Bushfood
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The word Bushfood refers to any Australian native food, although it sometimes is used with the specific connotation of "food found in the Outback while living on the land". It is also called bushtucker. It includes both animal and plant foods native to Australia.
More recently the food industry refers to gourmet bushfoods as Australian native foods.
Examples of Australian native animal foods (meat) include kangaroo, emu and crocodile. These meats are not commonly found in Australia today, but may be found in special resturaunts. (update: kangaroo is quite common, being found in many normal supermarkets, and at prices comparable to beef) Other animals, for example the Goanna and the witchetty grub, were eaten by Aboriginal Australians and thus qualify as bushfood in every sense of the word. Fish and shellfish are culinary features of the Australian coastal communities.
Examples of Australian native plant foods include the fruits: quandong (Santalum acuminatum), Australian desert raisin (Solanum centrale), muntries (Kunzea pomifera), riberry (Syzygium luehmannii), Davidson's plum (Davidsonia spp.), and, Finger Lime (Citrus australasica). Native spices include lemon myrtle (Backhousia citriodora), mountain pepper (Tasmannia lanceolata), and, aniseed myrtle (Syzygium anisatum). A popular leafy vegetable is warrigal greens (Tetragonia tetragonoides).
Nuts include bunya nut (Araucaria bidwillii), and the most identifiable bushfood plant harvested and sold in large scale commercial quantities is the macadamia nut (Macadamia integrifolia).
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[edit] Traditional Aboriginal use
Australian Aborigines have eaten native animal and plant foods for an estimated 60,000 years of human habitation on the Australian continent (see Indigenous Australian food groups).
Various traditional methods of processing and cooking are used. Toxic seeds, such as Cycad (Cycas media) and Moreton Bay Chestnut (Castanospermum australe) are processed to remove the toxins and render them safe to eat. Many foods are also baked in the hot campfire coals, or baked for several hours in ground ovens. ‘Paperbark’, the bark of Melalauca species, is widely used for wrapping food placed in ground ovens. Bush bread was made by women using many types of seeds, nuts and corms to process a flour or dough to make bread.
Aboriginal traditional native food use was severely impacted by the immigration of non-indigenous people, via displacement from traditional lands, destruction of native habitat, and the introduction of non-native foods.
The recent recognition of the nutritional value of native foods by non-indigenous Australians is introducing native cuisine to white Australians, many for the first time. However, there are intellectual property issues associated with the commercialisation of bushfood.
[edit] Colonial use
Bushfoods provided a source of nutrition to the non-indigenous colonial settlers, often supplementing meager rations. However, bushfoods were often considered to be inferior by colonists unfamiliar with the new land's food ingredients, generally preferring familiar foods from the homeland.
The only Australian native food developed and cropped on a large scale is the macadamia nut, with the first small-scale commercial plantation being planted in Australia in the 1880s. Subsequently, Hawaii was where the macadamia was commercially developed to its greatest extent from stock imported from Australia.
[edit] Modern use
In the 1970s non-indigenous Australians began to recognise the previously over-looked indigenous aspects of Australia, including native foods. Textbooks like Wildfoods In Australia by the botanist couple Cribb & Cribb were popular, and later the author Tim Low published Wild Food Plants of Australia.
TV shows also made use of the bushfood theme. Malcolm Douglas was one of the first presenters to show how to 'live off the land' in the Australian Outback. But it was probably Major Les Hiddins who popularised the idea of bush tucker. A retired Australian Army soldier, he presented a hit TV series called Bush Tucker Man on the ABC TV network in the late 1980s. In the series, Hiddins demonstrated his training and research in combat survival by locating native foodstuffs in the northern Australian Outback.
Bushfood enthusiasts in regional Australia began to assess the culinary and cropping qualities of bushfoods in the early 1980s. This regional research laid the foundations for the development of the modern bushfood industry (see bushfood industry history).
