The Northern Territory’s signature fish, often grilled over open flame or wrapped in paperbark. ¹⁾

Lean white meat, often marinated in garlic or lemon myrtle, then pan-fried or barbecued. ²⁾

Tender roo meat paired with native pepperberry, lemon myrtle, and fresh vegetables. ³⁾

Large Top End mud crabs simmered in a rich curry sauce, inspired by Southeast Asian flavors. ⁴⁾

Celebrating the Territory’s mango season, with tropical sweetness in a creamy dessert. ⁵⁾

Made from native desert tomatoes, served with meats or damper bread. ⁶⁾

Wild water buffalo meat, now also farmed, grilled or slow-roasted. ⁷⁾

A modern twist using native green tree ants, which give a citrusy tang to frozen desserts. ⁸⁾

A rare but traditional bush tucker, roasted in ground ovens. ⁹⁾

A prized seasonal bird, stewed with native herbs and sometimes yams. ¹⁰⁾

Iconic bush food, eaten raw for their nutty flavor or lightly roasted in ashes. ¹¹⁾

A fusion dish from Darwin’s famous markets, combining Malaysian-style laksa with fresh NT seafood. ¹²⁾

Traditional Aboriginal method, wrapping fish in paperbark and smoking it over coals. ¹³⁾

Sweet, tangy native desert fruit baked into pies or tarts ¹⁴⁾

From the introduced camel population, slow-cooked with spices for a hearty dish. ¹⁵⁾