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Aboriginal Bushfood Inspired Recipes

Throughout 2021 we’ll be bringing you amazing bushfood inspired recipes from our members across Western Australia. Many of the recipes are unique to specific regions, with some featured as part of a tour. All incorporate exciting bushfood ingredients available at a range of our retail members, opening up a world of exciting new tastes and textures.


Bushfruit (Quandong) Cake

Wuddi Cultural Tours - Dumbleyung

Fruiting in early spring, the bright red fruit of the Quandong (also called Bush Peach) is easy to spot growing throughout the wheatbelt and South west of WA. The fruit can be collected and then frozen until needed. For an extra festive take on the cake, try dried Quandong soaked overnight in an orange liqueur. The alcohol infuses the fruit enhancing its natural sugars. The Quandong nut kernel is high in fat and takes on an intense flavour when lightly roasted.


1½ cups dried Muntries (or sultanas)
 ½ cup raisins
 zest of 1 lemon or orange
 ½ cup coarsely chopped pitted dates
2½ cups fresh or frozen quandong
½ cup chopped dried apricots
¼ cup quandong jam
¾ cup orange liqueur or orange juice
250 g butter, softened
 ¾ cup firmly packed brown sugar
2 eggs
2 cups plain flour
1 tsp mixed spice
1½ cups macadamia nuts
½ cup roasted Quandong nut kernels
1 tsp ground bush tomato
1 tsp ground pepperberry
1 tsp wattleseed, toasted and ground


1 cup apricot jam
1½ cups water
500 g fresh or frozen quandong halves


  1. Combine fruit, jam and liqueur in a large bowl and mix well. Cover and stand overnight or for several days, stirring mixture occasionally.
  2. Pre-heat oven to 140°C. Line the base and sides of a deep 20 cm round cake tin with baking paper, allowing 5 cm to extend above the tin.
  3. Beat butter and sugar in a small bowl with an electric beater, until creamy. Add eggs one at a time, beating until just combined between each egg. Add butter mix to fruit mixture and stir well. Stir in sifted flour and mixed spice, then macadamias, bush tomato, pepperberry and wattleseed.
  4. Spread mixture evenly into cake tin. Bake for 3 hours or until a skewer inserted into the centre comes out clean.
  5. To decorate, place jam and water in a small saucepan, bring to the boil and simmer uncovered until reduced to half. Strain into a bowl, discarding pulp. Allow to cool. Thaw quandongs if frozen. Quickly toss quandong halves in cooled glaze. Carefully place halves on top of cooled cake. This is a very sticky job, but take your time.

Smoked Ngari (Australian Salmon)

Koomal Dreaming - Yallingup

Schooling in massive numbers along the South west coast during the season of Djeran (April and May), the Australian Salmon (Ngari) is often overlooked as an eating fish. Smoked and served with saltbush, it takes on a flavour all of its own and is a seasonal favourite in Wadandi Country.


3 Ngari (Australian Salmon) cleaned, filleted and cut into strips
2 Tbsp Sea Salt
1 Tbsp Lemon Myrtle
1 Tbsp sugar
Saltbush to garnish
Jarrah woodchips for smoker


  1. Prepare, scale, clean and fillet the fish.
  2. Cut into strips and place into a large mixing bowl.
  3. Add salt, sugar and Lemon Myrtle flakes. Massage ingredients through the fish.
  4. Cover and leave to infuse for 1 - 1/2 hours.
  5. Meanwhile light and prepare the smoker. Smoke the fish for around 10 minutes and serve with Saltbush or Sea Parsley leaves

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