Recipes using our plants

We’ve put together an e-book of our favourite recipes

Featuring contributions from some of Australia’s leading chefs, using native bush tucker ingredients. This book includes all the recipes from our website plus more, covering entrees, mains, desserts and more, along with basic essentials like drying your own herbs and making your own jam.

See it here

Almond, Orange, Red Back Ginger Cake

‘Ferguson Valley’ lamb loin, pistachio, fennel puree, sweet potato dauphine, native bush mint, homemade Sandalford Cabernet vincotto

Sandalwood Nut & Jaffa Fudge

Barramundi cooked over paperbark and lemon myrtle

Carpaccio with Samphire

Pan fried Pink Snapper, Native lemon grass reduction, Vegetable puree, sautéed sea parsley and warrigal greens

We have recently been introduced to the amazing native local ingredients from Tucker Bush. They have quickly become staples on our menus, offering that Australian edge to our food and have been received with very positive feedback from customers. The shelf life of the fresh greens has also surprised us, with products holding well for 2 weeks. With such a large offering we can easily experiment with various native herbs, flowers, greens and fruits.

Companies such as Tucker Bush give us an edge.