Adelaide’s Blackwood venue is serving up good old fashioned native Australian ingredients in its cocktails, including finger lime for example instead of the traditional lime wedge that accompanies many drinks.

Australia has some of the world’s oldest foods and just recently native Australian ingredients are being incorporated into main stream dining and drinking.

In Melbourne places like Attica and Bad Frankie have embraced native ingredients and Billy Kwong and Bar Brose in Sydney have also warmed to the idea of including these ingredients in food and drinks.

You too can update your drinks menu with some fresh local, indigenious ingredients.

Find more at: https://www.broadsheet.com.au/national/food-and-drink/article/bush-tucker-cocktails