The food of Indigenous Australians was largely influenced by the area in which they lived. The first settlers introduced British food to the continent, and much of that is now considered typical Australian food. Barbecue is a popular Australian pastime and a traditional, and many parks in Australia provide free barbecues for public use. Steaks, chops, sausages, chicken fillets, fish, kebabs are popularly barbecued. The meringue-based dessert pavlova has become an icon of Australian cuisine, popularly served on Christmas Day and usually garnished with fruit and cream. Fast food restaurants, such as McDonalds, Subway and KFC are common. Most shopping centres have a food court, even in country towns.
Australia produce high quality seafoods, and there is one of the largest producers of abalone and rock lobster. Australian cuisine features Australian seafood such as: Southern bluefin tuna, King George whiting, Moreton Bay bug, Mud Crab, Jew Fish, Dhufish (Western Australia) and Yabby.
Eating vegetarian is quite common in Australia and many restaurants offer at least one or two vegetarian dishes. Sydney and Melbourne in particular cater well for vegans and vegetarians with a large number of purely vegetarian restaurants, vegan clothing stores and vegan supermarkets.
Drinking beer is ingrained in Australian culture. Beers are strongly regional and every state has its own brews. There are also local microbrew choices, which can be harder to find, but are often worth seeking out. A wide range of imported European and American bottled beers are available in all but the most basic pub. Bundaberg Rum (Bundy) is an Australian dark rum particularly popular in Queensland and many Queenslanders will not touch any other brand of rum, while many other Australians will not touch Bundy. It is probably the most famous Australian made spirit, mass produced in Bundaberg and available everywhere.