Five to try: Why you don’t have to go ‘bush’ to enjoy South Australia’s indigenous cuisine

You don’t have to go far to enjoy indigenous tucker. Here are five ways to entice the palate and feed your soul without leaving the bush.

Andrew Fielke, right, founded the Creative Native Foods company. Picture: Sam Wundke

So much more than “bush tucker”, these sources of indigenous food not only entice the palate with culinary innovations but feeds your soul with the heritage of the world’s oldest living culture.

Something Wild

Something Wild owner Daniel Motlop and his wattleseed lager. Picture: Supplied

Head to their stall at the bustling Central Market for a true taste of Aboriginal culture.

Led by self-proclaimed foodie Daniel Motlop and his famous footy family, including Steven, Shannon and Eddie, Something Wild serves up premium Indigenous game meats, native herbs, spices, preserves and beverages, such as their award-winning Seven Seasons spirits.

Launched in 2016, the business also supplies native produce to some of Australia’s top chefs and restaurants including Noma Australia, Vue de Monde, as well as Heston Blumenthal’s The Fat Duck when it was in Australia.

Daniel Motlop from Something Wild in the Central Market, with Marli, Ella, and Maddie, learning all about bush tucker. Picture: Dean Martin

Stall 55, Adelaide Central Markets and somethingwild.com.au

Pundi Produce

Dominic Smith and his business Pundi Produce.

Pundi Produce.

Dominic Smith shares his First Nations culture through food and beverages, which use native ingredients grown through sustainable practices.

In 2014, the Yuin man purchased a farm on the outskirts of Monash in the Riverland to kickstart his business.

He now offers selected Indigenous produce such as native trees, passion berries and emu bush, finger and desert limes, each showcasing unique flavours.

These native plants are also used for his Pundi Bitters brand, the first of its kind to hero entirely Australian Indigenous botanicals.

People can purchase products through their website and at the farmgate.

pundibitters.com.au

Creative Native Foods

Andrew Fielke, right, runs the Creative Native Foods company. Picture: Sam Wundke

A classically trained chef, SA-born Andrew Fielke popularised the use of ingredients such as saltbush, wattle seed, samphire, myrtle and paperbark at the Red Ochre Grill in the 1990s.

After leaving the restaurant game, he devoted himself to sourcing, grow­ing and selling nat­ive ingredients through his business, Creative Native Foods.

He’s developed a range of sweet and savoury dishes, all made using Indigenous products, which are now available in the hospitality sector, on selected Qantas flights and The Ghan train.

Tasty menu items include ice cream and chutney to crocodile dumplings and burgers.

Orsmond St, Hindmarsh and creativenativefoods.com.au

Block Ya Dot

Owner of Block Ya Dot, Vicki Thomas, and her daughter, Maddison Ingram.

Kangaroo sliders made by Block Ya Dot.

Noongar woman, Vicki Thomas and her daughter, Maddison Ingram, run this food catering business showcasing native Australianbush tucker.

Among their extensive menu items, infused with Indigenous herbs and spices, are kangaroo sliders, lemon myrtle and wattleseed cupcakes with quandong syrup, cheese platters, and they also cater for people with dietary requirements.

A 100 per cent Aboriginal-owned business, it’s all made fresh daily and they look after everything from events and conferences, to birthdays, and family or individual meals.

facebook.com/blockyadot.caterer

Warndu

Warndu produce. Picture: Luisa Brimble.

Indigenous-owned company Warndu, which means “good” in Adnyamathanha, is all about curating native food experiences.

The brainchild of husband-and-wife team Damien Coulthard and Rebecca Sullivan, their pantry range includes wattleseed balsamic vinegar, native thyme olive oil, dried spices, quandong chutneys and jam – local and wild-harvested produce.

Warndu co-founders Damien Coulthard and Rebecca Sullivan.

There are also cookbooks and boutique experiences, exploring the importance of place, taste and story.

Recently they launched the Co Culture Lab to create climate-resilient communities informed by Indigenous knowledge.

warndu.com