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How Did Anyone Eat This? (17 Australian Native Foods)
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- Published on Apr 18, 2026
- Tasting 17 wild Australian Native Bush Foods and discovering a new crazy taste altering berries (NOT miracle berries), kakadu plums, desert limes, macadamia nuts, sandalwood nuts, bunya nuts, crocodile, kangaroo, emu, eating green ants, davidson plums, finger limes, vanilla lily and more.
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Hi I am Ann Reardon, How to Cook That is my youtube channel it is filled with crazy sweet creations, debunking and fascinating food science made just for you. In this episode we grow and taste test 17 different australian native bush foods including Tasmanian pepper berries, kakadu plums, desert limes, macadamia nuts, sandalwood nuts, bunya nuts, crocodile, kangaroo, emu, eating green ants, davidson plums, finger limes, vanilla lily and more. And testing the taste altering ability of tasmanian pepper berries. New video every third Friday.
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Would love to see you interview aboriginal chefs to find out how they use/used these foods.
I loved the interview she did for the probiotics video. This would be awesome!!
Yes, I second that idea. And even if I probably can't get most of the stuff here, I'd be interested in seeing Ann develop more recipes like those little muntry pies or the wattle seed cream.
That’s a great idea. I’d love to watch that
I was keen to see more of the local bush herbs etc. I'm British and really interested in the flavour profiles completely absent from Western Europe / the imperial spice trade. And getting aboriginal commentary on the traditional usage of these herbs would be fascinating
I upvote this also!
your family are such a bunch of troopers :D
"Here, try this!" 'Taste's bad!' "But now, try it as a jam!!!" '*Sigh*'
KKKkkkkkkkkkkkk
🤣 so true!
That just shows you how amazing her normal food is lol. It must be worth the misery!
Can only imagine what would have happened if I'd asked my kidz to eat ants 😮
they've been too safe for too long. Finally they earn their keep again with some truly unhinged stuff XD
3:50 love the dedication to grow your own native plants then harvesting them
It’s hard to buy some of them so i needed to grow them yourself.
@HowToCookThat Will you be growing more of them?
Pikapi
Yes,
i had a few extras that were not ripe - it's hard to make a video about foods that are ready to harvest at all different times of year.
Omg, your sons are already fully grown men! I remember watching your channel and they were all little boys! They grow up so fast!
Same here! I have been following this channel for 8 years, when her two elder sons were boys!
They are my age and I still feel like a proud aunt watching them grow...
@Reggie_la same and they are handsome lads too!
Our eldest just got engaged!
@HowToCookThat congrats to him!
This is hilarious to me as a Kiwi because there's a good book on our native edibles (I'm also a nerd about our natives) and most entries feature a "Yeah this tastes like absolute shite and basically of turpentine but there's a related species in Australia that is nice and sweet and was used in pies"
probably the Quondongs 😂
All are on in Christ.
@Who_opened_the_gates_of_Toledo you wanna...try that again?
We do have a lot of plants from the same genera and families. I imagine back when the continent of Zealandia was around the distance was so small that there was a lot of back and forth between the landmasses. But 25-30 million years can result in a lot of divergence, a lot of the flora we have in common is much more recent. The Manuka debate still rages on.
As an Indigenous Australian, I really appreciate your more nuanced and neutral viewpoint on a lot of these! There is of course more to indigenous and native eating than this that I’d love to see you further explore! Especially when trying foods that would’ve been cooked or prepared more realistically thousands of years ago. I’ve got to say, I’m pretty shocked you and your family didn’t try chocolate with native flavours as they’re more commonly experienced haha
💯
And a cup of lemon myrtle tea!
@gemfyre855 heck yes that with some lemon myrtle and bush tomato Damper, with plenty of butter, such a treat!!!
I also wonder whether native Australians experience the taste differently than people of European descent.
europeans eat only a small selections of vegetables and herbs we ate in the middle ages -- and i suspect only a tiny selection of back in pur hunter gatherer days ... with most cultivars being stuff various invasions have imported ... cause the invaders liked em ...... relatively few veg are mass cultivated , or even cultivatable/tamed maybe... of course theenvirnomentalists now get very snippy, and vegicidal and animalcidal of anything they now consider non native.
