Posts Tagged With: bush tucker

Lemon myrtle tea


We make all sorts of herbal tea variations at Bondi, using aromatic lemongrass leaves, lemon balm, lemon verbena, mint, lemon thyme, chamomile, citrus rind and ginger… The tea is easy to make and lovely chilled from the fridge overnight too, once the tea has brewed just remove the leaves so that it doesn’t stew.

Foraged bush tucker: lemon myrtle leaves
Recipe source: Melissa Moore
Makes: 3 litres


  • Stockpot
  • Serving jugs



  • A bunch of lemon myrtle leaves
  • 3 litres water


What to do:

  • Fill the stockpot with water and set it on high to boil with the lid on.
  • Rinse the bunch of leaves well in cold water and shake dry. Remove the leaves from the branch, discarding the branch.
  • Once the water is boiling, turn the pot off and carefully drop the herbs in.
  • Let the tea steep for several minutes and serve, ladling the tea carefully into jugs.

Notes: What else is herbal tea know as? What other herbs or spices could you use? What does aromatic mean?


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Tom yum soup with finger limes


The finger lime is a unique and ancient Australian native – citrus australasica – found in the wild around the rainforest areas of SE Queensland and the northern rivers region of New South Wales. Inside the finger lime’s skin are hundreds of juice filled pearls or ‘lime caviar’ that burst in the mouth with a rare and exciting explosion of flavour. The finger lime’s lime caviar is rich in vitamin C and antioxidants. The colour varies according to the variety: it can be opaque, yellow, green, pink or red.

Foraged bush food: finger limes
Recipe source: Melissa Moore
Serves: 6 or 24 tastes


  • Kettle
  • Chopping boards and knives
  • Paper towel
  • Salad spinner
  • Measures – tablespoon, teaspoon
  • Mixing bowls – selection
  • Serving bowls
  • Ladle




  • 1.5 litres water
  • A clove of garlic
  • 3 stalks lemongrass
  • A small handful assorted mushrooms
  • A head of bok choi
  • 1 bunch fresh coriander
  • 1 lime
  • 1 tablespoon bouillon
  • 1 quantity tom yum paste (see recipe)
  • 2 kaffir lime leaves
  • 1 tablespoon fish sauce (optional)
  • A small handful finger limes

What to do:

  1. Make the paste recipe first (see separate tom yum paste recipe).
  2. Fill the kettle to the 1.5 litre mark and set it to boil.
  3. Peel and finely chop the clove of garlic.
  4. Cut or strip the leaves from the lemongrass (reserving the leaves for another time) and wash the stalks. Chop them into 10cm lengths and bash lightly.
  5. Wipe the mushrooms clean with a piece of paper towel, then slice them into very thin slices.
  6. Wash the bok choi, separating out the leaves and cleaning, and slice into thin strips.
  7. Cut the lime into quarters.
  8. Pour the hot water into the large saucepan and add the bouillon. Bring back to the boil and stir in all the tom yum paste and garlic and cook for about 2 minutes.
  9. Stir in the lemongrass batons and whole kaffir lime leaves.
  10. Mix in the mushrooms and sliced bok choi. Add the fish sauce if using and a squeeze of the lime quarters and simmer for another 5 minutes.
  11. Wash and spin the coriander and basil dry, then finely chop.
  12. Remove from heat, sprinkle in the chopped coriander and ladle into bowls.
  13. Cut the finger limes in half and squeeze out the little globes into bowls as garnish.

Notes: What do finger limes look like? What is inside a finger lime?


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Bush tucker: Lemon myrtle shortbread

Lemon myrtle leaves are wonderful to use steeped in liquid – in oil, water, milk or stock – as the flavour permeates so well. This recipe uses lemon myrtle leaves that were dried in a dehydrator and then blended with sugar and used for the intense flavour.

