Tucker Time PIP COURTNEY, PRESENTER: Over the years we've done a few stories on bush tucker, but despite tonnes of good will and thousands of potential native foods to draw on, the industry's never really taken off until now. It seems celebrity chefs with their high-end restaurants have just cottoned on to the bitter and sour and unique flavours of Australian berries and leaves and they're ordering hundreds of kilograms every week. As Prue Adams reports, it's a South Australian couple with blue ribbon Outback connections that's putting bush foods on the menu. KYLIE KWONG, CELEBRITY CHEF: No, I'm feeling very excited about it now. Of course I'm nervous, as I always am, before a big night, but we've put a lot of hard work into planning this week, we've tested all of the recipes and I know it's just going to be a wonderful night. (Speaks Cantonese). It's about the only Cantonese line I know. PRUE ADAMS, REPORTER: In the foodie world, Kylie Kwong is known for her Asian-influenced cuisine. Over the past six months though her menu has been evolving in a particularly Australian manner. PRUE ADAMS: In the kitchen of her pocket handkerchief-sized but highly regarded Sydney restaurant, Kylie and her crew are cooking up a storm with native fruits and leaves. KYLIE KWONG: This is salt bush. These are Warrigal greens. Samphire. There's all the different type of native berries and plums and what have you and they're all sort of sour and tart and of