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AUSTRALIAN TEA
Native Lemon Grass and Ginger Tisane
The Australian landscape is alive with Native Lemon Grass, add the classic partner Ginger a combination to revive the spirit and tantalize the sensesWant the perfect iced tea on a hot Summer day?
just make tea as usual, add sweetener to taste and chill. -
THE PERFECT AFTERNOON TEA
The crushed leaves of this free-spirited rambling Wild Mint bush combine with the calming effect of gentle Lavender to enhance the spirit and soothe the mind.
It is now a proven fact that Lavender has a soothing, calming effect...we've all, most likely, enjoyed the benefits of aroma therapy with lavender, Lavender candles, oils, soaps and so the list goes on. I'ts been a really popular aroma for centuries. I've seen lavender Panna Cotta, lavender put into perfumes and bath oils, the list is endless. I always marvel at why some aromas and flavours just seem timeless and have a universal appeal. Lavender has definitely has made it's mark, it came into it's own in the Victoriana era where giving flowers and posies was fashionable, ahhhh great to see the romance of it all....some things never change and hope they never do!Now we know that lavender is not only useful for its beautiful aroma but also makes a great tea.
Note here that not all lavenders can be consumed, the one that OutbackChef uses is a french lavender that is grown for culinary use. Combining with mint, I've added some calendula and Australian grown green tea, it's a great brew, a truly Australian blend with these unique flavours, try yourself or makes a great gift. -
WATTLESEED & PEPPERBERRY CHAI MOCHA
go to recipe for this exotic touch of the east An extoic palette of spices, rich and inviting, enjoy Roasted Wattleseed blended with Australian Wild Pepperberry Chai with or without milk. The aroma intoxicating, the flavour sensational. Wattleseed is as popular as ever and there are so many species of wattle throughout Australia that it makes sense to try as many as we can, but beware, while most are edible...not all. At OutbackChef we take care that we get the best species of wattleseed for the job, in this case it’s Acacia victoriae and we do quite a dark roast for this one in order to get the best flavour for our Wattleseed and Pepperberry Chai, add some of the great middle eastern spices and viola! A great chai tea that can be drunk straight as is or with a touch of milk and honey. Remember when making chai tea use water to extract the flavour, a tea made on milk wont allow the tea to reach it’s full potential...it just doesn’t work, add milk later. -
Australian Tea
Lemon Myrtle & Orange is the sweet simplicity of a perfect match, an Australian superfood in a cup!
I think most people are familiar with the strong punchy flavours of Lemon myrtle, but used with a little discretion this robust flavour can be gentle as well, it has a calming influence with its “orange” cousin and add some Australian grown black tea and this combo is ready to go. When you feel like the familiar flavours of citrus and a great cuppa to boot, then this tea ticks all the boxes. It’s an extremely popular tea for all ages and any time of day, enjoy a quite cuppa with some “just me” time or make a big pot for friends. This tea also makes a great iced tea, make it as usual then chill straight away, don’t over-brew, once chilled add sweetener to taste. We grown our Lemon myrtle at the Wild Food Farm, use Australian grown oranges which we dry at the Farm as well for use and of course we use the best Australian grown black tea, this is a true celebration of a great tasting tea. -
Australian Wild Harvested Spiced Tea
Australian Green Tea with Exotic Spices and wild-harvested Pepperberries
Incorporating Lilli Pillis, Rosella flowers, Tasmanian Pepperberries and Mandarin to energize and inspire your creative instincts. We use Green Tea from the Green Tea plantation in Victorian alpine regions. As with all our products we go straight to the growing source to get our Green Tea. This is a clean green tea that is soft and alluring in it’s gentle flavours. At OutbackChef we’ve complimented this beautiful tea with some exotic spices plus some of our favourite wild-harvested favourites. Lilli Pilli’s, so many species Australia wide, but the Lilli Pilli’s used in our tea are from northern NSW, they have essential oils from ginger and cloves to high-light the spiceyness of this tea, we add Rosella flowers....an adopted native, but nonetheless a popular one, especially with the early pioneering women, plus mandarin. Pepperberries picked as soon as they’re ripe and ready to go, from the chilly alpine regions of Tasmania. This is an exciting tea that is so full flavour and a perfect pick-me-up in the middle of the day. -
75g Dried rosella petals -
Native or Desert Limes made from native limes grown in West Australia.
