Indigenous food and cookery books: Redefining aboriginal cuisine

Incorporation of bush food in 'Australian cuisine' is a conscious act of adoption, a partial solution to the question of how we can make an increasingly multinational, commodified food supply somehow distinctive to Australia. There is a revival of interest in native foods, and Australian meats such as kangaroo, emu and crocodile are becoming more readily available on the retail market, and native fruits, herbs and spices are finding their way into a widening range of processed foods.