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During the 1800s, Australian cuisine was heavily influenced by British and Irish migrants, with staples in the local diet including beef, mutton, sheep, and wheat. The average Australian colonist dined on kangaroo steamer, a dish that combined kangaroo meat with salt pork or bacon and adapted native ingredients to traditional British recipes. Mock turtle soup, made by boiling a calf's or sheep's head, was also popular during this time as a cheaper alternative to genuine turtle soup. The gold rushes during this period brought Chinese immigrants, who introduced new vegetables and improved the general health of the population. Today, Australian cuisine continues to evolve, incorporating contributions from various cultures, including British, European, Asian, and Middle Eastern influences.
| Characteristics | Values |
|---|---|
| Popular dishes | Kangaroo steamer, Mock turtle, Wonga wonga pigeon, Plum pudding, Curry |
| Diet | Meat-heavy, lacking important vitamins and minerals |
| Influence | British, Irish, Chinese |
| Food sources | Hunting, fishing, farming |
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What You'll Learn
Kangaroo Steamer
The kangaroo steamer was a popular dish in colonial Australia, first mentioned in the 1820s and appearing in cookbooks until the late 1800s. It was a colonial adaptation of the English jugged hare, created by colonists who combined native ingredients with traditional British recipes.
The dish was made by layering finely diced fresh kangaroo meat with salt pork or bacon and various spices in a clay pot. It was then "steamed" in its own juices as it boiled on the stove. The fatty bacon or pork compensated for the dry texture of the lean kangaroo meat. One recipe from 1837 describes the process as follows:
> [A] layer of pork then [a] layer of thin bits of kangaroo, sprinkled with fine pot herbs, or what is better with nutmeg and so on, made into a round, like a small fillet of veal, no water, but steamed by its own gravy – was very good.
This recipe, recorded by the wife of the governor of Tasmania (then Van Diemen's Land), describes the kangaroo steamer as "excellent". In this version, the steamer was rolled up rather than presented as minced, potted meat. The steamer was particularly popular in Tasmania, but it was also mentioned in accounts of New South Wales as early as 1827.
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Mock Turtle Soup
In the 1800s, Australians adapted native ingredients to traditional British recipes. Mock turtle soup was one such dish that was fashionable throughout the Victorian period and into the 20th century. It was made by boiling a calf's head, or more economically, sheep's heads, to produce a gelatinous quality that replicated that of real turtle meat.
By the mid-to-late 19th century, most cookbooks contained a recipe for mock turtle soup. The 1845 Modern Cookery for Private Families provides a recipe for an "old-fashioned" mock turtle soup. The 1887 White House Cook Book calls for seasonings including cayenne pepper, lemon, mace, and sherry.
Today, mock turtle soup is still popular in Cincinnati, where it is served at festivals and sporting events. It is also a traditional dish in the Lower Saxony areas of Germany, where it is considered a specialty of English cuisine.
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Wonga Wonga Pigeon
The wonga pigeon, also known as the wonga wonga pigeon, is a native Australian bird. Its name is derived from "wonga-wonga", an Aboriginal name inspired by their call. The wonga pigeon is considered a delicacy and has been a part of Australian cuisine since at least the 1840s. Early Australian colonists revered the wonga pigeon as game meat, comparing its flavour to that of pheasant or wood pigeon. The birds were often served roasted and basted in lemon butter with a traditional English-style bread sauce. The plump, white-fleshed breast of the wonga pigeon was particularly prized.
Wonga pigeons were hunted extensively by early settlers, who considered them a delicacy. They were also shot to protect crops, and their ground-dwelling habits made them vulnerable to fox and cat predation. Despite this, wonga pigeons do not currently hold endangered status, although they are protected.
Recipes for cooking wonga pigeons can be found in Australian cookbooks as early as the late 19th century. For example, Mrs Hannah MacLurcan, one of Australia's first cookbook writers, published a recipe for roasted wonga pigeon in 1898. Another recipe from Mrs Maclurcan’s Cookery Book, circa 1903, instructs the cook to pluck and prepare the bird for roasting immediately after it is killed, as the warmth of the carcass makes plucking easier. The wings and legs are then cut and removed, and the head is severed at the base of the neck.
The wonga pigeon holds a special place in Australian social history and is considered a gentle and sweet bird. They are still considered a tasty treat, although it is important to note that they are now a protected species and should not be hunted.
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Seasonal Vegetables
In the temperate regions of Australia, people traditionally consumed seasonal vegetables, especially in regional areas. This was particularly true in the 1800s, when access to fresh produce was more limited than today.
During the spring, people would have eaten artichokes, asparagus, bean shoots, beetroot, broccoli, cabbage, cauliflower, cucumber, leeks, lettuce, mushrooms, peas, rhubarb, and spinach. In the summer, the range of vegetables available expanded to include capsicum, eggplant, squash, tomatoes, and zucchini.
The Australian diet in the 1800s was heavily influenced by British and Irish migrants, who brought with them a preference for agricultural products such as beef, cattle, sheep, and wheat. However, the Australian diet also incorporated native ingredients. For example, kangaroo meat was used in a dish called the "kangaroo steamer," which was popular in the 1820s and appeared in cookbooks until the late 1800s. Finely diced kangaroo meat and salt pork or bacon were packed into a clay pot and "steamed" in its own juices as it boiled on the stove. This dish was a colonial adaptation of the English jugged hare and demonstrates how colonists adapted native ingredients to traditional British recipes.
The gold rushes of the 1800s also brought Chinese immigrants to Australia, who used their farming experience to grow productive market gardens full of nutritious vegetables. This improved the general health of many Australians and added more variety to the local diet.
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Campfire Bread
In the 1800s, Australian cuisine was heavily influenced by traditional British recipes, with colonists adapting native ingredients to create their own unique dishes. One such dish, which became a staple for early Australian settlers, was "damper"—a thick, home-made bread cooked over a campfire. This bread, also known as "campfire bread", became emblematic of early European settlement and rural life in Australia.
The word "damper" comes from the British word meaning "something that takes the edge off the appetite". The bread was often eaten with dried or cooked meat or golden syrup. It was also likely influenced by the phrase "damp down", as in "to damp down a fire". When cooked in smaller portions, damper is sometimes called "bush scones" or "johnnycakes".
Over time, the damper recipe has evolved to suit different tastes and cooking styles, but it remains a popular and iconic part of Australian camping culture. It is a simple, hearty bread that can be made with basic ingredients, making it a practical and delicious option for campers and outdoor enthusiasts.
So, if you're ever camping in Australia and feel like channelling the spirit of the 1800s, why not give campfire bread a go? It's a fun and tasty way to connect with Australia's culinary history.
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