1. Australian ‘Bush Tucker’
How Indigenous Fruits, Spices and Herbs are Used in Cooking.
Developed by Lydia Guerrini

2. Finger Lime
Also known as ‘Citrus Caviar’ as they have lime crystals that look like beads of caviar which explode in your mouth, giving a unique lime sensation.
They come in colours of yellow, green, pink, red and clear.
They can be used in salads, seafood, pasta, curry, sushi, Sashimi, deserts and cocktails and they work beautifully sprinkled as a garnish.

3. Bush Tomato Dessert Lime Relative of the tomato and potato
The plant thrives after bushfires and is left on the bush to dry before picking. 
Used as a spice, it is harvested by Aboriginal communities, though some commercial plantations are now emerging.
Fabulous in chutneys and sauces.
Dessert Lime
Used similarly to ‘regular’ limes or lemons except more intense, piquant (‘zingy’!) flavour.
They have no peel
Used by outback people to make cordials, sauces, garnishes marmalades, pickles and chutneys.
Thirsty stockmen eat the fruit straight from the trees while mustering as a thirst quencher.

4. Wattle Seed Aniseed Myrtle Only a few are considered edible.
Commonly used as a spice when roasted and ground.
Fabulous with kangaroo, beef, chocolate and cream.
Aniseed Myrtle
Strong aniseed taste similar to liquorice scent.
Flavours desserts, sweet sauces and jams
Adds to biscuits, ice cream and tea.
Savoury uses are for sauces, marinades, fish, pork and seafood and rice.
Adds a deep fragrant flavour to salad dressings.

5. Strawberry Gum
Commercially used as a natural fruit flavour
Used as a dried spice product in bush food cooking, especially with fruit; and in herbal teas.
Adds to pannacotta and cream based sauces
It has a high anti-oxidant content.
Salt bush
Used by grinding and roasting the seeds for damper.
Also used on grilled meats and pasta
Large fresh or blanched Saltbush leaves can be used to wrap around meat or fish for flavouring.

6. Mountain Pepper
Contains a compound called polygodial which gives them their hot taste.
Production is from wild harvesting however commercial plantations are now emerging to keep up with demand.
Has a heat level between pepper and chilli but much more complex, almost sweet in scent and taste
Can also be ground using a pepper mill
Reconstituted, its dark purple colour bleeds beautifully through clear or cream sauces for steaks or pasta.
Quandong
Tart flavour similar to apricots and peaches combined.
Some people say it tastes like rhubarb.
Used for jams and pies, stewed in sugar, water and orange juice, and used as a fruit purée.
Quandong Sauce can be glazed over Roast Lamb or Pork or used as a dipping sauce for spring rolls or chicken wings.
Quandong jam is delicious on scones
Aboriginals would eat them raw or preserved; pitting and drying them, and then rolling the fruit in balls.

7. Lemon Myrtle Strong lemon aroma.
Contains essential oil with the world’s highest known concentration of citral (around 90-98%).
Adds beautifully to baked fish or any seafood dish, Thai cooking, soups, cheesecake recipes and pancake batter.
Great infused in vinegar, olive oil or as the feature in a sweet chilli sauce.
Makes a refreshing tea.

8. Native Thyme Sea parsley Strongly aromatic
Used by Indigenous Australians for its medicinal properties.
Used in dishes featuring chicken, turkey, pork or lamb, a small amount makes a big difference, so used it sparingly!
Sea parsley
Tastes like celery and is used to flavour soups.
Both leaves and stems are edible
Dried leaves are used in native Australian spice mixes

9. Native River Mint
Subtle taste and aroma of spearmint
Becoming popular as a cooking herb
Pairs well with mountain pepper leaf to make jelly served on cold meats- especially roast lamb.
Indigenous Australians also use this herb for medicinal purposes