For years, Kakadu plums and saltbush have been in demand in fine dining restaurants across Australia.
And a growing number of food trucks are serving native Australian cuisine to the public.
But although the country’s bush food industry is growing, little is produced by Indigenous Australians.
Those in the hospitality and not-for-profit sectors say that’s a problem when trying to source from Indigenous-owned suppliers.
Tim Sculthorpe, Aboriginal entrepreneur and the founder of Palawa Kipli, now working for Welcome to Country
Dale Vocale, proud Monero Ngarigo man, owner of Street Feast and Jarrah Boy