Cooking with Australian Natives
Get to know the oldest pantry on earth. Taste five core natives side by side, learn how much to use and when, and make a native basil pesto and a lemon myrtle oil you will keep reaching for.
In this class
What you will learn
Meet five natives
Lemon myrtle, native basil, saltbush, pepperberry and wattleseed, tasted side by side.
How much, and when
Natives are potent, so learn the less-is-more rule and when to add them.
Native basil pesto
A textured, fragrant pesto with local macadamias and a warm pepperberry lift.
Lemon myrtle oil
Make and bottle your own finishing oil, with the food-safety know-how to store it.
Choose your format
Three ways to take this class
New live dates announced soon. A live session with the chef and a small group. Cook along in real time and ask anything. Recording added to your library afterwards.
- Ingredient and prep guide sent ahead
- Real-time feedback as you cook
- Friendly time-zone scheduling
- Keep the recording
Short step-by-step videos you can start tonight and re-watch forever. Learn at your own speed, pause and rewind any time.
- Watch on any device, any time
- Printable recipe and shopping list
- Lifetime access
- Upgrade to a live class any time
The full hands-on experience in a real Fleurieu kitchen, with a shared meal at the end. Next on the Fleurieu: Sunday 29 November at Bungala House, the full Native Dining Experience. Dates, venues and prices are on our main site.
- Small group in a real kitchen
- A sit-down meal included
- Choose your venue and date
The lessons
Inside the self-paced course
- 1
Welcome, respect and meet the natives
- 2
Tasting the five, one by one
- 3
How much, and when to add
- 4
Native basil pesto
- 5
Lemon myrtle and native basil oil
- 6
Everyday native ideas
Good to know
Cooking with Australian Natives questions
Where do I buy native ingredients?
From native food suppliers, ideally Indigenous-owned. We share our list, and some are in good grocers and online.
Are they very strong?
Yes, most natives are potent, so you start with small amounts and build up to taste.
Can I grow them?
Lemon myrtle, native basil and saltbush all grow well in many Australian gardens.
Is the infused oil shelf-stable?
Treat it as fresh food. Keep it in the fridge and use it within a week or two.
Ready to explore?
Pick your format and get cooking. You will keep the videos either way.