With a fresh clean and crisp lemon flavour, lemon myrtle can be substituted in almost any recipe that calls for lemon or lemongrass. Add it to cakes, biscuits, sauces, puddings, dressings and syrups, sprinkle it into your muesli mix or use it in your savoury cooking.
A source of antioxidants, with an aromatic fruity flavour and a fiery kick, the pepper berry will make a big impact in your kitchen. Use it in place of cracked black pepper at the table, in sauces, curry blends or barbecue rubs. Ground pepperberry and lemon myrtle make a tasty seasoning for fish, chips, roast chicken and roast vegetables. The pepper leaf is a subtler flavoured version of the berry; use it in curries, soups and stews.
The chocolate hazelnut flavour and toasted coffee aroma of ground watlleseed make it a popular flavouring for breads, cakes and muffins. It pairs perfectly with chocolate and is delicious in ice cream. Wattleseed can also be used in savoury recipes like curries, for thickening sauces and mixed with vanilla cream and a little sweetener; it makes a delicious caffeine-free coffee substitute.
Creamy, crunchy and full of good fats, the macadamia is one of the most versatile of all nuts. Delicious as they are, coated in chocolate or honey roasted; they’re also good in biscuits and slices, in muesli, dukkah and pesto or salads. Macadamias can also be used to make a yummy raw vegan nut cheese.
Known as the caviar of the citrus world, finger limes contain hundreds of tiny beads that release a fresh lemony-lime flavour when they burst in your mouth. Perfect with seafood, in a salad dressing, to garnish a salad or add some zing to your sparkling water or cocktails. They can also be frozen whole for a year round supply.
This brilliantly coloured dark blue purple fruit is a source of antioxidants. As a fresh fruit, the Davidson Plum is very tart, so is often made into jams, sauces and desserts. Davidson Plum Protein Powder is a convenient way to enjoy this native fruit—add it to smoothies, chia seed puddings, acai bowls, muesli, raw food cakes or your water bottle.
Traditionally considered a therapeutic herb. It’s spearmint flavour can be used as a substitute anywhere you would use ordinary mint. Use it to flavour lamb or other meats, with seafood, in salads, in sauces and desserts.
Native to the dry inland areas of Australia, saltbush has a salty, herby flavour that combines well with other bush spices like lemon myrtle in seasoning rubs. Saltbush flakes are also good in bread, grilled food and pasta.
Also known as the desert raisin, the bush tomato is native to central Australia. They are similar to a sun-dried tomato, but with a more intense flavour. Use them on a cheese platter, in scones and breads, salsa, relishes and chutneys.
If you’re new to Australian native foods and are unsure what to make with all these tasty sounding ingredients—don’t fear! At The Source, we have heaps of yummy online recipes for you to play with, and hopefully, you’ll love Bush Tucker just as much as we do!