Nuts, berries and seeds have long been celebrated as nutrient-packed powerhouses and, luckily for us, there’s a delightful array of native varieties that not only tantalise the taste buds, but also offer a plethora of health benefits. This article explores the diverse world of Australian nuts, berries and seeds, highlighting their health advantages and suggesting some mouth-watering ways to use them.
Macadamia nuts for a creamy crunch
Macadamia nuts, renowned for their buttery texture and rich flavour, are packed with monounsaturated fats, promoting heart health. These versatile nuts can be enjoyed roasted as a snack, sprinkled over salads, or blended into creamy macadamia nut butter for a delectable spread.
Wattleseed for a nutty twist
Wattleseed, the edible seed from Acacia trees, has a nutty, roasted flavour. High in protein and low in carbohydrates, it’s a great addition to a variety of dishes from stir fries to ice-cream. Wattleseed can also be ground into flour for baking, adding a distinct taste to bread, muffins, and pancakes.
Bunya nuts are an ancient treat
Bunya nuts are large, starchy seeds from the bunya pine tree. Rich in protein, they can be boiled, roasted, or ground into flour and incorporated into soups, stews, or casseroles for a hearty and wholesome meal.
Tasmanian pepperberry is a unique spice
Tasmanian pepperberry has significant health benefits. These small, dark berries are packed with antioxidants and have anti-inflammatory properties. Ground pepperberry can be used as a spice in both savoury and sweet dishes, adding a delightful zing to your recipes.
Kakadu plums are nature’s vitamin C bombs
Kakadu plums are loaded with vitamin C, making them a powerful antioxidant. They can also be dried and ground into a powder to enhance the nutritional value of smoothies, yogurt, or desserts.