“Native ingredients are so important because they’re natural to Australia,” explains Nornie Bero, head chef and owner of Melbourne café Mabu Mabu, who started selling a range of Australian ingredients online when COVID-19 struck. “Not only is it healthy for us to eat our own produce, these ingredients are natural to our country.”
So what’s holding so many Australians back from adding native ingredients to their kitchens?
It boils down to two main things: a lack of knowledge on how to use them, and not being able to find them in supermarkets. Right now, the only place you can really source native ingredients is online, but there’s a growing market, and getting things like wattleseed, lemon myrtle and saltbush is becoming easier and easier.
“If the world has taught us anything this year, it’s to support our own industries here, and what we can grow and achieve,” Nornie says.