In Australia, a (re)emerging and hot trend is featuring native foods in restaurants, food tours and culinary arts. Based on the conceptual analysis for research undertaken for a pilot project examining the interface between restaurants and Indigenous Australian native foods providers, this paper argues that this emerging industry should be directed to ensuring Indigenous Australian benefit from the opportunities that are offered. Informed by an Indigenist philosophy, this paper takes a position that the Indigenous foods sector should serve Indigenous Australian economic, political, legal, socio-cultural and environmental interests. Such an argument is based on the values of the United Nations Declaration on the Rights of Indigenous Peoples (UNDRIP), the preeminent status of Indigenous peoples and their knowledges and the imperative to address Indigenous Australian disadvantage. Acknowledging an Indigenous cuisine might offer: an authentic identity, nourishing and sustainable food sources, a path to reconciliation and most importantly, Indigenous Australian well-being. Refereed/Peer-reviewed