Here are some easy, tasty ways to incorporate Indigenous ingredients into everyday dishes.

Try coating a variety of meat and vegetables with this quick marinade before grilling – the ground lemon myrtle and saltbush bring a fragrant, herbaceous and citrusy edge to brighten up a barbecue.

Karkalla, a briny coastal succulent, adds extra crunch and saltiness to this labneh and mayonnaise tartare. Use it to brighten fried fish or spoon onto a sandwich in place of your usual mayo.

This silky beurre blanc, by Torres Strait Islander-born chef Nornie Bero, balances the richness of butter with the citrusy brightness of lemon myrtle. It's a delicate yet distinctive sauce that works beautifully with shellfish, reef fish or vegetables like asparagus and fennel.

Beaten until smooth, this butter blends the tartness of Davidson plum powder with Japanese powerhouses like soy sauce, mirin, and yuzu-kosho – a concoction that melts magically over hot dishes, particularly scallops and seafood, to infuse them with a vivid blend of tartness and umami.

For an elegant appetiser, chef Peter Kuravita serves gin-cured ocean trout with bush tomato emulsion – a fragrant blend of tangy bush tomatoes, white wine, shallots and fish stock. Silky and layered, with a bold bush tomato tang, it’s just the thing to dress up cured and raw seafood dishes like carpaccio.

Bold and creamy with a sharp herbal bite, this mountain pepper aioli offers the classic dippable luxury of aioli with accents of the Aussie bush – earthiness, fruitiness, a hint of dry paperbark. It’s an instant feature served alongside golden, crunchy seafood and roast or fried potatoes.

Nutty tahini meets bush tomato in this toasty, tangy sauce with real backbone. It’s a natural with lamb, but don’t stop there – try it with roasted eggplant, grilled mushrooms or flatbread wraps.

To make the burnt butter sauce, melt the butter with the cinnamon myrtle, garlic and some warrigal greens, cooking until the butter is slightly brown. This warm and woody sauce pairs well with gnocchi, roast pumpkin and other cinnamon-loving ingredients.

A coarsely ground blend of bush tomato, nuts and spice, this dukkah is smoky, nutty and sharp-edged. Serve it with olive oil and bread, roasted sweet potato, labneh or grilled halloumi, for a local spin on traditional Middle Eastern dukkah.

A smooth mayo spiked with native pepperberry, this sauce offers warmth and a slow-building spice. Served with shellfish, on sandwiches, or even with fried chicken, this mayo is floral and quietly spicy – more fragrant than fiery.

Chimichurri gets a wild refresh by adding blanched warrigal greens into the mix, providing a faint coastal note of minerality. This fresh herb sauce is a match made in condiment heaven for grilled meats and deep-fried snacks, where the punchiness cuts through rich flavours.

Need a barbecue show-stopper? Brush this lemongrass-ginger caramel – sparked with Geraldton wax, lime juice and finger-lime pearls – onto pork ribs just before serving. The sticky glaze delivers smoky crackling plus bright bush-citrus burst in every bite.

Vivid and citrus-boosted with lemon myrtle, this sauce is sharp, savoury, elegant – and pairs well with grilled shellfish, roasted veg or cold meats.

Small fruit, big attitude. Thai nam jim dressing gets a native update with desert lime, infusing it with a citrus bite and a hint of bitterness. Use it as a dipping sauce or drizzle it over grilled seafood, chicken or tofu.

If you’re looking for a condiment with distinction, this offers poise and grace of vanilla, with the herbal citrus notes of lemon myrtle. Use it wherever you would regular hollandaise – as a dip for cooked prawns or salmon, a topping for breakfast eggs, a sauce for salmon and asparagus.

This quick stovetop jam uses peeled and chopped quandong to make a ruby condiment with sharpness and body. It balances oily fish beautifully and keeps well for cheese boards or glazing meats.

To make the karkalla vinegar, simply place a sprig of karkalla in a pickling jar and pour over white vinegar. Seal the jar and allow the infusion to take place. Karkalla has a naturally briny flavour, subtly perfumed with a fruitness reminiscent of wild strawberry or kiwifruit.

A dry rub that leans into Indigenous aromatics: lemon myrtle, wattleseed, thyme and saltbush bring warm, earthy depth and a distinctly Australian character. Simply mix together the ingredients and rub directly onto meat before cooking.

Warrigal greens, an indigenous Australian leafy green, form the base of this pesto, offering a slightly peppery flavour. Combined with traditional pesto ingredients, it brings a local twist to a classic sauce.

Desert lime brings an electric citrus jolt to this bold sauce. Spiked with chilli and flavour heavy-hitters like tamarind, soy sauce and pepperberry, this robust condiment clings to seafood and lingers on the palate – ideal for spooning over grilled or freshly steamed shellfish.

This chunky relish blends soaked kutjera (bush tomato) with fresh tomato and red onion for a sweet-savoury finish. Its bold, concentrated flavour makes it a natural pairing for egg-based dishes like quiche, game meats, in sandwiches, on a cheeseboard – anywhere you'd use a classic tomato chutney.

This sharp, green sauce brings together parsley, mint, capers and native greens like sea parsley for a salsa verde with real bush bite. Use it to lift fatty cuts, roast veg or grilled mushrooms.

This hibiscus-based rub adds floral tang and colour to grilled or pan-fried seafood. An aromatic mix inspired by the Torres Strait with peppery, herbaceous, eucalypt notes from ground pepperberry, saltbush and lemon aspen powder.