"tastes like meat" always glad to have your input Dave mate 😂
His wonderful insight of Kangaroo tasting gamey... and that they'd be difficult to farm...
Dave, it's all game meat
I’ve had kangaroo several times and it was never gamey. Just don’t over on it.
Always impressed by how charismatic and yet authentic your boys are after having grown up on the internet - not a hint of that fake "influencer" vibe. Proper humans. A great credit to you both!
reminds me of my mum, joyful but serious and funny.
I was thinking the exact same thing, but couldn't quite put it into words. You nailed it with "proper humans" - although of course with parents like those, how could they turn out any other way?
Good comment. Totally agree…definitely appreciate also how distinct their voices/opinions are. I also enjoy that with age they take their task/role of taste testing for mom more seriously which makes for more enjoyable viewing
They didn’t really grow up on the internet though. This is her channel, not theirs, and their appearances (brief, every so often, always about the topic at hand and not themselves personally) reflect that. I know you didn’t mean anything by it but she’s not some family vlogger lol.
@GG-kn2se I agree, and the way Ann and Dave have managed this is part of my point. They've still been a lot more "on the internet", and seen by many more people than many others!
I love your family reviews because they're so polite. They have the ability to say something tastes bad or it's not too their preference but still explain why and describe the flavours; as opposed to people just violently spitting things out, dramatically crying and cursing.
Regarding the pepper berry, you should buy Phenylthiocarbamide (PTC) paper to see if you all have the same or different reactions. The paper tests your receptor genes that detect bitterness, so I wonder if that would play a role!
I think we need a follow-up video where you bring in a native Australian who knows how to prepare and cook all of these and could provide some ethnobotany tips and tricks :3
Only if they get all the ad revenue hey. Pay The Rent.
@IHeartGallery 🎶To Pay Our Share🎶 😂
@The_Cloth_Surgeon
Please, explain?
@Sue@SueMead well I guess it can be explaining two ways(ok maybe 3),
The first typo that meant to say to pay our share.
Second, First Nation Australians are the traditional custodians of the land and deserve representation and compensation for the affects of both colonialism and the post colonial modern laws that have been used to target and exploit them for hundreds of years.
Annnnnd finally, it’s a song …
🎶The time has come, to say fairs’ fair, to pay the rent, to pay our share,
The time has come a facts’ a fact, it belongs to them, let’s give it back🎶
It’s called Beds are Burning by Midnight Oil.
@The_Cloth_Surgeon
Thanks. I wasn't sure if it was those lyrics you were quoting. From one of my favourite bands of the 1980s. I saw them once, just as 'Power and the passion' was released. So cheers.
Missed opportunity to test how the pepper berries would effect the taste of other native fruits, especially the sour ones, instead of testing it against chocolate, lemons and vinegar.
Maybe it was easier this way as she had so few of the native fruits?
@dontbefatuousjeffrey2494 yeah was gonna say she did have only limited samples available of the native fruits as they were hard to get hold of
I imagine they had already eaten everything she had by the time they got to the pepperberry.
Omg, I wonder if the indigenous people were able to eat all the sour food _because_ of the berries!!
yes i was just going to say the pepper berries probably really influenced how the other sour fruits were eaten in the past
A lot of the foods you showed off had a demonstrated bitter flavour.
Maybe it would be worth revisiting them after the pepperberries to see what other flavours are brought out?
Yes!
i was thinking the same th ing
@shanedestroyermaybe that’s how the native aboriginals were able to eat all the sour fruit that your guys tasted. They ate pepper berries first.
Yes, please try that! Also, I wonder if roasting pepperberries, or mixing them in with melted dark chocolate would have a similar effect?
yeah my thought went there as well. i'm writing a novel where there's a large forest world and i wanted some of them to explore a nearby mountain world and i was thinking about how when they first went there the food was all bitter and awful but the mountain people could show them if you have a pepper berry first everything is better and that could be part of their culture, a ceremonial pepper berry in the morning to wake you up and start your day
28:10 I wonder if this is how they made a lot of the more bitter and sour fruits you guys were eating earlier more palatable. It all makes sense now! 😂
Mum makes amazing quandong jam, quandong ice cream, quandong cheesecake and quandong & strawberry bread. She also makes a sauce out of them for lamb ribs.
