The Weekend Read: Sam Vincent on the overdue arrival of native Australian ingredients on our plates

Today, author and farmer Sam Vincent, with his piece from the latest edition of The Monthly.  It explores how native Australian ingredients have gone from novelty to gourmet; now featured in some of the most acclaimed fine dining establishments in Australia. But what does the rise of culinary nationalism mean for the way we think about Australian food? Socials: Stay in touch with us on Twitter and Instagram Guest: Author and farmer, Sam Vincent Background Reading: Native foods in the Plate Southern Land