Anecdotal evidence shows that many Australian native foods may possess functional properties.However,knowledge in this area is rudimentary and obtained mainly through experience rather than systematic investigation.We have studied 16 Australian native food plants for their antimicrobial and antioxidant activities.The plants were extracted with methanol,water and hexane,and their antimicrobial and antioxidant activities tested.Several extracts were fotmd to have strong activities against a range of important human pathogens and food spoilage bacteria and fungi.Native pepper (Tasmannia lanceolata) had the strongest antimicrobial activity,while gumleaf had the broadest spectrum of activity.