It's this of of year again and I've been on the hunt for more bush tomatoes, for some reason they have been selling like hot-cakes!! 

I have only enough on hand, which I've just got in, to make my Red Australian curry which has bush tomato in and also my Bush Tomato rub, so sorry for the inconvenience but just can't help. 

That's the negative, the positive is that because of the climatic conditions next year is going to be a bumper harvest I'm told.  They are still green on the vines, but come January, and don't quote me on this exactly, they should be back in stock with a vengance.

These spicey little desert fruits, called the desert raisin because they look like one when dried, have been a staple food for the aboriginal people who live in the arid regions for thousands of years.  I find that the more that I use them in cooking the more uses that I seem to have for them, and I guess with the increase in popularity so many others are discovering their unique flavour and becomming familiar with them in day to day cooking.  Whether it's spinkled on your favourite pizza, put into a pasta dish or otherwise as extra flvour to a slow baked dish they're fantastic.

If you really want to try them and havn't before I can recommend my Bush Tomato rub, great to put on any meat for the BBQ or roasting or otherwise the rub can be made into a great dukkha (recipe inside the pack).  My Red Australian curry also has bush tomato as one of it's bush food ingrediants and again inside the pack there is a recipe for a great curry cauliflower soup, or otherwise you can use it to replace any of your other curries for a wonderful bushfood dish.