• I just love the wonderful flavour that this bush herb gives to any tomato dishes, it has a sun-dried tomato/caramel flavour, full of antioxidants and straight from the hot desert sun to you
  • Aromatic cinnamon-like aroma. Backhousia myrtifolia  grows in the sub tropics of of Eastern AustraliaB. myrtifolia is also known as carrol ironwoodneverbreakironwood or grey myrtle, or Australian lancewood. The Cinnamon myrtle tree can grow up to 30 metres. The leaves vary from 4 to 7 cm long, with a cinnamon-like aroma. Flowers are star-shaped.
  • A bush herb that forms an important part of Aboriginal bush medicine stories.  Can be made into a tea, then stored in the fridge to drink daily.  Ground and put into capsules.  The dried leaves are very bitter to taste and if taking for medicinal purposes it's best to discuss with your doctor first.
  • Gumbi Gumbi Pittosporum angustifolium  is a small weeping tree growing in inland Australia. Common names include Weeping Pittosporum, Butterbush, Cattle Bush, Native Apricot,  Cumby Cumby, Meemee and Berriga.  An important Bush Medicine plant and know by Aboriginal people for generations as a cure-all.
  • Lemon myrtle the "Queen" of the bushfood industry

    has been used for food, in cosmetics, insect repellants as bush medicine and much more.  Probably the best known bush herb, this fantastic leaf has a strong lemon citrus flavour and aroma, great for adding some great flavour to any dish
  • Lemon Myrtle leaves dried & milled

    showing are fresh leaves & flowers before the leaves are processed
  • Quick tips for using Lemon myrtle

  • Pepperberries (dried)Tasmannia lanceolata

    pic shows fresh, click on image for more info
  • LEMON MYRTLE A WILD AUSTRALIAN NATIVE HERB

    Botanical painting by Marina Albert
  • WILD HARVESTED AUSTRALIAN PEPPERBERRIES HOT CHILLI FLAVOUR

    These amazing little dried black Pepperberries pack a really "really" hot chilli punch

    So many times when I've been giving cooking demo's or talking about natives and sending around samples for people to smell and try, I advise not to eat the pepperberries straight out and what happens, of course, there's always someone!...and then I'm treated to the drama of watering eyes and a hand trying to fan out a burning mouth. These little guys are really hot hot hot, it firsts hits on the tip of your tongue which goes numb...good party trick I guess if you're feeling that way with your friends, but saying that, the benefits of having pepperberries in your pantry to create a bit of Australian native bushfood heat are they are great for your health, taste fantastic and go with any dish, what's not to like?
  • These little pepperberries are hot and spicy, very hot chilli/pepperberry flavour.
  • A COMBO OF NATVE AUSTRALIAN PEPPERBERRIES & EXOTIC IMPORTED PEPPERBERRIES

    When making a white sauce don't forget to grind in some Pepperberries United to change it from "just a white sauce" to something amazing.

    This great colourful combination of Pepperberries from around the world not only look fantastic, but also are a great flavour addition to your peppermill.  Ground liberally over steak, fish, chicken or vegetables.
  • Australian Pepperberries add a flavour punch to your grinder with this peppery combo Tasmanian Pepperberries join forces with Green, Pink, White and Black Peppercorns to create a high-spirited palette of colour and flavour  for more lively, aromatic excitement.
  • Native Pepperleaf can replace your everyday white pepper.

    OutbackChef Pepperleaf is dried and milled (pic shows pepper leaves growing)
  • Wild harvested Pepperleaf

    Dried and milled. Image shows the dried and milled leaf, plus the fresh leaves.