Essential Guide to Australian Native Botanicals, an A to Z of bush food, plants, leaves, berries, nuts, seeds, flowers, trees and coastal greens.
(L-R) Top Row: Karkalla, Lemon Aspen, Wattleseed; Middle Row: Kakadu Plum, Boobialla, Tanami Apples, Rosella; Bottom Row: Green Ants, Native Rosemary, Saltbush
Australian native botanicals have been finding their way into the cocktail scene through spirits such as gin, vodka, vermouth, botanical spirits as well as tonic water and beer. Several of these ingredients have been used for millennia as bush food by indigenous Australians.
Australian bush food tends to pack a flavour punch and using native ingredients in cocktails extends the flavour spectrum and give the drink its own unique and local identity.
It is no longer uncommon to find gin distilled from bush tomato, lemon myrtle used in cocktail syrups, vermouth made from finger lime or strawberry gum, Australian native tinctures used in cocktails, liqueurs made with quandong or crystal ice plant used as cocktail garnish.
Be it plants, leaves, berries, nuts, seeds, flowers, herbs or coastal greens, here is our essential guide to common Australian Native Botanicals, an A to Z of bush food.
Click on the next page for the A-K of Australian Native Botanicals
