• These blood red limes have a soft-sweet limey flavour.  Available frozen.
  • The Australian rainforest knew what it was doing when it produced this amazing fruit, and the tangy tart flavour of Davidson Plums have created a bushtucker paste everyone will love.  It goes with any cheeses, I particularly love it with a great Tasmanian Blue cheese. Davidson Plums grown from northern NSW right up the coast to Atherton Tableland, with a tart fruity flavour they are a great addition to pies, jams, chutneys and of course Outback Chef's Davidson Plum Fruit Paste.
  • Davidson Plums have tart plum flavour rich in zinc, Vit E and calcium plus lutein for eye health.  This is a highly concentrated powder. Davidson Plum is a deep purple very tart and acidic fruit eaten by the coastal Aboriginal people.  Davidson Plum is higher in lutein than avocados, lutein is an important vitamin for eye health by improving the symptoms in atrophic age-related degeneration by inhibiting inflammation. They were used frequently  by the early pioneers to make jams and preserves.  OutbackChef now makes a popular fruit paste with these plums. Davidson Plums have an anti diabetic effect and the capacity to reduce hypertension and obesity.
  • Desert Limes are a small fruit about the size of a grape with a wonderful "limey" flavour Australian Desert Lime or Wild limes have an intense lime flavour without the tart edge that traditional limes have, I can eat them quiet easily alone.  Like all limes they are extremely versatile.  There are a number of native limes that have been developed, the Desert Lime being one of them. Wild Limes were used as a food source by Indigenous people, the easy pioneers to Australia harvested them for use in jams and preserves and they are now an extremely popular lime on many restaurant menus.
  • Davidsonia pruriens Aboriginal name " Ooray" A tart flavoured dark red plum, great for jams and conserves, making sauces to go with beef or kangaroo, a bush fruit known for it's health benefits, much research is currently being done Davidson Plum is a small, narrow, rainforest tree which bears an edible plum with purple-black skin.  If you want to give your jams and chutneys a truly gourmet Australian food flavour, these bush fruits are perfect. Great to make jam with and because of it's dark red colouring can be used to colour and flavour sauces, ice-cream an drinks.
  • OUT OF STOCK..The new season for Riberries will start in the next month or so.....nearly there
  • Wild Australian Finger limes

    Finger Limes come in a variety of colours from bright green to corals, reds and champagne colours.

    At the moment I have the bright green and champagne colours.

    Finger Limes are Australia's native citrus.  The bright greens are quite tart in flavour, the pinks and reds are a lot less tart.
  • Muntries were eaten by Aboriginal people in the south east of South Australia. They would eat them fresh or dry them out to preserve; they could then be ground into a paste, mix with dampers or eat as a leather. They contain up to four times more antioxidants than blueberries and provide natural waxes that are good for skin nourishment.
  • These native nuts can be eaten by themselves or used in cooking, a favourite with everyone.
  • Native Rainforest Tamarind from Far North Queensland have been used to create the most beautiful fruit paste. Rainforest Tamarind trees grown in the rainforest in far north Queensland.  Beautiful to look at and a surprise to taste, nothing like their strong-flavoured "tamarind" cousins, much milder and easy on the palate. A rich orange colour, this really lights up any cheese platter, great with a tangy brie. A slightly tangy flavour with a mild "orangie" flavour, what can I say, this is worth a try.
  • Outback Chef's beautiful Quandong fruit paste has a touch of Anise Myrtle, it sits happily on any cheese platter and goes well with a creamy brie and some black grapes. Excite your "foodie" friends with the flavour of Australia with this fruit paste made from wild harvested quandongs
  • Ideal to add to your morning cereal, quandongs are a great addition to any pies or baked goods, makes brilliant jams and conserves and mixes quite happily with other fruits and berries.  Try this delicious Quandong & Rhubarb pie featured on the Aussie Radio Show These quandongs are halved and dried, soak in water overnight to re-hydrate.
  • A traditional bushfood treat, early pioneer's used Rosella to made jams. Not officially a native of Australia, as the Rosella plant is found in Taiwan and many Asian countries.
  • 75g Dried rosella petals
  • Australian native lime,  similar to a lime-cumquat in flavour. Recipe Idea:  Apricot & Sunrise Lime Conserve with Anise Myrtle