What Are Australian Native Ingredients?
Native ingredients are edible plants, fruits, seeds, herbs and spices that have grown on this continent for thousands of years – long before colonisation, supermarkets, or celebrity chefs. These are the ingredients traditionally used by First Nations communities for both food and medicine, drawn from deep knowledge of Country and seasonal cycles.
Today, native ingredients are gaining well-deserved attention for their bold flavours, nutritional richness, and incredible versatility in the kitchen. Think lemon myrtle with its vibrant citrus taste and smell, pepperberry with its berry-meets-black-pepper punch, or wattleseed with a roasted, nutty flavour that works in everything from bread to brownies.
So, when we talk about Australian native ingredients, we’re really talking about a pantry full of possibilities. They’re not just “bushfood” – they’re vibrant, sophisticated, and very much at home in modern cooking. From chef-inspired menus to home cooking, from seasoning roast veggies to baking shortbread, these ingredients can be simple, exciting swaps that give your food a sense of place.
And they’re not hard to use – we’ll show you how. (you’ll find plenty of tips, recipes, and native ingredient spotlights throughout this guide.)
This guide comes from years of experimenting, blending, growing, and (let’s be honest) a few kitchen fails along the way. We’ve learnt how to make native ingredients simple, accessible and delicious – and we’re here to share that with you.
Coming up in this guide:
- Why native ingredients are valued for their flavour and sustainability
- How to use popular native herbs and spices like lemon myrtle and pepperberry
- Where to find quality native ingredients (including our favourites)
- Easy recipes to try – even if you’ve never used native ingredients before
Scroll on – or click to a section that catches your eye.
Why Use Native Australian Ingredients in Everyday Cooking?
If you’re looking for ingredients that are flavourful, meaningful, and a little bit unexpected – native Australian herbs and spices tick every box.
They offer something truly special: bold flavours that are rooted in place. Lemon myrtle adds a bright citrus lift that’s unlike any lemon you’ve tasted. Pepperberry brings both heat and depth, with a touch of fruitiness. Wattleseed tastes like coffee met hazelnut and is perfect in both sweet and savoury dishes.
But it’s not just about flavour. Native ingredients are a conversation starter – they bring a story to the table. When you sprinkle saltbush over roast potatoes or bake shortbread with wattleseed, you’re creating something that’s simple, yes, but also stylish, thoughtful, and uniquely Australian.
And let’s be honest – using native ingredients is a brilliant way to impress. Whether you’re hosting friends for dinner or putting together a beautiful grazing board, adding a hint of kunzea or a dash of pepperberry brings a story to your table. Native ingredients are a way to make the experience even more memorable, without adding stress or complexity to the cooking.
And the best part? You don’t need to overhaul your whole pantry. You can start small. Swap your regular salt for one infused with pepperberry. Add a pinch of lemon myrtle to your salad dressing or shortbread dough. The ingredients do the heavy lifting – all you need to do is open the jar or pouch.
They’re also good for your conscience. All of these native ingredients are wild-harvested or cultivated sustainably. By choosing native herbs and spices, you’re supporting Australian growers, preserving biodiversity, and making use of ingredients that are naturally suited to our climate.
So whether you’re looking to impress guests or just make Tuesday dinner a little more interesting, native ingredients are a beautiful way to add flavour and flair.
Must-Try Native Ingredients (and How to Use Them)
There’s a whole world of flavour in Australian native ingredients – and the best way to get to know them is one by one. Below you’ll find some of the most popular native herbs and spices, along with tips on how to use them, flavour notes, and links to our favourite products and recipes.
Whether you’re just starting out or looking to expand your collection, these are some of our go-to pantry staples for adding instant flair and a uniquely Australian edge to your cooking.
Native Pepperberry
Bold, punchy and beautifully purple, native pepperberry (also called Tasmanian mountain pepper) brings heat and depth with a fruity twist. It’s stronger than regular black pepper – with a slight sweetness and a slow-building warmth that makes it incredibly moreish.
How to use it:
- As a seasoning for red meats, especially kangaroo, beef or lamb
- Crushed over roast vegetables, eggs, or creamy cheeses
- Infused into oils or vinegar for a subtle spicy finish
- Sprinkled on dark chocolate desserts for something unexpected
Shop it:
Native Pepperberry – whole, coarse grind, or fine grind
Finishing salt with native pepperberry
Read more:
10 Delicious Uses for Tasmanian Pepperberry
Try it in a recipe:
Pepperberry Seared Kangaroo with Beetroot Purée
Native Pepperberry & Sea Salt Cacao Shortbread
Coming soon:
Everything You Need to Know About Cooking with Pepperberry
Lemon Myrtle
Lemon myrtle is often called the “queen of the lemon herbs” – and once you smell it, you’ll understand why. Fresh, bright, and incredibly fragrant, it has a more intense citrus aroma than actual lemons, with subtle notes of lemongrass and lime.
