5 Restaurants to Find Native Australian Ingredients on the Plate

The use of native ingredients in cooking both at home and in restaurants around the country has significantly increased recently.

With Chefs like Matt Moncrieff and native food Queen Mindy Woods spruiking the value of these ingredients – think finger lime, lemon myrtle, saltbush and mountain pepper – don’t be surprised to find them on your plate when dining out.

Here are five restaurants where native ingredients shine on the menu: 

For a sophisticated Sydney take on a modern Parisian bistro, head down Macleay Street in Potts Point to find Bistro Rex. An elegant ambience of mosaic floor tiles, shining brass fittings and potted greenery awaits while on balmy days and nights take to the alfresco area to people watch with a cocktail in hand.

 

Passionate about utilising Australia’s finest produce and native ingredients, expect to sample entrées such as yellowfin tuna crudo, ajo blanco, jalapeño, sea grapes and almonds; moving onto mains such as pork cutlet, chicory, raisins, Madeira and mustard jus, or a Moreton Bay bug omelette with lobster sauce and trout roe. Finish with warm pear frangipane tart and honey whisky ice cream.

Those looking to explore Indian cuisine and native ingredients in Stirling head for Tandoori Spice on Mount Barker Road. Embrace a traditional vibe of spice-coloured walls, dark wood furniture, Indian artwork, softly glowing chandeliers and shelves brimming with wine bottles; as you peruse a menu boasting classic dishes and Chef's specials, such as duck curry, cooked in an exotic tomato and onion-based sauce.

 

Perhaps start with lemon and pepper barramundi served with mint chutney, or lamb seek kebabs cooked in the tandoor oven; then delve into classic curries like goat curry cooked on the bone with tomatoes, garam masala, turmeric and cumin, enjoyed with sides of steamed rice and garlic naan.

One of the most historic buildings in Warrnambool, Proudfoots by the River on Simpson Street is renowned for its unique dining experience. Nestled in a boathouse on the banks of the Hopkins River, Proudfoots is the city’s only on-the-water restaurant – take in picturesque views as you enjoy a meal in the friendly, relaxed ambience whether sipping a coffee or a local wine on the balcony.

 

From a menu showcasing native ingredients, dive right in with Davidson plum BBQ brisket, macaroni and cheese croquettes and paperbark smoked Dianne aioli; before confit duck, potato and anise myrtle gnocchi, peas, kale, yoghurt and macadamia pesto sauce, feta and saltbush, or market steak, triple-cooked chips, Geraldton wax bearnaise and aioli.

Find Geelong’s best steakhouse at Emerge Dining on Ryrie Street for a dining experience to remember. A warm and friendly vibe combines with a moody and intimate ambience to make this a go-to destination for locals and visitors alike as they relax in stylish surrounds of matte grey walls adorned with vibrant artwork and cosy tables set with sparkling glassware.

 

On balmy nights, sit streetside and sip a glass of Sauvignon Blanc to go with starters such as char-grilled crocodile tail with chilli, capers, red onion and beurre blanc; for the main, don’t go past the Coat of Arms skewers – saltbush marinated emu and kangaroo fillet, paired with lemon myrtle onion jam and fresh rocket.

Experience fine dining from bounty caught outside the door for the epitome of wild indulgence at Rumi on Louth’s Samphire restaurant on Louth Island. A unique menu celebrates the bountiful local seafood and native ingredients foraged from the island, infusing them with the vibrant and enticing flavours of Mediterranean cuisine, as you dine in a coastal vibe of rattan and cane chairs, polished concrete floors and potted greenery.

 

Start your day the right way with avocado on a bagel with whipped ricotta, lime dressing, toasted seed cracker and poached eggs; while the lunch crowd devours pizza topped with vongole, mozzarella, tomato and nduja. For evening dining, think squid skewers, zhoug and green oil, followed by line-caught nannygai, chard, yuzu butter and caviar.