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Banking our bush foods

Discover how some of Australia's native plants are used in traditional Aboriginal cooking, medicine and modern recipes. 

Australian plants have been used by Aboriginal people for tens of thousands of years and now people all over the world are finding a connection to country through cooking with bush foods.

Hit play below to hear from Drew Roberts, an Arakwal Bundjalung man from the Northern Rivers who runs the popular Bush Food Experience across Sydney's Botanic Gardens and Parklands. Listen as Drew shares beautiful stories of growing up and some of the medicinal and culinary uses of two native plants: Aniseed Myrtle and Davidson Plum.

Unfortunately, these delicious bush foods are also endangered rainforest species.

In this episode you'll also hear from Graeme Errington and Dr Karen Sommerville, two scientists based at the Australian Botanic Garden who are researching ways to protect the future of these species both on our forks and in the wild. 


Bush Food Experience
Keep an eye out on the Royal Botanic Garden Sydney's What's On page and Centennial Parkland's What's On page for future Bush Food Experience dates you can participate in.  

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Between episodes, head over to our science page to learn more about how world leading scientists are developing solutions to the world’s most critical environmental and biodiversity issues.

Creating delicious meals using native Australian plants for the Bush Foods Experience.
Davidson Plum and seed.
Aniseed myrtle seedlings.
Aniseed myrtle seed.
Rainforest Conservation Scientist Dr Karen Sommerville opening the cryopreservation tank at the Australian PlantBank.
Branch Out Producer & Presenter Vanessa Fuchs interviewing Seedbank Curator Graeme Errington.
Seedbank Curator Graeme Errington inside the Seedvault at the Australian PlantBank.