Most Australians have never tasted bush foods. Also called bush tucker. Yet the variety and quality of culinary experience bush tucker offers is enormous and Aborigines, the gourmets, are generous in sharing their knowledge learnt over 50,000 years of trial and error and from adhering to religious rules governing seasonal harvesting and ways of preparation.
Some words of caution are necessary as many Australian species contain toxins, or at least irritants. Aborigines leach, ferment or cook a great many foods before eating them. Aboriginal food experts from the communities share their immense knowledge of the properties of native fruits and plants generously in the hope that Australians and visitors to this country will learn to respect their land ownership and their heritage.
Typical bush tucker are insects and grubs for example the famous Witchetty Grub, Honey Ants, a variety of fruits and vegetables such as Native orange or the bush tomato a range of seeds, roots, bulbs or nuts.