The demand for Australian native foods has increased dramatically in recent years, as they are eco-friendly, drought tolerant and produce fruit more quickly than commercial crops. In addition, the fact that the produce is grown using aquaponics, means that crops use less water and there is no need for chemical fertilisers, pesticides or insecticides. The popularity of native food has made a significant impact on our national cuisine, with herbs including lemon myrtle and wattle seed now featuring regularly in dishes produced in fine dining venues throughout the world.