Desert Limes are an Australian native fruit that has a soft lime flavour.
The Limes are wild-harvested around the end of the year, according to the season then go straight into the pot to create this sensational marmalade. These bright green baubles have been turned into a marmalade fit for a king or queen -
Australian grown Green Tea, Ginger and Lemon Myrtle
Perfect pick-me-up in the morning tea. Great stomach settler after a heavy night. 75g pack -
Blood or Ruby Limes are a bushfood native of Australia, a beautiful soft, lime grapefruit flavour If you want the perfect gift or a treat for yourself then this marmalade is the perfect addition to your morning toast or with scones, a little cream also adds to the story. -
Australian grown Green Tea is Victorian grown in the high country with just the right amount of sun and rain! Its grown and dried using the traditional Japanese methods to create an amazing and beautiful tea, the perfect brew for any tea lover. -
Sunrise Limes are used in this true-blue Aussie marmalade with a lime cumquat flavour
These Sunrise Limes are harvest from my friends, Vickie and Marks property in Western Australia. They are nurtured and grown with care to produce the best superfood limes ever. Makes a perfect bushfood gift for you or someone special -
design by Julie Page, blank paged journal -
Bush Tomato or Desert Raisin Relish, perfect relish for your true-blue Aussie Hamburger
This relish made from Australian Bush Tomatoes, Solanum centrale, called Desert Raison's by the early settlers are a low desert shrub.
When the Bush Tomato fruit turns from green to red and drops to the ground it's ready for eating. A popular food source of Australia's indigenous people for generations. This relish is the perfect way to enjoy the unique flavour of the bush tomato. Whilst they are related to tomatoes (Solanum lycopersicum) they could possibly be even a closer relation to the eggplant (S.melongena) which they have many details in common. Bush tomatoes taste like a sun dried tomato with caramel overtones, they can be quite bitter if too large a quantity is used in cooking. Consider them like a spice rather than as a fresh tomato. -
100% Australian grown olives with our own native bushtucker Desert Limes -
100% Australian products -
Also known as Red Desert Lime -
Out of stock
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 may have an anti diabetic effect and may have the capacity to reduce hypertension and obesity. Extensive research has been done into Davidson Plums...and I'm quoting directly from "The Health Aspects of Australian Native Food" , research done through Australian Government's Rural Industries Research and Development Corporation, 2009.....further information of this species and other native foods can be found on our blog.....Anthocyanins are plant pigments responsible for the red, purple and blue colours of fruits and vegetables. they are an increasingly important group of natural food colorants.In Davidson’s Plums, anthocyanins were the major phenolic compounds detected.The total amount of anthocyanins in Davidsonia jerseyana was 98.6 mg C3G/g DW and in Davidsonia pruriens was 47.8 mg C3G/g DW (Table 1). The observed differences could be due to cultivar specificity and/or fruit maturity. Other components found in small amounts included myricetin, rutin and quercetin hexoside. Anthocyanins are potent antioxidants and a range of health benefits arising from their consumption have been reported, such as anti-diabetic effects [21] and reduction of obesity [22]. Cyanidin 3- sambubioside isolated from flowers of Hibiscus sabdariffa L. induced apoptosis (programmed cell death, known also as cell suicides) of cancer cells in vitro (cell culture studies) [23].Table 3. Major phenolic compounds identified in selected native Australian fruitsT- traces; P – possible (confirmation required) * This extract contained components that require further investigation in order to establish their identity. Major peaks in the extract exhibited m/z 682 (fragments: 454, 438), m/z 454 (fragments 182, 210, 226), m/z 334 (fragment 164).Based on the high level of anthocyanins in the flesh, the potential application of Davidson’s Plum as a source of a natural food colour with health-enhancing properties for a wide application in beverages and confectionery might be considered. -
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.
