Wattleseed on the Rise: Indigenous Ingredient Goes Mainstream

Long a staple of traditional bush tucker, wattleseed is experiencing a renaissance in modern Australian cuisine. With its nutty aroma and coffee-like richness, this native seed is now appearing on menus from Sydney to Perth.

At Tjarra Kitchen in Adelaide, chef Nathan Koori sprinkles ground wattleseed over panna cotta, mixing ancient flavors with modern presentation. 'It’s not just delicious — it tells a story,' he says.

Wattleseed comes from several Acacia species and has been harvested by Indigenous communities for thousands of years. Traditionally ground and baked into seedcakes, it’s rich in protein and highly drought-resistant — making it ideal for arid environments.

What started as a niche ingredient is gaining national traction. Artisan bakeries use it in sourdough loaves. Breweries experiment with wattleseed stouts. Even supermarkets have begun to stock wattleseed spice blends for home cooks.

While chefs and foodies celebrate the seed’s resurgence, Indigenous leaders urge respect and recognition. 'We welcome the interest, but proper sourcing and cultural credit are essential,' says Marlene Gray, an elder from the Ngarrindjeri nation.

To that end, some producers have partnered directly with Indigenous harvesters. The Native Foodways Collective is helping build a transparent supply chain that benefits traditional custodians and promotes ethical cultivation.

With global interest in sustainable, climate-resilient foods on the rise, wattleseed may soon represent more than flavor — it could become a model for reconciliation, sustainability, and cultural pride on the plate.