Australia Food

 

The original native food of Australia is what they call “bushfood” or “bush tucker”, as it is referred to during the 70’s and 80’s era. This Australian native food, consisting of native animal and plant foods, served as the main source of sustenance by the Australian Aborigines. Native meat bushfood include crocodile, emu, goanna, kangaroo, and witchetty grubs; while native fruit and vegetation include Davidson’s plum, finger lime, kutjera, muntries, quandong, riberry, warrigal greens, mountain pepper, aniseed myrtle, and lemon myrtle. The world-famous Macadamia nut is also considered bushfood along with the tasty bunya nut.

Seafoods are also culinary features among the coastal neighborhoods in Australia. What’s more interesting is the Aboriginal use of certain fungi for food such as the native bread or blackfellow’s bread and the beefsteak fungus. These are both edible native Australian fungi. Nowadays, the term bush tucker or bushfood is commonly used to refer to any food that is usually found in the Outback, or the bush country of Australia. This bushfood cuisine can still be found in the city, in some specialty restaurants, but visitors and tourists from all over the world will not have a hard time finding a restaurant that would suit their stomachs. Australia is home to a wide variety of restaurants and fast-food chains that have originated different parts of the world.