How Australian Chefs and Farmers Are Rediscovering the Ingredients That Have Been There All Along

Author Bruce Pascoe and a new generation of Australian chefs are leading a movement to rediscover and commercialize native Indigenous ingredients like kangaroo grass, Kakadu plums, and wattleseeds. By revisiting historical archives and journals from 19th-century explorers, Pascoe’s research in his book *Dark Emu* challenges the colonial narrative that Indigenous Australians were solely nomadic hunter-gatherers, revealing instead a sophisticated history of permanent settlements, irrigation, and organized agriculture.