Sweet dishes were a clear favourite, with cakes, desserts and sweet snacks seen across all the responses. We’re now wondering if it could be because bushfood flavours are tasted more distinctly in sweets. For example, when you infuse shortbread or natural yoghurt with Lemon Myrtle, you get a strong sense of Lemon Myrtle’s intense citrus notes in the final product. Try Bindi Bindi Dreaming’s Lemon Myrtle Cake or Grzegorz Janecki’s Vegan Pavlova with Native Fruit to see what we mean.

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