In this episode Maggie and Simon cook with Australian Native Foods – ‘old’ or wild foods that have not been altered by breeding so they retain high levels of vitamins and antioxidants. These foods provided indigenous Australians with a varied and rich diet for over 40,000 years before European settlement. Maggie and Simon demonstrate how native foods can add unique flavours to everyday recipes, we visit the Spirit Festival for some traditional bush tucker and see how students at Renmark High School are cultivating a commercial crop of Kutjera or Desert Raisins.