Australian native foods in gastronomy: Culture, ethics, culinary practice, and supply chains

Gastronomy provides a lens through which food is understood not only as sustenance but also as a cultural, ecological, and socio-political practice. In Australia, native foods, which have long been central to Aboriginal and Torres Strait Islander food systems, are becoming more commonly associated with contemporary gastronomy through culinary innovation, functional food science, and sustainable production. This review examines the cultural, scientific, and ecological dimensions of Australian native foods, with focus on their phytochemical and nutritional profiles, their relationship to Indigenous knowledge systems, and their treatment within emerging gastronomic and food industry discourses. Key themes addressed include the interaction between intellectual property and Indigenous knowledge, the cultural and culinary significance of Australian native foods, and the scientific rationale for their application in chef-driven applications. Examples of species such as Kakadu plum, finger lime, lemon myrtle, bunya nut, and wattle seed are used to illustrate functional properties as evidenced by GC/LC-MS analysis and rheological studies. This review also examines sustainability and land stewardship, and the role of Indigenous ecological practices in supporting climate resilient native food systems. Collectively, the literature indicates that Australian native foods occupy a diverse range of nutrient-dense, culturally meaningful, and environmentally adaptive ingredients, whilst also highlighting ongoing challenges related to quality standardisation, protection of Indigenous rights, and sustainable supply chain development. These findings position Australian native foods as an important area of interdisciplinary inquiry at the intersection of gastronomy, food science, and Indigenous-led food systems research.