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Our ingredients are sourced from indigenous growers and wild harvesters as well as non-indigenous growers and wild harvesters from all around Australia.  Our prices are set upon the receipt of each shipment.  We aim to fill orders in a timely manner subject to availability.

  • ANISEED MYRTLE - Flakes or powder - 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.
  • BUNYA NUTS - whole frozen - The raw nuts have a dry crunchy texture and taste similar to a chestnut with overtones of pine. When boiled in their shell for 20-30 minutes the texture becomes waxy and can be easily sliced or pureed.
  • BUSH TOMATO - crushed and whole - 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 - Flakes or powder - 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 - Frozen whole fruit or powder - Davidsons Plum (sour plum) makes an excellent jam. The powder adds a tang to icecream, sorbet, biscuits, muffins and cakes
  • DESERT LIME - Powder or Chips - Desert Lime is small with an intense, piquant flavour. Its use is as diverse as in dukkahs, dressings, desserts and on seafood
  • DESERT OAK - whole raw - Desert Oak is raw Wattleseed. Can be roasted or cooked like a grain
  • FINGER LIME - Powder and frozen fruit - Finger Lime (Citrus Caviar) is an exquisite rainforest fruit. Its salty bitterness marries well with seafood.
  • GERALDTON WAX - Flakes - Geraldton Wax adds a citrusy flavour (think Kaffir Lime) to your beverages and meals. 
  • GUMBI GUMBI - Whole leaf - Gumbi Gumbi is a bitter tasting thin leaf generally drunk as a tea. It reportedly assists in the treatment of a range of serious medical conditions.
  • HOLY BASIL - Flakes - 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.
  • Illawarra Plum  is hugely beneficial to the gastrointestinal tract and makes excellent jams and sauces
  • KAKADU PLUM - Powder - Kakadu Plum is used in gourmet jams, sauces, juices, ice-cream, cosmetics, flavours and pharmaceuticals. Traditionally used as an antiseptic and a soothing balm for aching limbs. Claims to have the highest Vitamin C content in the World.
  • LEMON ASPEN - Powder - Lemon Aspen adds 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 - Flakes or powder - Lemon Myrtle has a fresh fragrance of creamy lemon and lime which complements so many culinary delights, from fish and chicken to ice cream or sorbet
  • Lemon Scented Gum - long and slender leaves have an amazing, strong lemon fragrance when crushed.
  • MACADAMIA NUTS - dry roasted and raw - creamy, slightly sweet and finishes with a slightly salty taste
  • NATIVE BASIL - Powder or flakes - 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 - Powder or Chips - 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 - dried strands - Native Lemon Grass is said to have a calming and soothing effect on digestion and stress. Also used to treat muscle cramps, scabies, skin sores, headaches, fever & respiratory tract infections.
  • NATIVE JUNIPER new-bush-food-ingredient.pnga unique mild juniper like flavour
  • NATIVE SAGE - Flakes - Native Sage - an incredibly intense spicy mint flavour. Teams well with meat dishes and is good in stuffings
  • NATIVE THYME - Flakes - Native Thyme - Strongly aromatic bush used in dishes featuring chicken, turkey, pork or lamb, kangaroo.
  • PAPERBARK - 500gm packet - Paperbark - has been used to cook foods, for shelter and for artwork over many many years.
  • PEPPERBERRY - Whole or ground - Pepperberry (Mountain) 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 - Powder - Pepperleaf (Mountain) used to flavour sauces, chutneys, meats,cheeses, pate, breads, dampers, pastas etc.
  • PEPPERMINT GUM - Flakes or powder - Peppermint Gum  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 - dried halves - Quandong (Wild Peach) is delicious in pies and make an excellent jam  or paste to serve on a cheese platter
  • QUANDONG SEED - Under 13mm, 14-16mm, and 17mm+
  • RIBERRY - whole dried - 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 - Flakes - River Mint is a subtle native herb which has the taste and aroma of spearmint. Use in dressings, mint jelly, tea. 
  • ROSELLA - Whole dried - Most commonly known for its use in champagne. It works well in either sweet or savoury dishes and goes well with ginger, chilli, and sugar, and fruits such as apples, peaches pears, nectarines and banana.  Fabulous accompaniment for lamb, pork and game. Use it in sauces, jams, ice cream and pastries.
  • SALTBUSH - Flakes - 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 - Roasted whole - Sandalwood can be added to salads, enjoy chopped up with muesli yoghurt and fruit or as a topping for your desserts.
  • SEA PARSLEY - Flakes - Sea Parsley adds a fresh ocean taste to soups,dressings, flavoured butter, with seafood, white sauces
  • STRAWBERRY GUM - Leaf, Flakes or Powder - Strawberry Gum is used to enhance the flavour of cooked fruit dishes, desserts or spiced jams, icecreams and tea.
  • SUNRISE LIME - Powder A soft citrus flavour  that teams well with stone fruit like apricots.  100% fruit dried and ground to a powder
  • WATTLESEED - roasted ground or whole - Wattle seed when roasted and ground is versatile.  From baking to thickening of sauces & casseroles, to ice cream. Add a teaspoon to your bread or scone mix!
  • WHITE KUNZEAnew-bush-food-ingredient.pngWhite Kunzea is a  fragrant tiny leaf with hints of eucalypt and citrus, makes a great tea, and many uses as an infusion