• 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
  • Out of stock
    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.
  • 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.
  • 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

    Make a Lemon Myrtle Granita by steeping some Lemon Myrtle leaves in cold water, use approx 1 scant teaspoon to 1 litre water, add sweetener to taste then freeze.  Once frozen use a spoon to scour the ice or put in food processor.  Usually when freezing the flavours need to be a tad stronger. Use Lemon myrtle in place of any of your usual lemons Add to olive oil to create a simple salad dressing Add Lemon myrtle to your morning museli for a bushfood edge
  • Pepperberries (dried)Tasmannia lanceolata

    pic shows fresh, click on image for more info

    Botanical painting by Marina Albert

    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.

    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.