The Native Pantry

Discover the Australian botanicals behind some of The Native Crumb’s most distinctive flavours.

Strawberry Gum (Eucalyptus olida)

A beautifully fragrant native leaf known for its sweet, berry-like aroma.

The flavour:

Fruity and aromatic, with notes reminiscent of strawberry, passionfruit and warm spice.

Why I use it:

It brings a naturally sweet, perfumed character to baking and pairs beautifully with fruit, chocolate and softer flavours.

Kakadu Plum (Terminalia ferdinandiana)

A native fruit from northern Australia, valued for its striking tart flavour and exceptionally high natural vitamin C content.

The flavour:

Tart, bright and citrusy with a delicate fruity finish.

Why I use it:

A small amount adds a beautiful sharpness to a loaf and works especially well alongside berries, beetroot and other native flavours.

Roasted Wattleseed (Acacia victoriae)

Roasted and ground wattleseed develops a deep, warm flavour that works beautifully in both sweet and savoury baking.

The flavour:

Nutty and roasted, with notes of coffee, cocoa and hazelnut.

Why I use it:

It adds richness and depth without overpowering the rest of the bake, making it one of my favourite native ingredients for breads, damper and sweeter bakes.

Mountain Pepperberry (Tasmannia lanceolata)

A native Tasmanian spice with a flavour that starts fruity and finishes with a distinctive peppery warmth.

The flavour:

Fruity at first, followed by a warming, peppery kick.

Why I use it:

It gives savoury breads a uniquely Australian alternative to ordinary black pepper and pairs beautifully with garlic, herbs, cheese and roasted vegetables.

Lemon Myrtle (Backhousia citriodora)

One of Australia’s best-known native culinary botanicals, prized for its intense lemon fragrance.

The flavour:

Bright, clean and intensely lemony, with a softer, sweeter aroma than ordinary lemon zest.

Why I use it:

A tiny amount can lift an entire bake, adding fragrance and freshness without needing large amounts of citrus.

Peppermint Gum (Eucalyptus radiata)

A fragrant native eucalyptus with a cool, mint-like character.

The flavour:

Soft, earthy mint with gentle eucalyptus and woodland notes.

Why I use it:

Its subtle mint character works beautifully with chocolate, malt and darker flavours without tasting like ordinary garden mint.

A little goes a long way.

Native botanicals are naturally bold, so I use them carefully to complement the sourdough rather than overpower it.