As a general rule cafes that use "native Australian" ingredients end up falling into one of three categories: naff, tokenistic or contrived. Refreshingly, this place is none of those things. Rather, it's a successful working model of how native ingredients can be incorporated into national cuisine.
The concept may seem gimmicky but Purple Goanna is no tourist trap. The idea here is to showcase native ingredients alongside more commonplace kitchen items, not just in isolation. That's why you'll see poached emu steaks coupled in with what is essentially a standard big brekkie fry up, or a regular cheese cake spiked with lemon myrtle. There's a subtlety to the inclusion of indigenous ingredients here that is very refreshing.
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