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The term "bushfood" is one of several terms describing native Australian food, evolving from the older-style "bush tucker" which was used in the 1970s and 1980s. [ citation needed ] In the 21st century, many restaurants are serving emu, crocodile, yabbies and locally sourced eels , and using native plant spices for flavour.
Castanospermum is a monotypic genus in the legume family Fabaceae.The sole species is Castanospermum australe, commonly known as Moreton Bay chestnut or black bean, [1] [6] [7] which is native to rainforested areas on the east coast of Queensland and northeastern New South Wales, and to the southwest Pacific islands of Vanuatu and New Caledonia [3] [8]
Scleranthus biflorus is a cushion-bush found in Australia and New Zealand. Other common names include the knawel and two-flowered knawel or twin-flower knawel. [1] A common plant in grassland, particularly at higher altitudes. It may be in the form of a mat. Or a multi branched, spreading perennial herb.
Scleranthus annuus L. – German-knotweed, knawel or annual knawel, native to Africa, Europe, Asia and naturalised elsewhere. Scleranthus biflorus (J.R.Forst. & G.Forst.) Hook.f. – knawel, cushion-bush or two-flowered knawel, native to Australia and New Zealand; Scleranthus brockiei P.A.Will. – native to Australia and New Zealand ...
The sole species in the genus is Leucophyta brownii, also known as cushion bush. [4] In 1891, German botanist Otto Kuntze assigned a number of species to this genus in his publication Revisio Generum Plantarum but none of his name combinations have currency, those species being presently divided between the genera Balladonia , Blennospora ...
Vic Cherikoff, a member of the Human Nutrition Unit team, started-up a wholesale distribution company marketing native Australian ingredients. Cherikoff played a vital role in linking-up the Aboriginal and regional bushfood research with the restaurant and food processing industry.
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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 Arab and Middle Eastern.
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