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Here are five Melbourne venues with native ingredients on the menu
This restaurant is entirely dedicated to creating native Australian dishes. Try the barramundi, smoked with paperbark.
Mark Best has long used native greens to good effect and sea parsley and fat hen make appearances all over the shop.
Ben Shewry has been banging the native-shrub-and-quandong drum for years. They grow most of their leaves at Rippon Lea Estate and you may find a dessert festooned with sharp muntries.
Shannon Bennett just can’t shut up about sustainability and native leaves. The Vue De Monde team has a kitchen garden at Heide and most dishes are touched with some salty local leaf or other.
Douglas McMaster is the young chef cooking the Native Botanicals Dinner. He’s an avid forager and an anti-waste warrior. He incorporates as much of all these things into special event dinners and the café menu.
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