The opportunity to cook with native Australian ingredients delivers the chance to to discover a treasure trove of flavours – as evidenced by Executive Chef, Tony Moss, who has brought them to life at The Palace Hotel in Camberwell. Recently reopened after a $7.5 million renovation, the venue now offers two distinct dining experiences. Upstairs, guests can explore the full spectrum of Indigenous ingredients in share plates as well as cocktails, and hand-stretched Roman-style pizza. Downstairs, delivers approachable and accessible yet elevated pub meals. Across both floors, the power of fresh produce shines, highlighting the depth and versatility of Australian ingredients.
Pepperberry
Tasmanian pepperberry delivers a warm, slightly sweet heat with subtle citrus undertones. Chefs use this versatile spice in both sweet and savoury dishes, giving familiar foods a unique punch. At The Palace Hotel, Moss pairs it with crispy haloumi and a squeeze of lime, transforming a simple snack into a dish bursting with flavour and texture. The pepperberry’s aromatic heat balances the richness of the cheese, making it perfect for sharing upstairs with a cocktail in hand.
Davidson Plum
Chefs prize Davidson plum for its sharp, tart flavour, reminiscent of rhubarb, which brightens creamy or sweet ingredients. Its vibrant acidity cuts through rich or soft textures, adding freshness and complexity. At The Palace Hotel, Moss’s take on burrata is brilliant. The tartness of the plum elevates the creamy burrata, fennel adds crispness, and lavosh provides a crunchy contrast. This dish shows how Indigenous ingredients refresh classic combinations.
Lemon Myrtle
Lemon myrtle is one of Australia’s most aromatic native herbs, celebrated for its intense citrus notes with subtle floral hints. It’s a versatile flavour that works in marinades, sauces, and even desserts. At The Palace Hotel, Moss dusts fried calamari with lemon myrtle and serves it with a citrus mayo. The herb lifts the dish, adding brightness that complements the fried seafood and creamy sauce, turning a familiar pub favourite into something distinctly Australian.
Barramundi
Barramundi is an iconic Australian fish with delicate, buttery flesh and a clean, mild flavour. Its versatility makes it perfect for smoking, grilling, or baking. On the menu, Moss transform smoked barramundi into a brioche burger with dill fraiche and Yarra Valley caviar. The smoky richness of the fish pairs beautifully with the soft brioche, while the caviar adds a touch of luxury and texture, making it a highlight of the upstairs share-plate experience.
Macadamia
Macadamias are native Australian nuts with a rich, buttery flavour and creamy texture. They work beautifully in both sweet and savoury dishes, adding crunch and depth. At The Palace Hotel, Moss serves chargrilled octopus with roasted macadamias, giving the tender, smoky seafood a nutty crunch that balances the dish’s natural smokiness. It’s a subtle but impactful use of a native ingredient that elevates the flavours without overpowering them.
Wattleseed
Wattleseed has earthy, nutty, and slightly chocolatey notes, making it a unique addition to both sweet and savoury dishes. Its complex flavour adds depth and warmth. On the Palace menu, lamb ribs are glazed with wattleseed and pineapple, combining the seed’s earthy richness with a sweet, caramelised glaze. The result is a dish that’s bold and aromatic, showcasing wattleseed’s ability to transform classic proteins into something unmistakably Australian.
Saltbush
Saltbush is a resilient native plant with naturally salty, herbal notes. It pairs beautifully with red meats and roasted vegetables, enhancing flavours without overwhelming them. At The Palace Hotel, wagyu skewers are infused with black garlic and saltbush. The subtle saline notes of the plant accentuate the richness of the wagyu, while black garlic adds umami depth, creating a dish that’s robust, balanced, and ideal for sharing downstairs with a beer.
Warrigal Greens
Warrigal greens, sometimes called New Zealand spinach, have a mild, earthy flavour and a slightly salty, green taste. They’re often used to add colour, texture, and a hint of earthiness to dishes. At The Palace Hotel, smoked cauliflower arancini is paired with warrigal greens and green pesto. The greens add a bright, fresh note to the smoky, cheesy arancini, turning a simple vegetarian dish into a vibrant and flavourful option for any diner.
This story was originally published on The Carousel.
