The taste of place — Australian native ingredients
About this episode
The episode explores the unique Australian native ingredients and the cultural significance of these foods.
What characterises Australian food? We're a nation adept at making first-rate versions of food drawn from all corners of the globe, but our palates are less familiar with the foods of our own backyard. For millennia, Aboriginal and Torres Strait Islander people have cultivated and enjoyed uniquely Australian foods. So, why are these ingredients still so hard to find on supermarket shelves? Guests: Mark Olive , Bundjalung man, ambassador chef at Midden Nornie Bero, Torres Strait Islander, chef and founder of Mabu Mabu Madonna Thomson, Jagera and Yugambeh woman, co-founder of the Bushtukka and Botanicals Indigenous Enterprise Cooperative (BBIEC) Yasmina Sultanbawa , director of the ARC Industrial Transformation Training Centre for Uniquely Australian Foods This episode was originally broadcast on May 24, 2025. Get in touch: We'd love to hear from you! Email us at everybite@abc.net.au This episode of Every Bite was produced on the lands of the Wurundjeri people of the Kulin Nation.
People in this episode
Guests: Mark Olive, Nornie Bero, Madonna Thomson, Yasmina Sultanbawa
Topics covered
- Australian food
- native ingredients
- Aboriginal culture
- culinary heritage
- sustainability
Keywords
- Australian native ingredients
- Aboriginal food
- Torres Strait Islander
- culinary traditions
- food sustainability
Mentioned in this episode
Places: Australia, Wurundjeri, Kulin Nation
More episodes of Every Bite
- Half an onion — The singular pleasure of cooking alone
- Table for one — The singular pleasure of eating alone
Explore listener stats, chart rankings, contacts and more on the Every Bite podcast page.