Does the thought of “bush tucker” conjure up plates piled high with live witchetty grubs and mealworms?
Unfortunately, that seems to be the general perception of Aussie native foods. In reality, our native ingredients are much more diverse (and incredibly delicious). Oh, and they’re some of the most nutritious foods on the planet.
As John Newton, author of The Oldest Foods on Earth, says: “All the superfoods you need are in this country.” Let’s take a closer look at some of our favourites.
Kakadu plum.
Found in Arnhem Land, Kakadu plum (or gubinge) is a tart, floral-scented fruit with impressive credentials. It has the highest amount of vitamin C known to man (600 times that of oranges!).
Where to buy: Check your local health shop for “gubinge powder” or try the increasing range of Kakadu plum-flavoured products (just skip the sugary jams).
How to cook: Unfortunately, it can be difficult to find fresh Kakadu plums in most parts of Australia. But you can still make delicious desserts with raw powders and infused ingredients. Bare Blends Dark Cacao & Kakadu Plum Whey Protein Isolate is one of our favourites.
Dark Chocolate, Plum + Tahini Fudge
Saltbush.
Old man saltbush is a dry, hardy plant which flourishes in arid, saline soil – giving the leaves a strong salty flavour. It is often sold in flakes, perfect for those who want a salty kick without using the shaker stuff.
Where to buy: Check out Outback Pride to buy dried saltbush flakes, or contact any number of native food stockists in your state. You can also forage the leaves and grind them yourself – just make sure you know what you’re looking for!
How to cook: Rub the dried leaves on meat, add to quick breads or simply sprinkle on dishes like you would salt.
Saltbush Lamb Shanks with Watercress Polenta
Kangaroo.
There are heaps of reasons why we should indeed eat Skippy. Kangaroo is high in protein and contains five times more conjugated linoleic acid (CLA) than lamb, which could fight cancer. Did we mention it’s also really sustainable?
Where to buy: Most supermarkets now stock kangaroo steaks, sausages and mince. Check out your local butcher, too!
How to cook: Cook kangaroo just like you would beef – grilled, marinated or smooshed into patties. Steaks can be tough so leave them medium-rare (they’ll be on the bloody side though).
Lemon myrtle.
Lemon myrtle leaves smell and taste of (yep, you guessed it) lemon. In fact, it has around 50 times more citrus flavour than its yellow namesake! Lemon myrtle has antimicrobial properties, too, which is why it’s popping up in lots of soaps, shampoos and cleaning products.
Where to buy: Dried lemon myrtle leaves are available in the herb section of most supermarkets.
How to cook: Gives a bright note to crumbles, baked goods and or (sparingly) as a substitute for lemon in dishes.
Macadamias.
Yes, macadamias are bush tucker, too! Macadamias are 76 per cent fat, making them a super-satiating snack (and perhaps the most delicious nut to grace the planet).
Where to buy: Anywhere that sells nuts!
How to cook: Honestly, they taste amazing just by themselves. But if you want to take things further, chop them into cookies, stick them in a tarte tatin or sprinkle on pancakes. YUM!
Salted Caramel Macadamia Crunch Cake
We originally published this article in August 2016. We updated it in January 2017.
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