In honour of National Reconciliation Week (NRW) 27th of May - 3rd of June, we’re shining a spotlight on some of our favourite native ingredients, from saltbush to finger lime and lemon myrtle to warrigal greens, many of which pair beautifully with seafood.
NRW is a time for all Australians to reflect on our shared histories, cultures, and achievements, and consider how we can all play a part in building a more unified and respectful nation. The 2025 theme, Bridging Now to Next, encourages us to honour the connection between past, present and future. It’s a call to go forward together, drawing on the lessons of the past to shape a better future for all.
If you are interested in learning more about native cooking join cooking class with Luke Bourke and the National Indigenous Culinary Institute.
Davidson's Plum
Most commonly found in Queensland and northern New South Wales, Davidson’s plum has a bright purple skin and vibrant magenta-hued flesh. The fruit is very tart rather than sweet and makes great jams and sauces. You can buy them fresh, frozen or as a freeze-dried powder.
Lemon Myrtle
Probably the best known of Australia’s native ingredients, lemon myrtle is a native rainforest plant but is easy to find in suburban streets and gardens.
Use it either fresh (young leaves are best for this) or dried where you might use lemon or even bay leaves. Dried leaves are ideal for teas and in cooked sauces, such as a lemon myrtle beurre blanc.
Anise Myrtle
This native rainforest plant grows in the subtropical rainforests of northern NSW. The leaves have a strong liquorice flavour. Anise myrtle adds a subtle aniseed flavour to baked goods, like fruit cake or mince pies, and can be bought and used fresh or dried. 
Saltbush
Saltbush is a fast growing shrub that grows all over the country. It's available fresh – you can chew on the fleshy leaves - or dried and ground into a powder (which works well as a salty seasoning). We love it in our chilli saltbush dipping sauce, with dumplings.
Warrigal Greens
So versatile, warrigal greens can be used like you might use silverbeet, spinach or bok choy, and are easy to grow and often foraged and increasingly farmed. Choose younger leaves which are less bitter than older ones.
Finger Lime
The small fruit grows on a spiky plant and comes in a variety of colours, from deep red to bright green. Each fruit contains small lime pearls, also called lime caviar, which chefs love. The pearls are wonderful as a garnish on freshly shucked oysters, freshly grilled fish, or in a gin and tonic.