We never liked them raw though but they are sweeter the better the season though. We had the red and the orange quandongs.
I remember when their oldest sons looked like the youngest son. They have grown so much ❤ beautiful family
I love the way your family will taste anything you give them and how even the youngest can give a fine description of flavours. 😍
Time flies way too fast!
I'd love to see native people prepare traditional food from native ingredients
I’m sure there are RUclips channels made by native people where they cook traditional food from native ingredients. If that’s what you want to see, nobody is stopping you.
This, however, is Ann Reardon’s cooking channel. So it makes sense that she’s the one doing the cooking.
If the race of the chef is really that important to you, maybe you should ask yourself why that is. 🤷♂️
Just a thought.
@NunnyaBidniss You're reacting really strongly to someone saying that Ann's video has piqued their curiosity. Why are you acting so defensive toward a pretty normal comment?
I’m going to a add to their distress by pointing out that Theyre indigenous, aboriginal and Torres straight islander peoples or first nationer, in Australia we don’t use native for people
There's a channel called Best Ever Food Review Show (bold name but accurate), they did an Australia series and showed some aboriginal cooking, it's an amazing watch and they are very respectful of everywhere they go (as far as I can tell)
@NunnyaBidnissIf it’s bothering you that someone is interested in seeing a native person cooking their traditional food, that says a lot about you rather than them.
Just casually seeing the most magical little creature in your hike. Echidnas are amazing
Native Panamanian cherries, known as Muntingia calabura and grown throughout Central America, also leave a lasting effect where everything tastes sweeter.
I'd love to see them retry the sour foods w/ pepper berries & miracle berries in the future to see how it changes the flavour
To be fair to the native fruit, modern staples are way different then their wild varieties. Couldn't help but wonder what some of those could be with the same line breeding as apples had.
That's a very interesting point. I was thinking that some of the less tasty fruits were probably really good when cooked/paired with meat and fish.
Absolutely, it made me think of how unappealing wild watermelons are compared to what they sell
Sounds like a study of Aussie native foods could be the basis of someone's thesis for a doctorate in biology. Well done. Your shows are always enjoyable even though I often feel sorry for your guinea pig family. They are fab.
I'm stunned that there's no studies on the effects of the pepperberry!
Dave is a champ, given some of the dubious stuff he's been given.
@dontbefatuousjeffrey2494 I swear she or some other channel I've seen has done something similar with a food that altered the taste of other things. But yeah, her family alone could be a case study, given one of her sons didn't experience the taste change. Very interesting!
@dontbefatuousjeffrey2494 I wouldn't be surprised if right now some HTCT viewer isn't writing up a proposal for their PhD on exactly that! On the effects, the impact on the tongue, what makes for differences in different people....
There are tons of st undies. re med students looking at the gut biome of native people…. You just have to dig a bit! Good luck!
"I normally wear an oven glove to avoid getting spiked"
_shows video of ann barehanded picking a finger lime_ 😭
I have had a very low success rate at picking finger limes without bleeding.
4:54 another fun fact about Emus is that the Australian government declared war on them in 1932 and lost
The little blighters are so fast, and almost bulletproof (the feathers are very bushy, on a very thin body, so shooting them usually means you only hit feathers)
18:34 Fun fact: the Bunya pines at Monash (an Australian university with campuses in the same city that Ann Reardon lives) are currently dropping their nuts. The areas of the quad where the trees are have been fenced off for safety. You can see photos on the Monash subreddit.
This sounds really cool, but I couldn't find any 😞
Amazing!
Lol saw the cone, immediately remember seeing them on the side of the road toward the back gates on the csiro side riding home. Never new what they were
you should do a collab with Tasting History with Max Miller. It would be really cool to see what old recipes you guys could make together.
That would be AMAZING!
I second that!
Yes please!
This would be awesome. I'm teaching a class in our homeschool co-op based off Max's cookbook ❤
i was going to say, he’s going to hear about the fresh pepperberries and have to track some down!
might i recommend Black Duck Food as an aboriginal-run source of Australian native foods, perhaps for They sell grass flour blends, quandong jam, seeds for some natives, and davidson plum jam! They're also based in Victoria!
