"This simple green sauce is an easy way to use up all those herbs you have hiding in the fridge, leftover from recipes you have made during the week." – Nornie Bero

Nornie Bero combines a trio of native ingredients in a vibrant dish that comes with a hint of mint.

Taking a popular cut of lamb raised on a flavoursome native shrub, Nornie Bero gives the classic Sunday roast a must-try Australian update.

Nornie Bero takes the classic pavlova and makes it even more Australian, with native ingredients that bring unique flavours.

A lesser-used cut of kangaroo becomes rich and tender in Nornie Bero’s spin on slow-cooked stew, enriched with Australian bush herbs and spices.

“This dish is so beautiful and gamey, but also quite light. Pepperberry is a match made in heaven for kangaroo, which is delicious raw. This recipe takes a few cues from European cooking and elevates the kangaroo to the next level.”

With the addition of warming native spices, Nornie Bero delivers a show-stopping cake with plenty of depth and wow-factor.

“This is a great way to use up ripe bananas, and the delicious cinnamon myrtle and pepperberry show how easy it is to use native produce in your everyday cooking.”

Nornie Bero's simple wattleseed scone recipe.

It's a pipi party! A classic Italian dish meets bush tomato, samphire and sea parsley in this recipe from Nornie Bero.

Note: If you can’t find karkalla and warrigal greens, replace with green vegetables, such as bok choy or silverbeet (Swiss chard).

"Crocodile can be tough, so tenderise your fillet with a mallet before you cook it – it’s similar to calamari in that it hardens quickly. You’ll most likely buy the tail fillet, but I prefer cooking with ‘croc chops’ (with the bone in), as the marrow adds more flavour.“

“Note: If you can’t find karkalla and warrigal greens, replace with green vegetables, such as bok choy or silverbeet (Swiss chard).“

Nornie Bero combines her favourite root vegetable with zingy native flavours and some meltingly sweet figs.

For Torres Strait chef Nornie Bero, the only bread she knew was damper and Island fried scones. These scones always take her back to her grandmother's kitchen for a taste of home.