Australia is home to an extraordinary range of native plants and foods with distinctive flavours and long histories of use by Aboriginal and Torres Strait Islander peoples. This article is a culinary introduction rather than a guide to medicinal use.
Lemon myrtle
Lemon myrtle is known for an intense lemon aroma. Dried leaf can be used in teas, desserts, marinades, spice blends and baked goods.
Wattleseed
Roasted wattleseed has a nutty, coffee-like flavour. It can be used in baking, desserts, sauces and drinks.
Kakadu plum
Kakadu plum is a native fruit with a tart flavour. It is used in foods, preserves, powders and other preparations.
Davidson plum
Davidson plum has a deep colour and sharp, sour flavour. It works particularly well in jams, sauces, desserts and drinks.
Finger lime
Finger limes contain small juice-filled pearls with a bright citrus flavour. They are often used as a garnish for seafood, desserts and drinks.
Respecting origin and knowledge
Native ingredients are inseparable from the cultures and Country in which they have been used for generations. When buying them, provenance and responsible sourcing matter.
