Bushtucker, or Australian bush food, is a great way to add flavor and nutrients to your outdoor adventure meals. This article explores 10 unique Bushtucker recipes, including Wattleseed Anzac Biscuits, Grilled Macadamia and Lemon Myrtle Crusted Fish, Bush Tomato and Quandong Chutney, Kangaroo Steak with Pepperberry Sauce, Lemon Myrtle and Pepperberry Ice Cream, Lemon Myrtle and Quandong Pavlova, Smoked Emu, and Pepperberry and Lemon Myrtle Roasted Vegetables. From insects to berries and nuts, Bushtucker offers a world of flavor that deserves a place on your camp menu.
10 Unique Bushtucker Recipes to Try on Your Next Outdoor Adventure
If you’re an adventure enthusiast, you know that camping trips come with their unique set of challenges, especially when it comes to food. Camping or hiking in a remote location means you have to rely on what nature has to offer. And that’s where Bushtucker, or Australian bush food, can come in handy. Bushtucker refers to the food that the indigenous Australians have been eating for thousands of years. From insects to berries and nuts, Bushtucker is packed with nutrients and flavor that deserve a place on your camp menu. In this article, we will explore ten unique Bushtucker recipes that you can try on your next outdoor adventure.
1. Wattleseed Anzac Biscuits
Anzac biscuits are an Australian classic, and this recipe adds a Bushtucker twist by using Wattleseed instead of the traditional oats. Wattleseeds are a native Australian ingredient that has a nutty flavor with hints of coffee and chocolate. Here’s how you can make Wattleseed Anzac biscuits:
Ingredients:
– 1 cup of plain flour
– 1 cup of desiccated coconut
– 1 cup of brown sugar
– 1 cup of rolled Wattleseed oats
– 125g of butter
– 2 tablespoons of golden syrup
– 2 tablespoons boiling water
– 1 teaspoon of bicarbonate of soda
Instructions:
1. Preheat your oven at 160C.
2. Combine flour, coconut, Wattleseed rolled oats, and brown sugar in a large bowl.
3. In a pan, melt the butter and the golden syrup.
4. In a small bowl, mix boiling water and bicarbonate of soda, then add it to the butter pan.
5. Add the butter mixture to the dry ingredients and mix thoroughly.
6. Use a tablespoon to make cookie dough balls and place them on a lined baking tray.
7. Bake for 15 minutes or until golden brown.
2. Grilled Macadamia and Lemon Myrtle Crusted Fish
Macadamia nuts and lemon myrtle are two popular Bushtucker ingredients, and together they create a delicious crust for any fish. Here’s how you can make Grilled Macadamia and Lemon Myrtle Crusted Fish:
Ingredients:
– 4 fish fillets
– 1/2 cup of macadamia nuts, chopped
– 2 tablespoons of lemon myrtle, chopped
– Salt and pepper
– Olive oil
Instructions:
1. Preheat your grill on medium-high heat.
2. Season fish fillets with salt and pepper.
3. In a small bowl, mix the macadamia nuts and lemon myrtle.
4. Brush each side of the fish fillets with olive oil.
5. Coat each side of the fish fillets with the macadamia and lemon myrtle mixture.
6. Place fish fillets on the grill and cook for 5 minutes on each side.
3. Bush Tomato and Quandong Chutney
Chutneys are a great way to add flavor to any meal. Bush tomatoes and Quandongs are two unique Bushtucker ingredients that make a delicious chutney that goes well with chicken or fish. Here’s how you can make Bush Tomato and Quandong Chutney:
Ingredients:
– 1/2 cup of bush tomato, chopped
– 1/2 cup of Quandongs, chopped
– 1/3 cup of brown sugar
– 1/4 cup of white vinegar
– 2 tablespoons of olive oil
– 1/2 onion, chopped
– Salt and pepper
Instructions:
