Vic Cherikoff Food Services, formerly Bush Tucker Supply Australia - native food menu ideas with links to delicious bushfood recipes

Menu ideas using Authentic Australian ingredients

Below are some menu descriptions using Australian native food ingredients for you to use as ideas. Underlined menu ideas have links to actual recipes. For details on particular ingredients go to our glossary page or download a hard copy for yourself here. These ideas can also be printed by downloading the pdf file menu ideas.

Authentic Australian dishes along with some preparation tips and comments

mussels and wild limes in ginger and lemon myrtle broth (infuse the lemon myrtle into prepared hot broth and garnish with the desert limes)

barramundi sashimi slices on lemon aspen glass noodles and sprouts with wild wasabi pepper (toss noodles with pickled ginger and aspen juice, serve with a mix of wasabi and mountain pepper paste)

wildfire crusted lamb cutlets with macadamia oil and chilli noodles (seared cutlets dusted in Wildfire spice and finished in the oven served to the side of a bowl of vermicelli tossed with chilli, wild marinated capsicum - see following - and macadamia nut oil)

wild herb marinated capsicum (char-grilled, semi-dried capsicum halves sprinkled with forestberry herb, mountain pepper, lemon myrtle, salt and forest anise and covered in light olive or macadamia nut oil - marinate at least a week)

tuna fried in wild capsicum oil and served in a mountain pepper panini (see above recipe for wild capsicum, make bread with ½ tsp mountain pepper added to mix)

radicchio, asparagus and fried tofu with lemon aspen juice, garlic and balsamic butter (fry the tofu with native thyme and drizzle with the butter sauce)

char-grilled squid with pickled green chilli on mesclun salad with riberries and rosella jam (finish the grilled squid - marinated in macadamia nut oil and dusted with pepperberry - by brushing with rosella jam enhanced with a pinch of forestberry herb and garnish with flame seared riberries)

lamb backstrap with garlic and Kakadu plum glaze (pan-fry garlic, add spreadable Kakadu plum and then balance sweetness with vinegar and white wine, include lamb stock, if desired)

white fish with bunya nut brown butter and steamed greens (re-frying boiled and blended bunya nut meat in brown butter really brings out the chestnut flavour, add a few small desert limes as a garnish for visuals and tartness)

spatchcock marinated in lemon aspen chilli sauce and ginger over Asian greens with a lemon myrtle beurre blanc (allow the lemon myrtle to infuse into the prepared beurre blanc for a few minutes)

silver perch fillets crusted in Rainforest rub and served with a cress salad and a wild rosella, sweet corn and onion salsa (use our Rainforest rub with its wild citrus and chilli topnotes, make the salsa from our spreadable rosella adding red wine vinegar, sweated onions and corn kernels)

lamb medallions marinated in Australian mint scented macadamia nut oil on sweet peppers, mushrooms and a Pinot Noir jus (infuse a small amount of mint in warm oil until the flavour is just detected, season the peppers with forestberry herb and the mushrooms with pepperberry)

crispy skinned Yarra Valley duck drizzled with Illawarra plum and garlic sauce

stir-fried beef and shiitake on wildfire spice scented rice with baby bok choy (add our wildfire spice to the cooked rice and allow flavours to infuse)

Austro-Malaysian lamb curry with fragrant rice and pappadums (add forestberry herb to your favourite curry and finish with riberries before serving, also mix Australian thyme or lemon myrtle into the cooked rice, lastly, sprinkle ground pepperberries over the prepared pappadums for some extra piquancy)

coconut and salmon laksa (add small limes as a garnish and lemon myrtle as a sprinkle (or use our lemon myrtle pasta) or a drizzle of lemon aspen juice, riberries are another option)

tempura fish with a lemon aspen chilli salad (make a salad of chopped or shredded chillies, Lebanese cucumbers, red onion, coriander, native mint, lemon aspen fruit slices and drizzled with lemon aspen juice and soy sauce)

roast duck with a spicy Davidson plum sauce (add mountain pepper, native thyme, forest anise (aniseed myrtle) and some pepperberries to a Davidson plum sauce base, serve on rice paper rounds or wonton skins)

lamb rack, prawns or beef tenderloin with a wild lime gremolata crust, chats and green beans (make the gremolata with garlic, Italian parsley and either large or small wild limes, season the potatoes with Rainforest rub and finish the dish with a drizzle of Rainforest lime splash)

double cooked beef or pork ribs with a sauce made from Davidson plum, forestberry herb, soy, hoisin and chilli sauces

pepperberry corn cakes with game prosciutto, rocket and semi-dried tomatoes (season the tomatoes with forest anise (aniseed myrtle) and forestberry herb)

