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
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
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.
Quandong's have an important role in many Indigenous cultures as it is highly nutrition and contains twice as much vitamin C as an orange.
The kernel was and is still used by Aboriginals for medicinal purposes. The tree is slow growing and the wood is used for making tradition bowls such as Coolamons.
I make a whole batch of this chutney as it is super delicious and great as a gift. Use it on cheese boards or some crusty bread and leg ham ..... MMMmmm mmm
Prepare fruit as for jam. To every 1.4 kg. of fruit add 1/2 cup of water and 500 grams. of sugar. Cook until fruit is soft, then add 1 small bottle of Worcestershire sauce. Boil for a few minutes. Bottle and cork.
Recommended combinations: Goes great with chill, pepper, brown sugar, tomatoes, onions, eggplants and potatoes.
Note: Don't be too liberal with the old bush tomato as it will make your recipe bitter.
Bush Tomato Scones
This is a Favourite of the Devow Family, the recipe is adapted from SBS Chef Mark Olive
4 cups plain flour
1pinch of salt
1 tbsp. baking powder
3 tbsp. butter
1 cup akajura (bush tomato), finely chopped
1/2 cup finely chopped parsley
3 cups milk (approximately), plus extra for brushing
Pre-heat the oven to 200°C. Place flour in a large mixing bowl, add salt and baking powder. Rub the fat (butter) into the flour until it resembles breadcrumbs.
Add bush tomato, parsley and mix through.
Gradually add the milk, a little at a time, until you have a soft dough.
Knead for a few minutes.
Press gently so the dough is about 3cm high.
Cut out scones or roll into a circle and cut part way through (see pic), transfer to a baking tray lined with nonstick baking paper and rest for 10 minutes.
With a pastry brush, brush the tops of the scones with a little milk and bake for approximately 20 minutes or until brown on the top.
Eat Warm with Lashings of cold butter
Bush Tomato Soup with Parmesan Crisps
1 tablespoon olive oil 1 onion, chopped 1 clove garlic, crushed 2 tablespoons ground bush tomato 4 rashers smoked bacon, finely diced 10 ripe tomatoes, chopped 1 cup chicken or vegetable stock salt and freshly ground black pepper natural yoghurt, to serve chopped chives, to serve Parmesan crisps olive oil spray 80 g grated parmesan ground bush tomato, for sprinkling
Heat the oil in a large saucepan and sauté the onion and garlic until softened.
Add the bush tomato, bacon, chopped tomato and sugar and simmer gently for about 30 minutes.
The tomatoes will break down and release their liquid.
Meanwhile, make the crisps.
Preheat the grill to hot.
Line a baking tray with baking paper and spray lightly with olive oil spray.
Divide the grated Parmesan into eight portions and place in little piles on the prepared tray, leaving room for spreading.
Sprinkle a small amount of bush tomato over each pile, then place under the grill and cook until the parmesan spreads to a flat disk and cooks to a rich golden colour.
Remove from oven and leave crisps to cool completely before carefully removing from the tray.
Add the stock to the soup and bring back to the boil.
Season with salt and pepper.
Using a hand-held blender, puree the soup until the tomato skins have been incorporated.
Ladle the hot soup into bowls and garnish with a dollop of yoghurt and a sprinkling of chives.
Serve the parmesan crisps on the side.
Sea Parsley or also known as Sea Celery is found all over the southern coast line of Australia. Sea Parsley Sea Parsley/Celery grows in a prostrate manner over rocky ledges and sandy ridges, and its small white flower clusters give rise to large amounts of seed in the summer months. It has a stronger taste then European counterpart and I believe is more flavourful.
The filling recipe makes enough filling for a tall quiche in a 9-inch wide by 2-inch tall tart pan. If you are using a commercial frozen crust, you may find you have enough filling for 2 quiche pies.
Smoked Salmon, Goats Cheese and Sea Parsley Quiche
I think mine is much more delicious.
1 packet of short crust pastry or if you are an angel you could make it from scratch
One 9-inch x 2-inch high tart pan with removable bottom (or can use a 10-inch pie pan)
1 Tbsp. olive oil
4 medium shallots, thinly sliced (about 1/2 cup)
6 ounces smoked salmon, chopped
4 ounces’ goat cheese, crumbled
6 large eggs
2 cup milk
1 cup cream
2 Tbsp. dried Sea Parsley
1 teaspoon lemon zest
2 1/2 teaspoons salt
1/8 teaspoon freshly ground black pepper
Preheat oven to 375°F. Heat oil in a small skillet on medium heat.
Add the shallots and cook until translucent, a couple minutes, remove from heat.
Whisk eggs in a medium bowl.
Whisk in goat cheese.
Whisk in milk, cream, dill, lemon zest, salt, and black pepper.
Whisk in the shallots.
Line the bottom of the quiche crust with half of the smoked salmon.
Pour half of the egg/cheese/milk/cream mixture over the salmon in the quiche shell.
Layer down the remaining salmon, and pour the remaining egg/milk/cream mixture over it.
Place the quiche pan on a foil-lined rimmed baking sheet.
Transfer to oven.
Bake at 375°F for 15 minutes.
Then lower the heat to 350°F and bake until just set in the centre, about 30 to 40 minutes.
Probably the most popular bush tucker, Lemon Myrtle also known as verbena, sweet verbena. Indigenous people have been using parts of this plant for thousands of years, from sucking on them for hydration, burning the leaves to repel mozzies or making a balm for sores and grazes.
