Mixed grills are not unique to Australia’s culinary history. Many cultures have a version in their cuisine. Some of us may remember when the mixed grill was a staple menu item in cafes and pubs across the country.
Toni Risson writes about mixed grills in Greek cafes in the Queensland Historical Atlas.
Significantly, Greek cafés did not serve Greek food. They catered instead for the British-Australian predilection for steak, chops, poultry, pork fillet – accompanied by fried eggs, chips, salad or boiled vegetables, sliced white bread and butter – meat pies, mixed grills, toasted sandwiches and coffee. (The mixed grill, which consists of a steak, a chop, two sausages, two fried eggs and two rashers of bacon accompanied by a large grilled tomato and two slices of white toast with Worcestershire Sauce readily available, is the epitome of this diet).