Monash University
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Lecturer in History, University of Newcastle
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Honorary Research Fellow, The University of Western Australia