Brilliant!
Black Duck Food Co. closed suddenly in 2023 after only 2 months in operation with failure at every level. Pascoes attempts to grow native grasses for seeds to grind to flour was a financial disaster. Sugar is not a an ingredient indigenous people had, neither was it possible to boil anything as there were no fireproof vessels, and no glass jars for jam. Quandongs only grow in semi arid remote areas, Davidsons plum is a rainforest plant. both a long way from Victoria. Caution needs to be applied rather than wholesale acceptance of the bush tucker stories.
@christine-ep4bxwhat the heck are you talking about, you can literally go on their website and order flour and quandong jam right now. Try harder, cooker.
I'm growing a Davidson plum, but it grows so slowly. I've had it for about 6 years and it only grew about a foot.
@emmakatenotcake Black Duck Food hasn't closed but it runs at a massive loss and survives on government subsidies and donations. Bruce Pascoe, who founded it, is syphoning off the money to line his own pockets and falsely claims to be Aboriginal.
The reason the fruit u buy today are so palliative is because they have been selectively bred for hundreds of years, most of these native fruits are still in their wild form.
I wondered about that too, could you selectively breed these to be more appealing? It seems that even hundreds of years ago when Australia was colonised, after trying the native foods none of them were used or deemed worth trying to cross breed. Now days they are being genotyped because they are tolerant of harsh growing conditions.
That's it! None of them were deemed as worthy of cultivation as their European/American counterparts. That's how colonialism also negativley impacts biodiversity. They loved the macadamia nuts though.
*palatable?
@dontbefatuousjeffrey2494 Autocconnect strikes again! ;)
What about the wild fruits that are palatable, like American PawPaw or Wild Montana huckleberries?
32:29 Matt needs to be studied 👩🏻🔬🔬
😂
Could it be genetic like cilantro?
wattle seed is excellent as flour. it was actually used by European settlers early in settlement. My mother used to use it often to help flavour plain flour.
Your husband and sons are such troopers trying whatever you give them. It could be a gene thing for why the pepper berry doesnt have the same affect on others. Cilantro tastes like soap to me and only some of my children.
That was my thought too. I get a bitter/metallic aftertaste from artificial sweeteners and apparently only 1in 5 people experience that.
@uzetaabI get that same effect from artificial sweeteners. I try to avoid them at all costs.
30% of the population have a genetically conditioned deviation of their bitter receptors.
I am the only one in my family who tolerates sprouts and turnips which seems to be genetic
@uzetaab I get that with stevia. I get a hint of super sweet but then it's quickly completely overwhelmed by BITTER.
"If they've been over-roasted, they taste bitter and burnt, and not very nice." So just like coffee and most things that we roast significantly?
Ann: I've turned it into a jam because it's naturally high in pectin -
David: NO
His expression while she was explaining about the pectin! 😂
Sorry what did you turn into a jam I'm guessing it's the Davidson plum?😅
This made me laugh!
29:03 I wonder what some of the other bitter and sour native fruits would have tasted like, after the pepperberry…
I came here to write this comment 😅 It seems after a pepperberry you can happily snack on all those sour fruits
Good point
You should get with Tasting History's Max Miller. He does historical recipes too
9:04 “tastes like a crayon” I almost spit my coffee out 😅🤣 That comment justified all the crayon munching children in kindergarten.
The Marines would love them.
I don't know what's more hilarious, that he knows what a crayon tastes like or that he compared it to a children's art supply😅😂
19:44 That's edible 😂
Ann, the comment about the Bunya Pines not producing cones until they are 100 years old (18:13) is not correct. I have about ten bunya pines on my property that I planted about 20 years ago and they have been dropping cones for several years now. I had so many this year I had to give them away. Also when roasted properly they taste similar to roasted chestnuts. The powdery texture goes away and they become a little sweeter in flavour.
You boil bunya nuts in a little salt till they crack. They are like nutty boiled jacketless potato's.
I would love to see indigenous recipes using these plants.
this makes me so curious as to what aboriginal food tastes like!