It’s one of the easiest native ingredients to start with. A little goes a long way, and it works just as beautifully in sweet recipes as well as in savoury.
How to use it:
- Mixed into shortbread, bliss balls, or lemony desserts
- Sprinkled over fish or stirred into marinades
- Added to salad dressings or creamy sauces for a citrusy lift
- Brewed into herbal tea or infused into syrups
Shop it:
Lemon Myrtle – dried leaves
Lemon Myrtle Finishing Salt
Read more:
Try it in a recipe:
Coming soon:
How to Cook with Lemon Myrtle
Saltbush
Mild, earthy, and slightly salty, saltbush is a hardy native shrub that’s been used as a food source for centuries. Its silvery-green leaves are full of savoury flavour – like a cross between rosemary and spinach with a naturally salty finish.
Saltbush is a great all-rounder in the kitchen. It pairs well with roast meats and vegetables, and it’s especially lovely in breads, rubs, or sprinkled over warm salads. Think of it as your new favourite herb – with a uniquely Australian twist.
It’s also a clever option if you’re trying to cut down on salt. While the salt taste is far more subtle, Saltbush can add a satisfying savoury depth to food while reducing sodium intake.
How to use it:
- Rubbed onto lamb, chicken or fish before roasting
- Tossed through roast potatoes or pumpkin
- Mixed into damper, focaccia or savoury scones
- Used in a breadcrumb coating for schnitzel or croquettes
Shop it:
Coming soon:
- Spotlight on Saltbush – Flavour, Pairings & Recipes
- Saltbush Damper with Warrigal Greens
Wattleseed
Wattleseed has a rich, roasted flavour that’s often compared to coffee, chocolate and hazelnuts – making it a natural favourite in both sweet and savoury dishes. It comes from the seeds of several species of Australian wattle, and has been used by Aboriginal people for thousands of years as a nutritious staple.
It’s especially good in baking, where it adds a warm, toasty depth. But it’s just as delicious in spice rubs, sauces or slow-cooked meats. If you love bold, nutty flavours – wattleseed is your new secret weapon.
How to use it:
- Mixed into cakes, muffins or shortbread
- Added to coffee, hot chocolate or homemade ice cream
- Stirred through slow-cooked beef or lamb dishes
- Blended into dukkah or spice rubs for a nutty edge (Tip: don’t want to make your own dukkah or dry rub? We have ready-made products incorporating wattleseed: Wild Dukkah (Hazelnut) and Bush Spice Dry Rub)
Shop it:
Coming soon:
- Creative Ways to Use Wattleseed in Sweet and Savoury Cooking
- Wattleseed Ice Cream Recipe – Rich, Nutty & Uniquely Australian (Recipe)
Kunzea
Kunzea is one of those ingredients that surprises people – in the best way. With its bright, fresh aroma (a little like eucalyptus meets rosemary), this native Tasmanian herb adds a uniquely Australian twist to everything from roast meats to tea blends.
Most people first hear about kunzea in natural skincare or wellness products, where it’s valued for its soothing properties and distinctive scent. But it also has a place in the kitchen, especially when you want to bring a clean, herbal lift to savoury dishes. It’s part of the myrtle family and has long been used for its fragrant leaves.
Kunzea is still relatively under-the-radar in home cooking, but once you’ve tried it, it quickly becomes a pantry favourite.
How to use it:
- Sprinkled over roast lamb or chicken
- Brewed into a refreshing herbal tea
- Mixed into savoury rubs and marinades
- Blended with olive oil and vinegar to make a native herb dressing
Shop it:
Kunzea – dried leaves
Coming soon:
- Kunzea in the Kitchen – How to Use This Fragrant Native Herb
- Roasted Pumpkin with Kunzea, Maple & Walnuts (Recipe)
River Mint
River Mint (Mentha australis) is a refreshing native herb with a soft spearmint flavour and a sweet herbal edge. Traditionally used by Indigenous Australians in both food and medicine, it’s a beautiful way to bring freshness and fragrance to modern cooking.
