The Daily

Indigenous foods like finger lime, lemon myrtle and wattle seed are becoming commonplace in the Australian culinary landscape – and many see this movement as Australia finding its own identity when it comes to food. But is the indigenous story behind these ingredients being told? And are Aboriginal communities able to profit from the increased demand for these foods? Evan Strove is the manager of Bulletin place in Circular Quay, and he recently penned an article for Australian Bartender called The problem with using native ingredients. He caught up with Daily producer Stef Posthuma to give us his take on this important ethical issue.