KFC and coke
@Mel-d5h6mdont be ignorant
Aussie born and raised, never knew finger limes were native… the more you know…
I live around Canberra and have a finger lime bush growing in my garden. FYI they are a bush so not very attractive and take a long time to grow and even longer to produce any fruit but the are fantastic to freeze first time I ever tried it was in a curd with the fruit pearls/caviar (as some people prefer to say but I think pearls is the best term oh and like many citrus the plant has lots and lots of different sized thorns all over it so picking the fruit should always be done with gloves on and very careful😅)
@kyliebarnes1651 I live in Miami and have dozens of Finger Lime 'bushes'. Tho some may take time to get large and fruit, I've had plants as small as 6" bear fruit.
@k@kyliebarnes1651ah my grandparents grew them at one point… just didnt know they were native… they’re great on sushi and pavlova
Emu are raised in the US for people with Alpha-Gal so that they can have a "red meat" substitute.
Fingerlime sound like perfect fruit for canapes. Strong taste, easily put on the top with spoon and taste like lime. I would pair it with smoked salmon on curd cheese with dill base.
Dave has been through the ringer!!!
He takes the tasting bad food like a champ!!
I have pepperberries!! I bought them dried and rehydrated them in brine (I use them to flavour my olives). I'm also a sensory scientist and have done a few tests with miracle berries so I was excited to try them and see if it altered my taste. They were intensely spicy in the same way that the guys described in the video, but I didn't have any changes to my perception of sour and bitter (I tried apple cider vinegar and a coffee bean). I might have to try fresh ones. You'll have to let me know where you got them from, Ann.
'Sensory scientist' sounds so cool!! Best of luck with your tests :D
Ann did mention that the dried ones she tried also didn't work, only the fresh, so there you go I guess. Hope you can find a source!
The way they described the experience with the peppeberries sounded a lot like szechuan peppercorns.
@JordanSugarman That's what I thought too!
I wonder if it could be a similar situation to how coriander tastes like soap to some people and not others?
My favourite Aussie native food is the Pigface (Carpobrotus rossii) that grows all over our southern beaches. The fruit tastes a bit like strawberry with a saltiness similar to sports drinks like Gatorade. I often harvest and eat them in the summer when I go surfing.
They sound great. There was quite a lot more food choices by the ocean. Not so much near me.
The green fruits make great pickles ;)
Love Pigface! Around here it's also known as Coastal Raspberry but I think your comparison to a Strawberry flavour is more accurate.
Seems like a great choice for a nice cold booze
I had no idea you could eat them!
Growing a plant for YEARS to make a video about it is dedication to the craft, im amazed, the channel has grown to be its own niche of food science and its really really good, such underrated gem on youtube from the vast ai slop videos
definitely one of the more genuine channels in yt 💯
I wonder if Matthew's health issues and treatments are a reason the pepper berries had no effect on his taste buds?
Kanga-croca-mou… love it ❤😂
You can tell your family isbused to taste testing food, they are very descriptive in telling about how things taste. And they know you won't poison them😂
I wonder if Matt isn't a supertaster? Apparently, a minority of people have an activated version of a bitter taste sensor on their tongues that's genetically de-activated for most people. It might be that the pepperberry turns off everything but that one typically de-activated sensor. I'm someone who has less sensitivity to bitter than most people, so I ADORE extremely dark chocolate and don't use sugar in coffee; bitter already doesn't hit that hard for me. That berry might work well on me.
This whole video was really interesting -- I was just about to conclude that wow, there doesn't seem to be anything sweet in Australia when suddenly you introduced a magic berry that makes things a bit sweeter. There's no way the indigenous Australians didn't know about that. Makes me think they put a pepperberry or two into a lot of stews and other meals as a typical add-ons, like tossing a bay leaf or two into a stew.
I would LOVE to see a collab between you and Tasting History. Max is a historical recipe monster, and he's had a time looking for Australian foods. I hope he watches this.
I'm a supertaster. I insist on light roasted coffee, which I take with cream and sugar. When I went to England at 17, I tried English beer. I didn't spit out the first mouthful but it was a close-run thing. That is the one and only time I have drunk beer.
I am quite fond of grapefruit, but I have to have it with sugar.
