Bundjalung chef Mindy Woods believes native foods deserve a place on every Australian table, envisaging a time when karkalla leaves are as common as kale. For now, the former restaurateur and 2025 winner of The World’s 50 Best Restaurants Champion of Change award lets bush ingredients take centre stage during the Native Food Cooking Experience on Bundjalung Country near Cavvanbah / Byron Bay. You’ll forage through gardens, taste seasonal bush tucker ingredients and prepare dishes infused with culture. From hibiscus-cured ocean trout to steamed tailor fish with native kombu broth, each dish tells a story of Country. Woods shares personal stories while demonstrating the power of food as a tool for healing and preserving culture.

On the outskirts of Nipaluna / Hobart, Piyura Kitina / Risdon Cove is fertile ground for everything from river mint and warrigal greens to sea celery and native ginger. These are just some of the plants you may spot (and sample) on the 60- to 90-minute kipli takara tour with palawa kipli. Aboriginal food choices are tied firmly to seasonality; you only eat what you can find, and you only take what you need. Discover sustainable Aboriginal land practices and plant biodiversity while listening to tales of the local Palawa people on Country. Then enjoy seasonal flavours that might include pepperberry cheese, marinated wallaby backstrap, strawberry-gum pavlova and pepperberry soda.

As dawn breaks over the Red Centre, witness a luminous artwork by three Aṉangu women – Selina Kulitja (Maruku Arts), Denise Brady (Kaltukatjara Art) and Valerie Brumby (Walkatjara Art) – as it comes to life on the arid desert floor. Sunrise Journeys at Ayers Rock Resort is in the heart of Uluṟu-Kata Tjuṯa National Park and plays out in a soulful narrative of love and connection to land via projected lights and lasers, accompanied by music and birdsong. The sensory adventure concludes with a bush tucker breakfast of quandong chia pudding, smoked kangaroo on a bush tomato croissant and an emu-and-roast-capsicum quiche.

From warrigal greens and native ginger to smoked kangaroo, discover bush tucker that’s tempted tastebuds for tens of thousands of years. Start planning your next food experience today at qantas.com.

Passionate storyteller and food enthusiast Boandik Elder Uncle Ken Jones is a bit of a legend in Ngaranga / Port MacDonnell, South Australia’s most southerly town. You’ll understand why as you cast your nets in this seafood wonderland on the 90-minute twilight Bush Adventures tour. Following a Welcome to Country smoking ceremony, you’ll join Jones to forage for coastal plants and learn the ancient art of net fishing – a practice passed down through generations. The day ends with a campfire and a cook-up accompanied by Boandik wisdom and stories.

Aunty Dale Tilbrook, a Wardandi Bibbulmun woman, is one of Western Australia’s greatest culinary knowledge-keepers, with a deep understanding of the native produce endemic to her Country. On the Bush Tucker Talks & Tastings experience at Mandoon Estate winery in the Swan Valley, you will sample seasonal ingredients from fruits, nuts and seeds to herbs and leaves and get to know their nuances and uses. For instance, do you know the difference between sunrise and desert limes? Guests are encouraged to ask Aunty Dale questions about Australia’s wild foods.

One of the oldest fish-harvesting systems in the world, the Budj Bim aquaculture network was developed by the Gunditjmara people of Victoria’s south-west and dates back at least 6,000 years. The Tae Rak Aquaculture Centre, a four-hour drive west of Melbourne, hosts regular cultural tours and educational walks and is also home to a bush tucker café, serving treats cooked by Gunditjmara chef Ricky North. Specialities include smoked kooyong (eel) arancini and pâté, kangaroo souvlaki and gnocchi with native bower spinach and macadamias.

Work up an appetite as you learn about cooking, culture and Country from the people who know it best, then savour a plate of native flavours. Book your journey now at qantas.com.

The Daintree and Mossman Gorge areas of north Queensland are the lands of the Kuku Yalanji people, who have foraged, hunted and cooked the treasures of this fertile environment for millennia. These illuminating half- and full-day tours introduce visitors to the food and medicines of the rainforest, particularly fruits and berries. After instruction in cultural hunting practices like spear and boomerang throwing, you might be lucky enough to catch a mud crab before taking a dip in a freshwater creek.

Freshly caught Tiwi Islands mussels, mud crabs from far north Queensland and the most succulent grilled squid from Mooloolaba – you’ve never tasted seafood like this before. Start planning your catch of the day at qantas.com.

Territory flavours are at the forefront of this waterfront restaurant in Darwin, co-owned by Larrikia and Yanyuwa woman Petra Adams and her husband John. Although their classic avo on toast is a popular choice at breakfast, the menu also features native flavours with dishes such as kangaroo tartare marinated with bush spices, salt-and-pepper crocodile tenders and trevally served as an Australian-style ceviche with zesty finger lime.