From cakes and biscuits to ice-creams, frozen treats and edible gifts, these recipes show just how versatile native Australian ingredients can be in sweet cooking. Tart fruits, fragrant native herbs, roasted seeds and aromatic spices each bring something different to the table, whether you're discovering these ingredients for the first time or looking for fresh ways to use them.
Davidson plum cheesecake
If you've never tried Davidson plum, expect a bold, tangy fruit with a colour somewhere between blackberry and beetroot. Its bright acidity cuts through the richness of this make-ahead cheesecake beautifully.
Wattleseed and quandong puddings with white chocolate
Wattleseed has a warm, roasted flavour often compared to coffee or chocolate, making it a natural match for desserts. Here, it's paired with tart quandong and melting white chocolate in comforting individual puddings.
Hibiscus cake with strawberry gum cream cheese
Floral hibiscus pairs naturally with the sweet berry aroma of strawberry gum, while a hint of pepperberry adds gentle warmth to the cream cheese icing. It's an elegant combination that shows just how well native ingredients work in baking.
Myrtle tea cake
Lemon myrtle is one of Australia's best-known native ingredients, loved for its bright citrus aroma, while cinnamon and anise myrtle add gentle warmth. Together, they give this classic tea cake a distinctly Australian character.
Pineapple fritters with pepperberry sugar
Pepperberry has a gentle sweetness before building into a lingering warmth, making it just as at home in desserts as savoury dishes. Sprinkled over crisp pineapple fritters, it adds an unexpected finishing touch.
Bushfood brittle
Finger lime's sharp citrus pearls are well known, but its freeze-dried powder delivers the same bright zing in pantry-friendly form. Combined with sandalwood nuts, it turns a simple brittle into an eye-catching edible gift.
Pepperberry ice-cream
Pepperberry is usually introduced in savoury dishes, but its subtle sweetness and gentle warmth make it just as at home in desserts. Here, the native spice is infused into a rich French-style custard ice-cream that's worth the extra effort.
Red centre lamington
Inspired by a journey through Australia's Red Centre, these lamingtons showcase a quartet of native ingredients – lemon myrtle, wattleseed, strawberry gum and anise myrtle – in the iconic coconut coating, with rosella jam bringing a bright, tangy centre.
Chocolate tart with blue gum salted caramel
Blue gum eucalyptus lends cool, aromatic notes to the silky salted caramel in Christopher Thé's elegant chocolate tart. His clever tip for baking a small piece of leftover pastry alongside the tart shells also makes it much easier to judge when the dark cocoa pastry is perfectly baked.
Strawberry gum churros and white chocolate dipping sauce
Despite its name, strawberry gum isn't related to strawberries – it's a eucalypt prized for its sweet, berry-like aroma. Here it perfumes crisp churros and cinnamon sugar, while white chocolate makes the perfect dipping partner.
Lemon myrtle and river mint chocolate coffee beans
Lemon myrtle's citrusy aroma and the cooling freshness of river mint are an unexpected pairing with chocolate and coffee. Best of all, these bite-sized treats keep well, making them perfect for gifting or sharing.
Strawberry gum balls
With its naturally sweet berry aroma, strawberry gum is a natural match for white chocolate and fresh strawberries. These no-bake treats need time to set, making them an ideal make-ahead addition to a dessert table or edible gift box.
Lemon myrtle biscuit sandwich
Lemon myrtle brings a bright citrus fragrance that's softer and more aromatic than lemon zest, while wattleseed and pepperberry round out the filling with earthy and gently spiced notes. The result is a playful take on a cream-filled biscuit that might remind you of a Monte Carlo.
Strawberry gum, cherry and riberry tapioca trifle
Riberries bring a tart, cranberry-like flavour that pairs beautifully with sweet cherries, while strawberry gum adds a delicate berry aroma throughout this striking layered trifle. It's a showstopping dessert for festive gatherings.
Lemon myrtle icy pops
These icy poles are a simple way to cool down on a hot day. Lemon myrtle's refreshing citrus fragrance shines in recipes with minimal cooking, where its delicate flavour remains bright and vibrant.
Watella
In this native Nutella, roasted wattleseed's coffee-and-cocoa notes make it a natural partner for chocolate and nuts. Blended with macadamias, dates and cacao, this homemade spread is just as good on toast as it is spooned straight from the jar.
Rosella flower and plum champagne compote
Rosella flowers bring a vibrant colour and tart, cranberry-like flavour to this elegant compote, while Davidson and Illawarra plum powders add extra depth and complexity. Spoon it over vanilla ice-cream or sponge for an effortless summer dessert.
Bush fruit Christmas cake
Tart, peach-like quandongs cut through the richness of this classic Christmas cake, while wattleseed, pepperberry and bush tomato add subtle native flavours. For a festive finishing touch, decorate the top with glossy glazed quandong halves.
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