In recent years, bushfoods have started to gain attention in the smartest restaurants and, as a result, they are now becoming big business. Foods like Warrigal Greens, Lemon Myrtle, Native Mint, Pepperberries and Bunya Nuts, as well as kangaroo, emu and crocodile meat, are now being grown on commercial farms. In this program, we visit Robins Foods and see the foods being grown and packed. In talking to the owner we examine the variety of foods, the nutrient content, the work involved, methods of cooking, the markets, and the future. We also do some taste testing and visit a popular Melbourne restaurant, Red Ochre, to see a variety of tasty bushfood dishes.