Some ideas using our fantastic flavoured fettuccine

Rainforest herb pasta with:

beef strips grilled and drizzled in maple and ironwood syrup with sugar snap peas and a garnish of soft polenta flavoured with blue cheese

wattleseed crusted lamb rack with green beans, white asparagus and char-grilled red pepper (drizzle the asparagus and/or the peppers with lemon aspen syrup and butter)

air-dried beef, cut paper thin and rolled with rocket, bush tomato chutney and sour cream

seared scallops (prawns, whitefish or poultry) with snow peas, gold capsicum slices and riberries (sauté the vegetables adding the riberries near the end to mellow out their flavour)

vine ripened Roma tomatoes, ricotta, rocket and forest anise (sweet ripe tomatoes contrast with the bitter greens and are enhanced with aniseed myrtle)

char-grilled chicken strips with wild herbed capsicum (recipe above)

paperbark smoked Lebanese (grey) zucchini filled with quandong, garlic and beef mince

a vegetarian mix of baked pumpkin, caramelised onion and toasted pine nuts

warm miso soup with chicken and enoki mushrooms and wattleseed

Lemon myrtle pasta with:

mussels in akudjura butter (seasoned with a mix of mountain pepper and pepperberries)

flame grilled lamb seasoned with wild thyme and drizzled with Illawarra plum sauce

a ginger broth of beef stock with pepperberries seared Atlantic salmon steak drizzled with Rainforest lime splash

grilled chicken breast coated with Rainforest rub and served with green pickled chillies and crisp-fried taro straws

veal tenderloin with wilted rocket and paperbark smoked pumpkin pieces

Chinese style duck with forest anise and star anise scented soy marinade

pizzetta made from the cooked pasta (and baked into a pizza base) topped with olives, semi-dried tomatoes and a dob of bush tomato chutney

Dessert ideas

fruit salad and sheep milk or Greek style yoghurt (riberries and forestberry herb enhance any mix of fruits, drizzle the yoghurt with Maple and ironwood syrup or lemon aspen syrup)

blood and Davidson plum tarts with macadamia nut crusts

coconut rice with wild lime syrup (use our small desert limes for both visuals and taste)

Aztec chocolate, Australian peppermint and Madagascan vanilla tarts in bunya nut pastry cases (refry the boiled bunya nut meat as in our product glossary, extend the mixture with desiccated coconut, form the pastry cases and bake blind, fill with the flavoured chocolate and cream mix and chill to set)

mini lemon myrtle cheesecakes with sweetened rainforest lime splash as a drizzle

caramelised bananas with quandong syrup and whipped wattle cream

mountain pepper pancakes with maple and ironwood syrup

caramelised riberries on shortbread (roll the riberries in sugar and pan-fry to caramelise the sugar, serve on shortbread biscuits and drizzle with lemon aspen syrup)

figs poached in port, palm sugar and cinnamon, dusted with lemon myrtle and served with peppermint and vanilla ricotta

wattle and white chocolate tiramisu (choose your favourite tiramisu recipe then use wattle to replace the espresso, rum to replace the coffee liqueur and top with white chocolate shavings)

forest anise tiramisu (Tiramisu means "pick me up" so there's nothing better to lift your energy than a strong infusion of forest anise (aniseed myrtle), make a sugar syrup - infuse the anise and if you think the flavour too challenging, soften the anise with an equal amount of lemon myrtle)

wild lime curd tart with glazed quandongs

wattleseed crème brulée with wilted riberries (see The Bushfood Handbook for a fantastic recipe) serve with lightly sweated riberries

ice cream classics: wattleseed, forest anise, wild peppermint, macadamia nut, refried bunya nut, riberry, strawberry and pepperberry, mango with forestberry herb and lemon myrtle

Australian cheese selection with Kakadu plum spread and crackers


	Sydney rock oyster soup with yam, ginger and lemon aspen juice*
	Thick butternut pumpkin soup garnished with mountain pepper BBQ sauce* and sour cream
	Bush tomato soup* with basil sour cream
	Dundee’s crocodile soup made hot and sour with native pepperberries and wild limes
	Chicken or Fish soup (or clam chowder) with lemon aspen juice*, soy and ginger
	Miso vegetable soup with lemon myrtle (hot or cold)
	Rich red bean gumbo (with mountain pepper and bush tomato chutney)
	Australian tom yum soup (Thai-style soup with sweet corn and rainforest lime splash*)
	Beetroot and cabbage borsch with mountain pepper and aniseed myrtle
	Hot and spicy lentil soup (with our native peppers and bush tomato chutney)
	Vegetarian, prawn or chicken laksa (Indonesian spicy soup) with lemon myrtle pasta*
	Butternut pumpkin, macadamia and bunya nut soup
	Paperbark smoked sweet potato soup with crispy kangaroo prosciutto*
	Duck, orange and wattle soup
	Lamb, barley (or rainforest herb pasta*) and wild mint Scotch broth
	Chicken consommé with aniseed myrtle or native mint dumplings
	Kangaroo consommé with a wonton of paperbark smoked kumara
	Honey, rhubarb (or beetroot) and wild rosella* soup (served with yoghurt) (hot or cold)
	Sweet rainforest (lemon aspen*) chilli soup (hot or cold)


