Not to mention the vibrant colours and textures of native Australian ingredients, including finger lime, saltbush, wattleseed ...

Put the flour in a large bowl, with the rosemary, salt, oil and 225ml/8fl oz water. Mix everything well until the dough starts to come together in a ball. Then get your hands in and squidge all ...

In Italy, this dish is called frutti di mare, which translate to “fruits of the sea”, The Weekend Australian Magazine’s recipe writer Elizabeth Hewson writes. This recipe is highly customisable.