Stir-fried salt bush leaves with biodynamic garlic and organic tamariStir-fried salt bush leaves with biodynamic garlic and organic tamari

I just love Outback Pride founders Mike and Gayle Quarmby’s salt bush leaves (pictured). Mike spent 12 years alongside the CSIRO developing a special strain of salt bush for the gourmet food industry and the result is incredible: delicate, naturally salty, creamy-tasting leaves that are so versatile. Discovering native foods has completely revolutionised the way I cook at Billy Kwong, and after 12 years, such a discovery in one's art, is extremely invigorating and exciting.

Level of difficulty: easy