bunya nut

The ancient bunya pine has existed since the age of dinosaurs and been a food source for First Nations people for thousands of years. Ripe cones fall to the ground. Each segment contains a kernel that, when boiled or put to fire, splits open. They’re often compared to chestnuts in terms of flavor.

Finger Lime

If you’ve never seen a finger lime before, you might think they look like they come from another planet. Found in the Australian rainforests, these citrus fruits contain tiny, tangy little edible pearl-shapes that taste
like limes.

kakadu Plum

Widespread throughout Australia’s tropical woodlands, the kakadu plum has been used as bush food and bush medicine for centuries. It has over 50 times the vitamin C content of an orange.

Lilly Pilly

Also called the “monkey apple” by New Zealanders, the lilly pilly produces white to maroon edible berries. They have a sour-sweet flavor and have been eaten by First Nations Australians for generations.

Muntries

Growing on Australia’s southern coast, muntries are low-growing shrubs that produce crunchy berries which have the flavor of a spicy apple. For centuries, this fruit was important to the diet of Narrindjeri people, one of the First Nations groups of South Australia.

Quandong

Found in Australian deserts, the red quandong is used in desserts and jams. It has a long history with First Nations culture and can be eaten raw, dried, or cooked. The fruit flavor is tart, reminiscent of a peach or apricot. In South Australia, it’s called the “desert peach.”

Samphire

Samphire has been a bush food for a long time. Looking like a bumpy green bean or tiny asparagus, it’s high in vitamin A and a good source of calcium and iron. 

Warrigal Greens

“Warrigal” is a New South Wales Indigenous word from the Durag langauge. It means
“wild dog” or simply “wild.” Warrigal greens are similar to spinach. In fact, it’s often called
New Zealand spinach.