| http://www.w3.org/ns/prov#value | - Using indigenous plants and herbs, chefs like Andrew Fielke (formerly of Adelaide's Red Ochre Grill) are finding that bush tomato, sea parsley, riberry and and quandong, a native sweet peach, can make the rich variety of lamb, seafood, pheasant and other meats, fish and fowl into its own unique world-class gourmet cuisine.
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