Going native…
There is a plethora of native Australian spices, berries and animals that can create unique and memorable experiences. The only trick is talking to your butcher and maybe even a bit of urban bush tucker hunting. If that is too hard, organic grocers can have some of those hard to find native spices.
Berries for sauce
Lilly pilly is bountiful here in Queensland and makes a great jam and glaze. If you're crafty you can turn that jam into an epic BBQ sauce. Finger limes are another ingredient you can pick-up and replace the sour element from your usual salsa recipe while adding a citrus twist.
Native woods
The most common all rounder woods to smoke and cook on are ironbark, redgum and jarrah. The one you use will largely depend on where you are located in Australia. But when we are looking for more distinct flavors I'd like to recommend black wattle especially for beef or those more gamey meats.
Spices for rubs
Lemon myrtle is the first thing that springs to mind when I think of Australian spices, seafood and poultry make the perfect pairing for this vibrant citrusy punch. Ground wattle-seed has earthy coffee and chocolate notes and makes best friends for beef and lamb. Imagine that combination in your next brisket rub!
Kangaroo, crocodile & emu
There is something iconic Australian about these creatures and the thought of them on the smoker and grill makes me drool. The native spices and berries will take these familiar yet foreign meats and give them a truly unique flavour. Your local butcher will be your best friend with sourcing these, however you need to know which cuts from each animal is best. Kangaroo fillets for steaks, crocodile tail meat for the smoker and Emu drum steak for the flat plate griddle
Jerky time
The cold dry weather makes it the perfect time of year to pull out the dehydrator or pellet smoker. Something in common with native beasts is they are often lean and gamey, making jerky is the perfect solution. Venison is my favourite for this, Worcester sauce and a brisket rub makes the best jerky on the pellet grill. Running it around 66c for half a day, just keep an eye on it and take it off when you're happy with the texture.
Conclusion
Not every element in your dish has to be challenged by Australian native ingredients, simply replacing a single ingredient in recipe is all you need to elevate a classic meal with a native twist.