If you've been following along for a while now, you'll know how much I love cooking with ingredients native to Australia. It feels deeply humbling being able to use ingredients from the land that indigenous Australians have been using in their cooking and medicinal purposes for thousands of years. Since the beginning of Smør Kitchen, I have been committed to showcasing how to use native Australian ingredients with ease in everyday cooking in the kitchen at home.
I want to show you how easy it is to incorporate Tasmanian Pepperberry and Saltbush in lamb, fish and chicken dishes. I want to show you how simple it is to use Lemon Myrtle, Bush Tomato and Wattleseed in baking bread, making pasta and pickling vegetables. I want to show you how wonderful it is to incorporate Muntries, Finger Limes and Quandong in cakes, ice creams and desserts. Thanks to the likes of The Australian Super Food Co and Kakadu Plum Co, native ingredients are so accessible with their range of native herbs, spices, powders, extracts, syrups and air dried fruit.
If you're looking for a place to get started and incorporate native ingredients in your cooking, here are some recipes to begin with:
This is my take on the classic Lemon Curd Tart. I have pumped up the citrus levels to an all time high with the addition of native finger lime extract and fresh finger lime caviar. I have made a sweet tart crust and have mellowed it out by blitzing native macadamia nuts in a food processor into a meal and adding it to the dough. While the tart crust is subtly sweet thanks to the addition of icing sugar, adding macadamia meal takes it down a very subtle notch and compliments the citrusy zing of the lemon and native finger lime. It's a party in your mouth, in the best kind of way.
I recently bought ground native Bush Tomato from The Australian Superfood Co and have been thinking of ways to incorporate this unique native ingredient into different yet easily approachable recipes. While the native Bush Tomato isclosely related to the regular garden tomato, it has a distinctively raisin and caramel flavour initially, followed by a subtle spicy aftertaste. It's earthy, peppery and robust, and I immediately knew pairing it with beetroot and making a pasta would be a match made in heaven.
Damper is a really great introduction to baking bread because its pillowy and soft, it's super simple to make and there's nothing like pulling apart a loaf of damper when it's still hot. There are many ways to incorporate more flavour into the classic plain dough and this recipe calls on native lemon myrtle and thyme to elevate it from good to great. You can easily bake it at home in the oven and use it as a side bread for cheese platters, soups, salads and lots more. Go on, make some damper this weekend.