	Fillet of beef with a pepperberry, forestberry herb and riberry jus
	Roasted pork with sweet Kakadu plum* and soy
	Kangaroo sausages and peaches in a native pepperberry jus
	Fine sliced vegetables tossed through rainforest herb fettuccine* drizzled with macadamia nut oil
	King prawns, capsicum and Spanish onion stirfry in a sweet lemon aspen glaze*
	Lemon myrtle fettuccine* tossed with oyster mushrooms, emu prosciutto*, warrigal greens and sour cream topped with coriander (cilantro)
	Rainforest herb fettuccine* with forest anise enhanced tomato sauce and toasted macadamia nut pieces
	Lemon myrtle fettuccine* as a pizza base with smoked salmon, tomato and bocconccini
	Cream cheese, bush tomato chutney*, warrigal and basil purée in a pasta roulade
	Chicken thighs glazed with lemon aspen* soy with native mint and truffle risotto
	Chicken in a macadamia nut cream with refried bunya nut dumplings
	Seafood ravioli with shittake mushrooms, wild lime and lemon myrtle cream
	Paperbark pork, fish or chicken (cooked on the char-grill and served in the bark)
	Prawn skewers with a sweet Kakadu plum chilli sauce* and lemon myrtle rice
	Baby octopus with a mountain pepper hollandaise
	Lamb cutlets crusted with a native mint, native peppermint and warrigal green pesto
	Blackened salmon cutlets (top steak with Wildfire spice, pan-fried or grilled to blacken the crust)
	Roasted boned out leg of lamb stuffed with a bunya nut and waterchestnut farce served with mountain pepper BBQ sauce*
	Beef fillet centre-filled with an Illawarra plum sauce* over a native minted polenta
	Red desert* dusted tuna cutlet with vanilla scented leek and refried bunya nut marbles
	Scallops (or yabbie tails)rolled in native thyme pancakes and finished with a rosella and wasabi drizzle
	Roast duck with a sticky wattle and orange glaze and hot Illawarra plum onion salad
	Bunya nut and pumpkin risotto with a native peppermint oil balsamic garnish
	Braised beef cheek and riberries served with roasted new potatoes and wattle mustard butter
	Pork strip loin with a Davidson plum port sauce and aniseed myrtle mash potato
	Rib of beef with wattle and red wine on a native minted couscous
	Outback wontons of pork with lemon myrtle and a native peppermint dipping sauce
	Seared eye of knuckle beef tataki with gingered wild lime stock*
	Pork and seafood paella with lemon myrtle rice


	Green salad with a lemon myrtle dressing, strawberry purée (with forestberry herb and pepperberries) or a wild lime dressing*
	Marinated octopus salad with bush tomatoes in oil*, olives and tomato
	Bocconcini with salmon flakes, capers and lemon aspen juice* drizzle Cucumber and native peppermint raita
	Mushroom salad with aniseed myrtle and lemon myrtle oils
	Tomato and native mint salad or tomatoes in garlic and gumleaf oil
	Warm salad of munthari, onion and mushroom in veal stock
	Baked potatoes topped with akudjura and cheese melt
	Warrigal greens and Chinese vegetables with crispy kangaroo prosciutto
	Rolled wattle pancake filled with smoked salmon and gumleaf scented sour cream
	Bushetta (bush tomato chutney* and chopped tomato with basil on mountain pepper toasts)
	Gumleaf smoked salmon - (dabbed with gumleaf oil, diluted to an after-taste with salad oil)
	Barralax - cold cured barramundi fillets dusted with lemon myrtle
	Chat potato and munthari salad in a cheesefruit cream
	Antipasto of aniseed myrtle fetta, pickled Kakadu plums and game prosciutto
	Steamed rice scented with lemon myrtle
	Fried kangaroo prosciutto and onion in a native minted couscous
	Sydney salad - a mesclun mix dressed with smoked game meats, wild lime dressing, lemon myrtle sprinkle and mountain pepper croutons
	Wild herb breads of Australia – wattle, mountain pepper or aniseed myrtle
	Bush tomato chutney* or relish*
	Lemon aspen and basil dipping sauce, thousand pepper dressing (native pepperberry hollandaise), Wattleseed mustard


