section_path: Culture/Cuisine
section_name: Cuisine
paragraph_text: Cuisine
  
  Most Indigenous Australian groups subsisted on a hunter-gatherer diet of native fauna and flora, otherwise called bush tucker. It has increased in popularity among non-Indigenous Australians since the 1970s, with examples such as lemon myrtle, the macadamia nut and kangaroo meat now widely available.
  
  The first colonists introduced British and Irish cuisine to the continent. This influence is seen in dishes such as fish and chips, and in the Australian meat pie, which is related to the British steak pie. Also during the colonial period, Chinese migrants paved the way for a distinctive Australian Chinese cuisine.
  
  Post-war migrants transformed Australian cuisine, bringing with them their culinary traditions and contributing to new fusion dishes. Italians introduced espresso coffee and, along with Greeks, helped develop Australia's café culture, of which the flat white and avocado toast are now considered Australian staples. Pavlovas, lamingtons, Vegemite and Anzac biscuits are also often called iconic Australian foods.
  
  Australia is a leading exporter and consumer of wine. Australian wine is produced mainly in the southern, cooler parts of the country. The nation also ranks highly in beer consumption, with each state and territory hosting numerous breweries.