The distinctive tastes of South Australian cuisine are largely due to the Aboriginal people who used native herbs and spices to season food in earth ovens. These spices, which are generally referred to as non-leafy and strong-tasting dry wild foods, are mainly composed of aromatic fruits and seed products, although wild Australian peppers also have spicy leaves. There are also some aromatic leaves, but unlike the culinary herbs of other cultures, these are usually trees from rainforests, open forests and woodlands.
Atherosperma Moschatum, also known as Southern Sassafras, is a native Australian tree that produces a fragrant oil.
This oil is used in many dishes, including sauces, marinades, pastries and sorbets. It has a sweet and spicy flavor that adds a unique depth to any dish.
Atriplex nummularia, commonly known as Native Mint, is a shrub native to northeastern New South Wales. It has edible mauve flowers whose leaves are becoming increasingly popular in Australian cuisine. Native Mint has a sweet and minty flavor that can be used to add a refreshing twist to dishes.
Lemon Myrtleis a citrus-scented spice native to the wetter coastal areas of northern New South Wales and southern Queensland.
It is distinguished by its fresh, creamy lemon and lime aroma and has a very versatile spicy and lemon flavor. It can be used in ground or dry form and complements many dishes such as fish, chips, chicken, roasted vegetables and ice cream or sorbets.
John Dory, commonly found in Australian waters including Sydney Harbour, is a popular variety of fish in local cuisine. It is often served with a side of macadamia nut oil which comes from the macadamia nut native to Australia, found in northern New South Wales and in the coastal region of South Queensland. These are just some of the unique spices used in South Australian cuisine. With their unique flavors and aromas, these spices can add an extra layer of flavor to any dish.
So why not try something new and explore the exciting flavors of South Australian cuisine?.