With the White Australia Policy firmly in the past, new Asian food choices have emerged on the restaurant scene. Immigrants from East and South-East Asia have been an important demographic in Australia for more than a hundred years. Many non-Asian families are easily familiar with Asian cuisine as Australians under 35 have grown up on curries and stir-fries. Even school canteens sell sushi and Vietnamese rice paper rolls. Say no to plagiarism. Get a tailor-made essay on "Why Violent Video Games Shouldn't Be Banned"? Get an original essay This study analyzes the effect Asian immigration is having on food culture in Australia. Therefore the main area of ​​focus of the study is that Asian immigration has changed the face of the local food and hospitality industry in South Australia. How has Asian food integrated into local cuisine and benefited the local food industry? Asian food has several advantages for local hospitality. First, the popularity of Asian flavors in Australia is promoting the use of a much wider variety of ingredients in cooking, so the introduction of Asian vegetables and sauces is encouraging local restaurants to diversify. As a country with a higher proportion of immigrants, the Australian food industry must cater to the needs of different cultures. While Australians don't necessarily have a deep interface with Asian cultures, they can appreciate how a diverse society provides a ready supply of cheap, tasty foods like fried rice, pho and falafel. Certainly the broadening of the Australian palate is having positive effects in broadening the local national psyche to become more tolerant towards immigrants. Secondly, Asian food is also boosting the economy of the local restaurant industry. Due to biosecurity concerns, it is very difficult to import fresh ingredients at low cost, so a myriad of herbs and vegetables, such as coriander, curry leaves, watercress, Buk Choy and Chinese broccoli can now be purchased locally by chefs. Therefore horticulturists benefit from growing a growing variety of Asian vegetables to meet the needs of the hospitality industry. In the very famous Shikumen Chinese restaurant located in China Town, the restaurant owner, Mr. Wong, uses local ingredients, which means that the money he earns will stay in the local economy and will not flow abroad. Finally, the combination of Asian food and local food is creating a fusion cuisine style. Fusion cuisine is playing a major role in the innovations evident in many modern restaurant kitchens. A great example is Tetsuya's, a restaurant located in Sydney, owned and operated by world-renowned chef Tetsuya Wakuda. Tetsuya's cuisine is based on Australian, Japanese and French cuisine. Figure 2 is Tetsuya's signature dish. According to research into the current state of Asian food, stir-fry is on track to join spaghetti Bolognese as a staple in households across the country thanks to its ease of preparation. Survey feedback revealed that Asian-style food is becoming a trend in home cooking for Australians. In the survey of 25 people aged 15 to 66 or even older, 92% have tried to prepare Asian food at home and Chinese food is the most popular cuisine as 84% ​​have tried to cook Asian food Chinese style at home. The key factor in people adopting Chinese cuisine at home.