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:
Try Venison, Emu and Kangaroo
Originally established as a tourist farm and coffee shop, the Red Stag on Hughes Lane in Eurobin has grown and expanded into a restaurant, function centre, gift shop and farm stay accommodation. Situated on a 70-acre farm with stunning alpine views in all directions, this dining destination is a favourite stop for tours and bus groups who love the legendary Devonshire teas with huge scones.
Feed, touch and learn about deer, emus and ostriches, before heading to the restaurant for offerings from a menu featuring venison, kangaroo and emu meat if you are ‘game’. Perhaps share a Red Stag platter – venison kabana, cured venison, zalami, pesto chicken, prosciutto, trout pâté, marinated vegetables, goats’ cheese, mature cheddar, blue aged cheese, King River Gold, triple brie, walnuts, cornichons, quince, red onion relish, bread and crackers.
Familiar Dishes with a Native Twist
Discover a unique, memorable dining experience combining familiar dishes with Australian native flavours at Native Harvest on Masthead Way in Hope Island. This fusion café and bar nestles within Sanctuary Cove and exudes a bright, breezy vibe with indoor and alfresco dining options; soaking up marina views and people-watching are on the menu every day along with breakfast and lunch favourites given a native twist.
Start your day with eggs Benedict on sourdough with smoked bacon, baby spinach, wild basil and macadamia Hollandaise; or wrap your hands around a beef burger with pepperberry, native thyme, caramelised onion and bush tomato relish on a toasted milk bun. Seafood lovers opt for tangy prawn tartare with fresh greens, native citrus dressing and hand-smoked oakwood salt flakes.
Native Fusion Food to Elevate Your Event
Native fusion food to elevate your next event is what’s on the menu at Pawa Catering. Servicing the Melbourne CBD and surrounding suburbs, this catering business takes its name from the word meaning ‘to cook’ in the Gunditjmara language and is the brainchild of husband and wife team Niyoka Bundle and Head Chef Vincent Manning.
Merging classic Western and European favourites with locally sourced native ingredients to create an indigenous fusion experience, expect offerings such as native thyme and mushroom arancini as well as bush tomato and Parmesan. Other menu highlights include the kangaroo puff pastry pie and vegetarian saltbush pie; sweet tooths salivate over native lilli pilli and white chocolate tarts, muntrie berry and cashew cream muffins and Davidson plum cheesecake brownie.
Total Immersion of the Senses
Serving exceptional cuisine within a beautiful, intimate setting, Broken Hill locals and visitors alike head to The Old Salt Bush on Oxide Street for a meal to remember. Guests at this stylish restaurant and catering company experience a total immersion of the senses, enveloped in the comfort of the décor, sounds and smells emanating from the kitchen, creative plating and mouth-watering flavours.
Showcasing the best seasonal, local ingredients, expect to sample entrées like saltbush gin cured salmon, cucumber, compressed watermelon and finger lime, or marinated char-grilled lemon myrtle prawns; before mains such as a mixed grill of emu pie, slow-roasted lamb, pork ribs, char-grilled kangaroo, triple-cooked chips, caramelised onion jam, native pepperberry and currant jus.
Creative Native Dishes
Inspiring, inclusive and healthy, Guyala Café on Smith Street in Cairns acts as an integration between the broader community and Spinal Life Australia. Named after the white-breasted sea eagle, this first-of-its-kind fully accessible community centre for the Spinal Life facility has a beautiful fit-out, thoughtful menu utilising local and indigenous ingredients and an experienced team of professionals.
Expect creative dishes from morning to night, perhaps starting your day with smashed avocado on ciabatta toast with finger lime, lemon myrtle, dried mango, macadamia and shaved coconut dukkah, tomato, feta, Japanese pepper, coriander and chilli threads; dine later on peppered and sous vide kangaroo loin, pearl couscous salad, sun-dried tomato, fresh pomegranate, pistachio, raisins and tahini sauce.
