Riberries

The riberry is also known as Lillipilli. These tiny pink and red fruits are juicy and mildly sweet with a distinct clove-like flavour. Their flavour is suited to game meats and kangaroo. Try with venison instead of juniper. Also suited to chicken, lamb or pork. They are lovely eaten fresh, mixed with other berries and combine well with apples oranges, pears, peaches, apricots and mango. Great in baked cakes and puddings, toss in while frozen. Riberries even go well with chocolate.

Uses: use instead of cloves for apple pie, infused into Vodka, quail and riberry glaze, mango riberry and coriander salsa, riberry and pumpkin risotto.

Wikipedia: Riberries

Muntries

Sometimes known as Munthari berries, they look like little apples. About the size of a pea, with tiny seeds, they are delicious eaten straight from the bush. They taste a bit like a cross between an apple and a sultana. Unlike some bush foods, they are not tart or acidic and can be used whole. Approximately 100g of Muntries is equivalent to a cup full, meaning they will go a long way when used in cooking. They lose colour but not texture when cooked. They can be incorporated anywhere apples are traditionally used. They go well with pork, chicken and even duck.

Uses: cinnamon and munthari muffin, roast pork with munthari and native mint stuffing.

Wikipedia: Muntries