Jean-Paul Bruneteau is a French-Australian chef and author who is credited with playing a pioneering role in the development of an authentic Australian cuisine based on indigenous ingredients.
This included products like riberry, Dorrigo Pepper, tetragon (warrigal greens), lemon myrtle, Wattleseed and Illawarra plum.
In 1988, Bruneteau won a gold medal for 'The Most Original Cuisine' at the Second International Cooking Festival held in Tokyo, Japan where he created his signature dish, now world-famous 'The Rolled Wattleseed Pavlova', developed with the assistance of the Australian Egg Corporation (now defunct).
In 1989, when visiting Australia, French Master Chef, Paul Bocuse paid tribute to Bruneteau's role in developing an Australian cuisine.
In 1996, Bruneteau published many of his ideas and culinary experiences with bushfood in a popular and award-winning book titled, Tukka, Real Australian Food.