In some cases the settlers actually discovered new foods. The first bushfood plantation was of macadamia nuts established in northern NSW in the 1890's. The pioneers of the modern industry are Vic Cherikoff, Paul James and John-Paul Bruneteau who established the first modern restaurants and retail outlets in Sydney in the early 1980's. One of their aims has been to develop a uniquely Australian cuisine based on Australian bushfoods. The current bushfood industry is composed of many participants, including traditional Aboriginal landowners, wild harvesters, growers, manufacturers, processors, packagers, retailers, tourism operators, restaurants and chefs.
Some companies are vertically integrated growing, manufacturing and selling their own produce.
Currently, the industry is poorly developed, but shows considerable potential. Research into production systems and food safety standards, improving production efficiency, assessing market potential and consumer education will assist in the expansion of the industry. Further information The Queensland Bushfood Association was formed in August 1999 with several objectives including increasing awareness of opportunities in commercial bushfood production, providing objective information on the choice of species for planting and marketing, and updating on research progress. The Magazine offers articles on plants, products, people, issues, events, and recipes as well as including contact information for websites, groups and nurseries selling bushfood species. Sammy Ringer has also compiled 'The Bushfood Starter Kit' and runs a mail order Bushfoods Bookshop whose catalogue contains a comprehensive list of books on bushfoods and related topics.