We grow our River Mint right here in our own garden, drying it carefully in small batches so the flavour stays bright and clean.
How to use it:
- Infused in herbal teas or muddled into cocktails
- Chopped into cucumber salads, yoghurt sauces or vinaigrettes
- Scattered over roasted lamb or grilled haloumi
- Used in desserts – especially panna cotta, sorbet or fruit salad
Shop it:
River Mint is currently only available in our gift boxed set of Native Edibles Finishing Salts
Coming soon:
- Cooking with River Mint – Flavour, Uses & Recipes
- Lamb with River Mint Sauce (Recipe)
Mountain Pepper Leaf
Mountain pepper leaf (A.K.A. pepperberry leaf) comes from the same plant as native pepperberry (Tasmannia lanceolata) – but instead of the berries, it’s the dried leaves that are used. Don’t let that fool you, though – the leaves still pack plenty of heat. What sets them apart is their flavour: more herbal, slightly eucalyptus-like, and beautifully aromatic.
It’s a fantastic option when you want the depth of native pepper without the full heat. Think of it like using a bay leaf or dried herb blend – something to layer into savoury dishes and let it quietly work its magic.
Mountain pepper leaf pairs beautifully with slow-cooked meals, root vegetables and creamy sauces. It’s also a great way to introduce native flavour in a subtle, balanced way.
How to use it:
- Infused into stews, soups or casseroles
- Crushed and sprinkled over roast root vegetables
- Mixed into spice rubs or marinades
- Used whole in sauces, then removed before serving (like a bay leaf)
Shop it:
Mountain Pepper Leaf – dried
Coming soon:
- Cooking with Mountain Pepper Leaf – Flavour, Uses & Recipes
- Mountain Pepper Leaf Infused Honey Butter (Recipe)
Anise Myrtle
With its sweet, liquorice-like aroma, anise myrtle is a favourite for anyone who loves the flavour of star anise or fennel – but wants a gentler, more rounded profile. It’s native to the subtropical rainforests of northern New South Wales and has traditionally been used for both culinary and medicinal purposes.
Its bright aniseed flavour works beautifully in both savoury and sweet dishes and pairs especially well with citrus, berries, and dark chocolate.
How to use it:
- Infused into poaching liquid for pears or stone fruits
- Mixed into shortbread or biscotti
- Added to spice rubs for duck or pork
- Steeped in cream to make anise-scented panna cotta
Shop it:
Anise Myrtle – dried leaves
Coming soon:
- Cooking with Anise Myrtle – Subtle Sweetness & Surprising Pairings
- Anise Myrtle Glazed Carrots (Recipe)
- Poached Pears with Anise Myrtle Syrup (Recipe)
Cinnamon Myrtle
Cinnamon myrtle has a soft, warm flavour somewhere between true cinnamon and clove – but with its own distinctly native character. It’s a fantastic spice for autumn and winter cooking, especially in comfort desserts and baked goods.
This rainforest tree is part of the same family as lemon myrtle and anise myrtle, and just like its cousins, a little goes a long way.
How to use it:
- Stirred into apple crumble, poached fruits or sticky date pudding
- Added to mulled wine, chai, or spiced tea blends
- Used in spice mixes for braised meats or tagines
- Blended into sugar or honey for a native twist
Shop it:
Cinnamon Myrtle – dried leaves
Coming soon:
- How to Use Cinnamon Myrtle in Sweet & Savoury Dishes
- Cinnamon Myrtle and Apple Cake (recipe)
Strawberry Gum
Despite its name, strawberry gum doesn’t taste much like strawberries – but it does have a gorgeous fruity, berry-like aroma with hints of cinnamon and eucalyptus. It’s made from the dried leaves of a species of eucalypt native to eastern Australia and is especially popular in desserts, jams and cocktails.
It’s a beautiful way to add native flavour without overpowering a dish – just a pinch can completely transform whipped cream, yoghurt or custard.
How to use it:
- Mixed into ice cream, custard or cream
- Sprinkled into fruit crumbles or baked goods
- Steeped into syrups for cocktails or lemonades
- Blended with sugar or chocolate for a native dessert finish
Shop it:
Strawberry Gum – dried leaves
Coming soon:
- Strawberry Gum – A Fruity Native Favourite for Baking & More
- Strawberry Gum Glazed Duck – With Orange & Maple (Recipe)
- Strawberry Gum Sorbet (Recipe)
Tips for Cooking with Native Ingredients
Cooking with native Australian ingredients might feel unfamiliar at first, but it’s actually a lot easier than you’d think. These herbs and spices are incredibly versatile – and the best part? A little goes a long way.
