The guide to Aussie bush tucker

The first Australian food plant to be cultivated overseas, this native spinach is probably the most famous of indigenous veggies and definitely tastes the best. Who's going to give this kangaroo and warrigal greens dish a go?

These hardy fruits also known as wild or desert peaches were often picked and peeled to be turned into jams, chutneys and pies. We wonder if this peach and almond cobbler would work with quandongs instead?

Historically, indigenous Aussies would chow down on kangaroo due to its nutritional value and availability, but it's only recently that we've seen it in mainstream supermarkets, restaurants and cafes. This burger will go down a treat at any Saturday arvo gathering.

One of the best known bush tucker flavours, this is a leaf often dried and sold in flaked form. It can be used in sweet dishes like shortbread and cheesecake or on savoury pastas, baked fish and lamb chops.

Macadamia nuts are high in good fats and work brilliantly in biscuits, slices and salads. We think this macadamia brittle makes a really patriotic treat.

The fruits of the kutjera bush taste like sweetened sun-dried tomatoes and are perfect for throwing into dips, sauces, chutneys and soups.

This traditional Aussie soda bread has been made for decades by swagmen, stockmen, drovers and other hungry workers on the move. Damper dough is made with flour, water and sometimes milk and cooked in the ashes of a camp fire.

This recipe involves using Aussie bush curry and mustard seeds to lend flavour to pickled veggies. Use it to liven up any toasted sandwich!

This rainforest fruit is so delicious that it's been given the nickname ‘citrus caviar', due to little lime crystals that explode in your mouth as you eat it. Experience dining decadence with this oyster and finger lime dressing dish.

Unlike regular peppercorns, these versatile ingredients can be used in both sweet and savoury dishes, lending an intense herbal flavour and rich plum colour. This tangy relish contains ground pepperberries, chilli and cumin.

Indigenous Australians used to either grind these chestnut-like ingredients into a paste to make bread or would just eat the nuts raw, boiled or roasted. Nowadays, foodies are getting more experimental with this ingredient, grinding it into pesto and hummus, steeping it to make tea or throwing it into pancake batter.