There's a new word on the menu: "SOLE food". (OK, that's two words, but who cares?) SOLE stands for Sustainable, Organic, Local and Ethical - basically, stuff you put in your gob that's less likely to hurt the environment (and you). See, about 20 per cent of greenhouse gas emissions are from food production, processing, transportation and storage. WH's take on SOLE food? Make good choices when you can. One way to eat SOLE is to cook with native Aussie ingredients, like these recipes from Wild Food by Juleigh Robins ($55, Penguin). Most native ingredients are available at outbackspirit.com.au. For more regular ingredients, buy Oz grown and made whenever possible.

Warm macadamia-crusted goat's cheese salad

Lemon myrtle-crusted ocean trout with riberry, mango and coriander salsa

Kangaroo fillet with riberry sauce and polenta

Quandong bourdaloue