Ingredients that Feel Like a Holiday

While Australia boasts world-class produce and unique native ingredients, there’s something irresistibly exotic about flavours from the Northern Hemisphere.

Whether it’s the scent of saffron wafting from a paella pan or the tang of preserved lemon in a Moroccan tagine, certain ingredients have the power to instantly transport Australian diners across oceans and time zones.

These Northern Hemisphere staples don’t just add complexity to a dish - they evoke memories of travel, adventure and the romance of faraway places.

There are few ingredients more synonymous with luxury and escapism than saffron. Harvested from the delicate stigma of crocus flowers, this crimson thread lends dishes a golden hue and floral, honeyed aroma.

 

In Australia, saffron instantly conjures Spanish holidays - think steaming pans of seafood paella, slow-simmered Persian stews or delicate Italian risottos. Its rarity and depth make it a favourite in fine-dining circles, elevating simple ingredients into something transcendent.

The earthy allure of truffle is irresistible and for Australians who’ve journeyed through the cobbled streets of Tuscany or the countryside of Dordogne, its intoxicating aroma brings back fond memories.

 

Whether shaved over fresh pasta, infused in rich sauces or nestled into scrambled eggs, truffles offer a taste of European indulgence. While Australia has its own emerging truffle industry, it’s still the mystique of the original European varieties - black Périgord or white Alba truffles - that stirs up the strongest nostalgia.

Salty, tangy and deeply aromatic, preserved lemons are a Moroccan pantry staple that have found their way into modern Australian kitchens. They add brightness and complexity to tagines, grain salads and seafood dishes.

 

For many Aussies, the flavour is an instant reminder of travel through Marrakesh’s bustling souks or Turkish mezze feasts shared under the stars. It’s a small ingredient with a big impact, offering a gateway to North African and Levantine cuisine.

With its ruby-red seeds and tart-sweet punch, pomegranate adds vibrancy to both savoury and sweet dishes. Used in Persian fesenjan, Indian chutneys or Mediterranean salads, this ancient fruit brings a celebratory feel to any meal.

 

Its jewel-like appearance and exotic associations make it a popular choice on Australian menus - particularly in Summer, when freshness and lightness are key.

A heady blend of dried herbs, sesame seeds and sumac, za’atar is a staple of Levantine cuisine that’s now firmly rooted in the Australian culinary landscape. Often sprinkled over flatbread, grilled meats or yoghurt, it imparts an earthy, tangy complexity that feels both familiar and foreign.

 

 

Diners who’ve travelled through Beirut or Tel Aviv recognise it instantly - it’s a taste of the Middle East on a plate.

Few cheeses scream indulgence quite like burrata. With its creamy, oozing centre encased in a shell of fresh mozzarella, burrata is the crown jewel of antipasti platters across Australia. 

Paired with heirloom tomatoes, stone fruit or crusty bread, it evokes lazy Summer lunches on the Amalfi Coast. Australians adore Mediterranean ingredients and burrata, in particular, ticks every box: luxurious, photogenic and unapologetically rich.

Sweet, warm and aromatic, cinnamon is more than just a baking staple - it’s a spice that crosses cultures and conjures comfort. From Swedish cinnamon buns to Moroccan lamb shanks, it plays a key role in creating dishes that feel nurturing and nostalgic.

Australians associate cinnamon with European bakeries, Christmas markets and spiced teas enjoyed while travelling abroad, making it a globally cherished spice with strong emotional ties.

 

These Northern Hemisphere ingredients have found a second home in Australia - not just because of their flavour, but because they offer a sense of escape. They remind us of holidays past and those yet to come and keep global cuisine alive and vibrant on our plates, one taste at a time.