Do you love trying new foods? For me, it’s almost a hobby, I call it going on a food adventure. The best part about travelling is getting to experience new foods. New flavours and new textures. Even simple flavours like tomatoes taste different when you’re on the other side of the world. Food says a lot about the culture of a region. Think of the simple ingredients that are used to make a boring dish really amazing, like fried breadcrumbs on streamed veggies.
Travelling across the globe might not be possible for you but never fear! There are amazing flavours to explore in our own backyard.
Here in Australia I’ve been living in the city with my family. My parents migrated to Australia from Europe so Australian culture is a little different. It’s very interesting to compare cultures and histories, even how those cultures are affecting us in the multicultural environment of Australian cities. I adore the many cultures of Sydney where I currently live. There are many opportunities to go on food adventures as each suburb has a range of restaurants of different cuisines. So many flavours to explore!
Then I learn about Aussie bush tucker. When I was in primary school I thought of bush tucker as witchetty grubs and that’s about it. I had no exposure to Aboriginal culture other than the history they taught in schools. I have always had deep respect for their culture, especially since they were strong enough to handle eating those witchetty grubs. But in the suburb of Sydney that I went to school, the population was full of migrants and decendents from England so I didn’t learn about Aboriginal food and medicine until later.
Native Australian Ingredients For Your Next Food Adventure
Inside the skin of the fruit there is a pulp of little bubbles filled with juice. The pulp is used as a fresh burst of citrus flavour in food or drinks. Goes great with seafood.
These are the super bright pink berries that end up covering the footpaths around Sydney. I didn’t know you could eat them! Then I tried them and I am hooked. They are subtly sweet with a hint of sour and are satisfying to bite into, like a very small apple.
I haven’t tried these but I see the contestants on Masterchef Australia use these a lot. They sound amazing, sweet and tangy. Ususlly used in marmalades or pies. Sounds good!
I grow this one in my garden and eat it raw. It’s like salty aloe vera. Add it to salads for a salty topping.
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Keep your cup full!