Big Native Foodbox

Hey there, congratulations on receiving a native foodbox!

Here are a few back stories and tips on how to use the native foods to add flavour and nutrition to your everyday meals. 

  • Saltbush - known as Bulaguy in Wiradjuri, is a salty leafy green. Use it in salads, on sandwiches, and as a garnish. Or cook it up in the oven with a pinch of vinegar powder for the best salt and vinegar chips you've ever had. It also goes well cooked with meats and fish. You can use it as a rich and complex flavoured salt replacement. It is ideal for adding to breads, especially dampers and johnnycakes. Saltbush is over 30% protein making it one of the highest protein plants on the planet. 


    • Wattleseed - known a Awenth in Alyawarr language, has an incredible nutty flavour. Ideal on its own in a hot cuppa or added to your coffee. It has hints of sweet spice, chocolate, and coffee aromas. Most people cook up Wattleseed in their cakes and breads but you can also add it to your muesli or smoothies. Some love it on their eggs. It is very high in protein and packed full of healthy vitamins and minerals.

    • Lemon Myrtle - Myrtle Trees are called Nanggil in Bundjalung Language. Lemon Myrtle is perfect and potent on its own in a cup of boiling water. You can experience the full flavour and health benefits by letting it steep for 5min and then sipping slowly. This wonder herb has the highest citral content in the world and is full of powerful vitamins and minerals. It has been used since time immemorial as a bush medicine. It is now also used to flavour an endless variety of dishes and drinks. Think about pretty much any situation you would use lemon grass or lemon and Lemon Myrtle can be a better alternative.
    Lemon Myrtle


    • Finger Limes - known as Gulalung in Bundjalung Language, these citrus fruits provide a burst of tangy sweetness in every juicy bubble (way better than your average lime). There is lots more information on Finger Limes on the card in your foodbox. Try popping the pearls on your muesli like in the picture below. 

    • Quandong and Strawberry Jam and Quandong Chutney - also known as Wolgol in Noongar language, Quandong is a unique mix of sweet, sour, and salty flavours. Use the jam on your toast in the morning and the chutney on your sandwich at lunchtime. The jam is also amazing with yoghurt or ice-cream and the chutney is perfect on a cheese platter or cooked with meats. 

    • Bush Tomato Sauce and Chutney - meet the native tomato that captures the essence of the desert. This sauce and chutney are salty, sweet, and herbaceous. They are a complex and flavourful substitute for your conventional tomato sauce and chutney. Bush Tomato is called Kampurarpa in the Pitjantjatjara language and the fruit is endemic to central Australia. 

    • Muntrie Apple Chutney - this tasty chutney is on the sweeter side and brings in a unique spicy apple flavour. Pair this chutney with cheese and wine or bring the sweet notes into your meat dishes. Muntrie has twice the antioxidants as Blueberries.

      Finger Lime on Muesli


      • Finger Lime and Macadamia Muesli - start your day with a brekkie that is laden with native fruits and nuts from Bundjalung Country. By now you're familiar with the Finger Lime, and you likely know the Macadamia, but you might not have known that it is a native nut. Macadamia is know as Gumbar Gumbar in Bundjalung language and it is a culturally important food. The nuts are full of healthy oils and important vitamins and minerals. They're also packed with antioxidants. 

      • Sobah Non-Alcoholic Beers - enjoy kicking back with these special native infused beers that won't give you a headache. These are a great way to taste and experience Finger Lime, Pepperberry, and Lemon Aspen. 

      • Knowledge Water - enjoy this sacred water with the knowledge that every sip comes from a rainforest spring in Mandjawuy, Arnhem Land. Proceeds support the Yolngu community to self-determine their futures. 

        We hope you enjoy this native food taster. If you're interested in trying more and learning more about native foods, join our community and subscribe to a monthly or quarterly Native Foodbox