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Before European settlers arrived in Australia, there was a thriving food culture, one that happily sustained the Australian Aboriginal people for tens of thousands of years. It's estimated there are up to 5,000 native food species (almost 20 per cent of Australia’s native flora and fauna) that were utilised by the Australian Aboriginal people. Traditional bush tucker is innovative and unique: food sources extend from the swollen abdomens of honey ants to witchetty grubs; goanna to nectar-bearing flowers such as the bottlebrush. Read more

 

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Indigenous Australian

Smoked kangaroo

This recipe for kangaroo combines smoky flavours with native Australian ingredients, including dried bush tomato and pepper berries. Remember the trick to tender...
Indigenous Australian

Saltbush and mountain pepper squid

This is my spin on the classic Chinese salt and pepper squid. I've used native Australian ingredients dried saltbush flakes for their herbaceous saltiness,...
Indigenous Australian

Pan-fried pearl shell meat in garlic butter

This recipe comes from season two of Kriol Kitchen.
Indigenous Australian

Gubinge jam ice-cream

Jams don’t always have to end up spread on toast. They are also a simple way to create interesting ice-cream flavours. This recipe uses jam made from the...
Indigenous Australian

Pavlova with rose sorbet and quandong cream

Kiwifruit take a backseat to quandongs in chef Seth James makeover of the classic Aussie pavlova. The quandongs are simmered in crème de cassis, which adds...
Indigenous Australian

Marron, cured beef and wild sea flora

Marron are one of the largest freshwater crayfish in the world and are native to Western Australia. Extreme care must be taken with live marron if they are being...
Indigenous Australian

Stir-fried salt bush leaves with biodynamic garlic and organic tamari

"I just love Outback Pride founders Mike and Gayle Quarmby’s salt bush leaves" says chef Kylie Kwong. "Mike spent 12 years alongside the CSIRO developing a...
Indigenous Australian

Billy tea

This traditional Australian black tea is boiled with the distinctive flavours of gum leaves and cooked on a billy can.
Indigenous Australian

Rosella jam

Also called wild hibiscus, rosellas are North Queensland wildflowers and give this jam tartness in addition to a festive crimson colour. The jam is the perfect...
Indigenous Australian

Lemon-infused fish cooked in paperbark with herb butter

Wrapping the fish in paperbark produces a smoky aroma when heated. You can also cover the fish in baking paper then foil, but you will lose that delicious flavour...
Indigenous Australian

Braised wallaby shanks

Chef Mark Olive puts an Australian twist on the traditional lamb shank by using wallaby and Australian native spices. Kutjera, also known as desert raisin or bush...
Indigenous Australian

Rolled veal with Warrigal greens pesto

This veal dish uses Warrigal greens that are native to the east coast of Australia, but can be substituted with English spinach. Chef Mark Olive recommends...
Indigenous Australian

Chocolate and wattleseed self-saucing pudding

With its coffee-like aroma, wattleseed is an ideal accompaniment to chocolate and works wonderfully in this self-saucing pudding. Chef Mark Olive recommends...
Indigenous Australian

Bush tomato scones

This scone recipe makes for a perfect savoury afternoon snack. Bush tomato is a small native berry, when dried it has caramel-like flavour and slightly tangy...
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