I’m also a super taster. Cilantro is my nemesis, and I can’t handle blood oranges. I like coffee with creamer and sweetener, and I’ve trained myself to like dark chocolate. I will never get accustomed to cilantro!
@Katzenjammerz67 I was actually told that based on my genetics, I should be one of those people who think cilantro tastes like soap, but I love it. I wonder if it's less objectionable if I can't sense the added bitterness?
@MegaFortinbras i think you just explained why i have the palate of an 8 year old (i'm in my 40s). i can't stand bitter things! everyone around me seems to love coffee, beer, etc... and fermented foods like kombucha and kimchi....i can't stand them!
@Katzenjammerz67 i have a feeling the cilantro gene is separate from whatever the supertasting thing is (or at least separate from bitter enjoyment). i can't stand bitter stuff but i absolutely love cilantro and will even just eat it raw on its own.
Anne is out here handing somebody their phd for free when they research these pepper berries. I found that whole segment fascinating and how one son was uneffected, of course. There is often a genetic component to these things. I have heard people describe brussels sprouts as a "buttery, nutty treat" now I have always liked them but I am one of those people to whom they taste bitter and I am very interested in whether they would still taste bitter to me after a pepper berry and if not, it would be really nice to see what a brussels sprout tastes like to people who don't taste the bitterness.
Interestingly I have found that native meats taste better when paired with native fruit chutneys and spices. I love kangaroo seared with pepper berry and other native spices served with a Davidson plum chutney/ sauce.
there's also an aboriginal run brand that sells native food sodas, they're called yaala sparkling. my personal favorite was the quandong and native ginger, the rest (desert lime and river mint, davidson plum and waratah, lemon myrtle and native blossom) were not my taste. perhaps for another video!
I love how Dave & the boys are willing to taste test. Love their reactions. As far as the pepper berry, Matthew's reaction when first eating it was so different from the others. His face became red, and he may have a different sensitivity to the fruit, which is why his response to the vinegar, dark chocolate, etc didn't match.
This was a good un, Ann. I doubt that at my age I will be able to travel to Australia. This gives me a glimpse of your wonderful country. Thank you so much for that.
I was hoping you were going to ask the boys to try the Davidson plum after the pepper berries. What a crazy find.
I love wattle seeds! When I was in France on exchange I often made cookies with wattle seeds for my host family and they were well loved.
Anne's 15 year youtube anniversary in on April 16th, 2026! I hope there is a special video then!
Oh, wow, that is a _visceral_ reaction to te davids plum from all four!!!
It does make for a good jam, with that marmalade kick!
I was surprised by the one- since he was so stoic over the chili chocolate episode!
I had a Davidson plum tree growing wild in my garden when I was a kid. I had flashbacks to the taste just watching them eat it. It really is THAT sour. My dad tried making jam and after doing a 2 sugar to 1 fruit ratio it was still nearly inedible.
@OcarinaSapphr- Apparently, James' taste buds are adapted to heat but not to sour. :)
I loved everyone’s unique descriptions 😂
This was really cool! I'd love to see an indigenous perspective on this, I bet there's someone out there who could add a ton of insight
Agree
A lot of Elders and Aboriginal rangers give info tours about our bush tucker
Amazing that Ann both invented a new coffee and uncovered the secrets of the pepper berry, all in one video! She's my #1 favorite scientist of all time
That would have been a great chance to invite an indigenous person, or make a crossover with tastibg history
Oh Ann you and your men never fail to entertain and educate me. They really are such great sports!!
Lots of love from Perth (Scotland) great way to start my Friday morning and that Echidna is cute as heck 🥰
I read perth and thought you were in Australia 🇦🇺. I love echidnas.
I wonder if the pepper berry effect is like coriander, in that for some coriander tastes soapy and for others, not 🤔
I don’t get the “soapy” from it. But you know what always tastes like shampoo to me? Single-malt scotch. lol
yep, soap to me.
I really like cilantro and have found it interesting that some foodies swear by it and others can't stand it.
@AmyLSacks😱
Doesn’t taste like soap to me either but has a very unpleasant taste in my nose on exhaling. Not sure if this the ‘genetic’ thing or not but no one in my family loves cilantro.