In the mid-1980s metropolitan bushfood restaurants were using native Australian ingredients in recipes more familiar to modern tastes. This provided the first opportunity for bushfoods to be tried by non-indigenous Australians on a serious gourmet level, and led to the realisation that many strong-flavoured bushfoods have spice-like qualities. Some of these bushfood ingredients now feature in modern Australian cuisine, and Australian spices are being increasingly recognised internationally.
Value-added bushfood products were also developed for the domestic and export market. The raw ingredients are sourced from wild and cultivated sources, with an emphasis on the latter to provide sustainable quantities.
In the last decade, industry groups such as the Southern Bushfood Association, the Queensland Bushfood Association, the Northern Bushfood Association, and many others have been pushing for the introduction of bushfood as genuine cuisine in Australian and international restaurants.
The term "bushfood" is one of several terms describing native Australian food, evolving from the older-style "bushtucker" which was used in the 1970s and 1980s. The word "bushfood" was chosen to reflect the sustainable nature of the industry's products, and to help exporters with product branding. The term "Australian native food" is another term recently coined to create further separation from the more rustic bush connotations. However, the term "bushfood" is still used by many industry workers and the Australian Government and CSIRO sources and authors.
[edit] Australian native food-plants listed by culinary province
Australian bushfood plants can be divided into several distinct and large regional culinary provinces. Please note, some species listed grow across several climatic boundaries.
[edit] Top-end
Monsoonal zone of the Northern Territory, Cape York and Western Australia.
[edit] Fruit
| Buchanania arborescens | Little Gooseberry Tree |
| Citrus gracilis | Kakadu Lime |
| Eleocharis sp. | Mat-Rush, a traditional staple for Yolngu |
| Ficus racemosa | Cluster Fig |
| Manilkara kaukii | Wongi |
| Melastoma affine | Blue Tongue |
| Mimusops elengi | Tanjong |
| Morinda citrifolia | Noni |
| Physalis minima | Native Gooseberry |
| Terminalia ferdinandiana | Kakadu Plum |
| Syzygium suborbiculare | Lady Apple |
[edit] Vegetable
| Cycas media | Cycad palm seeds (Require detoxification: see Bush bread ) |
| Dioscorea alata, Dioscorea transversa | Pencil Yam, Long Yam |
| Dioscorea bulbifera | Round Yam |
| Ipomoea aquatica | Native Kang Kong |
| Lotus nelumbo | Lotus |
| Nelumbo nucifera | water lily |
| Nymphaea macrosperma | water lily |
[edit] Nut
| Semecarpus australiensis | Austraian Cashew Nut |
| Terminalia catappa | Sea Almond |
[edit] Spice
| Eucalyptus staigeriana | Lemon Ironbark |
| Melaleuca leucadendron | Weeping Paperbark |
| Ocimum tenuiflorum | Native Basil |
[edit] Central Australia
Arid and semi-arid zones of the low rainfall interior.
[edit] Fruit
| Capparis spp. | Native Caper, Caperbush |
| Capparis mitchelii | Wild orange |
| Capparis spinosa ssp. nummularia | Wild passionfruit |
| Carissa lanceolata | Bush plum, Conkerberry |
| Citrus glauca | Desert Lime |
| Enchylaena tormentosa | Ruby Saltbush |
| Ficus platypoda | Desert Fig |
| Ipomoea costata | Bush potato |
| Marsdenia australis | Doubah, Bush Banana |
| Owenia acidula | Emu Apple |
| Santalum acuminatum | Quandong |
| Santalum lanceolatum | Sandalwood |
| Solanum centrale | Akudjura, Australian Desert Raisin, Bush sultana |
| Solanum cleistogarnum | Bush tomato |
| Solanum ellipticum | Bush tomato |
[edit] Vegetable
| Calandrinia balonensis | Parakeelya |
| Vigna lanceolata | Pencil Yam |
| Lepidium spp. | Peppercresses |
| Portulaca intraterranea | Large Pigweed |
[edit] Spice
| Eucalyptus polybractea | Blue-leaved Mallee |
[edit] Seed
| Acacia aneura | Mulga |
| Acacia colei | |
| Acacia coriacea | Dogwood |
| Acacia holosericea | Strap Wattle |
| Acacia kempeana | Witchetty Bush |
| Acacia murrayana | |
| Acacia pycantha | |
| Acacia retinodes | |
| Acacia tetragonophylla | Dead finish seed |
| Acacia victoriae | Gundabluey, Prickly wattle |
| Brachychiton populneus | Kurrajong |
| Panicum decompositum | native millet |
| Portulaca oleracea | Pigweed |
| Triodia (plant genus) | commonly known as spinifex |
[edit] Insects in gall
[edit] Eastern Australia
Subtropical rainforests of New South Wales to the wet tropics of Northern Queensland.