1. In a pan, heat the olive oil over medium-high heat.
2. Add the chopped onion and cook for 5 minutes or until translucent.
3. Add the chopped bush tomato and Quandongs to the pan and cook for another 2 minutes.
4. Add the brown sugar, white vinegar, salt, and pepper to the pan and stir.
5. Cook for 10 to 15 minutes or until the mixture thickens.
6. Once done, pour the mixture into a food processor and blend until it reaches the desired consistency.
7. Serve with chicken or fish.
4. Kangaroo Steak with Pepperberry Sauce
Kangaroo steak is a delicious and lean meat that is high in protein and iron. Pair it with a pepperberry sauce, another Bushtucker ingredient, and you have a meal that’s both healthy and tasty. Here’s how you can make Kangaroo Steak with Pepperberry Sauce:
Ingredients:
– 4 Kangaroo steaks
– 2 tablespoons of olive oil
– Salt and pepper
– 1/2 cup of red wine
– 1/2 cup of beef stock
– 2 tablespoons of pepperberry, chopped
– 2 tablespoons of butter
Instructions:
1. Season the Kangaroo steaks with salt and pepper.
2. Heat the olive oil in a pan over medium-high heat.
3. Once the pan is hot, add the Kangaroo steaks and cook for 3-4 minutes on each side or until cooked to your liking.
4. Remove the steaks from the pan and cover with foil to keep them warm.
5. In the same pan, add the red wine and beef stock and stir for 2 minutes.
6. Add the chopped pepperberries and cook for another 2 minutes.
7. Add the butter to the pan and stir until it melts.
8. Pour the sauce over the Kangaroo steaks and serve.
5. Lemon Myrtle and Pepperberry Ice Cream
Lemon myrtle and pepperberry can also be used to make a delicious dessert. This unique Bushtucker ice cream recipe is sure to wow your taste buds. Here’s how you can make Lemon Myrtle and Pepperberry Ice Cream:
Ingredients:
– 2 cups of heavy cream
– 1 cup of milk
– 1/2 cup of sugar
– 1 tablespoon of lemon myrtle, chopped
– 2 tablespoons of pepperberry, chopped
Instructions:
1. Heat the milk in a saucepan over medium heat.
2. Add lemon myrtle and pepperberries to the milk and simmer for 5 minutes.
3. Strain the mixture through a fine-mesh sieve and set aside.
4. In a separate bowl, mix the heavy cream and sugar until the sugar dissolves.
5. Add the milk mixture to the heavy cream mixture and whisk together.
6. Pour the mixture into an ice cream maker and follow the manufacturer’s instructions.
6. Lemon Myrtle and Quandong Pavlova
Pavlova is a classic Australian dessert, and this Bushtucker version adds lemon myrtle and Quandongs to the mix. The result is a light and fruity dessert that’s perfect for any outdoor adventure. Here’s how you can make Lemon Myrtle and Quandong Pavlova:
Ingredients:
– 6 egg whites
– 1 1/2 cups of caster sugar
– 1 tablespoon of vinegar
– 1 tablespoon of cornflour
– 2 tablespoons of lemon myrtle, chopped
– 1/2 cup of Quandongs, chopped
– 1 1/2 cups of whipped cream
Instructions:
1. Preheat your oven at 150C.
2. In a large mixing bowl, whisk the egg whites until stiff peaks form.
3. Gradually add the sugar to the egg whites, one tablespoon at a time, whisking well after each addition.
4. Add the vinegar, cornflour, and lemon myrtle to the egg white mixture and fold gently.
5. Spoon mixture onto a lined baking tray to make a pavlova base.
6. Bake for 1 hour or until the pavlova is crisp on the outside and soft on the inside.
7. Once done, remove from the oven and cool for 5-10 minutes.
8. Spread whipped cream over the pavlova base.
9. Top with chopped Quandongs and serve.
7. Smoked Emu
Emu meat is lean and has a rich flavor that is similar to beef. Smoking is one of the best ways to cook Emu meat as it infuses the meat with a smoky flavor that complements its taste. Here’s how you can make Smoked Emu:
Ingredients:
– 2 Emu steaks
– Salt and pepper
– Olive oil
– Wood chips for smoking
Instructions:
