At Bush to Bowl, we believe connecting with Country starts right in your own kitchen. Australian native ingredients are packed with rich stories, unique flavours, and powerful benefits—and you don’t need to be a professional chef to start using them. Today, we’re diving into three incredible native spices that are easy to incorporate into everyday meals: wattleseed, lemon myrtle, and cinnamon myrtle.
These native plants have been used by First Nations communities for thousands of years for both nourishment and medicine. With these three staples in your pantry, you can bring a little bit of Country to your cooking.
1. Wattleseed
Flavour profile: Nutty, roasted, slightly chocolatey with hints of coffee
Found in: Arid and semi-arid areas across inland Australia
Things to consider: Wattleseed needs to be roasted and ground before use—raw seeds can be hard to digest. Use it sparingly, as it has a deep, rich flavour.
Suggested Uses: Great in baking, smoothies, ice cream, porridge, or sprinkled on yogurt.
Wattleseed Pancakes
These pancakes are a cozy weekend breakfast with a native twist.
Ingredients:
- 1 cup flour
- 2 tbsp sugar
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup milk
- 1 egg
- 2 tbsp butter or oil
- 1 tbsp ground wattleseed
Method:
- Mix dry ingredients (including wattleseed).
- Whisk wet ingredients separately. Combine with dry until just mixed.
- Cook on a hot pan, 2–3 minutes per side.
- Serve with maple syrup, fresh fruit, or yogurt.
2. Lemon Myrtle
Flavour profile: Bright, citrusy, lemon-lime aroma with a slightly herbal undertone
Found in: Subtropical rainforests of New South Wales and Queensland
Things to consider: Dried lemon myrtle leaves are potent—a little goes a long way. Add towards the end of cooking to preserve its fresh flavour.
Suggested Uses: Ideal for marinades, teas, salad dressings, desserts, and even cocktails.
Lemon Myrtle Chicken & Rice
Fresh and zesty, this one-pan meal is both simple and satisfying.
Ingredients:
- 2 chicken breasts
- 1 tbsp olive oil
- 1 tsp dried lemon myrtle
- Salt and pepper
- 1 cup rice
- 2 cups chicken broth
Method:
- Season chicken with salt, pepper, and lemon myrtle.
- Pan-fry until golden and cooked through. Set aside.
- In the same pan, add rice and broth. Simmer covered for 15–20 minutes.
- Slice chicken and serve on top of the lemon myrtle rice.
3. Cinnamon Myrtle
Flavour profile: Warm, sweet, mildly spicy with cinnamon and clove notes
Found in: Coastal rainforests of northern New South Wales and southern Queensland
Things to consider: Ground cinnamon myrtle works well in both sweet and savoury dishes. Great in small amounts—it’s aromatic and can easily overpower a dish.
Suggested Uses: Add to spice rubs, roasted veggies, fruit desserts, granola, or chai-style drinks.
Cinnamon Myrtle Roasted Veggies
An earthy side dish with a hint of spice—perfect for any dinner table.
Ingredients:
- 2 cups chopped veg (sweet potato, zucchini, carrot, etc.)
- 1 tbsp olive oil
- 1 tsp cinnamon myrtle
- Salt & pepper
- Optional: balsamic glaze
Method:
- Toss vegetables with oil, cinnamon myrtle, salt, and pepper.
- Roast at 200°C for 20–30 minutes, flipping halfway.
- Finish with a drizzle of balsamic glaze if desired.
Tips for Cooking with Native Ingredients:
- Start small. These spices are bold—begin with a teaspoon and adjust.
- Support local. Source your ingredients from Indigenous-owned businesses where possible.
- Respect the plant. Learn about the plant’s origins and cultural significance.
- Be creative! Native ingredients blend beautifully with both traditional and modern cuisines.
Whether you’re a seasoned cook or just starting out, these three ingredients are a great way to explore native Australian flavours and deepen your connection with Country through food.
Ready to get cooking? You can find these ingredients and more in our Bush to Bowl store—grown and gathered with care on Country.
