Cooking with Australian Native Spices

Cooking with Australian Native Spices

Bev Dunne

Last week I wrote about the unique health benefits of our Australian Native Plants and specifically the Roogenic tea range with its exceptional blends and flavours.

Roogenics have also launched three special chai blends which are unique containing Australian Native Plants as well us the usual chai spices. These blends include –

Melbourne Dark Chai which has a delightful spicy flavour with ingredients including Cinnamon, Aniseed Myrtle, Cardamon, Ginger, Black Pepper, Nutmeg, Clove, All Spice, Fennel Seed, Wattleseed, Cinnamon Myrtle, Star Anise and Pepperberry. I love the flavour of Wattleseed as it has a chocolate/hazelnut flavour and a perfect ingredient for a chai blend.

Desert Red Chai is unique as it contains the usual spices such as Cinnamon, Cardamon, Clove, All Spice, Fennel Seed, Cinnamon Myrtle, Star Anise, Pepperberry, Wattleseed and Aniseed Myrtle. It also contains Dandelion Root. However, the uniqueness comes with the inclusion of Australian Quandong which is a native fruit with quite a tart flavour.

Gold Coast Chai is perfect for making your golden (turmeric) latte. This chai combines all of the above ingredients as well as Coriander Seed and Turmeric.

As well as enjoying the health benefits Australian Native Plants, I also love cooking with Australian Native Spices. I have several which I particularly love and have stocked in store.

Lemon Myrtle is essential. I just love the subtle flavour of Lemon Myrtle, whether it be in a beverage or baking. It is fantastic when used as a marinade, in a cheesecake or adding flavour to biscuits or cakes.

Wattleseed is another winner for me. Because it is roasted it reminds me of a combination of coffee, hazelnuts and chocolate. Because of these flavours it can be used in desserts, biscuits, cakes, even as a beverage.

Pepperberries are a great substitute for pepper especially in sauces as they have a real bite and a distinctively exotic berry flavour. They can also be used as a rub on meats as well as included in curries and pasta sauces.

Australian Olive Oil Infused with Lemon Myrtle and Pepperberry. If you want to experience a taste sensation, you need to try drizzling this infused oil over baked salmon. OMG!! It’s amazing. It’s also great when simply drizzled over salads, pastas or vegetables. It can be used in salad dressings or marinades and sauces.

Now if you really want to make a splash this Christmas and would like some tips on how you may incorporate some of these Australian Native Foods and Spices into your recipes, below are a few recipes you may like to try.


½ cup stale bread, crusts removed; 100g butter; 1 chopped onion; 1 tsp salt; 1 tsp Roogenic ground Pepperberries; 1tsp Roogenics ground Lemon Myrtle; 1tsp dried thyme; ¼ cup milk; 1 whole chicken or turkey (approx. 1.6kg); 1 lemon cut into wedges; 4 medium sized potatoes; 1 brown onion cut into six; Roogenic Olive Oil infused with Lemon Myrtle and Pepperberries.

Cut bread into 1cm chunks, fry chopped onion in half butter until softened. Melt remaining butter in frypan and mix melted butter and onion through bread, add salt and Roogenic Pepperberries and Lemon Myrtle plus thyme. Add milk to stuffing until it comes together as a mass. Heat oven to 200C. Stuff chicken or turkey with stuffing and tie legs together.

Place lemon and vegetables in base of roasting tray and lay chicken or turkey on top, breast side up. Pour ½ cup water into base of tray. Drizzle skin of chicken or turkey with Roogenic Olive Oil Infused with Lemon Myrtle and Pepperberries and season well with salt. Roast chicken or turkey for 30 minutes covered with baking paper and foil and then 40 minutes uncovered. The skin should be golden brown when cooked. Serve with salad or roast vegetables.


2.5kg ready to eat ham; ¼ cup crushed Roogenic Pepperberries; ¼ cup maple syrup; 2 cups Roogenic Lemon Myrtle Infused Honey; 170g butter

Preheat oven to 170C. Score ham and cover with crushed Roogenic Pepperberries. Place ham in foil lined baking pan. In saucepan heat maple syrup, Roogenic Lemon Myrtle Infused Honey and butter. Keep glaze warm while baking the ham. Brush the glaze over ham and bake for 1 ¼ hours. Baste ham every 10 to 15 mins with honey glaze. During the last 5 minutes of baking switch to grill to caramelize glaze.


½ red capsicum; 3 small onions, 1 zucchini, 8 button mushrooms, 1 small eggplant; 250g chicken fillets, steak or tofu cut into 2cm cubes.

Cut capsicum, zucchini and eggplant into 2.5cm chunks. Alternately thread vegetables and either tofu, chicken or steak onto skewers. Pour marinade over kebabs and cover, marinating for at least 1 hour. Remove from marinade. Heat bbq or grill and cook whilst brushing often with marinade.


For a tasty marinade combine ½ cup tamari, ½ cup lemon myrtle honey, 2cm grated fresh ginger, 1 clove garlic crushed, 1 ½ tbsp sesame oil, 1tsp each of Roogenics lemon myrtle and ground Roogenics pepperberry.

This marinade can be used to marinate chicken or beef.


200g dark chocolate, 500ml cream, 5 eggs separated, 2 tbsp ground wattleseeds.

Melt chocolate in a metal bowl over a hot water bath or in a microwave. Gradually whisk each egg yolk into melted chocolate, ensuring it is well combined into mixture. Once egg yolks have been mixed through add ground wattleseeds. Whip cream into soft peaks and using spatula gradually fold cream into chocolate mixture.  After washing beater, then whip egg whites to firm peaks and fold through chocolate mixture. Pour chocolate wattleseed mousse into glasses and set in fridge for at least 3 hours. To serve finish with fresh strawberries, lemon myrtle cream and sprinkle with wattleseeds.

Lemon myrtle cream. Add 1 ½ tsp Roogenics lemon myrtle to 200ml cream and 1 tbsp xylitol icing sugar. Combine all ingredients and beat until cream has thickened.


200grams plain sweet biscuits (for gluten free use Orgran Amaretti biscuits); 80 grams toasted macadamias; 80 grams melted butter; 100g xylitol; 2 eggs; 100g sour cream; 500 grams softened cream cheese; 2 tsp Roogencis ground lemon myrtle; zest and juice of 1 lemon

Preheat oven to 180C, line with baking paper a 20cm springform pan with removable base. Process biscuits with macadamias in food processor until fine, then mix with melted butter. Press mixture evenly over base and sides of pan, then refrigerate for 30 mins.

Beat cream cheese, xylitol, lemon myrtle and zest until smooth. Beat in eggs, then sour cream and lemon juice. Pour filling into crust and bake for 40 minutes in preheated oven. Allow to cool, then refrigerate until set.

Wattleseed Cream. Add 1 ½ tsp Roogenics ground wattleseeds to 200ml cream and 1 tbsp xylitol icing sugar. Combine all ingredients and whisk until cream has thickened.