by Sangeeta Kocharekar URL Copied! Will Indigenous Australian food ever be mainstream? This was the headline of a piece Melissa Leong wrote for SBS Food in 2018. She wrote that the past few decades had seen merely an ongoing flirtation with native Australian produce with few serious attempts at truly integrating them with European technique. In 2024, I’m seeing that changing with one Indigenous ingredient leading the way: saltbush.
Also known as ‘old man saltbush’ and ‘creeping saltbush’, it’s a multi-branched plant growing in a bush-like habitat . It’s native to most arid parts of Australia and grows year-round. var VMDAdsTheLatch = window.
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addHeaderBiddingSlot(slot_teads); }); It’s in a fried corn bechamel at Bar Margaux in Melbourne. St Kilda Stokehouse has a saltbush and vinegar potato cake. Hearth , a café and cake shop in Sydney’s Stanmore, serves saltbush scones.
Tipo00 in Sydney’s Balmain has saltbush on a pizza. And Oppen , a café and wine bar in Melbourne’s Windsor, once served chilli scramble with saltbush. The very best of The Latch delivered straight to your inbox.
“I use saltbush whenever I want to add an ear.