Muityu – fruit of the Karrkala plant. Photo: James Tylor

SA Food Month

The South Australian menu has always been seasonal

Artist James Tylor gives context to SA Food Month in light of the state’s first food culture with a short encyclopedia of indigenous edible foods and agriculture in the Tarntanya Adelaide region.

The Forager

Cookbook taps into growing appetite for native foods

Adelaide couple Damien Coulthard and Rebecca Sullivan’s new cookbook Warndu Mai encourages home cooks to get creative with native Australian ingredients ranging from kangaroo and quandongs to emu eggs, strawberry gum and Kakadu plums.

Restaurants

Restaurant review: Orana

Diners who flocked to Noma’s pop-up restaurant in Sydney might have been better off visiting Adelaide’s own champion of indigenous ingredients, Jock Zonfrillo’s Orana.

Eat | Drink | Explore

Why has native 'grub' been ignored for so long?

Non-Indigenous Australians have been ignoring native food options for hundreds of years, but can we call ourselves Australian without eating indigenous food?

Restaurants

Famous outback hotel comes to city

A Flinders Ranges hotel will open an outback burger bar in North Adelaide this weekend, serving up ‘feral’ foods such as camel, kangaroo, goat and emu meat.