Dairy is widely eaten, with 85% of people having dairy products of some form, and milk consumed twice as often as cheese. We love our meat and poultry, and it is regularly eaten by 7 out of 10 people. Ham was the most commonly consumed processed meat, eaten by 12% of the population.
According to the Australian Institute of Health and Welfare, most Australians have a poor diet. The Australian dietary guidelines recommend a variety of foods including plenty of vegetables as well as fruit, grains, lean meat, and other protein, and low-fat dairy.
We're experiencing a 'dining boom': as a nation, we now spend $45 billion each year on eating out and the average Aussie does so two to three times a week.
A whopping 5.1 servings are consumed on average each day, the equivalent of about 3000 kilojoules, or 20 small solid chocolate Easter eggs. Top “weaknesses” were alcohol (21 per cent of discretionary food intake), cakes and biscuits (19), sugar sweetened beverages (12) and savoury pies and pastries (nine).
For good health, you should try to eat at least five serves of vegetables and two serves of fruit every day. Children, pregnant women or breastfeeding mothers may need more or less. For more information on what's right for you, visit the Australian Dietary Guidelines or talk to an Accredited Practising Dietitian.
The traditional Australian breakfast is very similar, unsurprisingly, to a typical British or American breakfast, with a whole fry-up made up of smokey bacon, eggs in various ways, grilled mushrooms, and tomatoes, with the optional addition of hash browns, beans, pork or beef sausages.
In a nationwide survey launched by Continental to find out which dish was considered by most residents as “Australia's National Dish”, roast lamb was number one. Other runners-up to the title of “National Dish of Australia”? Meat pies, barbecue prawns, and steak and veggies.
Some people in Britain and Australia refer to their main evening meal as "tea" rather than "dinner" or "supper", but generally, with the exception of Scotland and Northern England, "tea" refers to a light meal or a snack.
Australia is an exception – we do not have a staple food. But native grasslands provide ample opportunity to produce grains. In fact, Aboriginal people once used native grasses to make bread, and there is evidence they were the world's first bakers.
grain (cereal) foods, mostly wholegrain and/or high fibre varieties, such as breads, cereals, rice, pasta, noodles, polenta, couscous, oats, quinoa and barley. lean meats and alternatives and poultry, fish, eggs, tofu, nuts, seeds and legumes/beans.
Most Australians eat only about half the recommended quantity of fruit. However many of us drink far too much fruit juice. Fruit juices can be high in energy (kilojoules) and low in dietary fibre, and can even damage your teeth. Whole fruits are a much better choice, and are more filling.
“Carrots remain the Australian consumer's first choice when it comes to vegetable purchasing, however, potatoes and tomatoes are offering strong competition.
The alcohol beverages most commonly consumed by Australians are bottled wine (34%), regular strength beer (19%), and bottled spirits/liqueur (15%).
Of course, bananas had to be on the list! Australians eat more than five million of these golden yellow fruits every day – and they are the highest selling supermarket food. Bananas are rich in potassium, a mineral which promotes heart health and lowers blood pressure.
Australia is among the top meat-consuming nations of the world - eating on average almost 108kg of meat annually per person.
There is no denying that seafood plays a huge part in Australian eating culture. Whether it's peeling prawns around the Christmas table, slurping back oysters at a restaurant, or just cooking up a fresh fish fillet for dinner, we love our seafood.
Australians spend $45 billion per year on eating out which equates to approximately $100 per household per week. The average Australian eats out two to three times per week.