Go local with these recipes that showcase the unique richness and diversity of Australian native ingredients.
Jan 21, 2024 11:21pmSome of the most distinctive and surprising flavours can be found within our own flora. Not to mention the vibrant colours and textures of native Australian ingredients, including finger lime, saltbush, wattleseed, pepperberry, lemon myrtle and macadamia.
These recipes celebrate the flavours of Australia, with native Australian ingredients as the heroes. While First Nations communities have used these Indigenous ingredients for tens of thousands of years, it's only in recent years that using native Australian ingredients has become popular in restaurants around the country - so much so, in fact, that some native ingredients are more easily sourced and used in home cooking.
From blood lime and chilli mud crab and roasted lemon myrtle-stuffed pork racks to Davidson's plum co*cktails and sticky date puddings with cinnamon myrtle and macadamia brittle, here are our best recipes that hero native Australian ingredients.
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How to make damper made with wattleseed and bush tomato
Photo: John Paul Urizar
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Cinnamon myrtle-spiced sticky date pudding with macadamia brittle
Photo: John Paul Urizar
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Roast pork rack with lemon myrtle and cranberry stuffing
Photo: John Paul Urizar
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Kap mauri oxtail ragù with native thyme and warrigal greens
Photo: John Paul Urizar
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Lemon myrtle brown butter madeleines
Photo: James Moffatt
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Salt-baked chicken in pepperberry and wild fennel
Photo: John Paul Urizar
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Barbecued butterflied lamb leg with saltbush rub
Photo: Ben Dearnley
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Warrigal greens Rockefeller
Photo: Chris Court
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Kylie Kwong's sweet and sour pork with Davidson's plum
Photo: Ben Dearnley
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Jock Zonfrillo's roast turkey with native herbs and spices
Photo: Ben Dearnley
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Kylie Kwong's stir-fried Australian native greens with garlic
Photo: Alicia Taylor
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Poly's potato scallops
Photo: Ben Dearnley
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Sesame kingfish sashimi with ponzu and finger lime
Photo: William Meppem
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Kylie Kwong's deep-fried duck with Davidson's plum sauce
Photo: Alicia Taylor
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Kylie Kwong's deep-fried chicken with finger-lime sauce
Photo: Ben Dearnley
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Flounder fried in fubá with finger lime and young ginger
Photo: Ben Dearnley
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Jacqui Challinor's kingfish ceviche with avocado and finger lime
Photo: William Meppem
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Barbecued oysters with finger-lime mignonette
Photo: Ben Dearnley
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Sean Moran's parsley salad with finger lime
Photo: Chris Court
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Grilled kingfish belly, fennel and grilled finger lime
Photo: Chris Court
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Davidson's Plum Sour by Raes on Wategos
Photo: James Moffatt
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Grilled cucumber and lemon myrtle soda
Photo: William Meppem
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Salted fish with macadamia and native pepper
Photo: William Meppem
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Salad of succulents with sea urchin and quinoa
Photo: Sharyn Cairns
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Chinese mushrooms with warrigal greens and jerusalem artichokes
Photo: Sharyn Cairns
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Carpaccio of kangaroo with beetroot and native fruits
Photo: Chris Court
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Onglet pepper steak
Photo: William Meppem
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Suckling pig with roast fennel and warrigal greens
Photo: William Meppem
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Raspberries with eucalyptus meringue
Photo: Ben Dearnley
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Almond-milk chia with berries and watermelon in eucalyptus-hibiscus syrup
Photo: Chris Chen
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Barramundi with cavolo nero and capers
Photo: William Meppem
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Escabeche of Murray cod with saffron and currants
Photo: Mark Roper
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Barramundi
Photo: William Meppem
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Mud-crab curry
Photo: William Meppem
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Chocolate and macadamia brownie
Photo: Chris Chen
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Sautéed mud crab with ginger and spring onion (Keong chung hai)
Photo: Sharyn Cairns
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Crisp barramundi fillets with roasted chilli, mint and coriander
Photo: William Meppem
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Shane Osborn's grilled marron with fennel salad and green olive and vanilla velouté
Photo: Ben Dearnley
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Tony Bilson's trout mousseline with yabby sauce
Photo: Chris Chen
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Yabby jaffles
Photo: Ben Dearnley
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Black marron with green peppercorn and martini sauce
Photo: Ben Dearnley
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Chilled corn soup with yabbies
Photo: Chris Court
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Automata's kingfish with crème fraîche, yuzukosho, shiso and finger lime
Photo: Chris Court
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Photo: Parker Blain
Parker Blain
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Blood lime and chilli mud crab
Photo: John Paul Urizar
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