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.
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.
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.
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.
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.
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.
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.
Rosey quince gets an Indigenous Australian flavour makeover by poaching them in a heavily lemon myrtle-laced syrup.
Purslane - or pigweed - may be more commonly regarded as a weed, but it's succulent-like leaves be 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.
Warrigal greens, like a 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.
See you later salt and pepper squid and hello saltbush and mountain pepper squid. Same technique, but with an Indigenous Australian flavour.
Cooking fish in leaves and bark is a technique found world-over. Cooking it in paperbark gives fish a deliciously smoky aroma, which is pepped up with some zesty lemon and herbaceous butter.
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.
Juicy, lean and packed with flavour, this is a BBQ sandwich that will have everyone back for seconds.
"When we filmed this show, everyone’s garden in the hinterland was full of ripe sweet mandarins, add macadamias and some nomadic chicken eggs and I was reminded of this classic flourless citrus cake." Peter Kuruvita, Peter Kuruvita's Coastal Kitchen
"The spice mix on this fish has been used for centuries in Sri Lanka and it is earthy and spicy. Known in Sri Lanka as Ambul Thial, I now serve it in my restaurants as a modern Sri Lankan dish but I couldn’t resist the challenge to introduce some wonderful Indigenous Australian flavours into this dish. The result was two ancient cultures blending harmoniously through food." Peter Kuruvita, Peter Kuruvita's Coastal Kitchen
Prawns are a great Aussie Christmas tradition. This fine dining-inspired recipe for prawns comes with a velvety smooth hollandaise sauce, which also goes well with poultry and steak. Prawns can be barbecued, grilled in a pan or even bought cooked and peeled for convenience.