About Us - Bush Tucker Delights | Australian Outback Cuisine

From Campfire to Classroom

Bush Tucker Delights began in 2005 as a modest endeavor by husband-and-wife team Jack and Emma Thornton, who shared a passion for traditional Australian ingredients and cooking methods. After spending five years living with Aboriginal communities across the Northern Territory and Western Australia, they gained invaluable insights into indigenous food practices that had sustained Australia's first peoples for over 60,000 years.

Their journey started with small weekend workshops held on their property outside Alice Springs, where they taught visitors about identifying native plants, traditional hunting techniques, and cooking methods that have been passed down through countless generations. What began as informal gatherings quickly gained popularity as visitors spread word of their transformative experiences.

By 2010, Bush Tucker Delights had evolved into a full-time operation offering structured culinary experiences. In 2012, we partnered with renowned Aboriginal chef Raymond Walters to develop our signature workshop series that blends traditional knowledge with contemporary culinary applications. This partnership brought international attention to our programs, leading to features in National Geographic, Gourmet Traveler, and the BBC's Food Chronicles.

Today, our team includes twenty dedicated staff across Australia, including indigenous knowledge keepers, professional chefs, and environmental educators. We've trained over 15,000 people from 45 countries in traditional bush tucker preparation while maintaining our commitment to cultural respect and environmental sustainability.

Our Mission & Values

Our Mission

At Bush Tucker Delights, we are dedicated to preserving and sharing Australia's indigenous culinary heritage while creating meaningful connections between people, culture, and land. Through our educational programs and culinary experiences, we aim to increase appreciation for native Australian ingredients, promote sustainable food practices, and support indigenous communities.

Cultural Respect

We honor the traditional owners of the land and acknowledge their role as the original custodians of bush tucker knowledge. All our programs are developed in consultation with indigenous elders and knowledge keepers.

Environmental Sustainability

We practice and teach sustainable harvesting methods that ensure the continued availability of native food sources. Our operations follow leave-no-trace principles, and we actively contribute to habitat restoration projects.

Innovation

While respecting traditional practices, we embrace innovation in finding new applications for native ingredients and making bush tucker accessible to contemporary audiences and culinary contexts.

Community

We believe in the power of food to bring people together. Our workshops create spaces for connection and cultural exchange, while our business practices support indigenous communities through employment and revenue-sharing programs.

Meet Our Team

Our diverse team brings together expertise in indigenous food traditions, professional culinary skills, environmental education, and cultural tourism. Each member contributes unique perspectives that enhance our mission.

Jack Thornton

Founder & Director

With a background in environmental science and over 30 years of experience living and working in remote Australia, Jack brings profound knowledge of native ecosystems and traditional food sources. His respectful approach to indigenous knowledge and passion for sharing Australia's culinary heritage form the foundation of our educational philosophy.

Emma Thornton

Founder & Education Director

Emma's background in culinary arts and environmental education brings technical expertise and creative vision to our programs. Her cookbook "Modern Bush Tucker" has become a standard reference for chefs exploring native Australian ingredients. Emma oversees curriculum development for all our educational offerings.

Raymond Walters

Head Chef & Cultural Advisor

A Pitjantjatjara man with over 25 years of professional culinary experience, Raymond bridges traditional knowledge with contemporary cooking techniques. After training in Paris and working in Michelin-starred restaurants, he returned to Australia to focus on elevating native ingredients in fine dining. Raymond ensures authentic cultural representation in all our programs.

Melissa Chen

Operations Manager

With a background in sustainable tourism and event management, Melissa ensures our workshops and programs run smoothly while maximizing positive impact. Her implementation of digital booking systems and sustainable operational practices has significantly expanded our capacity to serve participants while reducing our environmental footprint.

Our Achievements

Australian Tourism Award 2021

Recognized for excellence in cultural tourism experiences and sustainable practices, winning the prestigious Gold Medal in the Indigenous Tourism category.

Published Research & Books

Our team has published three cookbooks and contributed to seven academic papers on native food properties, sustainable harvesting, and cultural preservation.

International Recognition

Featured in National Geographic's "World's Best Food Experiences" and UNESCO's register of intangible cultural heritage educational programs.

Community Impact

Developed partnerships with 12 indigenous communities, creating sustainable employment for 35 indigenous guides and food experts. Our scholarship program has trained 150 indigenous youth in culinary and tourism skills.

Environmental Contribution

Established three native food gardens in urban schools, planted over 10,000 native food-producing plants, and developed sustainable harvesting guidelines adopted by multiple commercial operations.

What People Say

"Bush Tucker Delights transformed my approach to Australian cuisine. Their workshops provided invaluable insights into indigenous ingredients that I've now incorporated throughout my restaurant's menu. The cultural context and hands-on experience were unparalleled. Within months of applying what I learned, we received our first chef's hat award."

Sarah Williams

Head Chef, Wallaby Restaurant, Melbourne

"As an academic researching sustainable food systems, I was impressed by the depth of knowledge and ecological understanding demonstrated throughout Bush Tucker Delights' programs. They've created a model that honors traditional knowledge while addressing contemporary challenges in our food systems. Their approach to culinary education represents the future of food sovereignty and cultural preservation."

Dr. James Thompson

Professor of Sustainable Food Systems, University of Melbourne

"I've worked with many groups claiming to represent our food traditions, but Bush Tucker Delights stands apart in their genuine respect for cultural protocols and determination to get things right. They understand that our food is connected to our identity, spirituality, and relationship with country. Their approach creates real opportunities for our young people while preserving knowledge that belongs to the oldest living culture on earth."