For over 40,000 years the Indigenous people of Australia have lived off the land; eating well whenfood was plentiful and surviving on little in times of drought.  They quickly learnt which plants provided nourishment.

This food is now called Bush food or Bush tucker…… it is Australia’s native cuisine.

Today Bushfood is modern, contemporary and fun. It is incorporated into our favourite meals, as well as being used to create some innovative dishes.

The new tastes and ancient history of the food are making it sought after across the globe. From coffee-flavoured Wattle seed, the desert Quandong (our native peach), to refreshing Lemon Myrtle from the lush rainforest… Australia has much to offer the world. 

BUSH FOOD is a clean and green alternative

RIRDC funded research provides the native food industry with reliable information on the levels of health beneficial constituents, and the antioxidant capacities of commercially significant native fruits, herbs and spices. This report represents the first systematic evaluation of antioxidant capacity, and the identification of its sources; the presence of potentially bioactive phytochemicals (phenolic compounds and carotenoids) and selected vitamins. The research also included an evaluation of minerals, focusing especially on those that protect human DNA against mutations that can lead to the development of a range of chronic diseases.

National research priorities are..

• an environmentally sustainable Australia
• promoting and maintaining good health
• frontier technologies for building and transforming Australian industries
• safeguarding Australia

Throughout all this we must recognize the contribution to the Bush food industry of our Indigenous people and the value of their involvement.

There are approx 500 active participants in the industry (this excludes a very significant number of Aboriginal participants through the Lands Council and other groups).  They operate in all states and territories.  Bush harvesting is the dominant means of production with half a dozen species still wild collected but cultivation is expanding.  Some participants favour the production of native food by mainstream agricultural and horticultural methods whereas others prefer alternative approaches that are perceived to be more environmentally friendly than conventional methods.  The absence of registered chemicals/minor use permits for native species means that pesticide free practices are the norm.