Australian native ingredients are rich and diverse and may be used in so many ways.
Wattleseed, lemon myrtle and pepperberry will make great additions to your Australia Day spread.
With aromas of coffee, chocolate and hazelnut, roasted and ground wattleseed has a number of uses in the kitchen, both sweet and savoury.
Lemon myrtle is fresh and fragrant and lifts all dishes from fish and seafood to ice cream and sorbets.
Mountain pepperberry has a mild and fruity pepper flavour and is delicious in marinades, sauces and dressings.
Why not rustle up a truly Australian feast this Australia Day.
Start with prawn and lemon myrtle sliders. Add lemon myrtle sprinkle to mayonnaise and then add chopped peeled cooked tiger prawns. Fill small brioche rolls or sliders with the prawn mixture and top with shredded lettuce.
Seal wattleseed crusted lamb fillet in olive oil and cook to your liking. Rest and slice thinly. Dress a salad of lambs lettuce, macadamia nuts and tomatoes with a honey, pepperberry and mustard dressing and add sliced lamb.
For a delicious native take on a classic sweet treat, try our Wattleseed meringue recipe below.
Preheat the oven to 140C.
Whisk egg whites and salt until soft peaks form. Add sugar, one tablespoon at a time, whisking well between each addition until sugar dissolves.
Fold in the wattleseeds.
Use 2 teaspoons to spoon meringue mixture onto lined baking trays.
Place trays in preheated oven and immediately reduce temperature to 100C. Bake for 1 ½ hours and turn the oven off. Leave meringues in the oven to cool completely.
To serve, either sandwich cream and raspberries between 2 meringues or simply pile cream and a raspberry onto each meringue. Either way these are delicious.