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20 Bush Tucker Recipes

After posting an infographic on our Facebook page about the 10 Australian Native Foods you need in your kitchen from 1 million women; we have had people ask for recipes that use these ingredients.

On a side note you may not know that in a previous life I owned by own restaurant and catering business and even though I never wish to own or operate a food business my love of cooking has never diminished and I am passing the love of cooking to Belle.

From the responses on Facebook I have put together a selection of recipes using Bush Tucker.

I have gathered these over the years and have tested them. I have also given credit to the author and have provided links.

Hope you enjoy

Sally & Belle

Finger Lime and Lemon Syrup Cake

Finger Lime Tea Cake

Seriously simple,

Seriously ......

Seriously a winner every time!


Zest from two Pearl Finger Limes (around 1 tsp) Two tablespoons of finely grated lemon rind Three tablespoons of lemon juice 3/4 cup (180ml) vegetable oil Two eggs One cup (280g) thick natural yoghurt 1¾ cups (385g) caster (superfine) sugar Two cups (300g) self-raising (self-rising) flour

Finger Lime Frosting

Two Pearl Finger Limes (or any other pink Finger Lime variety) ¾ cup (120g) granulated sugar

¼ cup (60ml) lemon juice Tablespoon of boiling water


Preheat oven to 180°C (350°F)

Place the oil, eggs, rind, lemon juice, yoghurt and sugar in a bowl and whisk to combine.

Sift over the flour and stir until smooth.

Pour the mixture into a greased 24cm ring tin and bake for 35 minutes or until cooked when tested with a skewer.

While the cake is still hot remove from the tin and place on a plate.

To make the lemon frosting, gently stir together the sugar and lemon juice.

Once mixed through, gently squeeze your Finger Limes into the bowl and gently stir through.

Spoon over the cake and allow to set.


Recipe from Boutique Citrus

Oysters, Finger Lime, Ginger, Cucumber and Chilli

Oysters with Australian Finger Limes, Cucumber & Chilli

One of my go to recipes when I used to cater.


100 mls rice wine vinegar

1 Teaspoon of finely chopped chilli

2 tablespoons rice bran oil

2 tablespoons of finely chopped cucumber

1 tsp soy sauce

1 tsp freshly grated ginger

Juice of 1 lime

Pinch of caster sugar

24 freshly shucked oysters

1 finger lime, halved lengthways, beads (vesicles) scooped out


Whisk vinegar, oil, soy, ginger, lime juice, chili, cucumber and sugar in a bowl until sugar dissolves. Arrange oysters on a platter. Just before serving, spoon vinaigrette over the oysters and scatter with finger lime beads.