The deliciousness of Australia’s native pantry

Tahlia Mandie has spent almost a decade rediscovering her health and the incredible benefits of the Kakadu Plum.

And now, the former family counsellor turned entrepreneur, whose journey has taken her from Sydney’s Masada College to the Gold Coast before settling in Melbourne, is revolutionising how we think about Australian cuisine.

She told The AJN her traditional Jewish dinners over Shabbat, Pesach and Rosh Hashanah celebrations now feature a distinctly Australian twist.

“My health journey started over nine years ago, during a time when international superfoods were getting a lot of attention. That’s when I discovered Kakadu Plum—Australia’s own native superfood,” she told The AJN.

This discovery led to the founding of Kakadu Plum Co., but more importantly, it sparked a deeper connection to Country and Indigenous culture.

Kakadu Plum, she learned, is “Australia’s native superfood, famous for having the highest vitamin C of any plant on Earth – 100 times more than an orange. This powerful little green and gold fruit is wild-harvested in the Top End of Australia, predominantly by Indigenous communities.”

The journey from discovery to meaningful partnership took her thousands of kilometres north to Broome, where she met Bruno, an Indigenous harvester who would become both mentor and collaborator.

“When I first started Kakadu Plum Co., it was Bruno I connected with to learn more about the fruit — its origins, its cultural significance, and its deep connection to Country,” she explained. “After some emails back and forth with him and his partner Marion, my husband and I flew to Broome to meet them.”

Mandie recalled that first meeting as the beginning of both a friendship and a partnership. That initial meeting on Country transformed both her business and her understanding of Australian ingredients.

“We spent time on Country, learning firsthand about the land and its stories,” she recalled.

Bruno now harvests many of their bushfoods, including their best-selling Jilungin Bush Tea, and has evolved from supplier to “mentor, advisor and dear friend.”

Their collaboration has culminated in The Australian Ingredients Kitchen, a cookbook that challenges the complexity often associated with native ingredient cookery.

“We wanted to make cooking with bushfoods simple and accessible. A lot of books featuring native ingredients come from chefs, with more complex recipes. We took a different path — showing how easy it is to use native ingredients every day,” Mandie explained.

The book’s philosophy centres on simplicity and accessibility, said Mandie.

“Think simple swaps like pepper for pepperberry, or salt for saltbush. We even share how you can grow some of these amazing ingredients at home.”

The recipes span from Bruno’s traditional bush camp cooking to contemporary family meals, including Bruno’s traditional bush curry and Mandie’s take on shakshuka using native ingredients.

The approach reflects a broader mission to demystify native ingredients for everyday home cooks.

“Using native ingredients isn’t hard or intimidating,” Mandie insisted. “They can easily become staples in your pantry and elevate your everyday meals. Whether you’re marinating chicken or making your go-to dinner, native ingredients like lemon myrtle, wattleseed or bush tomato can be added to traditional recipes with ease — and a little magic.”

For someone who once counselled families through challenging times, this new chapter represents both personal growth and cultural bridge-building. Her regular travels to Broome — “I am very lucky I get to regularly travel to this amazing part of Australia” — continue to deepen her understanding of Indigenous food culture while strengthening the partnership that makes her work possible.

Mandie called co-writing the book with Bruno an honour, describing it as a step in celebrating culture, with “no fuss, no complications — just beautiful, simple food.”

In an era where authenticity matters more than ever, The Australian Ingredients Kitchen offers both recipes and relationships, proving that the best meals — like the best partnerships — are built on genuine connection to place and people.

The Australian Ingredients Kitchen is published by Murdoch Books, $39.99