When can we say that a cuisine is now a standard part of the Australian table? We can look at the growth of cuisine specific high-end restaurants. We can gauge it by when recipes for it appear in the Australian Women’s Weekly, that arbiter of domestic cookery for nearly a century. We can look at the growth of cookery books published on the cuisine. We can look for it on the shelves of Colesworth, the duopoly that dominates the Australian supermarket sector.
Or we can look for evidence of it in the corner shop, arguably the day-to-day groceries level closest to the Australian table.