[edit] Fruit
| Acronychia acidula | Lemon Aspen |
| Acronychia oblongifolia | White Aspen |
| Antidesma bunius | Herbet River Cherry |
| Archirhodomyrtus beckleri | Rose Myrtle |
| Austromyrtus dulcis | Midyim |
| Carpobrotus glaucescens | Pigface |
| Citrus australasica | Finger Lime |
| Citrus australis | Dooja |
| Davidsonia spp. | Davidson’s Plum |
| Diploglottis campbellii | Small-leaf Tamarind |
| Eupomatia laurina | Bolwarra |
| Ficus coronata | Sandpaper Fig |
| Melodorum leichhardtii | Zig Zag Vine |
| Pleiogynium timorense | Burdekin Plum |
| Podocarpus elatus | Illawarra Plum |
| Planchonella australis | Black Apple |
| Rubus hillii | Broad-leaf Bramble |
| Rubus probus | Atherton Raspberry |
| Rubus rosifolius | Rose-leaf Bramble |
| Sambucus australasica | Yellow Elderberry |
| Syzygium fibrosum | Fibrous Satinash |
| Syzygium luehmannii | Riberry |
| Ximenia americana | Yellow Plum |
[edit] Vegetable
| Apium prostratum | Sea Celery |
| Commelina cyanea | Scurvy Weed |
| Geitonoplesium cymosum | Scrambling Lily |
| Tetragonia tetragonoides | Warrigal Greens |
| Trachymene incisa | Wild Parsnip |
[edit] Spice
| Alpinia coerulea | Native Ginger |
| Backhousia citriodora | Lemon Myrtle |
| Backhousia myrtifolia | Cinnamon Myrtle |
| Melaleuca quinquenervia | Broad-leaf Paperbark |
| Prostanthera incisa | Cut-leaf Mintbush |
| Syzygium anisatum | aniseed myrtle |
[edit] Nut
| Araucaria bidwillii | Bunya Nut |
| Athertonia diversifolius | Atherton Almond |
| Macadamia integrifolia | Macadamia Nut |
| Macadamia tetraphylla | Bush Nut |
| Sterculia quadrifida | Peanut Tree |
[edit] See also
- Bush bread
- Bushmeat, something quite different
- Bush medicine
- Indigenous Australian food groups
[edit] External links
- Aboriginal Australia
- Australian Bushfood and Native Medicine Forum
- Aboriginal women's knowledge
- CSIRO plant profiles [1]
- Bushfoods Magazine
- Eat Australia
- A Bushfood/Bushtucker resource site
[edit] References
- Bruneteau, Jean-Paul, Tukka, Real Australian Food, ISBN 0207189668.
- Cherikoff, Vic, The Bushfood Handbook, ISBN 0731669045.
- Issacs, Jennifer, Bushfood, Weldons, Sydney.
- Kersh, Jennice and Raymond, Edna's Table, ISBN 0733605397.
- Low, Tim, Wild Food Plants of Australia, ISBN 020769306.
