Bush tucker, or wild food, has evolved beyond survivalist rations, serving as the inspiration for Australia's next-generation cuisine. Aaron Turner of Igni serves deeply rich wallaby broth made from tails roasted over a blazing red gum wood fire—it's wilder in character than stocks made from lamb or beef. Jock Zonfrillo, whose Orana Foundation is organizing a continent-wide wild foods database, pairs warrigal with octopus and finger lime at his restaurant in Adelaide. Wattleseed, edible pods harvested from desert-loving acacia species, appears with queen garnet plums at Fleet in Byron Bay. Sour quandong, the native stone fruit harvested from a sandalwood cultivar, brightens aged Pekin duck baked in the brick oven at Brae in rural Birregara.