Australian Native Foods
Incorporate these superfoods from the local area into your food for an Australian flavor infusion. The animals from Australia are awe-inspiring. It’s not surprising that when you think of Australia the kangaroo immediately is the first thing that comes to your mind. There are also the postcard-worthy pleasures of the wombat, platypus along with the quokka.
Our plants receive a bit less notice. However, gorgeous unique, fragrant, and distinct native plants are abundant in the Australian landscape. They are beautiful, smell, and even taste distinctive. The ways they’ve adapted to the demands of the different landscapes they’ve evolved in is fascinating.
The same is the connection to the indigenous peoples who formerly inhabited Australia. As well as consuming them for food, Indigenous Australians used native plants in specific ways to heal. In the past, when plants were utilized in the traditional way, they were cooked in various ways. Certain were used as included in a “smoking ritual and the resulting smoke inhaled , or spread over exposed areas on the body. Others were chewed slowly or combined with animal fats and put into a gel that could be applied on the skin. We’re just beginning to learn the science behind these ancient treatments.
From medicine as Native Australian foods, to bush tucker to high-end cuisine. These indigenous ingredients are used to enhance the flavors of high-end restaurants across Australia. As the rise of our chefs to international fame indigenous plants are gaining attention. They are now sought-after because of the distinctive flavours as well as the nutritional benefits they provide to food.
It’s not necessary to go into a swanky establishment to enjoy the best local ingredients. Include them in your recipes for an unique Australian flavor while you soak in some of the advantages offered by these regional superfoods.
1. Finger Lime
The Gherkin-shaped Australian Finger Lime, or Citrus australasica is native to rainforests in south-east Queensland as well as the north-east region of New South Wales. Sometimes referred to as “lime caviar’ due to its tiny bead-like crystals that resemble the tangy juice, demand for these bizarre fruits has increased dramatically since they were employed by celebrity chefs such as Ben Shewry of Attica and Shannon Bennett of Vue de Monde.
2. Kakadu Plum
Sometimes referred to as the Bill Goat Plum, it has 50 more Vitamin C of oranges The Kakadu Plum is the richest source of Vitamin C around the globe. The Kakadu Plum is a native of wooded areas located in Northern Territory and Western Australia The nutrient-rich Kakadu Plum looks like a tiny, yellow plum. It is typically used to make jam or pickles.
3. Lemon Myrtle
The sweet scent from Lemon Myrtle lines the coast of Queensland. The oil extracted from the tree is utilized in a variety of soaps, perfumes oil, air fresheners and oils. The leaves are often used for cooking, however,they give food dishes with a fresh lemon flavor. A popular pair is chicken and fish, but the flavor can also make delicious and refreshing sorbet. the leaves can be substituted for bay leaves in sauce or stock.
4. Quandong
Sometimes referred to as quondong or quandang It is a kind that is part of Wild Peach. The fruit is tart and has the size of a large peach, but the flesh that surrounds it is stuffed with nutrients, such as Vitamin C. This queong may require some research, and those who are experts in making use of the fruit usually suggest drying it to make an apricot-like snack that is like dried Apricot.
5. Sea parsley
Sometimes referred to also as sea celeriac, this plant grows along the southern coastline of Australia. Being close to the ocean is the reason that it draws minerals from the sand as well as seaweed that has been composted, adding flavor for the leaf. The distinctive taste gives an extra dimension to stews, soups, sauces , and butters.
6. Snowberries
It’s necessary to travel into Tasmania’s subalpine regions in order to find the Snowberry however, you’ll get an icy, sweet crunch when you spot one. The unusual fruit has been featured on the menus of Peter Gilmore’s Quay , in Sydney.
7. Warrigal Greens
Sometimes referred to as Warrigal Spinach or New Zealand Spinach This plant is found close to beaches. And is an excellent choice to grow in the garden at home since you can pick young leaves throughout the year. The leaves should be blanched prior to eating as, like silver beets they are a source of oxalic acid. They’re great to add to quiche, omelettes or stir-fry
