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.
If you’re not already clued up on the subject, it can be hard to know what produce is native, and what isn’t, to this country. Our upcoming Time Out Talk, The Politics of Bushfood Now, will help with that (book your tickets here), but here’s a quick guide to get you in the mood in the meantime.