Thanks to indigenous bush-cooking initiatives, increased success with commercial crops and publicity from high-profile chefs, a range of Australian bush herbs and spices is trickling into our gardens, nurseries and supermarkets.

While Australia’s indigenous peoples have long enjoyed the flavours and nutritional benefits of native plants, many Australians have yet to sample the smorgasbord on offer. In some cases, the flavours imparted by native plants aren’t far removed from introduced ingredients, and can therefore be used in many of the same dishes.