In 1999 Linda and Peter Hoffman began growing semi-arid native food plants on their property, Footeside Farm. We asked Linda about growing and processing her products.

Why did you start growing native foods plants?
In the mid 1990s the pig industry was being deregulated and we decided not to farm pigs any longer. We were looking for another on-farm income that we both could work in. We were going to contract grow for another company and, only later in 2010, we decided to brand the native produce we were growing under Footeside Farm.

What is the biggest challenge you face?
In the beginning it was educating people about native foods, the flavours and nutritional benefits. This has changed now as the awareness of native foods increases. The ongoing challenges of an innovative industry apply such as plant names, drying specifications and nutritional testing.

what do you grow?
Wattle seed: We are replanting now but we planted 900 trees at first. We chose Acacia Victoriae as this was the recognised culinary one to grow. The seed is quite large so it is easier to handle. They grow on 125mm of rainfall, so we knew we would not have to supplement water.

Quandong: We chose quandongs as they grow naturally in our area so we knew they could grow under orchard conditions. Picking and drying started simply in our kitchen with an ordinary Harvest Maid dehydrator and this progressed as the yield increased.

Bush tomato: Originally in 1999 we planted 12,000 plants. Sourcing new plants was a challenge because bush tomato plants are perennial. We met the challenge by germinating our own plants. They can be harvested once they turn from green to yellow to dried brown, resembling a raisin. As a green fruit they are toxic to humans and will make you unwell.

Saltbush: We introduced saltbush in 2006 with a planting of 600 plants, which we’ve since reduced to allow the larger leafed plants to spread out. Saltbush in quiche is our favourite. We have also started using the seeds in breads.

What does wattle seed taste like?
Wattle seed has a creamy, nutty flavour when roasted but can also have coffee tones when dark roasted. It is a versatile ingredient and can be used for sweet and savoury, and works well with dairy.

How do you use quandong?
Ripe fruit will be dark red all the way around the fruit and, when opened, the flesh will come away from the stone. It can be eaten straight from the tree and has a tart, berry native food flavour. Most of our fruit is dehydrated for longer storage. It is easy to reconstitute with water and sugar or fruit juice.

How do bush tomatoes taste?
Bush tomatoes have an earthy, caramel flavour. Picked fresh they are sweet and when dried the flavour intensifies. I think the flavour is unusual and intense, and therefore memorable.

What process does the food go through after being harvested?
Wattle seed is roasted to bring out the flavour before grinding, quandongs are cut in halves and dried. The saltbush leaves are dried and milled, and bush tomatoes need to be washed, dried and then milled into a powder for easy use.

What has been your most successful crop?
Saltbush, because we have the volume to supply the demand. It grows in 125mm of rainfall so, with our 350mm, it flourishes. Saltbush has no major pests to control and needs no nutritional input.

Your least successful? Why?
Bush tomato, as the growing conditions can be difficult—not hot enough or rains at the wrong times. As far as possible we have tried to copy the conditions they grow in naturally. Spring rains are important for the plant to have enough growth to produce flowers and fruit.