From Garden to Table: Cooking with Indigenous Edibles at Eucalypt Retreat

Jun 28

3 min read

At Eucalypt Retreat, we are proud to grow and celebrate a variety of indigenous edibles that connect us to the rich culinary heritage of Australia. These native plants offer unique flavours and health benefits, and they provide a wonderful way to add a local touch to your dishes. In this blog, we'll explore the indigenous edibles available at Eucalypt Retreat and share tips on how to use them in your cooking.

Native Raspberry

Native raspberries are small, bright red berries with a sweet-tart flavour. They are a delicious and nutritious addition to many dishes.

How to Use:

Fresh Eating: Enjoy native raspberries fresh from the bush as a snack.
Desserts: Add to desserts like pavlovas, tarts, and ice creams for a burst of flavour.
Salads: Toss into green or fruit salads for a sweet, tangy note.

Sea Celery (Native Parsley)

Sea celery has a flavour similar to traditional parsley but with a hint of saltiness. It’s a versatile herb that can enhance many dishes.

How to Use:

Garnishes: Use chopped sea celery as a garnish for soups, stews, and seafood dishes.
Salads: Mix into salads for a fresh, slightly salty flavour.
Sauces: Incorporate into sauces and dressings for added depth of flavour.

Native Mint

Native mint has a strong, aromatic flavour that is more intense than common mint. It’s perfect for both sweet and savoury dishes.

How to Use:

Teas: Brew native mint leaves in hot water for a refreshing tea.
Sauces: Add to sauces for lamb or beef for a unique twist.
Desserts: Use in desserts like chocolate mint slices or as a garnish for ice creams and sorbets.

Midyim or Midgem Berry

Midyim berries are small, sweet berries with a pleasant, slightly spicy flavour. They are a delightful addition to many recipes.

How to Use:

Snacking: Eat midyim berries fresh as a snack.
Baking: Incorporate into muffins, cakes, and scones for a sweet, fruity flavour.
Jams and Sauces: Make into jams or sauces to enjoy with bread, scones, or meats.

Old Man Saltbush

Old man saltbush has salty, slightly bitter leaves that are often used as a seasoning or garnish.

How to Use:

Chips: Flash fry the leaves to create crispy, salty chips.
Seasoning: Use dried, ground leaves as a seasoning for meats and vegetables.
Garnishes: Sprinkle over dishes as a garnish for a salty crunch.

Ruby Saltbush

Ruby saltbush produces small, edible red berries that are sweet and tangy. Both the leaves and berries can be used in cooking.

How to Use:

Raw Eating: Eat the berries fresh or add them to salads for a sweet-tart flavour.
Beverages: Steep the berries in water to make a sweetened tea or cordial.
Garnishes: Use leaves and berries as garnishes for meats and salads.

Native Ginger

Native ginger has a flavour similar to common ginger but is more aromatic and slightly milder.

How to Use:

Cooking: Use the root in cooking to add a warm, spicy flavour to curries, stir-fries, and soups.
Beverages: Steep slices of the root in hot water to make a soothing ginger tea.
Baking: Incorporate into cakes, biscuits, and gingerbread for a unique twist.

Native Violets

Native violets produce beautiful, edible flowers that add a touch of elegance to any dish.

How to Use:

Salads: Add native violet flowers to salads for a colourful and delicate garnish.
Baking: Use to decorate cakes, cupcakes, and biscuits.
Beverages: Float the flowers in cocktails or iced teas for a beautiful presentation.

Cooking with indigenous edibles is a wonderful way to connect with Australia's rich culinary heritage and explore new flavours. At Eucalypt Retreat, we are proud to grow these unique plants and share them with our guests. Whether you're enjoying a sweet treat with native raspberries or adding a touch of native mint to your dishes, these ingredients bring a special local flavour to your meals.

Book your stay at Eucalypt Retreat today and experience the unique tastes of our indigenous edibles. Happy cooking!