Food provide insights into ways of life, helping tourists understand differences between their own culture and those with which they come into contact. Indigenous Australians use tourism and hospitality to share native foods with visitors and thereby share cultural knowledge and experiences of “Country”. Native foods refers to foods that are Indigenous to Australia and are usually associated with Indigenous Australian cultivation and cultures. Because tourists and other consumers are increasingly interested in native foods, the native foods industry has expanded in recent years with an estimated value of $14 million annually. This chapter argues that gastronomic tourism offers promising opportunities for Indigenous Australians to benefit and manage the business of native foods in Australia. It also offers opportunities for tourists to appreciate and understand Indigenous foods and cultures and thereby have more enriching gastronomic tourism experiences. These points are illustrated through a case study of Koomal Dreaming of Western Australia. This work highlights the capacities of gastronomic tourism to share culinary epistemologies and thereby foster cross-cultural learning and engagement. It is particularly the food stories that Aboriginal and Torres Strait Islander peoples of Australia can share in their gastronomic tourism offerings that makes all the difference.