Witchetty grubs and kangaroo steak: Australia has a lot to offer in terms of cuisine. Indigenous cuisine brings flavourful diversity - with plants and animals that are found on no other continent. SBS correspondent Sabrina Frangos talks to Renee Cawthorne about which native ingredients taste good and should perhaps end up on everyone's plate. And Renee should know, because she is the Manager of First Nations Education and Engagement Science, Education and Conservation at the Sydney Botanic Garden and a Wiradjuri woman.
Share
