Philip Clarke from our project partner, the South Australian Museum, has already compiled a list of over 1000 native food plants and records of their usage, which will form the basis of an online native foods database.
The database will not only serve to collate known records of food usage, but will bring together information on the nutrient profile, culinary preparation and best horticultural practices for these products. It will be the key to underpinning the development of a consistent and dependable large-scale supply of native food products.
Scientists from the university and chefs from Restaurant Orana, including owner Jock Zonfrillo, have also started their joint experimentations to investigate the chemistry and preparations of native foods. The aim is to make these foods more palatable and accessible to consumers.
We also congratulate Jock, founder of the project coordinating organisation The Orana Foundation, who was awarded The Basque Culinary World Prize for improving society through gastronomy, for his work with communities from whom he sources native ingredients.
There’s still plenty of work to be done in our quest to bring native foods into Australian households, but the foundations are being laid with a great collective committed to building a robust native food industry.