How best to flavour Aussie lobster tails than with Aussie herbs and citrus? Bring lemon myrtle, saltbush and finger lime to the fresh seafood for amazing results.
These easy to make biscuits are a great introduction to incorporating bush flavours. The lemon myrtle gives the biscuits a naturally sweet and refreshing taste.
Whole, local BBQ calamari served atop finger lime pearls and a creamy tarator puré of macadamia, sourdough and chardonnay vinegar.
Johnny Cakes can be cooked on a flat bed of coals in a fire, on a wire grill over an electric hotplate, in a regular frying pan, or on a cast-iron griddle plate ...
Wattleseed adds a delightful warmth to desserts - some say it has a mocha-like aroma and there is a distinct natural sweetness to the smell.
This Australian spin on the classic Greek filo pie swaps spinach for native warrigal greens and is seasoned with saltbush and spearmint.
Blending Middle Eastern with Australian flavours, Adam shares his recipe for these juicy lamb skewers, coated in a wattle seed and bush tomato tahini.
This dish is a family favourite and has fed many a hungry Koori kid. With tins of corned beef being popular to many peoples of the Pacific, bully beef and rice...
A steak to topple any prime beef cut, this native meat is rubbed with a invigorating variety of Australian herbs and spices, sat atop a bed of buttery red cabbage.
Char siew, a popular Cantonese marinading sauce, is traditionally used with pork, but we shake it up a bit with marinated crocodile meat, arranged into wonton...
Whitney and Tamara cook a Murray cod for Stefano using local bark Here the bark is soaked and placed over coals to smoked a whole cod, stuffed with aromatics.
The smoky flavour will be carried by the rich coconut base. This dish is usually served as part of a kai-kai, a quintessential Torres Strait Islander shared meal.
This sticky, baked pumpkin and coconut dessert is thickened with manihot (or cassava) root, and on Poruma in the Torres Strait it’s harvested and treated to make...
In the series, Aaron and Mati enjoy this dish sitting on the beach, eaten with their hands. Use the sweet potato rounds to make a little taco for the flaked fish.