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article culture schedule Apr 8, 2026 visibility 3 link 4 artists, 2 galleries

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 spearheading a movement to revive Indigenous agricultural practices and native ingredients. Drawing from Pascoe’s influential book *Dark Emu*, which challenges the colonial narrative of Aboriginal people as purely nomadic hunter-gatherers, the movement highlights sophisticated ancient systems of aquaculture, irrigation, and grain harvesting. From kangaroo grass to Kakadu plums, these native foods are being reintegrated into the Australian landscape and high-end culinary scene.

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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.