Australia’s native ingredients have long been celebrated by Indigenous communities and now they’re making a bold statement on contemporary menus across the country.
From the robust tang of pepperberry to the delicate citrus zing of finger lime, Chefs are embracing these unique flavours, crafting dishes that pay homage to the land’s heritage while pushing culinary boundaries. If you’re keen to taste the essence of Australia on a plate, these restaurants are redefining bush tucker with sophistication and flair.
Bush DeVine Restaurant – Sevenhill, SA
After exploring Clare Valley’s renowned wineries, take a sensory detour to Sevenhill, where Bush DeVine Restaurant nestles within Paulett Wines. Before settling in for a meal, meander through the on-site Indigenous bush food garden - an edible showcase of native Australian ingredients that influence the restaurant’s modern menu. Opt for alfresco dining and soak in panoramic vineyard views while sipping on a glass of Polish Hill River Riesling, perfectly paired with dishes that sing of local terroir.
Expect plates that artfully balance native ingredients with contemporary techniques - like kingfish with beans, quail egg, olive, Geraldton wax and paperbark-smoked potato. For heartier fare, the kangaroo backstrap with burnt yoghurt, spiced cauliflower, pepperleaf dukkah and fermented blueberries is a stunning example of bush flavours done right. To finish, indulge in a rich dark chocolate marquis paired with native-infused ice cream, a fittingly decadent end to an immersive dining experience.
Nestled in the heart of the Blue Mountains, Arrana is a fine dining gem that honours both the rugged beauty of its surroundings and the deep-rooted food traditions of Indigenous Australia. The warmly lit interior, with its intimate atmosphere and expertly curated wine selection, sets the tone for a night of sensory discovery. With two seasonal degustation menus to choose from, every dish is designed to transport diners through time and landscape, using native ingredients to tell a story of place.
Start with scallop, macadamia, lemon myrtle and karkalla - an elegantly plated dish that sings with ocean-fresh sweetness and nutty undertones. Larger plates continue the journey, with options like market fish served with pearl barley, mushroom and pepperleaf, showcasing how native botanicals can elevate familiar flavours. A pineapple, coconut and aniseed myrtle dessert rounds out the meal, the bright citrus of finger lime adding an unexpected yet welcome contrast.
The Old Salt Bush – Broken Hill, NSW
In the historic mining town of Broken Hill, The Old Salt Bush offers a dining experience deeply rooted in the land. This stylish yet welcoming restaurant takes its name from one of Australia’s most resilient and flavoursome native plants, a fitting tribute to the rugged yet abundant landscapes of Outback NSW. Inside, warm lighting and earthy tones create an intimate setting, while the aroma of bush spices fills the air, promising a meal that’s anything but ordinary.
For a true taste of the Outback, dive into the Saltbush mixed grill - a carnivorous feast featuring emu pie, marinated saltbush lamb T-bone, housemade sausage, char-grilled kangaroo and bush tomato chutney. It’s a celebration of Australia’s game meats and wild ingredients, served alongside triple-cooked chips, caramelised onion and bacon jam and a native pepperberry jus. Alternatively, opt for a more delicate approach with gin-cured salmon, cucumber, compressed watermelon and finger lime. Either way, expect bold flavours and an undeniable connection to country.
Ember & Vine – Mawson Lakes, SA
Inspired by the warmth of the Australian sun and the diversity of South Australian produce, Ember & Vine in Mawson Lakes brings native ingredients into the modern dining experience with confidence and creativity. Perched within the Crowne Plaza Adelaide, this vibrant venue is designed to transition seamlessly from daylight to dusk - whether you’re enjoying a lazy afternoon on the sun-drenched terrace or indulging in a cocktail at the sophisticated bar, there’s a sense of effortless elegance in every detail.
Start with torched Ora King salmon, enhanced by the umami depth of soy ponzu, the floral notes of wattleseed tuille and the sharp bite of wasabi gel. For mains, the confit duck leg with massaman, butternut pumpkin, kaffir lime oil, coconut and peanut soil highlights how native ingredients can complement global influences. If you’re after something rich and comforting, the Kakuni pork belly with honey, smoked scallion mash, apple confiture and umami bomb delivers deep, complex layers of flavour with an unmistakably Australian twist.
Across the country, Chefs are rediscovering the rich tapestry of Australia’s native foods, transforming them into dishes that feel both innovative and deeply connected to tradition. Whether it’s a fine dining degustation in the Blue Mountains, an Outback feast in Broken Hill or a vineyard-inspired meal in Clare Valley, these restaurants prove that bush tucker is more than a novelty - it’s a fundamental part of Australia’s evolving culinary identity.
So next time you dine out, take a journey through the flavours of the land and savour the unique tastes that have nourished this country for millennia.