Here are some simple tips to help you get started:
Start Small
You don’t need to reinvent your entire recipe. Try swapping just one element for a native alternative:
- Add lemon myrtle instead of lemon zest
- Use wattleseed in place of cinnamon or coffee in baking
- Sprinkle pepperberry instead of cracked black pepper
You’ll be amazed how much impact just a pinch can have.
Taste As You Go
Many native ingredients are more concentrated than supermarket herbs and spices. Start with a light hand, then adjust to taste. Especially with potent herbs like kunzea or strawberry gum, and the very spicy native pepperberry – a small amount can carry a lot of flavour.
Pair With Familiar Ingredients
One of the easiest ways to feel confident using native flavours is to pair them with things you already know and love:
- Lemon myrtle + seafood
- Wattleseed + chocolate or coffee
- Saltbush + roast vegetables or lamb
- Cinnamon myrtle + apple or stone fruit
It’s less about mastering something new – and more about adding depth and dimension to what you’re already cooking.
Mix Into What You Already Make
You don’t need a brand-new recipe to try native ingredients. Stir them into:
- Butter or olive oil
- Homemade dukkah or spice rubs (or buy ours ready-made Wild dukkah or Bush Spice Dry Rub)
- Salad dressings or marinades
- Baking mixes or yoghurt
- Mix with a high-quality salt for a special seasoning (or make it very easy with our native gourmet finishing salts)
They fit seamlessly into everyday dishes – with a uniquely Australian edge.
Use What You’ve Got
If you already have a jar of pepperberry, lemon myrtle, or wattleseed at home – head to our blog and try something simple. You don’t need a complicated recipe. Start with:
- Butter + native herb = instant flavour
- Salt + native spice = your new table seasoning
- Sugar + strawberry gum or cinnamon myrtle = native dessert magic
Try Combining Flavours
Native herbs and spices often work beautifully together, especially when balanced thoughtfully. For example:
- Lemon myrtle + strawberry gum = bright and berry-sweet
- Kunzea + pepperberry = fresh and bold
- Cinnamon myrtle + wattleseed = warming and toasty
Think of them like a native flavour palette – you can mix and match, but aim for harmony. Try combining just two native ingredients at first, and pair them with simple, neutral base flavours like cream, meat, pastry or grains.
Store Well, Use Often
Like all herbs and spices, native ingredients keep best in a cool, dry place away from light. Stored properly, they’ll stay aromatic and full of flavour for months. Keep them somewhere visible so you remember to use them – not lost at the back of the pantry!
Where to Buy Native Ingredients
As native ingredients become more popular, you might start seeing them pop up in specialty grocers or high-end food stores. But not all native herbs and spices are created equal.
Because many of these ingredients are still wild-harvested or grown in small quantities, freshness, sourcing and handling really matter. The difference between a vibrant, aromatic kunzea and a stale, dusty one can be night and day.
If you’re buying native ingredients, here’s what to look for:
Know the Source
Ingredients grown or harvested in Australia are your best bet. Imported “versions” of native herbs (yes, it happens) may not be the real deal. Look for businesses that work directly with Australian growers and foragers – bonus points if they tell you where and how it was grown.
Small Batch Is Best
Smaller producers tend to prioritise quality over volume. They often dry, grind, or package ingredients in small batches, which means more flavour in the pouch – and less time sitting on a shelf losing aroma.
We Do Things Differently
At A Pinch of Tasmania, our native ingredients are:
- Locally sourced, wherever possible, from Australian growers and wild harvesters
- 100% natural – no fillers, preservatives or anti-caking agents
- Small batch – blended and packed with care to ensure peak freshness
- Packed for flavour, not just for shelf life
So when you sprinkle pepperberry over steak or stir lemon myrtle into a cake, you’re not just adding flavour – you’re supporting sustainable Australian producers and celebrating ingredients that are uniquely ours. Choosing native herbs and spices means supporting ingredients that are naturally adapted to our climate – which makes them a more sustainable option. Many native plants require less water, fewer chemical inputs, and help protect biodiversity.
Many of the ingredients we use in our blends come straight from our own garden. River mint, for example, is one of our favourites – we dry it slowly to preserve its minty punch, and use it in everything from tea to roast veggies. It’s amazing what a single native plant can bring to your cooking.
