In Adelaide, Australians are waking up to the Aboriginal roots of their local cuisine.
Theyre native to Australia.
I was surprised I had always associated the nut with Hawaii.
Dessert at Restaurant Botanic, in the Adelaide Botanic Garden, comes in the form of chilled Redlove apple served with riberries.JONATHAN VAN DER KNAAP/COURTESY OF RESTAURANT BOTANIC
People used to think Aboriginal sustenance was just grubs and snails, Bromley told me.
Everyone wants to know where their meals come from.
Check out these four to experience it for yourself.
Something Wild founder Daniel Motlop at his stall in Adelaide Central Market.Courtesy of Adelaide Central Market
Today, the winerys restaurant, Bush DeVine, continues that focus on local farming.
Chef Thomas Erkelenz sources ingredients from his on-site garden and also relies on relationships with regional foragers and purveyors.
Even the sparkling wine is flavored with lemon aspen and mountain pepperleaf, two Indigenous botanicals.
Eggplant and Tunu dish at Restaurant Botanic.JONATHAN VAN DER KNAAP/COURTESY OF RESTAURANT BOTANIC
The dining room at Restaurant Botanic in Adelaide.Jonathan van der Knaap/Courtesy of Restaurant Botanic
Tasting menu at Bush DeVine Winery Restaurant.Courtesy of Bush DeVine Winery Restaurant
