Using Indigenous ingredients

Distinct and surprising flavours abound in our native flora.

Cinnamon myrtle

This rainforest tree has cream flowers and cinnamon-scented leaves. Use in place of traditional cinnamon, though use a little less as it’s much stronger in flavour.

Anise myrtle

This rainforest species has leaves with strong liquorice and aniseed flavours. Also known as aniseed myrtle, it is found naturally in the subtropical rainforest of northern New South Wales.

Lemon myrtle

It has a refreshing citrus aroma and taste, and goes in just about everything. It’s known as the “Queen of Herbs” – she is more lemony than any lemon will ever be.

Strawberry gum

Grown in the northern tablelands of New South Wales, this beauty has many health benefits, including antioxidant, antifungal and antibiotic properties. The leaves have a strawberries and cream aroma.

Wattleseed

Acacia seeds are very important foods to Aboriginal people. With the flavour of toasted coffee beans, sweet spice, raisin and chocolate, these seeds are deservedly popular.

Quandong

Also known as native peach, the quandong is probably one of the more common indigenous ingredients. It comes in many shades of pink, right through to jewel-like red. It’s a popular fruit for its tartness.

Finger lime

Endemic to south eastern Queensland and northern

New South Wales, the finger lime tree has fruit in a range of vibrant colours, from green through to red. While the flavour can be compared to a lime, the fruit has tiny caviar pearls of flesh prized by chefs worldwide.

Rosella

Not exclusively native to Australia, but our rosella has stunning red flowers that produce a sweet and tart flavour that goes well in just about anything. They are also really high in vitamin C.

Riberries

This tiny, bright pink berry is sweet and sour, spicy and almost clove-like. Riberry also has high levels of folate (B12).

Muntries

Native to the south coast of Australia and also called emu apple or native cranberry, they are known for their antioxidant value. With a spicy apple flavour and a pretty red and green tinge, they can be used dried or pounded and made into paste and dried.

Desert limes

Like a sherbet bomb you ate as a kid! These limes are so tangy and delicious. They freeze whole and can be used in anything from gin and tonics, cakes, stir-frys, salads – just about everything.

Sea rosemary

A silvery version of the rosemary you would be used to seeing, sea rosemary grows so easily and loves coastal soils. It is tastier than everyday rosemary.