Indigenous people have known the qualities and properties of native bush foods for millennia. Now the rest of the world wants a taste of it.
There is much to learn from Indigenous people on their knowledge of native bush foods and what is on offer, with many of the bush tucker ingredients now considered superfoods. For example riberries, quondongs, kakadu plums, finger limes and lemon myrtle just to name a few deadly delights.
And all of these ingredients not only add depths of flavour to our cooking but bush tucker can also but used for many different healthy benefits.
And non-indigenous dishes can be easily adapted into deadly recipes by using different native ingredients to create a link between western and ancient culinary traditions through the use native herbs and spices.
Bush foods are growing in popularity but it’s only in recent years that people are starting to realise the overall positive benefits of eating traditional bush tucker. And Indigenous people are now reclaiming their own space across the native produce sector across Australia.