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    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.
  • Peppermint Gum has a strong aromatic flavour and aroma.  This bushfood herb is a great bush medicine for coughs and colds, just put some in hot water and enhale the fumes.
  • Maxwell & Williams Maison Salt & Pepper grinders with Murray River Salt and Tasmanian Pepperberries are the perfect cooking aid or table decoration. These contemporary transparent grinders feature ceramic mechanisms for the salt grinder and carbon steel mechanisms for the pepper grinders.
  • Outback Chef's Lemon Myrtle from the rainforests of Australia

    dried and milled ready for cooking
  • Eucalyptus olida  is also used as a dried spice product in bushfood cooking, especially with fruit; and in herbal teas. It has high anti-oxidant activity.  This image shows the leaves growing, OutbackChef sells the dried leaves. Outback Chef Strawberry Gum is dried and ground, ready for use. Eucalyptus olida, also known as the Strawberry Gum, is a medium-sized tree to 20 m, restricted to the Northern Tablelands of New South Wales. Flowers are cream coloured and are followed by small woody capsules. The glossy green leaves are intensely aromatic. E.olida is classified as a threatened species in the wild, but is becoming more common in cultivation due to its essential oil and spice qualities. The leaf of E.olida is distilled for its crystal-like essential oils used in flavouring and perfumery. E. olida leaf is also used as a dried spice product in bushfood cooking, especially with fruit; and in herbal teas. It has high anti-oxidant activity. It is also known as olida and forestberry herb.

  • TASMANIAN PEPPERLEAF, Soft, peppery and aromatic

    Wild Australian Pepper, both the leaf and berries, come from the alpine areas of Tasmania and North East Victoria


    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 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.


    A beautiful fruity-floral Australian grown green tea with Strawberry Gum, Rose & Blackberry Tea seduces the body and soul into relaxing. Enjoy and let the tea work its magic.

    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.

  • There are many different species of wattleseed growing in Australia, most are edible.  When roasted and ground wattleseed has a chocolate coffee nutty flavour and aroma, it makes a great addition to your next muffin mix, butters, curries etc...the possibilities are endless.


    There are about 120 different species of Acacia in Australia (most of them edible). Wattleseed was traditionally used by the Aboriginal people as a flour, mixed with other native flavours to create a damper. Wattleseed is high in protein, a low glycaemic food (releases sugars slowly) it contains calcium, zinc, iron and potassium. Since the 1970's Acacia trees have been planted in Africa to provide Wattleseed to drought affected populations. Wattleseed, when roasted and ground, has a coffee, chocolately, nutty flavour and is fast becoming popular used as a natural flavouring.