Tuckeroo draws on the world’s oldest culture to craft authentic Australian cuisine, with their "Modern" dampers inspired by traditional damper bread baked in campfire ash by First Nations Australians. Founded and run by South Australian Andrew Fielke, a passionate advocate for Australian cuisine since 1985, Tuckeroo reflects his long-standing commitment to native foods. Andrew's Red Ochre restaurant, established in 1992, was a pioneer in showcasing indigenous ingredients.