A lesser-used cut of kangaroo becomes rich and tender in Nornie Bero’s spin on slow-cooked stew, enriched with Australian bush herbs and spices.
Kangaroo tail stew with pepperberry roasted heirloom carrots
86 recipes that revolve around native Australian ingredients
These sweet and savoury recipes hero some of the most delicious ingredients, that also happen to be native to Australia. From macadamias and finger limes, to kangaroo, wattleseed and lemon myrtle, these recipes showcase the versatility of Aussie produce.
Lemon myrtle cake
“This recipe is really close to me. My Aunt Susan made it – it’s just got a lot of nostalgia. Any time there was a family event, Auntie Susie would make a cake … I asked her to make a special recipe with some native ingredients, and that’s what she came up with.” – Matt Stone
Lemon and finger lime tart
Indulge your sweet tooth with this zingy finisher, created by Simon Evans for Neale Whitaker and David Piper-Novak's South Coast guesthouse, Taylor's of Berry.
Blinis with ricotta, Warndu dukkah and pickled quandongs
“These blinis are the perfect canape. Not only can you add absolutely anything to them, they can be flavoured sweet or savoury.” – Rebecca Sullivan
Oysters with finger limes
"I have paired the oysters with a dusting of native pepper and a few carpels of acidic finger lime or blood lime, which will make any Sydney rock or Angasi oyster sing, and also speak proudly of the uniqueness of this land." – Matt Preston. This is an edited extract from Matt Preston’s World of Flavour (published by Penguin Random House, $39.99).
River mint, pea and warrigal greens soup with saltbush butter sourdough
Nornie Bero combines a trio of native ingredients in a vibrant dish that comes with a hint of mint.
Saltbush pepperberry crocodile
"Crocodile can be tough, so tenderise your fillet with a mallet before you cook it – it’s similar to calamari in that it hardens quickly. You’ll most likely buy the tail fillet, but I prefer cooking with ‘croc chops’ (with the bone in), as the marrow adds more flavour.“
Warrigal greens verde dip with potato chips
"This simple green sauce is an easy way to use up all those herbs you have hiding in the fridge, leftover from recipes you have made during the week." – Nornie Bero
Macadamia banana bread with lemon myrtle drizzle
Helena elevates the classic banana bread with Aussie bush foods.
Kangaroo curry with macadamia flatbread
Colin Fassnidge and Anthony Puharich serve up a curry with kick using kangaroo and pantry staples. Macadamia flatbread keeps things true blue.
Homemade sausage rolls with spiced kangaroo mince recipe
Spiced kangaroo sausage rolls
It doesn't get more Aussie than kangaroo mince sausage rolls.
Macadamia and saltbush-crusted lamb, warrigal greens and thyme couscous
Taking a popular cut of lamb raised on a flavoursome native shrub, Nornie Bero gives the classic Sunday roast a must-try Australian update.
Snapper with native spiced broth and braised fennel
Snapper with native spiced broth and braised fennel
Whole snapper is perfect for absorbing the warming, spicy flavours of this broth. Recipe by Ally Waddell and Peter Hardwick.
Baked ocean trout with parsley macadamia butter
Baked ocean trout with parsley macadamia butter
This seafood centrepiece will be the talk of your next party.
Grilled King Island crayfish with saltbush butter
Grilled king island crayfish.
The ultimate summer dish by Michael Demagistris for your next long lunch gathering.
