We were introduced to native foods by
the GOGADJA tribe, the oldest tribe in Australia.


Our native Australian menus incorporate ingredients and flavours indigenous to our country. These tastes are as unique and as special as the continent itself.


We are proud of our food and have detailed some of the native ingredients...

bush tomato (akudjura)
the solanum family has many varieties in the central desert regions. these were one of the first native fruits we tried whilst with the Gogadja Tribe

cheesefruit
a pungent tropical fruit, whose unique fruit has a delicate blue cheese and pineapple flavour. perfect for sauces and other flavourings

eucalyptus oil
the famous oil from the famous gum tree is a wonderful flavouring agent, but must be used very sparingly, or it can be very overpowering

illawarra plum
this dark purple fruit grows it's stone on the outside. while running gundarimba guest house, south coast, jamberoo, a delightful 95 year old local diary farmer gave us a gift of her illawarra plum relish

kakadu plum
small green plum. it is found from the katherine to the kimberley and has the highest volumeof vitamin c in the world

kurrajong
the seeds extracted from the kurrajong or illawarra flame tree are roasted and ground to produce a flour with exceptional flavour

lemon and silver aspen
the small tangy yellow fruit is found in rain forests and is as versatile as the lemon

lemon myrtle
while working on dunk island before journeying to the kimberly, we discovered the lemon myrtle tree in the rainforests ont he island. the leaves and stems have a strong citrus taste

macadamia nut
the first australian indigenous plant to be commercialised. as small children on our many visits to brisbane, we were very impressed with this exotic nut

munthariberry
these south australian berries have a granny smith apple flavour and can be red or green in colour

paper bark
we first saw this multi purpose bark used for cooking by the tribal women in Urungan, harvey bay, queensland

pepperleaf and pepperberry
the dried leaves and fruit of the tasmanian pepperberry are an excellent substitute for tradional spices. the hote bite reduces quickly when cooking, leaving a wonderful subtle flavour

quandong
our sister-in-law norah had several quandong trees on her yahgunyah sheep station near coonamble. the quondong is australia's most famouse out back fruit

riberry
this small pink berry has a distinct cinnamon and clove flavour and belongs to the rainforest lillipilli family, also called the clove lillipilli

samphire
this salty new green stem from this low ground cover bush make an excellent green vegetable after blanching

warrigal greens
the native equivalent to english spinach. captain cook used them to dispel scurvy amongst his crew

wattle seed
the seeds of the various wattles have several uses in cooking. particularly those of the wiry wattle, which when roasted and ground have an unusual hazelnut / coffee flavour

wild lime
again another fruit we discovered whilst working on dunk island. these small tropical limes have a strong tart flavour and an edible skin

rozella flowers
related tothe hibiscus, the rhubarb / berry flavour buds are used to make fine jams and desserts

native mint
can be used in sweet or savoury dishes. has a peppery taste that is very aromatic