Emu eggs are traditionally gathered as a food source for the Aboriginal people. They can be used as water carriers for long journeys. As a food they were usually put amongst the hot embers, cooked in their shell, broekn open and eaten.

Carving a fragile egg is an intricate and delicate art requiring great skill. Emu eggs are a deep flecked green colour, as the carver takes away each layer, seven in all, to reaveal varied colours of the inner shell.