LEMON MYRTLE AND WATTLE SEEDS HAVE BECOME FAVOURITES IN THE KITCHEN BUT HERE ARE MORE SENSATIONAL FOODS TO EXPLORE
Beyond the well known lemon myrtle and wattle seed lies an extensive array of native food to inspire creativity in the kitchen. Here’s a few more ingredients worth trying.
This quirky looking fruit has really hit the mainstream in the last few years, especially in the fine dining scene due to its caviar-like pulp. Finger limes come in a variety of colours and flavours so you can experiment with which you prefer.
The quandong is a small red fruit which is slightly tart but highly nutritious. You’ll need to separate the fruit from the pitted stone for eating.
You’ll find an abundance of macadamia being grown locally on the Sunshine Coast. Eat on their own or add to any sweet or savoury dish for extra taste and crunch: it’s a versatile nut which is just at home in a chocolate chip cookie recipe as it is as a crust on seared tuna steaks.
These nuts are native to Southeast Queensland, from the bunya nut tree, which only bears fruit once the tree is 100-years-old. The nuts are often used in pesto or blended to make a spread.
Use in place of lemon or limes. They are smaller but have an intense flavour and don’t need peeling. They also have three times the Vitamin C of an orange.
Bush tomato has a strong sundried tomato taste with caramel and tamarillo flavours. The taste is quite strong so use sparingly. Only the ripened fruit should be eaten otherwise it can be toxic.