Australia 2024 - The Shared Table

Technical Specifications:
Issue Date: 12 March 2024
Issue Withdrawal Date: 1 October 2024
Denomination: AUD 1.20 x 4
Stamp Illustration: Anita Xhafer
Stamp & Product Design: Sonia Young, Australia Post Design Studio
Paper: Gummed - Tullis Russell 104gsm Red Phosphor
Paper: Self-Adhesive - Tullis Russell Red Phos PSA (P55) 100gsm Rel. S/A
Printer: RA Printing
Printing Process: Offset Lithography
Stamp size (mm): 26mm x 37.5mm
Minisheet size (mm): 170mm x 80mm
Perforations: 14.6 x 13.86
Sheet Layout Module of 50 (2 x 25 no design)
FDI Postmark: Melbourne VIC 3000
FDI Withdrawal Date: 10 April 2024


Overview

Historically, Australia is not known for its cuisine. Transportation and settlement imported culinary expectations based on British and Irish traditions. Although Aboriginal people and Chinese migrants (many arriving because of the gold rushes) had their own culinary traditions, these had little purchase outside of their own communities in early Australia.

Australia’s culinary landscape began to change from the middle decades of the 20th century. Broadly, this has been due to shifting demographics; increasing globalisation and travel; and, more recently, a concern with sustainability and for understanding where our food comes from. The rise of celebrity chefs in combination with the proliferation of quality restaurants and popular TV shows have also played a role in shaping our dietary habits and expectations.

Culinary practices are part of one’s cultural imprint, fundamental to the traditions that are passed down through generations. In a country that is as culturally diverse as Australia, it is little surprise that these have come to influence menus in both restaurants and in homes across Australia. The cuisines that have perhaps most influenced the contemporary Australian plate and palate come from the Mediterranean region (particularly Italy and Greece), the Middle East (particularly Lebanon), Asia (particularly Vietnam and China) and the Indian Subcontinent.

This stamp issue seeks to counter the historical conception of a dreary Anglo diet, revising this with a more cosmopolitan take on gastronomic culture in contemporary Australia. This means signalling some of the cultural influences that have fired up and shaped our culinary expectations and habits, while also pointing to the abundant fresh produce and artisanal products that are now relatively commonplace to many of us

AUD 1.20 - Mediterranean Influence
Different pastas and sauces, feta cheese, olives, fresh fish, and a wide range of fresh fruits and vegetables are a feature of Mediterranean cuisine. Crusty breads may accompany many meals.

AUD 1.20 - Asian Influence
Rich in flavour and taste from traditional herbs and spices, Asian cuisine brings together cooking styles and traditions from different countries with rice a staple addition to many meals.

AUD 1.20 - Middle Eastern
Favourite foods and ingredients used in Middle Eastern cuisine include pita bread and lamb, yoghurt and hummus, as well as figs, dates, chickpeas, pistachios, pomegranates, maghmour (eggplant) and parsley.

AUD 1.20 - Indian Influence
Staples of Indian cuisine include pearl millet, rice, whole-wheat flour, and a variety of lentils. Different meats are used, and spices such as powdered chilli pepper, black mustard seed, cardamom and coriander.