Australian foods I want to try
I still have a bit to learn about exactly which plants are local and, for both lists, where to fine many items.
Local Foods (Native to Noosa Region):
Bunya nuts 2019
We tried Bunya nuts last year and they have a lovely buttery, nutty flavour. They were a little tricky to prepare but worth it.
Honey (though I don’t eat it now)
Cabbage tree palm
Other Bush Foods (Native to Australia):
Akudjura aka Bush tomatoes
Australian native lemon grass (Cymbopogon ambiguus)
Cinnamon myrtle (Backhousia myrtifolia)
Conkerberry aka bush plum (Carissa spinarum)
Davidson’s plum aka Sour plum
Djitama aka bush yam (warning – prep needed)
Finger lime 22/02/2020
They are sooo sour. I’m not a fan, but then I don’t like lime either. I’d like to explore some different ways of trying them, though. Any ideas?
Gumbi gumbi (Pittosporum angustifolium): tea
Illawarra plum aka Daalgaal, Gidneywallum
Kakadu plum aka Gubinge, Billygoat Plum, Murunga
Karrbarda aka long yam
Lemon myrtle is delicious. I’ve had it in tea. Nice with green tea or black tea. I’d like to try it on it’s own.
Of course I’ve had macadamia nuts many times. I’ve cracked open the shells and eaten them, I’ve had the nuts in stir frys, covered in chocolate, and recently I’ve been trialling macadamia nut oil for cooking and salads.
Mountain pepperleaf aka Tasmanian pepperleaf (Tasmannia lanceolata) 01/01/2020
I’m a big fan now. It is peppery but also tastes more herby (more interesting) than pepper – and milder. After using it on the roasted pumpkin seeds I’ve also substituted it for pepper in a few recipes and was very happy with it.