Foraged bush tucker food: lemon myrtle leaves
Recipe source: adapted from Jill Dupleix’s recipe for Anytime Shortbread in ‘Simple Food’
Makes: about 30 biscuits


  • Baking trays
  • Baking paper
  • Stick blender with bowl attachment
  • Sieve
  • Scales
  • Mixing bowls
  • Food processor
  • Sieve
  • Chopping board and knife
  • Cling film
  • Rolling pins
  • Biscuit cutters
  • Serving plates

  • 2 large or 3 small dried lemon myrtle leaves
  • 50g caster sugar
  • 300g unsalted butter, soft
  • 100g icing sugar
  • Pinch of sea salt
  • 300g plain flour
  • 150g rice flour or cornflour


What to do:

  • Heat the oven to 150C. Line the baking trays with baking paper.
  • Tear up the lemon myrtle leaves into the stick blender bowl attachment with the caster sugar and blitz until the leaves are tiny specks. Then pour out the contents into the sieve set over a medium bowl and shake the sugar through. Discard the bits of leaf.
  • Combine the butter, icing sugar and sea salt in the bigger food processor and whiz until smooth.
  • Sift together the flour and rice flour into a medium bowl, then add it to the processor with the blended caster sugar – pulsing off and on, scraping down the sides from time to time, until the mixture gathers into a ball. Knead for a minute or two with your hands until smooth, then cut into two, wrap in cling film and refrigerate for 30 minutes. Tidy & wipe down your workspace.
  • Turn out onto a floured surface and pat or lightly roll out the dough until it is 1cm Cut into shapes with the biscuit cutters. Reshape the scraps and cut more shapes. Place on a baking tray and prick with a fork.
  • Bake on the middle shelf of the oven for 10 minutes, then turn the tray around and bake for another 5 to 10 minutes until touched with colour. Leave to cool on the tray.
  • Divide among serving plates and gobble up!

Notes: This shortbread can be stored in an airtight container for up to 2 weeks.

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Bush tucker: Pizza bianca with Warrigal greens, kale and dolcelatte

Warrigal greens are high in oxalic acid – and poisonous raw in large quantities – so need to be properly cooked first before eating. We blanch our leaves first in boiling water for a few minutes and then refresh before draining, and then using.

Foraged bush tucker food: Warrigal greens
Recipe source: adapted from a recipe by Bill Granger in Sunday Life Magazine
Makes: 2 large pizzas


  • Stand mixer, bowl and dough hook
  • Measures: cup, ½ cup, tablespoon, teaspoon, ½ teaspoon
  • Plastic wrap
  • Bowls – 2 medium, 2 small
  • Stockpot
  • Chopping boards and knives
  • Frying pan
  • Wooden spoon
  • 2 large oven trays
  • Rolling pins
  • Pastry brush
  • Metal spoons
  • Tongs
  • Wide egg lifter
  • Large wooden board
  • Pizza cutters
  • Serving plates

For the pizza base:

  • 4 cups strong white bread flour plus extra for kneading
  • 2 teaspoons instant yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt

For the pizza topping:

  • 4 tablespoons olive oil, plus extra for drizzling
  • 4 garlic cloves
  • A large handfulWarrigal greens
  • 4 large stalks of kale
  • A knob of butter
  • ½ teaspoon chilli flakes
  • 100g crème fraîche
  • 100g dolcelatte or other mild blue cheese
  • 2 handfuls of rocket

What to do:

For the pizza base, in advance:

  • Put the flour, yeast, sugar and salt into the bowl of the stand mixer and stir to combine. Make a well in the centre and pour in 1½ cups of tepid water. Turn mixer on and knead for 10 minutes until smooth and elastic.
  • Turn out onto your work surface and knead by hand for another minute or so, then place in a lightly oiled bowl and cover with plastic wrap. Leave for an hour until doubled in size.

To make the topping:

  • Half fill the stockpot with water and set to boil. Wash and shake the Warrigal greens dry, then when the water is boiling, add the greens and blanch for 3 minutes. Drain and refresh in a big bowl of cold water, then drain again.
  • Wash the kale then slice the leaves from the stalks, and chop into ribbons. Peel and thinly slice the garlic.
  • Heat the olive oil in the frying pan & gently cook the garlicand sizzle for a minute until fragrant. Add the kale ribbons and toss to coat in the oil. Pour in a cup of hot water and a teaspoon of bouillon and cook the kale gently until most of the liquid has evaporated and the leaves have wilted. Add in the Warrigal greens and toss to coat in the oil for one minute.
  • Toss in the butter and chilli flakes and shake the pan to coat the leaves. Set aside.

