How to Cook With Native Australian Foods

Kakadu Plum

You might’ve seen this native fruit bush pop up in skincare a fair bit, but it’s also a great food that’s full of healthy goodness. “Kakadu plums are the richest source of vitamin C of any plant in the world,” says Tahlia Mandie, founder and director of native food store Kakadu Plum Co. Take that, oranges! 

Try this: The whole fruit makes an excellent tangy jam. Otherwise, sprinkle freeze-dried Kakadu plum powder into smoothies or over muesli for an antioxidant boost.

Macadamia Nuts

These creamy-textured nuts are packed with heart-healthy monounsaturated fats, vitamin E and fibre. “They’ve been linked to improved digestion, heart health, weight management and blood sugar control,” says dietitian Alex Parker from The Biting Truth.

Try this: Use crushed macadamias to crumb chicken or fish, as an alternative to pine nuts in homemade pesto, or simply sprinkle them over your cereal.

Finger Lime

Also known as ‘lime caviar’, this unique citrus fruit contains tiny, juicy beads that “burst with flavour,” says Alex. They’re nutritious, too. “Finger limes are rich in folate, potassium and vitamins E and C.” Indeed, they’re so beneficial that they’ve been used topically for many generations as a natural antiseptic.

Try this: They can be pickled, scattered over desserts, used to garnish oysters and fish, or stirred through a fruit salad. They can also be used as a substitute for lemon or lime.

Davidson Plum 

Found in the rainforests of Australia’s East Coast, this brightly coloured fruit is plentiful in powerful compounds known as anthocyanins. “Its antioxidant capacity is higher than that of the blueberry,” says Tahlia. It’s also a good source of zinc, magnesium and calcium. 

Try this: Stir a little Davidson plum powder into icing for cakes or cupcakes. “Just a sprinkle will give a beautiful red glow and a delicious tart-fruit flavour,” Tahlia says.

Wattleseed

Roasted and ground into a flour, these tiny seeds pack a protein punch. “Wattleseed is also a source of essential minerals, including calcium and iron, and it’s low-GI and gluten free, too,” says Alex. It’s been native to Australia, and a staple food ingredient for Indigenous Australians for 40,000 years, so you know it’s good!

Try this: With a nutty, coffee flavour, wattleseed is delicious in homemade bread, muffins or biscuits. It can also be used as a thickening agent in sauces.