One of the most distinctive styles of cooking throughout Oceania is the [[earth oven]], a method which involves laying food on hot rocks and burying it in earth. The technique originated in Papua New Guinea and was subsequently spread by austronesian settlers.
==AustralasiaAustralia==
Other than by climate and produce availability, AustralasianAustralian cuisine has been influenced by the tastes of settlers to Australia and New Zealand.<ref>[http://www.janesoceania.com/australia_aboriginal_whitesettlers/index1.htm "Australia – Aborigines And White Settlers The Breaking Down of Aboriginal Society."] [http://www.janesoceania.com Janesoceania.com]. Accessed July 2011.</ref> The British colonial period established a strong base of interest in [[Anglo]]-[[Celts|Celtic]] style recipes and methods. Later influences developed out of multicultural immigration and included [[Chinese cuisine|Chinese]], [[Japanese cuisine|Japanese]], [[Malaysian cuisine|Malaysian]], [[Thai cuisine|Thai]], and [[Vietnamese cuisine|Vietnamese]] cuisines. [[Mediterranean cuisine]] influences from [[Greek cuisine]], [[Italian cuisine]], and [[Lebanese cuisine]] influences are strong, also influences from [[French cuisine]], [[Indian cuisine]], [[Spanish cuisine]], and [[Turkish cuisine]], [[German cuisine]], and [[African cuisine]]. Regional Australian cuisines commonly use locally grown vegetables based on seasonal availability, and Australia also has large fruit growing regions. The [[Granny Smith]] variety of apples originated in Sydney, Australia in 1868.<ref>{{cite web |url=http://www.ryde.nsw.gov.au/ryde/msherwood.htm |archive-url=https://web.archive.org/web/20070811001112/http://www.ryde.nsw.gov.au/ryde/msherwood.htm |archive-date=2007-08-11 |title=Granny Smith and her Apples |access-date=2007-08-11 }}</ref> In the Southern states of [[Victoria (Australia)|Victoria]] and South Australia, in particular the [[Barossa Valley]], wines and food reflects the region's traditions and heritage.<ref>[http://satic.com.au/images/uploads/documents/foodwine%20tourism%20strategy.pdf "South Australian Food and Wine Tourism Strategy 2009 – 2014."] {{Webarchive|url=https://web.archive.org/web/20110626161940/http://satic.com.au/images/uploads/documents/foodwine%20tourism%20strategy.pdf |date=2011-06-26 }} [http://satic.com.au South Australian Tourism Industry Council]. Accessed July 2011.</ref> Australia's climate makes [[barbecue]]s commonplace. Barbecue stalls selling [[sausage]]s and fried onion on [[white bread]] with tomato or [[barbecue sauce]] are common.
<gallery class="center" caption="AustralasianAustralian foods and dishes" widths="200px" heights="150px">
File:Hspchips_(cropped).jpg|[[Halal snack pack]], an Australian dish of doner kebab meat and chips with sauces.
File:Balmain Bug (841993847).jpg|thumb|A cooked [[Ibacus peronii|Balmain bug]]. Also known as the butterfly fan lobster, it is a [[species]] of [[slipper lobster]] that lives in shallow waters around Australia.
