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A luscious combination of eggplant simmered until it's mouth-meltingly soft then served with a rich Japanese-spiced sauce and slivers of grassy, refreshing saltbush.
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Crunchy little wattleseeds have a flavour somewhere between coffee and chocolate, and when combined with the earthy aroma of fresh thyme in this damper, you'll be transported straight to the Australian outback.
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Relive fond childhood memories of golden pineapple fritters, but in their grown-up version: pineapple is poached in a spiced syrup, and served with a sugar-salt sprinkle laced with aromatic native pepper berries.
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If you're a fan of all things syrupy and pastry then Mark Olive's baklava rendition is a must. He adds his signature twist to this classic Levantine sweet, with the use of macadamia nuts, lemon myrtle in the cake and lemon aspen in the syrup.
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Add an Australian twist to your BBQ-chicken repertoire with this straightforward recipe: make a rub of dried spices, lemon and saltbush, marinate, then grill. If you can't get dried saltbush leaves, bay leaves can be used as a substitute.
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Quandong is a fruit in the sandalwood family, with a sweet and tangy citrusy flavour that works perfectly in baking, preserves and sauces. This jam combines it with cherry tomatoes, lemongrass, chilli, coriander for a sweet and savoury combination that would work well with fish or meat.
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Roasted macadamias bring nutty creaminess to this dish that covers all textures and flavours: salty parmesan, sweet charred carrots, lemony sorrel and a herby mustard dressing.
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Rosey quince gets an Indigenous Australian flavour makeover by poaching them in a heavily lemon myrtle-laced syrup.
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Purslane - or pigweed - may be more commonly regarded as a weed, but its succulent-like leaves are used in raw and cooked like other greens spinach and have a lemony and slightly peppery flavour. Here, raw purslane is blended with yoghurt for an Indigenous Australian-style tzatziki dip.
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Warrigal greens, like native Australian spinach, are chopped and added to the scallop shells before chargrilling, adding a fresh little green burst to sweet scallops. The decorative butter they're served with is a simple concoction of softened butter blended with a heaping of tangy Davidson plum powder.
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See you later salt and pepper squid and hello saltbush and mountain pepper squid. Same technique, but with an Indigenous Australian flavour.
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This quick and easy sweet dessert from Sharon Winsor, founder of Australia’s leading Indigenous premium native food supplier Indigiearth, showcases the native Australian ingredient, strawberry gum.
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For a simple hack to create a native Australian-flavoured dessert, add a couple of tablespoons of wattleseeds to chocolate pud. Wattleseeds have a naturally chocolatey flavour, but with a hint of the distinct aroma of the Australian bush.
For more Indigenous flavour inspiration check out our recipe collection here.
More ways with native flavours
Macadamia and mandarin cake with cinnamon syrup
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
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