Putting native Australian ingredients on the menu

Author: FoodPeeps

Native Australian ingredients are no longer limited to a handful of fine dining menus. Cafés, bakeries, bars and pubs are now using them to give familiar dishes a distinctly local flavour.

Easy places to start

•      Lemon myrtle: bright citrus notes for dressings, cakes, cured fish and tea

•      Wattleseed: roasted and ground, it brings coffee and chocolate notes to bread, ice cream and desserts

•      Finger lime: small citrus pearls that suit oysters, seafood and cocktails

•      Saltbush: a salty, herbal leaf for lamb, flatbreads or deep frying as a bar snack

•      Davidson plum: sharp and deep red, good in sauces, jams and drinks

•      Pepperberry: a hot, fruity pepper for red meat and game

•      Warrigal greens: a hardy leafy green that should be blanched before eating

Many native ingredients are strong, so start with small amounts and taste as you go.

Source with respect

These ingredients carry thousands of years of First Nations knowledge. Where you can, buy from First Nations owned or led businesses and ask suppliers how their products benefit Traditional Owners. Supply can be seasonal or limited, so build relationships early and plan menus around what is available.

Tell the story

Diners are often curious. A short line on the menu or a staff explanation of where an ingredient comes from adds value to the dish. Make sure front of house staff can describe the flavour so guests feel confident ordering it.