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.
2.
3.
4.
5.

Sift flour into bowl

Pour in sugar
Stir in water until just combined
Heat pan with knob of butter
Pour small amount of batter into pan and wait until bubbles
appear on top

6. 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.
2.
3.
4.
5.

Cook rice in boiling salted water until tender

Rehydrate peas by cooking them in boiling water
Combine the rice, peas and butter
Mix until butter is melted
Serve in bowls

Dinner: Meat pie

Ingredients
Beef or lamb
salt
Water
Flour
Peas
butter
Method

1.
2.
3.
4.
5.

Dice meat into small pieces

Brown meat in pot with the butter
Cook the peas in boiling salted water
Combing flour, butter and water to make a pastry
Roll out pastry and place in clay pot reserving some pastry for
the lid
6. 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 edges
8. Cut two slits in the lid for steam to escape and place over
coals or fire until the pastry has browned.