Given that Australia’s indigenous population thrived for thousands of years before Europeans arrived, it would be logical to assume the country’s native plants — known as bush food — would have long featured on restaurant menus.
Not so.
For decades, most chefs avoided ingredients like mountain pepper, quandong (a wild peach) and wild rosella, and instead favored European and Asian ingredients…
By usnewsr1-
Subscribe
Login
0 Comments
Oldest