Jul 3, 2026 · 29 min · 12 segments
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…
Jonathan GreenHostNorni BarrowGuest
Mark OliveGuest
Madonna ThompsonGuest
Yasmina SultanbawaGuest
Just what is Australian food? We've got world-class restaurants run by homegrown chefs, an abundance of fresh, locally farmed produce, an immigration-nurtured diet that's as likely to include laksa, shawarma and cannoli as it is a meat pie or a lamb roast.
So, we're a nation adept at making first-rate versions of food drawn from all corners of the globe.
But how do we shift our palates, our recipes, our farms and supply lines to the flavours of this place? Where to begin? Well, how about with the oldest continuous culinary culture on the
planet? It's our national history and it's our timeline from, you know, 40,000 years ago.
And when you're shopping for fruit and veg, you know you'll be able to pick up some fresh rosemary and a punnet of tomatoes.
But how can you get desert lime, lemon myrtle or saltbush? Well, have you ever thought of asking for them?
There are people out there that are selling natives, that are a part of the native food industry.
And it isn't just unique Australian flavours that we can enjoy by cultivating these ingredients.
Food that's native to our unique landscape can also help steer us through the challenges of a changing climate.
With the climate issues that we have and all this food security and the nutrition security problems we have in the world, these plants will play a big role in diet diversity and getting those nutrients back into our food system.
It's all about food and the places where food, culture, science and history collide.
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Just what is Australian food? We've got world-class restaurants run by homegrown chefs, an abundance of fresh, locally farmed produce, an immigration-nurtured diet that's as likely to include laksa, shawarma and cannoli as it is a meat pie or a lamb roast.
So, we're a nation adept at making first-rate versions of food drawn from all corners of the globe.
But how do we shift our palates, our recipes, our farms and supply lines to the flavours of this place? Where to begin? Well, how about with the oldest continuous culinary culture on the
planet? It's our national history and it's our timeline from, you know, 40,000 years ago.
And when you're shopping for fruit and veg, you know you'll be able to pick up some fresh rosemary and a punnet of tomatoes.
But how can you get desert lime, lemon myrtle or saltbush? Well, have you ever thought of asking for them?
There are people out there that are selling natives, that are a part of the native food industry.
And it isn't just unique Australian flavours that we can enjoy by cultivating these ingredients.
Food that's native to our unique landscape can also help steer us through the challenges of a changing climate.
With the climate issues that we have and all this food security and the nutrition security problems we have in the world, these plants will play a big role in diet diversity and getting those nutrients back into our food system.
It's all about food and the places where food, culture, science and history collide.
