Bush tucker

Bush tucker, or bush food, refers to the native Australian foods that Indigenous Australians have traditionally relied on for sustenance. This diverse array includes kangaroo, emu, witchetty grubs, crocodile, quandong, kutjera, lemon myrtle, warrigal greens, and various native yams. The arrival of European settlers in 1788 disrupted the traditional use of these foods, as non-native foods were introduced and traditional lands were seized.

Since the 1970s, there has been a renewed interest in the nutritional and gourmet value of native Australian foods among non-Indigenous Australians. This growing appreciation has spurred the bush food industry. By the 1980s, kangaroo meat was available in supermarkets, and today, many native foods feature prominently in restaurants and gourmet products. Additionally, the commercial cultivation of native food crops has been on the rise.

For approximately 60,000 years, Aboriginal Australians have been harvesting and preparing native animal and plant foods using traditional methods. The influx of non-native foods brought by colonial settlers led to a decline in the use of traditional bush foods. Nowadays, efforts are underway to revive and promote the consumption of native Australian foods, emphasizing sustainability and Aboriginal participation in the bush tucker market.

Modern cuisine has embraced various native Australian foods, including emu, crocodile, yabbies, eels, and native plant spices. Producers nationwide are meeting the growing demand for these ingredients. For example, Tasmanian pepper, Victorian eel farms, and South Australian plantations of quandongs, bush tomatoes, and native citrus are flourishing. Researchers are also investigating the commercial potential of lesser-known native foods, such as the green plum from Arnhem Land.

Bush tucker has gained visibility through various media outlets, including TV shows like "The Bush Tucker Man" and "Survivorman" as well as documentaries like "Food Safari." This media exposure has significantly raised awareness and interest in native Australian foods among the general public.