Indigenous Australians have been harnessing the powers of native ingredients for tens of thousands of years, while the rest of us are slowly catching up!
There is no better time than during the festive season to incorporate ingredients like pepperberry, finger lime, quandong, barramundi and kangaroo into our feasting, try to use one native ingredient these holidays and discover a whole world of taste you never knew existed.
Here are five recipes to put the merry into your Christmas:
Try something different this festive season with this char-grilled kangaroo, tomato and broad bean pasta recipe. Gluten-free and full of wholesome ingredients, it’s a great lunch during the Christmas holiday period.
Australia’s natural bounty offers such an array of unique flavours and textures that are truly one-of-a-kind and this recipe is a perfect example, created by Chef Guy Turland and Mark ‘Black’ Olive. Ingredients are infused with lemon myrtle, saltbush and pepper leaf to bring a dynamic yet balanced flavour, making this dish ideal for a festive barbeque or New Year’s Eve get-together.
Lobster is an iconic festive dish, lobster in a bun is even more Aussie – the perfect one-handed Christmas treat so you can have a glass of wine in the other! These delicious rolls are perfect for Boxing Day lunch to eat up any leftover seafood if there is any; they are also ideal for New Year’s celebrations and Summer holiday picnics.
Highlighting local and native ingredients with a French twist, this recipe is a great addition to festive celebrations with the nutty, coffee flavour of the hemp complementing the chicken and the pepperberry adding a touch of heat and peppery notes.
Perfect for entertaining, this Christmas cake is full of decadent flavours and spices. It’s an absolute must-try this festive season chock full of currants, quandong, cranberries, dried apricots and macadamias.
