Native Australian Recipes
Quandong, wattle seed, bush tomato, midyims, muntries and sweet apple berries.
These plants have always belonged to this continent.
We grow native plants as living, working crops – and develop recipes that everyday Australians can cook, enjoy and return to. Using familiar formats and accessible methods. Ingredients that feel at home in a modern Aussie kitchen.
These species are uniquely adapted to South Australia’s climate, soils and seasons. They support biodiversity, require fewer inputs, and carry extraordinary botanical resilience. Many native foods are under-valued, under-used, or at risk of being lost altogether.
We believe that when native plants are grown, cooked, shared and valued, they are more likely to be protected. Not as novelties, but as essential parts of Australia’s food future.
Our recipes are contemporary and non-traditional. We grow Australian native foods to celebrate their ecological resilience and place in this landscape. We respectfully acknowledge Indigenous peoples as the original custodians of this land and do not present our work as Indigenous cultural knowledge.
Sweet & Sour Quandong Sauce
A thicker, earthier take on an old classic.
This sweet and sour quandong sauce is rich, tangy, and deeply savoury, with far more depth than the takeaway version. It works beautifully whether you’re cooking plant-based or meat-based meals – pairing especially well with firm tofu or moist chicken.
This is a sauce that’s about flavour first. Bold, balanced, and incredibly satisfying.
Quandong Chutney
Step aside quince paste – cheese has a new best friend.
Savoury quandong is criminally underrated, and this recipe really shows its strength. This chutney is bold, tangy, and deeply moreish. It shines on a cheese platter, alongside BBQ sausages, or tucked into a haloumi burger. It’s also my go-to for a fancy sandwich moment; cheese, peppery rocket, chipotle mayo, and a generous spoonful of this chutney.