Bush Tucker Bounty
This citrus-flavored leaf is often used in teas and shortbread.
Lemon Myrtle
These early European settlers relied on a diet of damper, salted meat, and tea.
British/Irish Settlers
This native meat is famous for being high in iron and very lean (low fat).
Kangaroo
The primary "tool" used by early societies to process and prepare food.
Fire
The name of the safety training system students must complete.
Onguard
A small, citrus fruit that looks like a tiny caviar-filled lime.
Finger Lime
This migration wave in the 1850s introduced stir-fries and soy sauce to Australia.
Chinese (Gold Rush)
This native fruit is known for having one of the highest Vitamin C contents in the world.
Kakadu Plum
This modern appliance uses electromagnetic radiation to vibrate water molecules.
Microwave
The piece of personal protective equipment (PPE) you must wear to protect your clothes.
Apron
This seed is often roasted and ground to provide a coffee or nutty flavor.
Wattleseed
This group introduced espresso coffee, olive oil, and pasta in the 1950s.
Mediterranean/Italian/Greek
This "bush" meat is high in protein and rich in Omega-3 fatty acids.
Crocodile
A traditional Māori method of cooking using an earth oven.
Hangi
The first step in the "Cheese and Chive Damper" method before mixing.
Preheating the oven
This native nut is one of the few Australian foods to be exported globally as a major crop.
Macadamia Nut
This term describes the diverse, "mixed-bag" nature of modern Australian cuisine.
Eclectic
This red-colored bush fruit is high in Vitamin E, iron, and folate.
Quandong
This modern method involves vacuum-sealing food and cooking it in a water bath.
Sous-vide
The process of kneading dough should continue until the dough reaches this texture.
Smooth
A bright red, desert fruit often used to make jams and chutneys.
Quandong
A traditional dish from this country influenced the "Spinach & Ricotta Triangles" recipe.
Greece
This native plant is rich in antioxidants and often used to make pink-colored jams.
Lilly Pilly
The name of the traditional Indigenous practice of roasting food directly on these.
Hot Coals
This outcome code relates to hygienic handling of food.
FT5-1