It is the Queen of the lemon herbs, its aroma of citrus and menthol can be used in both Savory and sweet dishes.
Lemon Myrtle Biscuits
Recipe from Taste Australia
Belle loves these super zingy lemon Myrtle Biscuits, I love them as they are simple and easy
250gm sugar 250gm Butter 500gm sifted SR flour 4 eggs 25gm Ground Lemon Myrtle
Cream together sugar and butter add the eggs one at a time, fold in flour and lemon myrtle until combined roll into small balls
Flour fork and press slightly bake in moderate oven (Approx. 180C) for 12 to 15 minutes
Cool and store in an airtight container
Lemon Myrtle Roast Chicken
This is such a delicious dish and everyone will ask you for the recipe
1kg Pontiac or Desiree potatoes, peeled, cut into 5cm pieces
1/4 cup (60ml) lemon myrtle-infused or lemon-infused olive oil
2 teaspoons ground lemon myrtle or 2 tablespoons finely grated lemon zest
2 garlic cloves, crushed
4 chicken Maryland’s
2 lemons, cut into wedges
2 lemon myrtle leaves or bay leaves
1 cup (250ml) dry white wine
Flat-leaf parsley sprigs, to serve
Serve with steamed Samphire or fresh garden salad
Preheat oven to 200°C.
Cook potatoes in boiling salted water for 6 minutes or until just tender. Drain well.
Combine the lemon oil, ground lemon myrtle and garlic in a bowl. Set aside.
Place chicken in a roasting pan with potatoes, lemon wedges and lemon myrtle or bay leaves.
Pour over wine and oil mixture, then toss to combine. Season.
Bake for 45 minutes until the chicken and potatoes are golden and cooked through.
Scatter with parsley and serve.
Probably my favorite bush tucker, Samphire is a succulent that grows along rocky escarpments along the whole of the Australian coastline. Great to use as a pesto, salsa Verde, steamed, stir fried or just blanched like green beans. Tastes like asparagus sprinkled with sea salt (bloody delicious!)
This succulent was a main stay in Indigenous diets for thousands of years due to the great taste, high iron content and the natural abundance of this plant.
You can’t go past eating samphire teamed with:
Smoked Trout, Boiled Egg and Samphire
1 smoked whole trout
300 grams steamed samphire
4 boiled egg
Boil and peel eggs
Steam samphire (just steam as you would any other green vegetable)
Place smoked trout on serving tray
Scatter steamed samphire over trout
Quarter eggs and place on trout and samphire
3 cups steamed samphire
2 cloves garlic.
½ cup Parmesan cheese, grated.
Splash of fresh lemon juice, more or less according to your taste buds.
About ½ cup olive oil (or oil of your choice)
Salt and pepper to taste.
½ cup of crushed macadamias
Put all dry ingredients in a food processor and whizz till everything is combined
Add oil to running food processor until you have the right consistency
Add salt, pepper and lemon to taste
Can be refrigerated for 2 weeks
Serve with pasta, fish, potato salad or on a sandwich with left over roast lamb, baked sweet potato and a sharp cheddar cheese. Bloody delicious!
Known as snowberries, waxberries or ghostberry and a part of the honeysuckle family. Grown predominately in Tasmania as they need a cool frosty climate to survive. Eaten by Indigenous people for thousands of years they have come to the attention of world renowned chefs like Peter Gilmore and Jock Zonfrillo.
I have tried to source recipes for the snowberry which has proved hard, what I did find was Renowned Australia Chef, Peter Gilmore suggestions on what he does with them: Macerate them in a cold vanilla sugar syrup, let them infuse in a vacuum-sealed bag, then serve them with milk ice-cream, meringue, and an assortment of other sweet delights.
If you have a recipe for snowberries we would love if you could share.
What’s not to love about Warrigal greens, they are Australian own spinach, they grow abundantly from seed in just about any part of Australia and they pair well with both with other native bush food and main stream staples.
Warrigal Green Gnocchi with Burnt Butter
250g ricotta - ordinary supermarket ricotta, not expensive fresh Italian ricotta
¾ cup freshly grated parmesan cheese
2 cups of steamed chopper Warrigal greens
¾ to 1 cup plain flour, plus a little more for dusting
1 egg + 1 egg yolk
¼ tsp salt
Fresh lemon zest to taste
Browned Butter and Walnut Sauce
4 tbsp. salted butter
Hand full of walnuts
Combine the gnocchi ingredients in a bowl except the flour.
Then add ¾ cup of flour and mix until just combined so it is a sticky very soft dough.
Use the remaining flour, 1 tbsp. at a time to get the dough consistency right. I find ¾ cup is enough.
Turn it out on a work surface lightly dusted with flour, sprinkle a tiny bit of flour on top then pat it down to a disc about 2.5cm thick.
Cut it into 8 pieces.
Roll a piece into a log about 1.5 cm in diameter and about 10"/25cm long. Repeat with remaining dough.
Line 4 logs up, then cut them into 1.5cm pieces. Repeat with remaining 4 logs.
Bring a large pot of water to boil.
Tumble the gnocchi in and cook for around 2½ minutes, or until the gnocchi is floating on the surface for around 30 seconds.
Then drain and add the gnocchi into the frypan with your brown butter and walnut sauce.
Melt butter in frypan and cook until butter turns light brown
Add pepper and walnuts and mix.
Mix in the gnocchi
Serve with parsley garnish