So, the wiki page for Acacia Confusa states that the bark powder can be used to create a tea, or can be used as a spice/taste enhancer. However, at least the root bark powder is quite bitter and personally I have a hard time believing that it would get very far in any food dishes.

Is the bark from other parts of this species different in this regard?

Furthermore, does anybody have any actual recipes which would call for the use of such bark? I'd be really interested in seeing some actual meat on this topic.

As far as I know, Acacia Simplicifolia tastes similar and is quite yummy in its own way and sort of spicy going down.

Since NMT and other beta carbolines in the bark exist, too much in a tea would most likely bring a full serving of higher consciousness. So maybe use it in small increments, so as to spice something up with a dash of bark without accidently voyaging into the rabbit hole.