I am so angry with the algorithm for not pushing your content to my homepage atm and making me miss you even though you‘d been right there all along!
Found kakadu plum as an ingredient in some skincare recently in the US. Not one in 1000 people here knows what a kakadu is, but the label was like "With kakadu extract!" Given no context, I assume they expected consumers to either Google the ingredient or just go "Ooh! Sounds exotic! Let me rub it on my face!"
And to think most edible plants where that size, with as an intense of a taste with maximum seed size before selective breeding!
15:33 I keep waiting for your sons to ask if you love them. lol!
Australia truly was life on hard mode.
I love how your family embrace your cooking and food reviews with such enthusiasm, grace and intelligence
More edible natives to try: Prickly current bush (Coprosma quadrifida), Sea-berry Saltbush (Rhagodia candolleana), Tasmanian native raspberry (Rubus parvifolius), Purple appleberry (Billardiera longiflora), and Bower spinach leaves (Tetragonia implexicoma) . I've got most of these in my garden and enjoy them all - except the Billardiera. It's not awful but not great either. Looks pretty though. I also have a pepper-berry plant but it has not flowered yet.
I wonder if pepper berries could be used to reduce the bitterness of medications?
I read today that miracle berries are being cultivated for cancer patients. The berries temporarily get rid of the metallic taste they get from chemo so they can enjoy eating again.
I think you’d have to eat it before the medicine though and that would be unpleasant
29:48 OH MY GOD, WeirdFruitExplorer mentioned! LET'S GOOOOO!!
Love him!
I was thrilled, too.
I thought of him as soon as I saw the thumbnail and all the fruits lol
very cool for him to actually get shown
Been a sub since 2019😅
Fingerlime is great on oysters.
dude in the cap and earring is CUTE
Your family is amazing! "Oh, dear. Mom wants to use us as lab rats again!" And they do it! And give excellent descriptions of rather horrible experiences!
95% of the time everything she feeds them is excellent, but that 5%, oh boy...
You have outdone yourself Anne. Your family are so supportive. 👏👏👏❤🐨
5:52 - the trick with croc is that it tends to take on the taste of whatever its diet was, if you were tasting chicken & pork this was most likely a farmed croc, I am told by the TO around my way that wild caught croc, (Ginga) tastes totally different.
Yeah the biggest problem that i have with the meat of Crocodillians is the texture and just how little fat the meat has, making it hard to work with if you don't know what you're doing
Just like bear, city garbage bears, and salmon & berry bears taste totally different
Yeah, wlid croc tastes more chicken/tourist.
That’s the same with any meat. Truly grass-fed beef tastes completely different from the standard meat you get in grocery stores. Different grasses also change the flavor of the meat so a truly grass fed cow in the one part of the country would not taste the same as one grass fed in a different country or even a different part of the same country where different grasses grow. Even with humans is the same. The saying “you are what you eat” is based on real facts. Like, people would say it’s racist to say Indians smell like curry, but it IS a fact they do because curry is a huge part of their diet and when they sweat they smell like curry. The same will happen to anyone after eating curry. Now, we obviously can’t figure out if we taste like what we eat, but our sweat definitely tells you what a person has consumed and what their primarily is based on.
Maybe the different reaction after the pepperberry is a genetic trait, like tasting more bitterness or disliking coriander because of "soapiness"
"Miracle Berry" has the same effect on sour/bitter!
Does Matt have the cilantro tastebuds?
When you look at the main large land animals, kangaroo and emu, you realise why the First Nations never bothered with enclosed farming (paddocks and fences). Far more sensible to shape the landscape to make catching them easier.
Plus it is complex so impossible.
One could say It's noice, It's different, It's unusual.
I was waiting for “anyone for a cup of jarrah?”
@anthapersephone7311 Tia Maria and some footy franks? 😂
The sentence of transportation to Australia was actually a death sentence. The English judges just wanted the Australian flora and fauna do the job.
I wish these foods were easily available. Top effort.
id never tried pepper berries before but a friend whose family owns this amazing cheese making company in vic gave us a bunch of award winning cheeses as a christmas present and oh my gosh the pepper berry one was delish. would recommend. edit: had no idea pepper berries had this quality. i am amazed.
