7 Restaurants Showcasing Indigenous Ingredients in Australia
From Lemon Myrtle to Kakadu Plum: 7 Restaurants Highlighting Indigenous Ingredients Across Australia
Australia is home to one of the world’s oldest living food cultures. For more than 65,000 years, Aboriginal and Torres Strait Islander peoples have sustainably harvested, prepared and shared native Australian ingredients, from the tangy citrus caviar of finger limes to the tart Kakadu plum, widely recognised as one of the richest known natural sources of vitamin C. These are not discoveries. They have always been here.
What is recent is the momentum. First Nations chefs like Mark Olive, Nornie Bero and Mindy Woods have been instrumental in reclaiming native ingredients and putting them at the centre of the plate, advocating not just for better food but for cultural respect, ethical sourcing and Indigenous food sovereignty. In doing so, they have helped spark a national conversation about what Australian cuisine is.
Beyond the Plate
That conversation matters. Every dish featuring native Australian ingredients is a small act of recognition. Still, the real work is ensuring Indigenous communities benefit economically from the growing commercial interest in those ingredients, that the knowledge embedded in these foods is credited and that sourcing chains support the custodians of Country rather than extracting from them.
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Read moreOpened by Bundjalung chef Mark Olive at the Sydney Opera House in 2023, Midden is an Indigenous Australian restaurant focused on native ingredients. Dishes such as wattleseed-rubbed kangaroo fillet with bush honey-glazed carrots, crispy-skin Humpty Doo barramundi with desert lime jus and wattleseed tiramisu with strawberry gum mascarpone reflect its style and use of the native pantry.
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Read moreBen Shewry’s Ripponlea restaurant has been one of Australia’s strongest champions of native ingredients for two decades. The evolving tasting menu draws on First Nations food knowledge and seasonal produce, with ingredients such as marron, wattle, Kakadu plum, lemon myrtle, crocodile and native grains appearing across different courses.
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It's perfect for bold Australian flavours that lean into native ingredients.You need to try the crocodile wontons, crispy and unique.Look out for stylish waterfront views and contemporary plating that’s part art, part adventure.Read moreA long-running Cairns restaurant championing native Australian ingredients for more than two decades, Ochre showcases Far North Queensland produce, including kangaroo, crocodile, barramundi, Davidson’s plum, wattleseed and lemon myrtle. Dishes change over time but consistently highlight native ingredients across seafood, game and desserts.
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Read moreLocated in Brisbane’s CBD, Birrunga Cafe is a First Nations-owned café and cultural hub set within an Indigenous art gallery. The menu features modern Australian dishes with a strong native ingredient focus, including bush tomato, saltbush, pepperberry, lemon myrtle and kangaroo. Dishes such as native-spiced breakfasts, bush-flavoured tacos and crocodile or emu specials reflect its use of Indigenous ingredients across both breakfast and lunch menus.
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Read moreLocated in Nitmiluk Gorge, Cicada Lodge is a joint venture involving the Jawoyn people and Indigenous Business Australia. Its dining draws on local Northern Territory ingredients including bush tomato, wattleseed and lemon myrtle, reflecting the surrounding landscape and regional food traditions.
Keep your cuisine compass set to regional with these top regional hot spots across NSW.
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Read moreWildflower structures its menu around the six Noongar seasons, guided by Noongar cultural knowledge. Native ingredients are woven throughout the seasonal menu, with dishes featuring WA produce such as marron, duck, bush herbs and native fruits, alongside cocktails using ingredients like finger lime and strawberry gum.
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Read moreHearth is a fire-focused restaurant built around open hearth cooking using Western Australian produce. Native ingredients such as saltbush and pepperberry appear across the menu, alongside seafood, gameand vegetables. The kitchen also collaborates with native food suppliers and producers across WA.
The Native Australian Pantry: A Quick Guide
Australia’s native pantry spans thousands of years of culinary knowledge. Here are ten ingredients you will encounter on menus across the country.
Lemon myrtle Native to subtropical Queensland, has a citrus edge and a hint of fresh eucalyptus that gives it a distinctly Australian lift.
Kakadu plum Small, tart and native to northern Australia, Kakadu plum is widely recognised as one of the richest known natural sources of vitamin C.
Wattleseed High in protein and fibre, and adds a roasted, nutty and coffee-like flavour to breads, ice cream and desserts.
Finger lime The citrus caviar of Australia, its tiny bursting pearls offer a bright, tart flavour and make a striking garnish for oysters and ceviche.
Davidson’s plum Deep crimson fruit used for sauces, jams and cocktails, with an intensely sour flavour and high antioxidant content.
Saltbush Salty, earthy and versatile, this bush food staple is used to season meat, dust chips or stuff poultry.
Quandong A native peach that is tart-sweet with notes of rhubarb and commonly used in chutneys, relishes and desserts.
Pepperberry Far more intense than black pepper, with a slow-building heat, pepperberry is great in dukkah, rubs and savoury pastries.
Warrigal greens Excellent sautéed or blanched, this native spinach alternative is slightly salty and robust.
Riberries Tart and aromatic, these clove-scented berries from the lilly pilly tree are used in sauces, jams and as a garnish.
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