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.
Quandong Damper Scrolls
These quandong damper rolls are simple and incredibly comforting. They taste very much like scones, but are rolled and filled for a fun, shareable twist.
Lightly sweet, gently tart, and finished with a simple drizzle of icing, they’re perfect for morning tea, afternoon baking, or a warm dessert served with cream or ice cream.
Quandong Compote
This simple quandong compote is one of the most versatile ways to use dried quandong. Tart, vibrant, and deeply fruity, it works just as well spooned over ice cream as it does folded into baking or served alongside scones.
Chewy Quandong Choc-Chip Cookies
Perfectly moist and chewy, with crisp edges and a fudgy centre.
The tart brightness of quandong pairs beautifully with rich dark chocolate. Two bold flavours destined to be together, that balance and amplify each other.
These biscuits are simple to make, forgiving, and best enjoyed slightly warm, when the centres are still soft and gooey. Be careful though! They are incredibly moreish.
Quandong Crumble
This quandong crumble is a comforting, familiar dessert with a distinctly Australian twist. The tartness of quandong pairs beautifully with stone fruit and apple, creating a rich, tangy base that’s perfectly balanced by a buttery, golden crumble topping.
It’s simple, forgiving, and designed for everyday kitchens – best served warm with cream, custard, or ice cream.
Quandong Shortbread
Shortbread feels iconically Aussie – simple, buttery, and made for sharing with a cuppa. Adding quandong (also known as desert peach) gives this classic biscuit a uniquely Australian twist.
Quandong’s complex, tart flavour cuts beautifully through the richness of butter, lifting these biscuits from familiar to quietly special. Finished with a light drizzle of tangy quandong icing, they’re the kind of treat that feels nostalgic and new all at once. Perfect for afternoon tea, gifting, or sneaking one straight off the cooling rack.
This is an easy, no-fuss recipe that comes together with pantry staples and a little native magic.