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Top Foods that Grow Natural In The Australian Outback


As quinoa and kales had been long stealing natural food from the spotlight, West Australian’s superfoods from the Outback have made their way into urban kitchens. From Kakadu plums to wattle seeds, isolated foods from West Australia have been growing for more than 50 years.

For a long time, Australia’s Northern, WA, and the Southern Territories of Australia have been home to Aboriginal people. However, these superfoods are now getting the attention of city inhabitants. Food establishments all over Australia are also adopting the local cuisine and, in the process, have constructed kitchens that can handle the preparation of food with equipment made by Electrolux professionals in Australia. It is important to know that the Kakadu plum is indigenous to the Kimberley region and has more vitamin C than 100x an orange can provide. Explore the following article to discover the best food items that are growing naturally within The Australian Outback.

Kakadu plum:

From the dry northwest open forests of Australia, Kakadu plums are commonly utilized for treating colds, flu, and headaches. These days, they are attracting interest due to their nutritional benefits.

Kakadu plums are high in vitamin C and E, folate, lutein antioxidants, calcium, and zinc. In addition, it is significant in copper that is vital to ensure the good functioning of connective tissues, enzymes as well as red blood cells. The plums are regards as a complete nutritional powerhouse. They are high in iron and dietary fiber, which can help prevent constipation, colon cancer as well as the most notorious IBS, also known as irritable bowel syndrome. (IBS).

Bunya nut:

It is a popular food for the Australian Aboriginal people. In terms of flavor and appearance, it’s similar to chestnuts. It is cooking and consumed raw. It is a staple of Aboriginal people of the region, who have historically crushed bunya nuts and then turned them into an aqueous paste for cakes and bread.

Seeds of Wattle:

The seeds of wattle can use to make a substitute drink for coffee or an ingredient in grain dishes. They are a wonderful source of spices that are extracting the food-grade Australian Acacia species. The Aboriginal people used them for making bush bread. Wattleseed is a very nutritious food item that is low in glycemic index and high in proteins along with unsaturated fats. The seeds are high in magnesium, fiber and zinc, calcium, and carbohydrates.

Lemon myrtle:

Lemon Myrtle originates from Australia. A strong aroma is a reason it is used in food to increase the flavor and aroma. It does utilize in the preparation of curries, sauces, dips, sauces, salads, seafood, prawns, and fish.

It is also one of the ingredients that create products for skincare, including lip balms and hair care products like shampoos. Regarding its nutritional value, lemon myrtle is a source of antioxidants, lutein folate, zinc, vitamin E, and calcium.


Quandong is a parasitic plant indigenous to the desert regions of central and southern Australia. In Australia, it is call the native peach, and the plant is growing mostly for its fruit.

Quandong is extremely aromatic, and that is the reason it is utilized to impart flavors and aromas to food items. Additionally, it is high in magnesium, folate, zinc, vitamin E, calcium antioxidants.

It’s the Rugged Australian Outback

The Australian Outback is the semi-arid, semi-arid southern and central regions of Australia, which is often called the sunburned country of the locals. It was the home of indigenous people prior to the exploration of the Europeans. In spite of the Outback being dry but it is now the home of many fruits and seeds with a high nutritional value.

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