Native ingredients to try
The berries of the Tasmanian mountain pepper have an intense, fruity flavour, while the pepperleaves are milder. Grind lemon myrtle and pepperberries to season fish and chips, or use in soups, stews and dressings.
Riberry, or lilly pilly, is grown in gardens across Australia. From December to February, trawl your neighbourhood for pink-purple riberries to use in cakes, crumbles and sauces.
Use these leafy greens in place of spinach, but blanch them first to remove the oxalates.
Roasted ground wattleseed adds an earthy coffee note to baked goods and creamy desserts.
Kangaroo, wallaby and emu are now readily available, and keep an eye out for cherabin (native prawns) in the near future.
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.