Australia

Adelaide, Albert Park and Bush Tucker

Australia has hosted 40 Grands Prix since 1985 and given the sport two world champions, while its food blends Indigenous traditions with waves of migration.

Adelaide's streets were the first home of the Australian Grand Prix when it joined the World Championship in 1985, and they staged eleven races up to 1995. In 1996 the event moved to Albert Park in Melbourne, which has hosted it 29 times through 2026, often as the opening round of the year, bringing the total to 40. The season, more often than not, begins with an Australian accent. Michael Schumacher won it four times, the best record of any driver.

The country's racing story runs far deeper than its own Grand Prix. Jack Brabham was champion in 1959, 1960 and 1966, and the Brabham team, listed under Australia in our records, won the constructors' title in 1966 and 1967. Alan Jones took the crown in 1980 and won twelve races in his career. Mark Webber won nine from 215 starts, Daniel Ricciardo won eight, and Oscar Piastri has already matched Webber's nine.

Australian food begins with its Indigenous peoples, who lived from the plants and animals of the bush for tens of thousands of years. That knowledge, now called bush tucker, is enjoying a revival. British and Irish settlers made beef cattle, sheep and wheat the staples, the gold rushes brought Italian and Chinese cooks, and postwar migration added Mediterranean, East Asian and South Asian flavors. Restaurants that weave those threads together are often described as Modern Australian.

Some of the best tastes are the humble ones. Meat pies are a fixture at football matches, sausage sizzles feed community events, and damper, the bread of the bush, bakes in the coals of a campfire. Melbourne, the race city, claims the dim sim and the hot jam donut, while Adelaide answers with the pie floater, a meat pie set afloat in pea soup, exactly as hearty as it sounds. To finish, there is the lamington or a pavlova.

A taste of Australia

Circuits

Drivers

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