Assembling the pizza:

  • Preheat the oven to 200C.
  • Brush the baking trays all over with a little olive oil.
  • With the dough still in the bowl, punch any air out, then divide into two and roll them out on a lightly floured surface. Transfer to the greased trays, pressing and pushing the dough into the corners using the palm of your hands.
  • Measure out the crème fraîche and dolcelatte.
  • Spoon the crème fraîcheover the pizza bases, then top with the Warrigal greens mix and chunks of dolcelatte.
  • Wash the rocket in a few changes of cold water and then spin it dry. Chop any large leaves into smaller ribbons. Reserve until the pizzas are cooked.

Baking the pizza:

  • Drizzle generously with olive oil and bake for 15-20 minutes until cooked through.
  • Use this time to make the dough for the next class if needed.
  • You may want to slip the pizza off the trays onto the rack for the last few minutes, so that you get a really crusty base.
  • Once the pizzasare done, transfer them to the large wooden board using the wide egg lifter.
  • Cut the pizzas crossways into small squares, and divide onto serving plates.
  • Sprinkle with rocket leaves and serve.
  • Yum!

Notes:What are Warrigal greens like and where do they grow? What is crème fraîche? What is dolcelatte and what does its name mean?

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Bush tucker: Pigface and mushroom omelettes

Pigface is also called karkalla or bush bananas & grows everywhere along the Eastern seaboard. Have a look next time you’re down at the beach!

Foraged bush tucker food: pigface/ karkalla
Recipe source: Melissa
Makes: 4 omelettes


  • Paper towel
  • Chopping boards and knives
  • 1 large, 1 medium & 4 small mixing bowls
  • Garlic press
  • Colander
  • Fork, butter knife
  • A large wok
  • A non-stick frying pan
  • Wooden spoon with straight end
  • Egg slice
  • Serving plates

  • A large handful of mushrooms
  • A clove of garlic
  • A large handful pigface
  • 8 eggs
  • Flaked salt & black pepper
  • 50g butter
  • Olive oil

What to do:

  • Trim the mushrooms of any dirt and wipe clean with a damp piece of paper towel. Chop into thin slices and reserve in a large bowl.
  • Peel the garlic clove and squeeze through the garlic press into the mushrooms.
  • Wash the pigface in a large bowl of cold water and drain. Pick through and discard any damaged ends and reserve the rest. Chop any large pieces into smaller slices.
  • Break 2 of the eggs at a time into each small bowl, season with salt and pepper and whisk lightly with a fork.
  • Heat a small knob of butter and a tablespoon of olive oil in the wok over medium heat until foaming. Add in the mushrooms and garlic and carefully toss a few times to cover in the butter mixture. Sprinkle in a few pinches of salt, a grind of pepper, and then sauté for 2 minutes until slippery.
  • Add the pigface to the wok and toss for another minute.
  • Add another small knob of butter to the frying pan and then when foaming, pour in one of the bowls of whisked egg mixture and gently tilt the pan to distribute. Cook for 20 seconds or so on a low heat, until it begins to bubble, then draw the egg into the centre with the wooden spoon and rotate the pan again to redistribute the uncooked egg.
  • The omelette is cooked when the base is set, but is still slightly runny in the middle.
  • Slide a quarter of the mushroom and pigface onto one half of one omelette, fold the other half over with the egg slice to form a half-moon and slice out on to one of the serving plates.
  • Repeat with the remaining omelettes and the rest of the mushroom mixture, and serve!

Notes: What does pigface look like and where does it grow?

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Bush tucker: Broccolini and lemon myrtle risotto

This lovely risotto is textural and beautifully herby, and very easy once you get past all the stirring! Serve just before eating while it’s still soupy.

