Australian native ingredient technique
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Origin
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Description
Australian native ingredients — lemon myrtle, wattleseed, Tasmanian pepperberry, finger lime, bush tomato, saltbush, Davidson's plum, anise myrtle — represent 60,000+ years of Indigenous food knowledge. These are not novelty substitutions. Each has distinct chemical properties that require specific handling. Lemon myrtle contains citral at concentrations 20 times higher than lemon — it can overwhelm a dish in seconds. Tasmanian pepperberry builds heat slowly and lingers. Wattleseed must be roasted before use. Understanding each ingredient's behaviour under heat is essential.
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The Thread
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Flavour Context
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Pillars V — VII
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