Although often criticized for its bland, English-style pub food, Australian cuisine has steadily improved over the past twenty years. The influx of immigrants from around the globe, and especially Asia, has allowed for wider variety of food choices, especially in the city. Australian chefs have also begun experimenting with spices, techniques and dishes normally found in other countries, thus improving local fare.
Because a majority of Australian cities are located on the coast, travelers can find fresh seafood virtually everywhere. Local fish such as barramundi, oysters, crayfish (lobster) and enormous prawns (shrimp) are specialties. Fresh vegetables and fruit are in abundant supply during non-drought years, and can be bought cheaply at local markets. Large city markets like Patty