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Australian native spices have become more widely recognized and used by non-Indigenous people since the early 1980s as part of the bushfood industry, with increasing gourmet use and export. [2] [3] They can also be used as a fresh product. Leaves can be used whole, like a bay-leaf in cooking, or spicy fruits are added to various dishes for flavour.
Bush tucker, also called bush food, is any food native to Australia and historically eaten by Indigenous Australians 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.
Wild oranges are a tasty bush tucker food. Aboriginal Australians made frequent use of it long before European arrival. It is round and green when unripe, turning a shade of purple or orange and becoming soft and developing a sweet smell as it ripens in mid to late summer, reaching a size of 4–7 cm in diameter .
D. moroides is a straggly perennial shrub, usually flowering and fruiting when less than 3 m (10 ft) tall, but it may reach up to 10 m (33 ft) in height. It is superficially similar to Dendrocnide cordifolia, with the most obvious difference being the point of attachment of the petiole to the leaf blade—where D. moroides is peltate, i.e. the stalk attaches to the underside of the leaf and ...
Cherikoff also contributed to Jennifer Isaacs' book, Bush Food and authored The Bushfood Handbook and Uniquely Australian, A wildfood cookbook which publicly defined the emerging industry. In the mid-1980s, several Australian-themed restaurants opened-up in Sydney.
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