The Wire

The people of Nice will be able to experience Australian bush tucker later this year, when a delegation led by an Aboriginal chef and gourmet takes their expertise to the French Riviera. Queensland’s Sunshine Coast is usually home to Dale Chapman Scott – the owner of the Dilly Bag –selling all manner of bush tucker ingredients. French gourmands will be introduced to Finger limes, ackajara (bush tomatoes), bunya nuts, aniseed myrtle and lilly pilly spice – just some of the flavourings for fare such as potted possum pate and wallaby shanks. Dale’s passion for food and cooking began at an early age – and now she’s been invited to teach students at the hospitality college in Nice about Australia’s wonderful native ingredients.