Have You Tried One of These Wacky Australian Ingredients?

Saltbush, wallaby, and redclaw yabbies are staples of Aussie cuisine

Have You Tried One of These Wacky Australian Ingredients?

Meet Australia’s redclaw yabby

Photo by Bella Galil

The much ballyhooed Sydney pop-up of Copenhagen’s renowned restaurant Noma focused the food world’s attention on some seriously unusual native ingredients. Here are three intensely Aussie edibles you can still taste around town:


Outback cred: A hardy, astringent leafy green traditionally used as sheep feed and as a “bush-tucker” by Aboriginal people.

Try it: Roasted in the wood-fired oven and served with a rich and spicy fermented chili at Ester.


Outback cred: Like kangaroo, only furrier and cuter. And way tastier.

Try it: Cantonese-style, braised with soy sauce and sugar, then cut with black bean and chili, at Billy Kwong.

Redclaw yabbies

Outback cred: Australia’s answer to crawfish, but meaner

Try it: Shucked and sweet on buckwheat pikelets (blini) with cultured cream and lemon jam at Bennelong.

>>Next: So You Wanna Spring Break in Australia?

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