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“IN A wORLD ThAT’S BECOMiNG iNCREASiNGLY DiSCONNECTED FROM
NATURE, SAMANThA MARTiN’S MESSAGE iS BOTh TiMELY AND TiMELESS:
‘the land provideS everything we need — if we know how to
look, liSten, and care for it.”

A proud Jaru woman, Samantha was born into a lineage Learning more about the small, cherry-sized lemon aspen
of traditional hunters and gatherers. She learned from her fruit, a standout in Samantha’s kitchen, reveals its strong
mother and First Nations elders how to read the landscape, citrus aroma and a sharp flavour far stronger than you might
follow the seasons, and gather food in harmony with nature. expect — 100 grams of this fruit is equivalent to the juice,
This knowledge forms the foundation of everything she zest, and pulp of about six large lemons! Traditionally, it’s
shares — from her television appearances to her latest edition eaten straight off the tree or used to make juice, which boosts
of The Bush Tukka Guide. Samantha has a gift for blending the immune system and soothes sore throats. This powerful
scientific facts, cultural knowledge, and personal stories into little fruit can be used in so many ways — from jams and
what make bush tukka accessible to everyone. jellies to juices, pastries, and desserts. The leaves, too, are
used for flavouring, adding a zesty touch to dishes like curds
Far North Queensland holds a special place in her heart. and dressings. Under Samantha’s guidance, this ingredient
Moving from Western Australia to work at Mossman Gorge becomes something more: A symbol of the land’s generosity
in Kuku Yalanji Country — one of the most breathtaking and the knowledge passed down through generations.
places on Earth — Samantha found herself surrounded by
culture, sunshine, and an abundance of native ingredients. Her passion extends far beyond cooking. Samantha is a
The region’s rainforests, mangroves, and coastline are rich mentor, educator, and cultural consultant, working tirelessly
with bush tukka. Samantha forages for ingredients such as to preserve and share First Nations food knowledge. The
Davidson plums bursting with antioxidants in the rainforest. second edition of The Bush Tukka Guide is a testament to
She looks for green ants with a sharp citrus kick - a tiny, that dedication — not just a field guide, but a love letter to
protein-packed delicacy. Cluster figs sweeten the air along the land. The book invites readers to see the natural world
riverbanks, while bunya nuts fall from towering pines, through her eyes — to look a little closer, to taste a little
marking a season of ceremony and gathering. Through these deeper.
ingredients and the stories they hold, Samantha keeps her As tourism continues to draw people to Far North
culture vibrant and alive for the future.
Queensland, there’s never been a better time to experience
Samantha’s influence has grown steadily over the years. She’s the region through its native foods. Whether it’s joining a
become a familiar face on Australian television, with more guided cultural tour, tasting native-infused dishes at local
recent appearances on Taste of the Tropics: Iconic FNQ, The restaurants, or simply learning to identify edible plants on
Cook Up with Adam Liaw, and Taste of Australia with Hayden a rainforest walk, Samantha’s work reminds us that food is
Quinn. Whether preparing slow-cooked kangaroo infused more than sustenance — it’s culture, knowledge, and a way
with lemon myrtle or wrapping coral trout in paperbark, of honouring the land. Bush tukka isn’t just about what’s on
Samantha consistently demonstrates how native ingredients the plate — it’s about respect. Respect for Country, respect
can elevate contemporary cuisine while honouring their for those who came before us, and respect for the knowledge
cultural significance. that sustains life. Her voice is one of the most powerful in
the growing movement to bring native ingredients into
Filming Samantha in her element as she prepared Paper Bark the mainstream — not as a trend, but as a bridge between
Coral Trout Infused With Native Herbs, right on the beach, cultures, past and present.
was a memorable experience. The dish — a variant of her
signature Mountain Bush Pepper and Lemon Aspen Whole In a world that’s becoming increasingly disconnected from
Baked Barramundi recipe from The Bush Tukka Guide — nature, Samantha Martin’s message is both timely and
combined delicate fish with lemon myrtle, bush tukka spices timeless: The land provides everything we need — if we know
blend, and bursts of fresh lemon aspen, a native rainforests how to look, listen, and care for it.
ingredient. Lemon aspen, with its sharp citrus kick, has It’s been a privilege to witness her passion and generosity
been used by First Nations people for both its culinary firsthand. Whether through her books, television appearances,
and medicinal benefits. This vibrant, tangy flavour added a
special brightness to the trout. Wrapped in banana leaves and or simply sharing a yarn around the fire, Samantha invites
paperbark, then smoked over an open fire, the trout released all of us to slow down, reconnect, and savour the ancient
a crackling aroma as the bark peeled away, carrying the flavours of this remarkable land.
distinctive fragrances of the land that stayed with me long The Bush Tukka Guide (2nd Edition) is available now at local
after the last bite. bookstores and online retailers — but the real journey begins
when you step outside, open your senses, and discover the
bush tukka growing all around you.