![Section of murray cod [Maccullochella peelii] c.1858 by Ludwig Becker. Published as plate 85 in the Prodromus of the Zoology of Victoria by Frederick McCoy. Image: Melbourne Museum](http://slowfoodaustralia.com.au/wp-content/uploads/2009/10/pondi-pondi-section-ludwig-becker.jpg "Section of murray cod [Maccullochella peelii] c.1858 by Ludwig Becker. Published as plate 85 in the Prodromus of the Zoology of Victoria by Frederick McCoy. Image: Melbourne Museum")
THE Australian Ark is a standing national commission of Slow Food Australia and collaborates with Slow Food’s international Foundation for Biodiversity. The commission works with Slow Food Australia convivia and communities to catalogue and propose foods for development as præsidia – small scale projects that help producers in their communities to develop markets for traditional foods – and for inclusion, if endangered, in the Ark of taste. The Ark catalogues foods at risk of loss. Slow Food Australia expects that many foods will be identified as a result of related projects, including Slow Food at the edge of the world and Bush know-how.
Ark of Taste foods from Australia include:
- Kangaroo Island ligurian bee honey
- Queensland bunya nut
- Tasmanian leatherwood honey
- Victorian goldfields bull-boar sausage
To work with the Australian ark or provide information about endangered foods – such as bush tucker, heritage tomatoes growing in a forgotten market garden, or threatened freshwater fish species – please email the Australian Ark, Food Cultures, Traditions and Biodiversity Commission.
Related projects
Learn about our other Australian projects
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