Sea Aparagus!
good stuff, cant take the wild ones tho, it's protected
I have had both alligator, and croc, tail meat here in the US. It is usually tenderized by mixing in some baking soda into the meat, and left to sit a while. It also is served breaded and deep fried.
Thanks for the tip. It’s very expensive here.
@HowToCookThatyeah gator is 16-20 USD per pound, and crocodile is something much more rare, never seen it outside of restaurants in Miami. No idea per pound cost, but it is usually served as a fried appetizer, and the couple times I had it the serving was over 30 dollars on it's own. It wasn't a big serving either.
You can find gator here in Louisiana. As an appetizer you can find fried gator or blackened gator. My my favorite would be a gator poboy sandwich where the gator is mixed with ground pork and made into a sausage that is grilled. It really goes well with a good creole mustard
@Valecan The only time I've had alligator was when a friend of mine had gotten some meat from his father and brother, who had hunted one in Lousiana. It didn't have much flavor at all other than the lemon and butter sauce it was served in!
Name checks out 😊
is Matt a super taster. by chance?
I got to 13 vanilla lilly's before taking a breath, and finished the 15 no problem
wow the pepper berry experiment was so cool!!! love that you’re highlighting aboriginal / indigenous food options.
James is always so thoughtful and measured in his responses, i appreciate how he really wants to convey a taste to the viewers. You’re a family of stars!!!! ❤️
2:41 I guess it's not just the animals in Australia that are trying to kill you. 😂
@felixhenson9926 uh... we have like 25k native plants, only 5k~ are edible. wild food doesn't immediately represent a mega dangerous threat, but there's a reason foragers have had such thorough and meticulous guides and experts teaching people how to not accidentally die by picking the wrong fruit lmao
(also yeah, the stereotype of "everything in aus wants to kill you" exists for a good reason. our plants are NOT any safer than the wildlife lol)
@felixhenson9926 Lily of the Valley grows in abundance here in Central Europe. There are areas where it's prohibited by law to pick ramson/wild garlic, because of the amount of people dying due to confusing them.
I laughed at her characterization of roasting the trypsin seeds as the process "greatly reducing" its toxic effects. Popping the seeds won't make them entirely safe, it'll just make them far, far less likely to kill you. :-)
@FelisTerras Given my username, my eye caught on your comment about "Lily of the Valley", lol. And yes, my username came about because I looked up how dangerous they were.
I wanted to change my username after about ten or so years of having my old one, and decided to see if "birth month flowers" were a thing. Seems they are and for May, it's the Lily of the Valley. Knowing nothing about them but seeing their pretty images made me check to see if I could have one as a house plant.
That's when I read that they're poisonous. At that time, I did not have a cat but now I do, so either way, I don't want one. They're cute flowers, though, like the ones in my picture.
@felixhenson9926 Coming from a family that was bornm and bred in the country, and having a mother as a botanist, I am almost certainly far more iritated by your "the land's natural bounty" BS. Most plants that are native to the UK are going to provide less energy than you use to consume them, many of them may not kill you, but leave you drained and lacking in energy, and some of them WILL KILL YOU. I agree that many of the dangers of fungi are exaggerated, but you over-egg your pudding by claiming "we have maybe 4 or 5 seriously dangerous things". maybe 4 or 5 dangerous FUNGI but, just to name a couple, yew and bella donna, I would take your claims with a very large dose of salt.
No great surprise that one of the demographics for people "most likely to need medical interventions due to food" is that of "foragers", especially those that know sweet FA about wtf they're proclaiming.
Maybe they ate pepperberries first and all those sour fruits later?
The wattle seed cream looks like horchata!
Wish these were harvested in more places
That was very interesting Ann! Thank you to you and all your men for such a great video! Your boys do really well at explaining what they are tasting and experiencing when it comes to texture etc. I can't even begin to imagine how long it took to source these items. Your commitment to research and tracking things down is top notch. Keep on keeping on.
I made a wattlesead cheesecake at Christmas. It was a massive hit
Did it taste like coffee the way it was described in the video? I'd love to try it but it costs $16.50 (USD) for 50g not including shipping. And when I tried to find out shipping costs, I got a message that shipping to the US isn't available.