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Bush tucker, also called bush food, is any food native to Australia and historically eaten by Indigenous Australians, the Aboriginal and Torres Strait Islander peoples, but it can also describe any native flora, fauna, or fungi used for culinary or medicinal purposes, regardless of the continent or culture.
Australian cuisine is the food and cooking practices of Australia and its inhabitants. Australia has absorbed culinary contributions and adaptations from various cultures around the world, including British , European , Asian and Middle Eastern .
A nut native to Australia, it can be used in desserts, savoury dishes or eaten roasted as a snack. [246] Mānuka honey: Honey derived from the Mānuka tree native to Australia and New Zealand. It has a strong, earthy and slightly bitter flavour. It is commonly touted as a health food throughout the world. [247]
Australian herbs and spices are generally dried and ground to produce a powdered or flaked spice, either used as a single ingredient or in blends. They were used to a limited extent by colonists in the 18th and 19th centuries. Some extracts were used as flavouring during the 20th century.
Vegemite (/ ˈ v ɛ dʒ i m aɪ t / VEJ-ee-myte) [1] [2] is a thick, dark brown [3] Australian food spread made from leftover brewers' yeast extract with various vegetable and spice additives. It was developed by Cyril Callister in Melbourne , Victoria for the Fred Walker Company in 1922, and it was first sold in stores on 25 October 1923.
So Good is manufactured by Sanitarium Health and Wellbeing Company in Australia and New Zealand. [23] In Canada, it is prepared by Earth's Own. So Good is sold in India by Life Health Foods. [24] [25] In Australia, So Good produces soy milk, as well as almond milk and almond and coconut milk. They also produce flavoured soy milk and frozen soy ...
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Author Bruce Pascoe helped to form the Indigenous group Gurandgi Munjie in 2011 'aimed not only to recover First Peoples’ traditional foods and culture, but also to become a unique food-led form of reconciliation where the work of Indigenous growers could provide healthy produce for high-end and commercial chefs and restaurants.' [25]