Bust out some new flavours in the kitchen without getting into a sweat.
Give a comforting pasta dish a lively shake-up - whip up a simple and delicious crocodile fettucine like this one by Zach Green.
You can get crocodile from online store Something Wild, or search for specialty meat providers on Google and see what’s near you.
Find out how Zach makes it here
Take your baking to the next level with a tastebud triple-threat - wattleseeds. These tiny seeds boast a flavour that’s a blend of coffee, chocolate and hazelnuts. They’re perfect added to cakes, biscuits, chocolate or icecream, but can also be added to bread and other savouries.
If you haven’t tried this one already, add some lemon myrtle leaves to your favourite fish or meat while it cooks. Or blend some into some icecream for a delicious desert.
It’s wonderfully fresh and fragrant, and has many health benefits.
You can buy saltbush dukkah from lots of specialist foods stores, or from online bush foods providers. Use it in place of more traditional types of dukkah, or use it to crust your favourite meat or veggies. Easy!
If you want to get more adventurous, add saltbush, lemon myrtle and mountain pepperberry to some grilled calamari. Get the full recipe from The Australian Superfood Co.
Green ant gin
Okay, this one might be cheating a little, but Something Wild’s Green Ant Gin contains zingy green ants, boobiala (native juniper), finger lime, strawberry gum, lemon myrtle and pepper berry.
According to Something Wild’s website, the ingredients are hand harvested in the Northern Territory by the Motlop family of the Larrakia people, and green ants are traditionally favoured by Indigenous societies for their medicinal benefits and protein content. Need we say more?
Discover more bush foods at Taste of Kakadu, Australia’s premier traditional food festival, from 18–27 May 2018 at Kakadu National Park.