Gastronomy provides a lens through which food is understood not only as sustenance, but as a cultural, ecological, and socio-political practice shaped by knowledge, place, and power. In Australia, native foods, long central to Aboriginal and Torres Strait Islander food systems, are increasingly entering contemporary gastronomy through culinary innovation, functional food science, and sustainability-driven production. This growing engagement reflects a broader re-evaluation of Australian food identity, where native ingredients are recognised not as novelties, but as expressions of enduring Indigenous relationships with Country. Australian native foods are embedded within Indigenous knowledge systems that encompass seasonal indicators, harvesting protocols, preparation methods, and ecological stewardship. Many species display distinctive phytochemical and nutritional characteristics, including high vitamin C, complex organic acid profiles, and bioactive volatile compounds, which contribute to flavour, preservation, and perceived health value in gastronomy. Ingredients such as Kakadu plum, Davidson plum, finger lime, wattle seed, lemon myrtle, and mountain pepper berry illustrate the diversity of functional and sensory properties available to chefs and food producers. Their uptake in contemporary cuisine is often driven by acidity modulation, aromatic complexity, textural contrast, and alignment with sustainability narratives. However, their use also raises critical questions around cultural authority, intellectual property, ethical sourcing, and benefit-sharing. Sustainability and land stewardship are central to the long-term viability of native food systems. Indigenous ecological practices, including fire management and landscape-specific harvesting strategies, support biodiversity, climate resilience, and food quality. As demand for native foods increases, challenges remain around quality consistency, regulatory frameworks, and the scaling of supply chains without compromising cultural integrity or ecological balance. Australian native foods hold strong potential as nutrient-dense, culturally meaningful, and environmentally adaptive ingredients within gastronomy. Realising this potential requires approaches that integrate culinary practice, scientific understanding, and Indigenous leadership, ensuring that innovation proceeds with cultural respect, ecological responsibility, and equitable outcomes.