Most Indigenous Australian groups subsisted on a simple hunter-gatherer diet of native fauna and flora, otherwise called bush tucker. The first settlers introduced British food to the continent, much of which is now considered typical Australian food, such as the Sunday roast. Multicultural immigration transformed Australian cuisine; post-World War II European migrants, particularly from the Mediterranean, helped to build a thriving Australian coffee culture, and the influence of Asian cultures has led to Australian variants of their staple foods, such as the Chinese-inspired dim sim and Chiko Roll. Vegemite, pavlova, lamingtons and meat pies are regarded as iconic Australian foods.