Woke to Wattleseed

I consider myself fortunate to have grown up on Wotjobaluk country, where I was exposed to the use of bush foods that have been around for centuries. One of my favourites is wattleseed, which grows naturally throughout western Victoria and offers numerous health benefits such as potassium, zinc, calcium, and iron.

Wattleseed is an ingredient that is native to Australia
and is made from the seeds of certain species of acacia trees.
The flavour of wattleseed can be described as a unique blend of nutty, chocolatey,
and slightly smoky notes, with hints of coffee and spice.
Some people also describe it as having a slightly sweet and earthy taste.

Wattleseed has become a staple in our kitchen as it adds a unique flavour to both sweet and savoury dishes. We've incorporated it into a wide range of recipes during our past lunches, including Wattleseed Pavlova, Wattleseed chocolate Delice Cake, Wattleseed Chocolate Fondant Cake, Wattleseed Lavosh, Wattleseed Rub for slow roasting lamb, Wattleseed Arancini with Saltbush, Wattleseed Scones, Wattleseed Anglaise, Wattleseed Irish Stout Bread, and Wattleseed Baklava Cigars (recipe below).


If you come across wattleseed at your local store, don't hesitate to buy it and start experimenting with it in your cooking. Remember, there's no right or wrong way to use it, and its earthy flavour profile is similar to a combination of coffee and chocolate.

For those interested in purchasing wattleseed, here are a few suppliers that I've personally used and recommend -

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