Our experience with these ingredients is personal. We don’t just source and sell them – we cook with them, grow them, experiment with them, and share them with friends. Each product in our range has been tested in real kitchens, with real meals – so we know exactly how it performs and what it pairs best with.
Shop the full collection:
Real Recipes to Try
By now, you’ve probably got a few ideas bubbling away. But if you’re wondering what to actually make with native ingredients, we’ve got you covered.
The best way to get comfortable using native herbs and spices is to see how they behave in real dishes. Whether you’re a confident cook or more of a “follow the recipe” type, these ideas will help you bring bold flavour to your table without overcomplicating things.
Easy Wins to Start With
Start with simple recipes that use native ingredients you already feel drawn to. Here are a few of our favourites:
- Pepperberry Seared Kangaroo with Beetroot Purée
A rich, elegant dish with a native twist – perfect for dinner parties or date nights. - Lemon Myrtle Crusted Salmon
Bright and zesty, this one’s great for entertaining or weeknight dinners with flair.
Coming Soon to the Recipe Library
We’re building out a whole series of recipes to help you explore one ingredient at a time. Each cluster post will include tips, pairings and recipes – both sweet and savoury.
Watch this space for:
- Anise Myrtle Ginger Cake
- Lamb with River Mint
- Lemon Myrtle Panna Cotta
- Saltbush and Pepperberry Crispy Squid
- Strawberry Gum Sorbet
- Cherry and Pepperberry Jam
- Roasted Pumpkin with Kunzea, Maple & Toasted Walnuts
- Wattleseed Ice Cream
- Cinnamon Myrtle and Apple Cake
- Wattleseed Crusted Pork Tenderloin
- Saltbush Damper with Warrigal Greens
- Mountain Pepper Leaf Cheese Crackers
- Kunzea-Crusted Lamb Cutlets with Garlic Yoghurt
- Strawberry Gum Glazed Duck – With Orange & Maple
Ready to Explore More?
Once you’ve had a taste of cooking with native ingredients, it’s hard to go back. There’s something exciting about discovering flavours that are uniquely Australian – especially when they’re simple to use and beautiful to serve.
This guide is just the beginning. If you’re curious to go deeper, we’ve created a series of native ingredient spotlights, each focused on a single hero product. They include flavour notes, pairing ideas, and recipes you can make at home – no special chef skills required.
Here’s what’s coming soon:
Native Ingredient Deep Dives:
- How to Cook with Lemon Myrtle – Sweet and savoury ideas, from shortbread to roast chicken
- Everything You Need to Know About Pepperberry – Flavour, heat, and recipe inspiration
- Creative Ways to Use Wattleseed – Coffee-meets-caramel flavour in baking and beyond
- Kunzea in the Kitchen – A fresh, aromatic herb with unexpected versatility
- Spotlight on Saltbush – Why it’s a smart, savoury staple (and how to use it instead of salt)
- Cooking with Mountain Pepper Leaf – Big flavour in a small, leafy package
- Strawberry Gum Recipes & Ideas – From ice cream to cocktails
- How to Use Anise Myrtle & Cinnamon Myrtle – For warming spice blends and dreamy desserts
As each post goes live, we’ll link it right here – so bookmark this page and check back when you’re ready for more flavour inspiration.
Want to stay in the loop?
Sign up to our newsletter and be the first to:
- Discover new native ingredient recipes
- Learn clever tips for everyday cooking
- Get early access to seasonal bundles and limited releases
- Get 10% off your next order
Conclusion
Native Australian ingredients are more than just a trend – they’re a way to connect with place, support local growers, and bring bold, beautiful flavour to everyday cooking.
Whether you’re hosting friends or just making lunch for one, adding a pinch of pepperberry or a sprinkle of lemon myrtle can transform something simple into something special. It’s about thoughtful flavour – not complexity. And once you start using native herbs and spices, you’ll wonder how your pantry ever felt complete without them.
These aren’t just ingredients – they’re stories, memories and flavours we’ve come to love through hands-on experience. If you’re curious, you’re in good company. We’re right here with you – cooking, tasting, and discovering what’s possible with a pinch of something truly Australian.
So go ahead – try a recipe, open a pouch, share it with a friend. And don’t forget to:
- Bookmark this guide so you can come back whenever you need a spark of inspiration
- Sign up to the newsletter to get fresh ideas and updates as we expand our native ingredient collection
Thanks for being curious. We can’t wait to see what you cook. If you do cook any of these recipes or something uniquely your own, please share in the comments or tag us on social media
Shop the range:
Native Ingredients – Herbs and Spices
