In this paper, I draw on my extensive research into the marketing of native food products in contemporary Australia. At present, there is little acknowledgement of Aboriginal cultures, knowledge and labour in most native food branding, as my research has demonstrated. In some cases—such as the kangaroo meat industry—this reflects a lack of Aboriginal involvement; in others, Aboriginal contributions are ignored or downplayed. In this paper, I address possible options for more substantial recognition of Traditional Knowledge and Aboriginal contributions to the native food industry. I also reflect on the risks and limitations of such commercial recognition, particularly in relation to food sovereignty.