Whether it’s macadamia nuts, kakadu plums, bush tomatoes or lemon myrtle, native Australian ingredients are having a real moment. But did you know that Australia is also home to a variety of traditional grains used in what is thought to be the world’s oldest bread?

In Narrabri, NSW, the University of Sydney is working with the local Gomeroi people to research the use of these grains using modern agricultural techniques. More suited to our harsh climate and more resilient to the effects of climate change, native grains could well be a way for farmers to improve sustainability, resilience and develop stronger ties with their local traditional owners.

To discuss the research and its potential applications, Andrew Beer shakes hands with two good people to know: Gomeroi woman, Kerrie Saunders from the University of Sydney, and George Tru ...