If you haven’t explored Australian native Bush Food you are missing out on some incredible flavours, textures and nutritional benefits, it’s time to start exploring now.

The Aboriginal Australians were the ultimate foragers and it’s thanks to them these Australian flavour infusions are available in spice mixes, chocolates, chutneys, candles & soaps today!

From rainforest to desert, Aboriginal Australians made use of the land and harvested much of their food from their surroundings. It’s estimated there are up to 5,000 native food species with an abundance of wild herbs, vegetables, fruits, nuts and seeds.

The following can be found in many products featured on Country Culture so consider this an introduction to Australian Bush Food from us! 

The Quandong is a variety of Wild Peach. The bright pink soft fruit hides a sour, tart fruit flavour. Think of a peachy, aniseed mix of sweet and sour. They are nutrient packed; a much higher antioxidant capacity than blueberries and are comparable to avocados as a source of vitamin E making them a formidable superfood Dried it is a delicious addition to salads, roast vegetables and desserts.

 They are widely found in arid and semi-arid regions of South Australia and the central deserts. Can be eaten fresh or dried, with dried fruit prized for its ability to be kept for long periods of time — up to eight years!

Lemon Myrtle may be one of the best-known Australian bush foods and is more lemony than lemon! Native to the subtropical rainforests of central and south-eastern Queensland, available either as an oil or in dried whole leaves, it produces an aromatic blend of lemon grass, lemon & lime. 
Lemon Myrtle has a high antioxidant content and the leaves have antimicrobial and antiseptic properties. Dried it is great in teas, sweet and savoury baked goods, desserts and makes the best lemon butter!

Pepperberries are literally the Australian version of pepper, they have a similar spice and heat but also offer a slight fruity sweetness.

Pepperberries grow in the alpine regions of Tasmania and southeast mainland Australia and the fruit ripens between March and late June. They are an easy starting point with native foods simply substitute for your regular pepper and use everyday! 

The sweet and juicy Davidson Plum is a variety of native plum, the deep dark purple fruits have soft juicy pulp with a citrus bite at the end. The flavour is reminiscent of stewed rhubarb and the plums are a versatile addition to jams, desserts and sauces. They are wild harvested in rainforests of northern New South Wales in Summer and southern Queensland in Winter. They also have wonderful nutritional properties; they are high in antioxidants and calcium as well as vitamin E and zinc.

This incredible tiny green plum has 50 times the Vitamin C of oranges, the richest source of Vitamin C in the world! Green, olive-sized Kakadu Plums can be found in the Northern Territory and Western Australia. 

Kakadu plum is considered a gift of the Dreamtime by Aboriginal culture due to it’s enormous potential for medicinal and dietary needs.

With Australian bushfoods featuring more and more in grocery stores, keep an eye out & be sure to try for yourself!