Although often criticized for its bland, English-style pub food, Australian cuisine has steadily improved over the past twenty years. The influx of immigrants from around the globe, and especially Asia, has allowed for wider variety of food choices, especially in the city. Australian chefs have also begun experimenting with spices, techniques and dishes normally found in other countries, thus improving local fare.

Because a majority of Australian cities are located on the coast, travelers can find fresh seafood virtually everywhere. Local fish such as barramundi, oysters, crayfish (lobster) and enormous prawns (shrimp) are specialties. Fresh vegetables and fruit are in abundant supply during non-drought years, and can be bought cheaply at local markets. Large city markets like Patty�s Market in Sydney also have areas for produce.

Meat is still a staple of the average Australian�s diet. Although kangaroo meat can be found on many menus, it is usually only ordered by curious travelers. Take-away (take out) meals are commonplace. Popular fast food choices include fish and chips and meat pies. When ordering food from a restaurant, note that an �entr�e� is what Americans call an appetizer and a �main� is the main course.

Like its food, Australian wine has received an increasing number of accolades in recent years. Wineries abound in the southern half of the country, especially in New South Wales, Victoria, and South Australia. These regions are known especially for their production of chardonnay and shiraz (also called syrah, if produced in a country outside of Australia).

Although Australians are proud of their 1900+ vineyards, the country still overwhelmingly favors beer. The beer you drink varies by state/territory, and it can be difficult to find, say, Western Australian brands in Tasmania. Popular brands include Victoria Bitter or VB, from Victoria, Tooheys, from New South Wales, Cascade from Tasmania and XXXX in Queensland. Read about Aussie beers.