Some of the newest ingredients landing on plates at Australian restaurant tables are thousands of years old, as Australian chefs turn to their own backyard for inspiration. That backyard, mind you, stretches over 2.5 million square miles (6.5 million square kilometres), so they have a bit of ground to cover. As Australian Aboriginals have known for 40,000 years, this vast, dry country is home to countless wild, native plants, herbs, nuts, seeds and berries across the six climatic seasons recognised in Aboriginal culture. Visitors to Australia can now sample the results of this inspiration on tables that range from the finest restaurant in the land to an outback country pub. Here are just a few.