Put Australia on your plate and explore Indigenous Australian ingredients with these meals - and a few desserts - from The Cook Up.
If you haven’t tasted one, periwinkles are described as briny-sweet tasting (not unlike oysters), with a meaty texture similar to clams – but these special snails have a complex flavour that cannot be substituted, and are worth tracking down to make this recipe from Nornie Bero.
Take a creative spin on the familiar curry flavour by using native Australian aromatics like outback bush curry powder and bush tomato relish with vegetables, chickpeas and coconut milk.
Sharon Winsor, founder of Australia’s leading Indigenous premium native food supplier Indigiearth, grew up eating a lot of bread and dough-based recipes, especially when she lived in the bush. This quick, and easy sweet treat showcases the native Australian ingredient, strawberry gum.
Perhaps it's a combination you're not used to pairing, but the dark chocolate and cocoa add richness to the kangaroo stew rather than sweetness. It also adds a beautiful glaze.
It doesn't get any simpler than this! Warrigal green leaves drizzled with coconut oil and scattered with mango, chopped macadamia nuts and finger lime pearls.
Add a flavour-punch to your juicy lamb skewers by coating them with a marinade of pepperberry, cinnamon, cumin and turmeric. Chargrill them, and serve with bush tomato tahini on the side.
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.
Native Australian cinnamon myrtle has a subtly sweet-and-spicy, cinnamon-like flavour and it comes together in this dish with grassy lamb chops, bitter greens and salty feta.
This Chinese-style marinated and battered chicken gets a twist with ground lemon myrtle leaves, adding a refreshing touch of citrus and subtle eucalypt flavour.
A classic brunch gets a native Australian makeover with kangaroo fillets, wattleseed, pepperberries, warrigal greens and bush tomatoes. Serve with a toasted damper and lemon myrtle tea.
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