Native Eating: Wattleseed and Thyme Damper
A classic Australian bread that can be made in a camp oven on an open fire or in the oven at home. The wattleseed smells amazing and adds a nutty,...
Native Eating & Drinking
Native eating: Chocolate and wattleseed self-saucing pudding
A self-saucing pudding with the addition of wattleseeds, a perfect accompaniment to chocolate with its coffee-like aroma.
NATIVE FOOD MONTH: PICKLED LILLY PILLY
INGREDIENTS Makes 4-6 250ml jars 1kg Lilly Pilly (fresh is best but frozen and thawed on paper towel will work) 700ml Apple Cider Vinegar 200ml water 2 cinnamon quills 1...
Native eating: Stir-fried Australian greens by Kylie Kwong
This dish by chef Kylie Kwong is incredibly simple and celebrates the diversity of Australian edible plants. Saltbush, warrigal greens and bower spinach should be available at your local specialist greengrocers,...
Native eating: Kingfish Crudo with Finger Lime
Kingfish Crudo with Finger Lime by Enrico Tomelleri Peppers Vinaigrette for Kingfish crudo 3 tsp pink peppercorn3 tsp szechuan peppers3 tsp green peppercorn4 ea Ancho Chilli toasted and deseeded200 gr...
Native eating: Maggie Beer's Lemon Myrtle BBQ Prawns
We were lucky to get permission to publish this native recipe from Maggie Beer's latest book 'Maggie's Recipe for Life'. You can purchase lemon myrtle powder from Bush Taste Australia...
