LOOK BEFORE YOU EAT CULTURE AND COMMERCE IN AUSTRALIA’S BUSHFOOD INDUSTRY

With the growing popularity of bushfoods comes questions about ownership, rights, and economic benefits in an industry built on First Nations cultural knowledge.

Ngangiwumirr and Eastern Arrente woman Rayleen Brown from Alice Springs bushfoods business Kungkas Can Cook teaches Producer Jack about the versatile quandong, a bushfood favourite in the Central Deserts.

Michael's 1913 Bradshaw’s Guide tells him 'a transcontinental railway is being constructed' and he traces its route from the southern harbour of Port Augusta to the port of Darwin on the north coast.

Check out this amazing recipe featured on the Cook and the Chef episode on SBS.

Check out this video to make a great roo steak with Rayleen Brown from Kungkas Can Cook. With a few simple tips and bush food tricks you will want to eat roo every day!

Get some hints on how to make the best bush chai tea you’ve ever tasted from it’s inventor, Rayleen Brown.

Article in The Conversation - The species Solanum centrale, also known as kutjera in several Aboriginal languages, or the desert raisin in English, stands out in Australia’s wild bush tomato family in more ways than one.

Article featured in Alice Springs News

Rayleen Brown shares her traditional recipe for damper. Be sure to bookmark for your next camping trip. 

Check out Rayleens’ famous Bush Fruit Christmas Cake recipe featured in the Great Australian Baking Book. This recipe utilises some of the many ingredients that Kungkas Can Cook supplied right here on this website.

Article featured in Sydney Morning Herald can be viewed here
IMAGE: Meredith O’Shea - Native fruits

Have a listen to Rayleen on ABC Radio Darwin sharing about Kungkas Can Cook and her story.