The fruit of the blue lilly pilly (Syzygium oleosum) can be eaten raw or may be used to make jams, jellies, sauces, syrups, confectionery and wine (Image: Tucker Bush)
By Jennifer McQueen
During Covid, as isolating households experimented with vegetable seedlings and graduated to fruit trees, Australian native edimentals began to catch the public imagination. ‘Covid shifted the perception of native edimentals from “hippy fringe” to mainstream curious,’ says Mark Tucek, founder of Tucker Bush.… Continue reading
Read MoreBy Michael Casey
Bushfoods have long been valued for their cultural and culinary significance, but their true potential lies in how they can transform our cities. By choosing species that thrive in tough environments, we can create urban landscapes that are resilient, biodiverse and deeply connected to country.… Continue reading
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Warrigal Greens, an edible succulent common to coastal areas of southern Austral-ia, has made it to our plates at home and in high-end restaurants
By John Fitzsimmons
Driven by rising acknowledgement and regard for indigenous knowledge, environmental concerns, and the ever-present search for new taste sensations and culinary experiences, broad interest in ‘bush tucker’ has never been higher. What’s interesting is many edible indigenous or wild plants have been right under our noses all along.… Continue reading
Read MoreBy Bruce Thompson
I remember reading Tim Low’s book “Wild Food Plants of Australia” as though gaining entry to a secret society of horticulturists. In those pages, my name was invisibly written, granted entry to that forbidden library of arcane knowledge where edible Aussie plants and fruits were celebrated again after languishing unnoticed for decades, despite the tens of thousands of years they provided sustenance to First Nations people.… Continue reading
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