The Aboriginal's ate the foods in their local area. Some of the foods are emu meat, Burdekin plum (a type of plum), pepper leaf, native ginger, wild honey, bugs, Warrigal greens (New Zealand spinach which was once native to Australia), Cedar Bay cherry (a small, red cherry), yabbies (small lobster), kangaroo meat, lemon myrtle (a type of tree), Quandong (desert peach) and Witchetty grubs (grubs).
They got their food by hunting. Not only hunting for meat, but also for insects, fruit and seeds. The men normally went out hunting for meat such as kangaroos, wild turkeys, possums, emus, anteaters, lizards and snakes. While the men were hunting, the women made damper (bread dough cooked on the coals of a fire), they found Witchetty grubs, cicadas and catepillars and looked for wild passionfruit, wild oranges, bush tomato, bush banana, bush plums, mulga seeds and wattle seeds. They would also gather honey and nectar from bees, honey ants, flowers and trees. Fish was also available for some tribes close to the ocean.
To cook their food (meat), they mainly just chucked their food on the side of the fire on some coals. However, they had other methods. They steamed their food using the same thing the Maori's use, the earth oven (Hangi in Maori). They had a roasting method of covering the meat with coals and ashes to thoroughly cook the meat or to soften its texture.
INTERESTING FACT:
At least half of the food they ate were plants.
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