Celebrity chef Mark Olive, known as The Black Olive, visited Wagga and shared some tips on the best way to bring an Indigenous flavour to food.
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Mr Olive said it was easy to fuse native food and culture with contemporary ways of cooking.
1. Use Australian flavours
Mr Olive said everyone will have five-spice and curry powder in their pantries, but there is a whole world they are missing out on.
"Do you have lemon myrtle, do you have wattle seeds," he said.
"We should be utilising all our Australian fruits and herbs because you can't get it anywhere else in the world and it is unique. A lot of chefs see our cuisine as unique."
2. Don't be afraid of native animals
Indigenous proteins, including possum, emu, crocodile and wallaby, are extremely rich in iron Mr Olive said.
"The kangaroo and the emu are great," he said.
"We should be eating it and farming it ... they are tasty. Crocodile is a unique type of meat, can be bland but will take on the flavour of whatever you marinate it in."
3. Experiment with cooking styles
Mr Olive said smoking, roasting and cooking on a barbeque are all great ways to experiment with cooking.
4. Have a go
Mr Olive said the internet is a wonderful place for people to research and explore the ways they can incorporate native flavours into their everyday lives.
"There is so much out there," he said. "Don't be afraid to try it."
Mr Olive hosted a Signature Bush Foods Masterclass and Long Lunch in conjunction with Foodiam on Saturday and Sunday.
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