{"id":50792,"date":"2025-07-14T11:54:00","date_gmt":"2025-07-14T01:54:00","guid":{"rendered":"https:\/\/www.intrepidtravel.com\/adventures\/?p=50792"},"modified":"2025-12-19T02:42:31","modified_gmt":"2025-12-18T15:42:31","slug":"bush-foods","status":"publish","type":"post","link":"https:\/\/www.intrepidtravel.com\/adventures\/bush-foods\/","title":{"rendered":"6 First Nations bush foods you need to try in Australia"},"content":{"rendered":"\n

Australia has a fascinating culinary history and First Nations bush foods are some of the country\u2019s best, most interesting flavours. Here are some favourites…\u00a0<\/strong><\/p>\n\n\n\n

In recent years, native bush foods have been popping up in restaurants and cafes around Australia<\/a>. Though while it’s great to see the incorporation of local flavours, nothing beats exploring the Country alongside a First Nations guide, trying native herbs, nuts, seeds and berries and hearing local stories firsthand. Luckily, there are plenty of great First Nations food tours and food products<\/a> out there, along with organisations like Warndu<\/a> and IndigiGrow<\/a>, who are making bush foods more accessible for your average at-home cook.<\/p>\n\n\n\n

‘We\u2019re seeking to deliver positive cultural and environmental projects by growing and reviving local endangered native plants and native edibles,’ says IndigiGrow CEO, Peter Cooley. ‘Through the passing down of traditional knowledge to our young Indigenous staff and providing opportunities for the wider community to engage and learn, we\u2019re educating people about the wide-ranging benefits of native plants.’<\/p>\n\n\n\n

If you\u2019re looking to buy native ingredients online, remember to look for Indigenous-owned farms and retailers; that way you\u2019re supporting local industries and helping to give back to First Nations communities.<\/p>\n\n\n\n

Here are just a few ingredients you should try on your next First Nations cultural experience<\/a>.<\/p>\n\n\n\n

<\/div>\n\n\n
South Australia Outback Adventure<\/a><\/div>
10 days<\/span><\/div>
View trip<\/a><\/div><\/div><\/div><\/div>
Hike Western Australia's Cape to Cape Track<\/a><\/div>
8 days<\/span><\/div>
View trip<\/a><\/div><\/div><\/div><\/div>
Cape York & Torres Strait Adventure<\/a><\/div>
10 days<\/span><\/div>
View trip<\/a><\/div><\/div><\/div><\/div><\/div>\n\n\n\n
<\/div>\n\n\n\n

Wattle Seeds<\/h2>\n\n\n\n

Wattle seeds have a smooth, nutty, chocolate-y flavour. They\u2019re harvested from wattle trees, which mostly grow in the Flinders Ranges region<\/a> of South Australia. You\u2019ll see them on plenty of menus around the country, packed with protein, potassium, iron and zinc. Wattle seeds mature in January, February and March. They can be roasted, ground or eaten whole. The wattle flowers can also be used in pancakes, scones and scrambled eggs. A super versatile addition to the spice rack.<\/p>\n\n\n\n

Finger Lime<\/h2>\n\n\n\n

Zesty, sweet finger limes are grown in northern New South Wales and south eastern Queensland<\/a>. Each one is roughly the size of your little finger and ranges in colour from green to ruby red. The flavour is sort of like a Western lime, but sweeter and lighter, with tiny little \u2018caviar pearls\u2019 that pop in your mouth. You can use these on top of ceviche, or in ice cream, or sprinkled in salads and cocktails, which is why finger limes are now prized by chefs all over the world.<\/p>\n\n\n\n

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An Indigenous local guide shares bush-food secrets<\/figcaption><\/figure>\n\n\n\n
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Davidson Plum<\/h2>\n\n\n\n

Davidson Plum is a variety of Australian native plum, with dark purple skin and sweet, juicy pulp. There\u2019s a little citrus kick at the end, too. Imagine the flavour of stewed rhubarb and you\u2019re not far off. Davidson plums have become hugely popular in jams, desserts and sauces around Australia. They\u2019re usually harvested wild, or farmed in the rainforests of northern New South Wales and southern Queensland. You can even grab them freeze dried.<\/p>\n\n\n\n

Pepperberry<\/h2>\n\n\n\n

Pepperberries are basically Australia\u2019s answer to pepper. They have that signature spice and heat, but also a fruity sweetness. This makes them a perfect pepper substitute, especially for meats like pork and duck. Pepperberries grow mostly in the alpine regions of Tasmania<\/a>, as well as the southeastern mainland. The fruit ripens between March and late June, but it keeps well and you can find pepper berries basically year-round.<\/p>\n\n\n\n

Read more: Meet bush-medicine man Mooks from Cape York<\/a><\/strong><\/p>\n\n\n\n

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Uncovering lesser-known ingredients is key to First Nations food culture<\/figcaption><\/figure>\n\n\n\n
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Salt bush<\/h2>\n\n\n\n

We\u2019ve covered pepperberry. Now for the salt. Saltbush makes an amazing addition to your spice rack. It\u2019s a wild Australian herb that grows all over the mainland and it\u2019s rich in protein, antioxidants and minerals (not to mention, it\u2019s got 20 per cent less sodium than table salt). Saltbush makes a great flavour enhancer and you can add it to everything from pies and casseroles to bread and cakes. Try a straight swap to dip your toe into native bush foods: pepperberry for pepper and saltbush for salt.<\/p>\n\n\n\n

Quandong<\/h2>\n\n\n\n

Fun to say and even better to eat, quandongs (or wild peaches) are found all over central and southern Australia. Like cumquats and citrus, the glossy pink shell of the quandong hides a sour, tart fruit. It\u2019s hard to describe until you\u2019ve tried one, but imagine a peach mixed with aniseed. Sort of a sweet and sour combination. You can add quandong to salads or roast veggies and it makes a surprising flavour bomb in cakes and muffins, too.<\/p>\n\n\n\n

Feeling hungry yet? Welcome to Country has a bunch of amazing <\/strong>Indigenous food tours<\/strong><\/a> to check out and Intrepid includes bush-food tasting on many of its <\/strong>First Nations experiences<\/strong><\/a>.<\/strong><\/p>\n\n\n\n

This article was brought to you in partnership with <\/em>Welcome to Country<\/em><\/a>, a not-for-profit marketplace for Australian Indigenous experiences.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Australia has a fascinating culinary history and First Nations bush foods are some of the country\u2019s best, most interesting flavours.<\/p>\n","protected":false},"author":16248,"featured_media":87042,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_lmt_disableupdate":"","_lmt_disable":"","_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"enabled":false},"version":2}},"categories":[9],"tags":[26,2754,260,1943],"class_list":["post-50792","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-australia","tag-first-nations","tag-food-adventures","tag-indigenous-culture","ipf_theme-food","ipf_region-australia"],"acf":[],"yoast_head":"\n6 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