Indigenous ingredients

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Indigenous Australian

Bush tomato damper

Get the proper bush flavour into your damper by cooking it over hot coals in a camp oven. The bush tomato adds an earthy tomato and caramel flavour to the bread.
Indigenous Australian

Bush fruit Christmas cake

Traditional Christmas meets outback flavours to bring you this richly spiced fruitcake, topped with dessert quandong for a tart, peachy finishing.
Indigenous Australian

Lemon aspen curd tartlets

Intense citrus aroma and notes of grapefruit make lemon aspen a delight to add to desserts. Dust the tarts with crushed lemon myrtle for the full experience.
Indigenous Australian

Grilled beef skewers with pepperberry sauce

Up your BBQ game with this pepperberry sauce, which brings a slightly sweet flavour before packing a peppery punch. 
Indigenous Australian

Immune-boosting turmeric and lemon myrtle tea

Give your refreshing ice tea an immune support boost with these Aussie native citrus flavours.
Indigenous Australian

Mixed mushroom ragout with native spice polenta chips

Crispy, native-spiced polenta chips and a juicy mix of mushrooms is a pairing you won't just save for meat-free Mondays.
Indigenous Australian

Seared kangaroo fillet with spiced red cabbage

Lean and healthy, kangaroo is earning its place on our plates, and in this aromatic, invigorating blend of native Australian herbs and spices, it's boxing above...
Indigenous Australian

Scrambled eggs with sea parsley

Give your brekkie a boost with native sea parsley for a peppery tang and crème fraiche for a creamy scramble. 
Indigenous Australian

Rosella flower and plum champagne compote

A fruity accompaniment to a good vanilla ice-cream and sponge cake, infused with flavours of native plums and rosella flowers, made for summer. 
Indigenous Australian

Hot goat’s milk toddy

Wattle seeds and bush honey put a twist on the classic warm drink, perfect on a cold night.
Indigenous Australian

Abalone with spaghetti vegetables

A light, zesty dish using lemon aspen to deliver a fresh citrus flavour that pairs oh so perfectly with the abalone.
Indigenous Australian

Sticky glazed pork ribs with saltbush

Saltbush leaves have a salty and herbaceous flavour which pairs well with roasted meat.
Indigenous Australian

Lemon myrtle and river mint chocolate coffee beans

Mark Olive uses lemon myrtle and river mint in place of the traditional lemon rind or sweet mint to flavour these chocolate-coated coffee beans. They'll keep for...
Indigenous Australian

Chicken thighs in Pedro Ximenez with native thyme

Chicken thighs are more flavourful than breast, so they pair well with a spiced Pedro Ximenez braise.
Indigenous Australian

Oven-dried tomato, warrigal greens and goat’s cheese muffins

Homemade oven-dried tomatoes will trump anything you get from a jar. They take a little time but you can sit back and relax while the tomatoes do their thing.
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