How to forage a feast in Australia

In several regions across Australia, a gourmet delicacy grows beneath the earth. Referred to as ‘black gold’, truffles bring an enticing richness to almost any dish. While you’ll find truffles on the menu at Australia’s top restaurants, nothing beats the drama of a winter truffle forage. At The Truffle Farm in Canberra, follow dogs through the forest as they sniff out this prized ingredient, then learn the secrets of cooking truffles during an interactive seven-course degustation.

Mud crabs are found along most Australian coastlines, but it's in the Daintree Rainforest where you can learn to spear one with the help of an Indigenous guide. The local Aboriginal Kuku Yalanji people have been living in harmony with the rainforest and its coastal habitat for tens of thousands of years. Join Walkabout Cultural Adventures to learn ancient foraging and spearfishing techniques while exploring the Daintree and Mossman Gorge. You may just land your own catch of the day.

Australia's Indigenous people are the country's first foragers and chefs; their knowledge of Australia’s natural bounty is profound. Join Koomal Dreaming in Margaret River to discover how the Noongar people forage sustainably using a calendar of six seasons. You'll also learn to gather bush foods and hear the dramatic acoustics of the didgeridoo bouncing off the culturally significant Ngili Cave. Afterwards, your harvest will be cooked over the campfire for a gourmet-style barbeque, paired with Margaret River wines.

Across Australia, you’ll find bountiful fresh fruits, from Queensland’s tropical varieties to the east coast’s juicy berries. Gather your own on a hands-on fruit-picking adventure at one of the country’s scenic orchards. In the Yarra Valley, visit Cherry Hill to fill up on juicy red cherries picked straight from the tree. Further north in Bundaberg, Macadamias Australia welcomes you to try freshly roasted macadamia nuts, a native Australian delicacy, after exploring the orchard with a guide.