1. Preheat your smoker to 120C.
2. Season the Emu steaks with salt and pepper.
3. Rub the steaks with olive oil.
4. Place the steaks in the smoker and add the wood chips.
5. Smoke for 4 hours or until the steaks reach an internal temperature of 60C.
6. Remove from the smoker and rest for 5-10 minutes.
7. Slice the steaks and serve.
8. Pepperberry and Lemon Myrtle Roasted Vegetables
Vegetables can be just as delicious when roasted with Bushtucker spices. This roasted vegetable recipe uses pepperberry and lemon myrtle to add a unique flavor to a classic dish. Here’s how you can make Pepperberry and Lemon Myrtle Roasted Vegetables:
Ingredients:
– 2 carrots, chopped
– 2 potatoes, chopped
– 1 sweet potato, chopped
– 1 red onion, chopped
– 2 tablespoons of olive oil
– 2 tablespoons of pepperberry, chopped
– 1 tablespoon of lemon myrtle, chopped
– Salt and pepper
Instructions:
1. Preheat your oven to 200C.
2. Mix the chopped vegetables with olive oil, pepperberry, lemon myrtle, salt, and pepper in a large bowl.
3. Spread the vegetables on a baking tray and bake for 30 to 40 minutes or until the vegetables are tender and golden brown.
9. Grilled Crocodile Skewers
Crocodile meat is another lean protein that’s perfect for grilling. It has a mild flavor that’s elevated by the addition of Bushtucker spices. Here’s how you can make Grilled Crocodile Skewers:
Ingredients:
– 500g of crocodile meat, diced
– 2 tablespoons of olive oil
– 1 tablespoon of lemon myrtle, chopped
– Salt and pepper
– Bamboo skewers
Instructions:
1. Soak bamboo skewers in water for at least an hour before use.
2. Preheat your grill to high heat.
3. In a bowl, mix the crocodile meat with olive oil, lemon myrtle, salt, and pepper.
4. Thread the meat onto skewers, leaving enough space between each piece.
5. Grill the skewers for 2-3 minutes on each side or until cooked through.
10. Witchetty Grub Soup
Witchetty grubs are a staple in Aboriginal diets and are a rich source of protein and healthy fats. This soup recipe uses Witchetty grubs to create a delicious and hearty meal that’s perfect for cold nights. Here’s how you can make Witchetty Grub Soup:
Ingredients:
– 10 Witchetty grubs
– 1 onion, chopped
– 2 garlic cloves, minced
– 2 potatoes, chopped
– 1 carrot, chopped
– 1 liter of beef stock
– 1 tablespoon of olive oil
– Salt and pepper
Instructions:
1. Heat olive oil in a pan over medium-high heat.
2. Add the chopped onion and garlic and cook until translucent.
3. Add the chopped potatoes, carrots, Witchetty grubs, and beef stock to the pan.
4. Bring the mixture to a boil and then reduce heat and simmer for 30 minutes or until the vegetables are soft.
5. Remove from heat and allow to cool slightly.
6. Blend the mixture using a hand blender until smooth.
7. Return the soup to the pan and season with salt and pepper.
8. Serve hot.
FAQs
- What is Bushtucker?
- Where can I find Bushtucker ingredients?
- Are all Bushtucker ingredients safe to eat?
- What is Lemon Myrtle?
- What is Pepperberry?
- What are Quandongs?
- What are Bush Tomatoes?
Bushtucker refers to food that is native to Australia, including plants and animals that have been traditionally consumed by Indigenous Australians.
You can find Bushtucker ingredients at specialty food stores, online retailers, or local farmers markets.
No. Some Bushtucker ingredients can be toxic if prepared improperly or consumed in large quantities. It’s important to do your research and consult with experts before consuming Bushtucker ingredients.
Lemon myrtle is a native Australian plant that has a strong lemon aroma and flavor. It’s commonly used as a spice in savory and sweet dishes.
Pepperberry is a native Australian ingredient that has a spicy and peppery flavor. It’s commonly used as a spice in meat dishes and desserts.
Quandongs are a native Australian fruit that has a tart and tangy flavor. They can be used in desserts or savory dishes as a substitute for cranberries or cherries.
Bush tomatoes are a native Australian fruit that have a sweet and tangy taste. They can be used as a substitute for tomatoes in sauces or chutneys.
