When international chefs, such as taste trail blazer Rene Redzepi, learn about Australia's wealth of bush tucker they go green with envy.
Coming from countries where most of the flavours have been tried and tested for centuries, it's like having a magic box of new toys to open and explore.
With the organic superfood obsession sweeping across the nation, it’s a wonder that more of us haven’t foraged in our own backyards for some natural flavours like Wattle Seed, Lemon Myrtle and Quandong, also known as the desert peach.
According to Jude Mayall, native bush food expert and owner of Outback Chef, all it takes to turn your Aussie backyard into a superfood haven is just a tipple of creativity.
|Jude Mayall, native bush food expert and owner of Outback Chef|
“I learned a lot about bush tucker from Aboriginal women who explained how their foraging process works through their vibrant and colourful paintings," says Mayall. "These paintings not only increased my knowledge, but they also fuelled a desire to go further with Australian native bush food.”
“I work alongside a number of Australian chefs and advise them on native food and its uses. These chefs are an amazing, hard-working creative group and are leading the way with a distinctly Australian cuisine.”
“People want to know where their food is coming from, how it’s been treated, and the miles it’s travelled. It’s a healthy sign, for Australians, our land and the wider food industry.”
Five quick ways to use native food this Australia Day
1. Lemon myrtle – the queen of native food, add a little to your favourite salad dressing
2. Wattleseed – grind to a fine powder and add a teaspoon when making a pavlova
3. Desert Limes – Australia’s native citrus, add to your iced water jug
4. Quandongs – known also as the native peach, combines with any fruit or berries
5. Anise myrtle – add at the end of a vegetable stir fry for a great aniseed flavour
OUTBACKCHEF’S AUSTRALIAN YELLOW CURRY WITH CHICKEN
Cook time: 30 mins
Packet of OutbackChef Australian Yellow Curry (*see stockists below)
· 500g of diced chicken thighs
· 400g coconut milk
· 2 onions
· 1 cup chopped celery, or any mixed combo of vegetables
· 1 cup of finely chopped carrots
· oil for cooking
1. Heat oil in pan to coat the bottom, when hot add the chicken pieces.
2. Fry until golden.
3. Don't overload the pan with chicken, it's best to cook in batches rather than all in the pan at the same time.
4. Add onions and stir fry until onion is transparent.
5. Add vegetables
6. Sprinkle 2 desertspoons of Outback Chef Australian Yellow Curry
7. Stir fry all together for approx 2 minutes
8. Add coconut milk, stir and leave to slow cook for approx 1 hour
9. Let the coconut milk reduce until right consistency for curry is desired
10. Check for flavour, add salt and pepper or chilli to increase hotness if desired
Serve with rice and natural yoghurt. Vegetarian options: replace chicken with chick peas or other pulses and vegetables.new flavours to add to their cooking.
For more information about the range and stockists visit OutbackChef
Disclaimer: Recipe supplied by Outback Chef