Native ingredients to try
Grown in Queensland and northern NSW, these red-fleshed plums have 100 times more vitamin C than an orange. Use them as you would a blood plum, but double down on the sugar as they’re highly acidic.
The leaves of this hardy shrub impart a gentle lemongrass/lime flavour that works a treat with seafood.
Also known as a gubinge, the Kakadu plum grows in subtropical woodlands in NT and WA. The small yellow fruit contains antiseptic properties and 100 times more vitamin C than an orange, adding a sour tang to chutneys and sauces.
A type of desert bush tomato, the sundried fruit can be added to sauces and marinades.
Use the fresh or dried leaves of this flowering shrub for a lemon-lime flavour in sweet and savoury dishes.
Also known as a yam daisy, murnong is a starchy root vegetable that can be roasted like a potato.
These tart berries have four times more antioxidants than blueberries, and a spicy apple flavour.
This bright-red wild peach is delicious in pies, cakes and sauces.
The leaves of this desert shrub add a saline kick to grilled meat and seafood.
Finger limes and desert limes are the darlings of the Australian restaurant scene, thanks to the pop of citrus from their caviar-like pulp.