Why eat Australian?

Australia is a fortunate country.
The richness of local fruits, berries, nuts, fish and mean helps Australians in their unique kitchen,
which is reflected in their variety of culture. The flavours of this healthy diet tastes great, are different, but most importantly: free of pesticides.
*
In the 80’s scientists and Chefs, who have dedicated themselves to the healthy food of Australian Aboriginals, started with a serious investigation and taste testing of their home foods.
Since then, books about botanic, that do contain recipes once in a while, gain of increased demand.
*
The constantly increasing availability of such deliciousness, like Barramundi fish, crabs, Bunya Bunya nuts, Kangaroo and Crocodile meat, besides Australian fruits and vegetables, like Quandong and Warrigal spinach, have accelerated the development of these recipes.
*
In all parts of Australia, foods is being produced, like Emu and Kangaroo predominantly in the East of Australia; Kakadu plum – the fruit with the highest Vitamin C concentration of the world - from the Northern Territory, and the in Queensland growing Bunya Bunya nut with a fat content of “0”. But also the Tasmanian salmon has worldwide meaning.
*
Australian wines are among the best of the world

The brave own the world………
.............what are you waiting for......taste it!