Aboriginal Australians ate a wide variety of plant and animal foods, often referred to as "bush tucker," that were available in their local environment
. Their diet was varied and well-balanced, and it changed according to the seasons, weather, and geographic location
. Foods that Aboriginal Australians ate:
- Kangaroo, emu, possums, goannas, turtles, shellfish, and fish were among the meats consumed
- Fruits like quandong, bush apples and plums, lilly pillies, and native cherry and currant were part of their diet
- Yams, bush potatoes, water lily bulbs, and roots were important sources of nutrients
- Insects such as witchetty grubs, green ants, and bogong moths were consumed
. Honey and sugary lerp were also eaten
- Bunya nuts, seeds, and grains were ground into flour to make bread
Preparation methods included baking in ground ovens or hot campfire coals
. Some toxic seeds required processing to remove toxins before consumption
. They also developed agricultural practices suited to different climates, including cultivating crops like yams, tubers, grains, and grasses
. Coastal communities consumed fish, shellfish, and sea cucumbers, which they sometimes traded with Indonesian cultures
