HeyJaredAlyssa Braithwaite
- Indexed articles, last 90 days
- 3
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- Jul 6, 2026
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- Jul 6, 2026
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Cooking over fire keeps culture alive in Lutruwita (opens the original)
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There's nothing quite like the flavour of food cooked over flame. Particularly when you're atop a hill overlooking the Tasmanian coast, it's the middle of winter, and the food being lovingly charred is a feast of Lutruwita's distinctive flavours. It's also the way Tasmania's Aboriginal people have been cooking and eating for thousands of years. Today's menu features muttonbird, abalone, and damper, flavoured with native ingredients such as wattleseed, lemon myrtle, pepperberry, kunzea and baecke
On Sea Country: How Tasmanian Aboriginal people have cared for abalone for millennia (opens the original)
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Daniel Kelleher has been diving for abalone since he was a boy. Looking out over Turrakana/Tasman Peninsula, he reveals it's a treasured tradition he has passed down to his own children. "I grew up near the beach, and my earliest memory is diving for abalone," Kelleher says. "Coming down here, and looking at this beautiful country, those two islands out there, Brother [Island] and Sister Island, that's where I teach my boys to dive for abalone now." For the former marine biologist, abalone is mo
The native Tasmanian plants that taste like sour gummies, cherries…. and bubblegum? (opens the original)
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Native Australian ingredients like saltbush, wattleseed, finger lime and Davidson plum have become increasingly familiar on restaurant menus, supermarket shelves and home shopping lists. But Tasmania, or Lutruwita, is home to a wealth of native bush foods that remain largely undiscovered outside the island. Woodsorrel, native cherry, Alpine heathmyrtle and native pepper are just a few of the ingredients that deserve a place in the spotlight, according to Trish Hodge, a Palawa woman who has spent
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