The culinary landscape in Adelaide, Australia reflects a growing appreciation for Indigenous culture. The cuisine, enriched by approximately 6,000 native foods consumed by Australia’s Indigenous people for over 65,000 years, has seen a recent resurgence across the nation. They are now gaining prominence for their nutritional value, sustainability, and flavor. Here are the venues in Adelaide that will ensure you experience the Indigenous culinary scene at its best.
Red Ochre Barrell & Grill
Red Ochre, nestled by the Torrens River in Adelaide, has been championing uniquely Australian foods for 24 years. Executive chef Ray Mauger showcases gourmet dishes made with native proteins, such as grilled kangaroo, fried crocodile fish cakes, and pan-roasted barramundi. Diners even receive an illustrated guide to 20 common bush tucker ingredients. Embodying Indigenous heritage, the quandong-flavored grilled kangaroo and the lemon myrtle panna cotta will captivate your taste buds.
Bush DeVine
In the Clare Valley region of Adelaide, Bush DeVine offers a deep dive into local farming. Chef Thomas Erkelenz crafts dishes like sweet-spicy pepper berry soba noodles with pork cracklings and karkalla succulents, all sourced from his on-site garden and regional foragers. The dining experience unfolds against a backdrop of pastures and is a celebration of Indigenous ingredients connecting with nature.
Restaurant Botanic
Located within the Adelaide Botanic Garden, Restaurant Botanic presents a four-hour, 29-course tasting menu featuring over 30 native ingredients. Executive chef Justin James orchestrates an avant-garde culinary experience, pairing emu meat with sunrise limes and Coffin Bay oysters with fermented desert-lime pulp and green ants. The presentation’s drama amplifies the umami profile and serves as a journey into the world of Indigenous botanicals.
Something Wild
At the Adelaide Central Market, Something Wild stands as an Aboriginal-owned haven for bush tucker. Founded by Daniel Motlop, the stall sources directly from Indigenous vendors, offering bush teas, spices, wild-harvested produce, and unique products like lemon-myrtle tarts. This culinary treasure trove carries forward the spirit of Indigenous traditions and sustenance.