Foraged bush tucker food: lemon myrtle leaves
Recipe source: Melissa
Serves: 6 or 24 tastes



  • Saucepan
  • Measures: scales, jug, cup, ¼ cup, tablespoon
  • Salad spinner
  • Garlic press
  • Mixing bowls
  • Chopping boards & knives
  • Grater & microplane zester
  • Ladle
  • Wooden spoon with a straight end
  • Heavy based stockpot
  • 4 soup plates or bowls to serve




  • 2 litres water with 2 tablespoons bouillon (or 2 litres stock)
  • 1 brown onion
  • 3 fresh lemon myrtle leaves
  • A small handful marjoram
  • 3 garlic cloves
  • 1 handful broccolini & leaves
  • 3 tablespoons extra-virgin olive oil
  • 20g butter
  • 400g Arborio rice
  • 50g parmesan
  • Flaked salt & black pepper

What to do:

  • Pour the water and bouillon into a saucepan, and bring it to a boil. When boiling, turn down to bare simmer and add the lemon myrtle leaves.
  • Peel and finely chop the onion. Squeeze the garlic cloves through the press into a small bowl.
  • Wash the broccolini & shake dry. Chop the stems into ½ cm pieces and add stems to the stock, reserving the florets. Wash the leaves, strip from the stalks and finely slice the leaves.
  • Heat the olive oil and butter over medium heat in the stockpot. Add the chopped onion and cook gently for about three minutes until translucent but not brown. Add the garlic and cook gently for another few seconds.
  • Stir in the rice until the grains separate and begin to crackle.
  • Begin adding the simmering stock, a ladle at a time, and stir in. The stock should just cover the rice and bubble. Stir every minute or so for about 15 minutes.
  • After about 10 minutes, add the broccoli florets & sliced leaves to the rice and keep stirring for about another 5 minutes. When the rice is just tender all the way through but still slightly firm, usually in about 20 minutes all up, it is done.
  • Meanwhile, weigh and cut the parmesan & grate it. Wash and spin dry the marjoram, strip and discard the stems.
  • Add the last ladleful of stock and the rest of the broccolini in to the rice. Stir in the marjoram and parmesan, and remove from the heat. Taste now and check the seasoning. The mixture should be creamy and lose.
  • Serve into the bowls and eat right away!

Notes: What sort of rice is Arborio? Why do we use this sort of rice? Why do we fry the rice off first? What does ‘yield’ mean? What do lemon myrtle leaves smell like?

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Bush tucker: Barilla bower spinach and sweetcorn soup

This is a wonderful soup, full of gingery goodness! We were lucky enough to get some fresh organic turmeric that added quite a savoury aspect to the soup, and stained everything bright yellow, including fingers!

Foraged bush tucker food: Barilla bower spinach
Recipe source: adapted from a Javanese recipe on
Serves: 6 or 24 tastes


  • Kettle
  • Chopping boards & knives
  • Peelers
  • Garlic press
  • Microplane
  • Mixing bowls
  • Colander
  • Stockpot
  • Measures: jug, tablespoon, teaspoon
  • Serving bowls

  • 1.5 litres water
  • 1.5 tablespoons bouillon
  • 2 onions
  • 4 cloves garlic
  • 2cm piece of galangal
  • 2cm piece of ginger
  • 2 fresh corn cobs
  • 2 large handfuls Barilla spinach
  • 1cm piece of fresh turmeric
  • Rice Bran oil
  • 1 bay leaf
  • 1 teaspoon brown sugar
  • Flaked salt & pepper

What to do:

  • Fill the kettle and set it to boil. Peel and finely chop the onions. Peel and mince the garlic.
  • Peel the galangal, turmeric and ginger and carefully grate using the microplane.
  • Peel the silks from the corn cobs and wash the cobs. Cut in half across the middle and then, keeping the flat side on the chopping board, carefully slice off the kernels with a small sharp knife.
  • Wash the Barilla spinach in a big bowl and several changes of cold water, drain in the colander then roughly chop.
  • Drizzle roughly 2 tablespoons of oil into the stockpot and heat on medium. Fry off the onion gently for 3 minutes, stirring, then add the garlic, ginger and turmeric and cook for 30 seconds.
  • Add the hot water and bouillon, turmeric, bay leaf and brown sugar and simmer for 5 minutes, covered.
  • Add the corn and simmer for 5 minutes, partially covered, until the corn is tender.
  • Add the spinach and taste to check if you need any more seasoning.
  • Ladle into bowls and serve.

Notes: What is Barilla bower spinach like and where does it grow? What is turmeric and what does it look like?

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