A Cook's Delight
A selection of native ingredients for the curious cook (and aren't we all)
Dried and ground leaves from any of the following
Aniseed Myrtle, Australian Holy Basil, Cinnamon Myrtle, Lemon Myrtle, Mountain Pepperleaf, Native Basil, Native Lemon Grass, Native Thyme, Peppermint Gum, River Mint, Saltbush, Sea Parsley, Strawberry Gum, Wattleseed
Dried and ground berries , nuts and fruit from any of the following
Davidsons Plum, Desert Lime, Finger Lime, Kakadu Plum, Lemon Aspen, Pepperberry, Illawarra Plum, Riberry, Quandong, Sandalwood, Native Blood Lime, Sandalwood or Bush Tomato
Box set presentation, perfect for the cook in your life!
Should any ingredient be out of stock we will substitute
- Aniseed Myrtle has strong aniseed scented leaves for flavouring desserts, sweet sauces & preserves. Great with fish or pork, steamed rice, seafood,chocolate,biscuits, icecream or tea.
- Australian Holy Basil was introduced from Asia but now thrives in the desert from September to May. It has a fresh apple, cinnamon aniseed flavour which shines in Asian style cooking.
- Bush Tomato is a strong sun dried tomato with a caramel/ tamarillo flavour and aroma. Delicious in recipes with tomato, cheese or eggs. Goes well with salmon and game.
- Cinnamon Myrtle has a spicy cinnamon-like aroma & flavour, Use in savoury recipes, desserts, confectionery & herbal teas. Add to curries, stews, rice, biscuits, sweets & slices
- Davidsons Plum (sour plum) can be found in tropical rainforests. It makes an excellent jam. Use the powder in icecream, sorbet, biscuits, muffins and cakes
- Desert Lime is small with an intense, piquant flavour. Its use is as diverse as in dukkahs, dressings, desserts and on seafood
- Finger Lime (Citrus Caviar) is an exquisite rainforest fruit. Its salty bitterness marries well with seafood.
- Gumbi Gumbi is a bitter tasting thin leaf generally drunk as a tea. It reportedly assists in the treatment of a range of conditions from Cancer and Emphysema to Diverticulosis and Depression
- Illawarra Plum from sub tropical NSW & Qld is hugely beneficial to the gastrointestinal tract and makes excellent jams and sauces
- Kakadu Plum is wild harvested in north western Australia. The greatest use of kakadu plum fruits is for gourmet jams, sauces, juices, ice-cream, cosmetics, flavours and pharmaceuticals. Traditionally used as an antiseptic and a soothing balm for aching limbs.
- Lemon Aspen is found in tropical and tableland forests. It can be used as a uniquely Australian lemon flavour 'boost' in your cooking, such as in dips like hummus and baba ghanoush or in baking such as cheesecakes or citrus tarts.
- Lemon Myrtle occurs in the wetter coastal areas. It has a fresh fragrance of creamy lemon and lime which complements so many culinary delights, from fish and chicken to ice cream or sorbet
- Native Basil is a fragrant mix of basil, mint and sage flavours. Use in any dish where sweet basil would be used, especially any Mediterranean tomato based dish
- Native Blood Lime is a cross between an acid mandarin and a red finger lime. Used in chutneys, jams, marmalades, savoury sauces, citrus based desserts, cocktails , seasonings, dukkah mixes and adds zing to seafood
- Native Lemon Grass is a dryland plant which is said to have a calming and soothing effect on digestion and stress. It was also used to treat muscle cramps, scabies, various skin sores, headaches, fever and respiratory tract infections.
- Native Thyme - Strongly aromatic bush from the southern states. Use in dishes featuring chicken, turkey, pork or lamb, kangaroo.
- Pepperberry (Mountain) is native to moist temperate forests. The berries bleed a soft pink colour into marinades or pickle solutions, pale sauces and yoghurt. Used to flavour sauces, chutneys, meats, cheeses, pate, breads,dampers, pastas
- Pepperleaf (Mountain) is native to moist temperate forests. Use to flavour sauces, chutneys, meats,cheeses, pate, breads, dampers, pastas etc.
- Peppermint Gum from southern cool regions is used as a flavouring in "billy" tea, its minty overtones are excellent in tea, desserts, cakes & savoury dishes. As well as into sauces, pie crusts & stuffings for meat dishes.
- Quandong (Wild Peach) from our arid inland is delicious in pies or make an excellent jam
- Riberry (Lillipilli) is most commonly used to make a distinctively flavoured jam, and is also used in sauces, syrups and confectionery. Dried fruit is a nutritious addition to a cheese platter. Or roll in chocolate :-) for a treat. Slightly tart with a cinnamon spicy flavour
- River Mint is a subtle native herb thriving along river banks in the southern cooler climate has the taste and aroma of spearmint. Use in dressings, mint jelly, tea.
- Salt Bush is a sprawling grey-blue shrub which grows strongly after summer rain the Outback. A low sodium alternative and wonderful addition to bread, grills, pasta, salsa.
- Sandalwood from south western Australia can be added to salads, enjoy chopped up with muesli yoghurt and fruit or as a topping for your desserts.
- Sea Parsley is native to the southern coastline where its submersion by the incoming storm tides is what gives its unique taste. Use in soups,dressings, flavoured butter, with seafood, white sauces
- Strawberry Gum grows in a small pocket in northern New South Wales. It is used to enhance the flavour of cooked fruit dishes,desserts or spiced jams,
- Wattle seed is another dryland ingredient which is roasted and ground for use from baking to thickening of sauces & casseroles, to ice cream. Add a teaspoon to your bread or scone mix!