I’m an Aussie living in Britain – six food rules from home that help us live longer

Having moved to the UK from Australia in 2007, I’ve slowly morphed into a quasi-Brit. But there are two things I still struggle to get my head around even after nearly 20 years here (and being married to a Briton for 10 of those). The seasons still throw me, as someone who grew up in a climate that varied simply between warm and hot. And – the food. I’m convinced we Aussies seem to have a better cultural and societal sense of how to eat more healthily. It just seems so much easier. Admittedly the Australian obesity rate is higher than the UK’s (32 per cent of all adults compared to 28 per cent of Brits) but the structural reasons behind this make it a difficult like-for-like comparison. Urban sprawl and the generally large distances between places mean we rely more on driving than in the UK, and many remote communities can struggle sourcing fresh produce. But if you look at the bigger health picture, though, we Australians have a lot going for us. We live longer – around 84 years versus around 82 – and are generally less likely to die of cardiovascular and respiratory diseases, diabetes and cancer. I’m sure there are many factors behind this, but the way Australians eat must be a contributing factor. Shorts During my time in both countries, I’ve noticed a number of micro-habits that are second nature in Australia but not in Britain. I theorised that these things must be helping to paint an overall healthier food picture. And I’ve compared notes with two experts: Emma Wight-Boycott, a qualified nutritionist and fitness instructor at Nutricol, and Abigail Ireland, a performance coach and nutrition expert, who’s British, but lived in Australia for six years. Here are our conclusions. We are snobs about bread, wine and coffee In Australia, people have a high baseline when it comes to bread, wine and coffee. The demand for fresh bread over processed loaves means we have several national bakery chains. They’re more upmarket than Greggs but not as posh as Gail’s. It’s part of most families’ daily routine to pick up a loaf of bread from Brumby’s, and some cheesymite scrolls for the kids’ afternoon snack (known as ‘smoko’ where I’m from). Performance coach and nutrition expert, Abigail Ireland, recalls spending much of her time in Sydney hanging out with friends over a game of barefoot bowls – rather than simply hitting the pub all the time Proud of our world famous wine regions, Australians also have little tolerance for bad wine – anyone caught drinking from a “goon bag” (cask wine) past their university student days will immediately be judged. As for coffee, local brands rule over places like Starbuck’s. You’ll see more unbranded cups in people’s hands than branded, as most people have their favourite independent hole in the wall. “There’s a real cultural pride in quality ingredients. Better bread usually means fewer additives and more whole grains. Better coffee means less reliance on sugary drinks,” says Wight-Boycott. Beetroot and pumpkin everywhere When my UK pilates teacher recently recommended we all eat more beetroot, I had to smile smugly, because I’ll bet you a Vegemite sandwich that every Australian will have a tin of sliced beetroot in the cupboard. Order a burger, wrap or sandwich from your local takeaway (not a Pret – we don’t have those) and I guarantee you, it will come with beetroot in it. Beetroot is a salad staple too. “Aussies treat beetroot like a standard everyday veg, rather than a niche one. From a nutrition perspective it’s brilliant – rich in nitrates that support blood flow, exercise performance and heart health. I wish the UK embraced it more,” says Wight-Boycott. You’ll also often find pumpkin as a delicious roast dinner side – something Wight-Boycott says is nutrient-dense, high in fibre, and naturally sweet without added sugar. “It’s such an easy way to make a roast more colourful and balanced,” she adds. ‘There’s a real cultural pride in quality ingredients. Better bread usually means fewer additives and more whole grains. Better coffee means less reliance on sugary drinks,’ says Emma Wight-Boycott More seafood, less meat It’s true, Australians do love to “put a shrimp on the barbie” – but they’re prawns. Nobody calls them shrimps. Ok yes, we’re more likely to have the weather for lighting up the BBQ for a seafood feast, but grilled seafood generally is something we also just have as a standard meal. For example, grilled fish is a common option in your local chippy, whereas in the UK, it seems that only the fancy ones offer this. Even then, it’s a gamble as to whether it will taste any good. Fish, chips, and salad is also a standard “combo” meal in Australia. When I’ve ordered fish and chip takeaways with Brits, they always look at me like I’m mad if I dare to order salad. And at Christmas time, we love to put on a seafood spread. Again, I get that it’s a more appealing meal than a roast turkey when it’s 35 degrees, but tucking into seafood means we’ve still got enough energy to move afterwards. “Lighter, seafood-based meals with salad naturally means more Omega‑3s, less saturated fat, and more fresh produce. The weather helps, but the habit sticks year-round,” confirms Wight-Boycott. “Offering grilled fish at takeaways is also a small shift that makes a big nutritional difference – lower fat, higher protein, and better portion balance.” Super sushi Sushi is a food court favourite in Aus. It’s cheap – about the same price in Aussie dollars as British pounds for the same amount – making it the perfect quick, healthy lunch. You’ll find sushi most commonly available as a long hand roll so there’s no messing around with tiny pre-cut pieces, either. Perhaps we’ve taken inspiration from sausage rolls. You’ll also often find it filled with canned tuna rather than fresh, which is likely what helps keep the price down, but it’s still delicious. “When sushi is accessible, it becomes a default grab-and-go option instead of pastries or sandwiches. It’s typically lower in saturated fat and higher in omega‑3s and vegetables,” says Wight-Boycott. Smashing avocado The stereotype is true – when Aussies head out for breakfast or brunch, we’d much rather smashed avo on sourdough than a big, greasy fry up. It’s a common easy lunch or dinner too when you’re pushed for time. I’m always surprised at the British appetite for a full English breakfast, and just how many calories they can pack away in one sitting. “Avo on toast gives fibre, healthy fats and micronutrients, whereas a fry-up leans heavily on processed meats,” agrees Wight-Boycott. “Aussies have a much stronger ‘healthy breakfast’ norm. Even in supermarkets, the yoghurt aisle tells the story – full-fat, high-protein, minimally sweetened yoghurts are standard. In the UK, low-fat and sweetened options still dominate. That alone shifts morning nutrition quite a lot.” Abigail Ireland also brought home many of the eating habits she picked up in Australia – items like quinoa, chia seeds, cacao and matcha, which she says the UK has now caught up on. Drink less – do more While officially, it seems the UK and Australia are neck and neck on alcohol consumption, anecdotally, it feels like Australian socialising tends to revolve more around activities rather than drinking. For example, Ireland recalls spending much of her time in Sydney hanging out with friends over a game of barefoot bowls, or going for a walk followed by brunch – rather than simply hitting the pub all the time. “Then when I came back to England, I’d say to my friends, ‘Do you want to go for a workout then brunch?’ The response would be, ‘I’ll just meet you for the brunch part’,” says Ireland. “They’d also assume I was talking about a boozy ‘bottomless’ brunch, but I was thinking more of the avocado on toast kind.” She’s also been happy to see Aussie style cafes offering healthier options becoming more prominent, like Daisy Green and Australian-inspired venues across London. “We often go to get our Australian fix,” she says.