A Guide to Australian Bushfoods

FRUITS AND NUTS

Kakadu plum: Native to the Top End of Australia, this little plum may provide a great source of Vitamin C. It contains antioxidants and is used widely in beauty and skin care products. The fruit can be eaten raw, but is also sold in a powder – add it to smoothies, breakfast bowls or protein balls.

Davidson plum: This brilliantly coloured dark blue-purple fruit contains many beneficial antioxidants. As a fresh fruit, the Davidson Plum is very tart, so is often made into jams, sauces and desserts. Try it in our Davidson Plum Protein Powder, delicious in a smoothie.

Finger lime: One of the most popular Australian native fruits, the finger lime is known as the caviar of the citrus world. The fruit contains hundreds of tiny beads, which release their fresh lemony lime flavour when they burst in your mouth.

Quandong: Sometimes called the wild peach, the quandong contains many antioxidants. It’s tart and tangy, and good in relishes, jams and sauces or breakfast blends.

Macadamia: The best known of all of Australia’s bush foods, the macadamia needs no introduction. Creamy, crunchy and full of good fats, the macadamia is one of the most versatile of all nuts and can be enjoyed in a multitude of ways. Try it as is, roasted and salted, honey roasted, coated in chocolate, in your muesli, dukkah, biscuits and slices, pesto or in savoury dishes.

Sandalwood nut: Most are familiar with he fragrant wood of sandalwood tree, but few realise that this tree – native to WA – also produces an edible nut. Try it in our Sandalwood Superfood Blend.

Bunya nut: The Bunya Pine is an impressive towering tree, native to NE NSW and Southern QLD, which produce large cones filled with delicious nuts. When cooked they taste a little like chestnuts. They were prized by the local indigenous people for their  flavour.

HERBS, SPICES, SEEDS AND TEAS

Lemon myrtle: Lemonier than lemon, lemon myrtle has the highest level of citral content of any plant in the world. The crushed leaves of the tree are often dried and ground into a spice which can be used to flavour fish, poultry, dressings, sauces, biscuits, cakes or muesli. It can also be enjoyed as a tea.

Anise myrtle: Anise myrtle has a subtle sweet liquorice flavour that is delicious as a tea. It can also be used in place of aniseed or star anise.

Strawberry gum: Use it in cakes, scones, jams and cooked fruit desserts for a classic berry flavour; Can also be enjoyed as a tea.

Native mint: With a flavour of spearmint, native mint is perfect with lamb, veal, pork and chicken or as a mint sauce. Once considered a therapeutic herb, native mint can be easily be made into a tea.

Saltbush: Native to the dry inland areas of Australia it has slight salty, herby flavour that combines well with other bush spices like lemon myrtle. Mix up some dried leaves with oil and rub onto lamb, or use to season vegetables, salsa and seafood.

Pepperberry and pepperleaf: Native pepper is a source of antioxidants. The berries have a sweet fruity flavour with a hot peppery aftertaste (much hotter than black pepper), while the leaves have a more subtle flavour that is perfect in curry blends. Like most bush spices, flavour is quite intense, so a little goes a long way.

Wattleseed: The chocolate hazelnut flavour and toasted coffee aroma of ground wattleseed is perfect for flavouring for breads, cakes, muffins and desserts, as well as savoury dishes like curries. Can also be used as a coffee substitute.

Bush tomato: A relative of the more commonly known tomato, the bush tomato is a desert food, found in central Australia they are similar to a sun-dried tomato, but with a more intense flavour. Use on a cheese platter or in salsa, relishes and chutneys.