Have a look at your spice rack. You’ve probably got oregano, paprika, some chilli flakes. What about saltbush? Or wattleseed? Or mountain pepperberries?
These are some of the ingredients that have been sustaining Indigenous Australians for thousands of years, and for good reason. Native ingredients are full of nutrients and antioxidants (the Kakadu plum contains more vitamin C than an orange, and around five times the amount of antioxidants as blueberries, while lemon myrtle is rich in folate, zinc and calcium). They are endemic, and grow here easily; many native plants don’t require fertiliser, pesticides or huge amounts of water to keep them thriving.