If your Christmas meal plans are lacking inspiration, or the thought of stuffing yet another turkey isn’t doing it for you, perhaps consider using native ingredients this year to spice up your Yuletide feast.
There are many readily-available indigenous herbs and spices that will make your Christmas meal a talking point with family and friends, whether you’re serving seafood, pork, ham, or even turkey!
Check out these great Aussie ingredients that will give your cooking a real zing. We hope it might inspire you!
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Saltbush
There are an incredible 60 separate species of saltbush across Australia. Its salty, herb-like flavour has been a favourite with our indigenous peoples for thousands of years. The most popular eating variety is known as “old man saltbush”. Its leaves are perfect for roast lamb and fish, or as an addition to a stir fry, curry or soup.
Mentha mint
With a spearmint taste and aroma, it’s fabulous in Mediterranean-style salads along with fruit salads. It will also light up a granita or cocktail. To emphasise its versatility, it makes a pretty good insect repellent. Six varieties of mentha mint are native to Australia, all with slender leaves.
Finger limes
A wonderful citrus that grows in the rainforests of our East Coast. It has a sour tang and is full of vitamins E and C, as well as potassium. It’s great with oysters, tuna and even as a little spike in salads, cocktails and a gin and tonic. Eaten by indigenous Australians for thousands of years, it doubles as a bush medicine.
Lemon Myrtle
The milled leaves are a perfect addition to salad dressings and mayonnaise. It has a crisp, citrus taste that many culinary enthusiasts will add to cakes and biscuits. Lemon Myrtle is most commonly found in northern NSW and southern Queensland, growing to 3m with soft green leaves.
Karkalla
Not many people realise this South Australian flower – also known as pigface – is edible. It has a slightly salty after-taste with a hint of fig. It’s a neat ingredient to add to turkey stuffing or a stir fry. Some people will pop it on a skewer with seafood.
Davidson Plum
Similar to beetroot in taste, this fruit is full of calcium, vitamin E and magnesium. Try it in desserts like trifle and it’s great with custard. You can slice it thinly for your Christmas salad. During colder months, it’s a star in casseroles.
Cinnamon Myrtle
Found in the sub-tropics, its soft leaves have an alluring cinnamon aroma when crushed. It is suitable as a spice for main meals and desserts. You can add it to roast meats and ribs, plus stews and soups. If you fancy it to spice up your desserts, it will add an earthy flavour to pastries, pies and biscuits.