AY Honors/Aboriginal Lore/Answer Key

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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. 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).


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.

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 invasion 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 Australian’s is assisting in a renewal of native cuisine. However, there are intellectual property issues associated with the commercialisation of bushfood.

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.

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.

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.


Top-end

Monsoonal zone of the Northern Territory, Cape York and Western Australia.

Fruit:

Buchanania arborescens, Little Gooseberry Tree

Citrus gracilis, Kakadu Lime

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


Spice:

Eucalyptus staigeriana, Lemon Ironbark

Melaleuca leucadendron, Weeping Paperbark

Ocimum tenuiflorum, Native Basil


Nut:

Semecarpus australiensis, Austraian Cashew Nut

Terminalia catappa, Sea Almond


Vegetable:

Dioscorea transversa, Pencil Yam

Ipomoea aquatica, Native Kang Kong

Lotus nelumbo, Lotus


Central Australia

Arid and semi-arid zones of the low rainfall interior.

Fruit:

Capparis spp., Native Caper

Citrus glauca, Desert Lime

Enchylaena tormentosa, Ruby Saltbush

Ficus platypoda, Desert Fig

Marsdenia australis, Doubah

Owenia acidula, Emu Apple

Santalum acuminatum, Quandong

Santalum lanceolatum, Sandalwood

Solanum centrale, Akudjura


Spice:

Eucalyptus polybractea, Blue-leaved Mallee


Seed:

Acacia aneura, Mulga

Acacia colei,

Acacia coriacea, Dogwood

Acacia holosericea, Strap Wattle

Acacia kempeana, Witchetty Bush

Acacia murrayana,

Acacia pycantha,

Acacia retinodes,

Acacia victoriae, Gundabluey

Brachychiton populneus, Kurrajong


Vegetable:

Calandrinia balonensis, Parakeelya

Lepidium spp., Peppercresses

Portulaca intraterranea, Large Pigweed.


Eastern Australia

Subtropical rainforests of New South Wales to the wet tropics of Northern Queensland.


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


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


Nut:

Araucaria bidwillii, Bunya Nut

Athertonia diversifolius, Atherton Almond

Macadamia integrifolia, Macadamia Nut

Macadamia tetraphylla, Bush Nut

Sterculia quadrifida, Peanut Tree


Vegetable:

Apium prostratum, Sea Celery

Commelina cyanea, Scurvy Weed

Geitonoplesium cymosum, Scrambling Lily

Tetragonia tetragonoides, Warrigal Greens

Trachymene incisa, Wild Parsnip.


Temperate

Warm and cool temperate zones of Tasmania, South Australia, Victoria and the highlands of New South Wales.


Fruit:

Acrotriche depressa, Native Currant

Billarderia cymosa, Sweet Apple-berry

Billarderia longiflora, Purple Apple-berry

Billarderia scandens, Common Apple-berry

Carpobrotus rossii, Karkalla

Eustrephus latifolius, Wombat berry

Exocarpus cupressiformis, Native Cherry

Gaultheria hispida, Snow Berry

Kunzea pomifera, Muntries

Rubus parvifolius, Pink-flowered Native Raspberry

Sambucus gaudichaudiana, White Elderberry


Seed:

Acacia longifolia, Golden Rods

Acacia sophorae, Coast Wattle


Spice:

Eucalyptus dives, Peppermint Gum

Eucalyptus olida, Strawberry Gum

Eucalyptus globulus, Tasmanian Blue Gum

Mentha australis, River Mint

Tasmannia lanceolata, Mountain pepper

Tasmannia stipitata, Dorrigo Pepper

Tasmannia xerophila, Alpine Pepper


Vegetable:

Apium insulare, Flinders Island Celery

Atriplex cinerea, Grey Saltbush

Burchardia umbellata, Milkmaids

Microseris scapigera, Murnong.

See also

External links

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.
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