From Kangaroo to Quandong: Bush Foods Take Centre Plate

The aroma of grilled kangaroo tail and the tartness of bright red quandong jam filled the air as the Alice Springs Bush Food Festival welcomed hundreds last weekend. Celebrating Australia’s culinary heritage, the event drew both chefs and elders, locals and tourists.

For many attendees, it was a first taste of ingredients like saltbush, finger lime, and bunya nuts. Cooking demonstrations paired native produce with contemporary flair: wallaby tacos, wattleseed custards, and lemon myrtle gin cocktails.

But for Indigenous chefs like Tara Namatjira, the event meant more than flavor. 'This is our culture, our medicine, our memory,' she said. 'It’s powerful to see it respected and celebrated.'

The festival also hosted panels on ethical sourcing and land management. Attendees learned about sustainable harvesting techniques and the importance of ensuring that profits flow back to traditional communities.

Bush food vendors reported strong sales, and several local co-ops signed new wholesale deals. Organizers now hope to expand the festival to other regions, giving more communities a platform to showcase their ingredients and stories.

As night fell, a traditional smoking ceremony closed the event, while musicians performed around a communal fire. Guests left with full stomachs, recipe cards, and a deeper appreciation for Australia’s original cuisine.