24/06/2019
Decades of migration combined with the re-emergence of native ingredients has brought Australian cuisine on to the radar of the world’s best chefs. You can buy a mouth-watering kangaroo steak complemented by indigenous greens at high-end restaurants, or take a bush tucker tour outside Alice Springs and learn first-hand which local plants to taste. No trip to Tasmania would be complete without planning exactly where you’ll slurp freshly shucked oysters, and don’t leave South Australia without a Barossa Valley taste tour. And a word for the brave: Darwinians love their spice!
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