In 1980 South Australia legalised the sale of kangaroo meat for human consumption, and it is now commonly found in supermarkets and prized for its nutritional value as a lean meat. Analysis shows that a variety of bushfoods are exceptionally nutritious. In the mid-1980s, several Sydney restaurants began using native Australian ingredients in recipes more familiar to non-Indigenous tastes – providing the first opportunity for bushfoods to be tried by non-Indigenous Australians on a serious gourmet level. This led to the realisation that many strongly flavoured native food plants have spice-like qualities.