	Brie crusted with akudjura on wattle crispbread or fruit bread
	Emu egg and warrigal green roulade with bush tomato relish*
	Akudjura tapinade with air-dried kangaroo shavings on a native thyme pancake
	Char-grilled chicken skewer with lemon aspen hollandaise or wattle satay
	Rainforest Oysters - in the shell topped with wild lime Oysters Outback - in the shell with a Wildfire spice and cheddar melt
	Skewered chicken thighs in scorched paperbark
	Wattled crocodile curls with a bitter-sweet wild lime meat jam
	Slivers of BBQ pork with a lemon ironwood glaze*
	Orange and wattle muffin with turkey and rosella jam*


	Lemon myrtle cheesecake with demi-tasse of strong black coffee
	Wattle creme caramel with refried bunya nut wafer
	Ice cream medley of native flavours (Davidson plum swirl, wattleseed, aniseed myrtle)
	Apple and rosella pie topped with wattle cream
	Lemon aspen custard filled carrot cake
	Forestberry herb and butter pudding with lemon aspen glaze*
	Cootamundra (wattle bread) ice cream on a toasted waffle drizzled with sugarbag
	Wild lime cheesecake with mountain pepper and lemon myrtle anglais
	Rainforest parfait - Kakadu plum spread* under lemon myrtle fruche topped with wattle cream and finished with a sprinkle of wattle Anzac biscuit* crumb and a dash of rosella syrup
	Blueberry and munthari soufflé served with forest berry herb ice cream
	Wattle crepe stack drizzled with gumleaf and golden syrup
	Strawberry and pepperberry ice cream in a sugared lemon myrtle fettuccine* nest
	Apricot and aniseed myrtle mousse with a macadamia nut shortbread
	Maple and ironwood custard tart with a sour Davidson plum sauce
	Orange and stewed quandong salad topping a lemon myrtle scented rice pudding
	Desert lime soufflé with caramelised akudjura in sour cream
	Apple and refried bunya bunya dumplings with wild lime sour cream
	Chocolate mud cake served with riberries and sugarbag cream
	Wattle pavlova with a tart Davidson plum sauce
	Tamarillo halves lightly poached in port and topped with riberry syrup*
	Bitter chocolate and native peppermint mousse with glacéed riberries
	Quandong, Illawarra plum, munthari and riberry compote with a wattle rum snap
	Lemon myrtle coffee with a chocolate cup of sugarbag and wattle cream
	Wild peppermint ice cream with an alpine pepper and vanilla syrup


	Native herbal teas
	Wattle and coffee brewed up as a bottomless cup
	Lemon myrtle scented coffee, black or white
	Rainforest punch (lemon aspen juice* in apple juice and mineral water)
	Native peppermint enhanced sparkling white wine
	Wattle beer (wattle extract added to a lager or ale)
	A range of native flavoured chocolates

Remember, if you would like us to suggest some innovative flavours to add to one of your draft menus, please fax through a copy. Usual turnaround is two working days.

There is obviously the opportunity for many specialty menus during promotional event or on particular days eg Australia Day and these suggestions may again, stimulate some creative juices ...

While we regard our flavours as everyday and every cuisine ingredients, they can be featured in Australian event promotions as a focus on what this land can offer. The following is obviously only one approach for an Australia Day menu since any dishes using our impressive flavours is quintessentially Australian.

Botany Bay greens tartlet with a native thyme wild rice
Condiments - try native pepperberries, gumleaf oil or akudjura in whipped garlic butter, akudjura in tomato paste, try our spreadable fruits and chutneys (extend them to make great sauces and drizzles)
First Farm rack of lamb drizzled with Illawarra plum sauce and served with a rainforest herb pasta and macadamia nut warrigal pesto
Governor Philip's game pie with a bush tomato sauce
James Cook discovery - mixed grill (beef & buffalo char-grill with mountain pepper BBQ sauce with Joseph Banks' Salad with rainforest herb fettuccine and warrigal greens
Oysters Van Dieman, Oysters Outback and Rainforest oysters (see our recipe listings)
Sydney Salad - mesclun mix with lemon myrtle dressing
Australia Day dessert (wattle pavlova with a wild rosella coulis)

If you are still wanting further information and ideas, have a read through our Product Glossary or send us an email with a draft menu and we will add some suggestions to your established dishes or ideas.