100% Aussie farmed Crickets from the Circle Harvest farm in Western Sydney, Australia’s first edible insect farm. They developed special techniques to make sure that all of the insects supplied comply with the same standards as anything else you would purchase in the supermarket
The crickets are fed on a diet of fruit and vegetable waste that is saved from farm and food production processing facilities. The fruit & vegetables were destined for landfill and was circled back by feeding it to the mini livestock.
Chilli & Fingerlime Snack Crickets are available now HERE
These crunchy roasted crickets have the right amount of spice with chilli and Australian finger lime. Not too spicy but ohh so yummy!
Kakadu Plum is renowned for its high Vitamin C content and has become extremely popular in the past couple of years.
The Australian Aboriginal people pound the fruit and use it as an antiseptic and a soothing balm for aching limbs. Freeze dried Kakadu Plum Powder can be utilised in all sorts of ways including consumption.
Kakadu plum (Terminalia ferdinandiana) is a small deciduous tree found growing wild extensively through out the subtropical woodlands of the Northern Territory and Western Australia. It bears abundant crop of small plum-like fruits.
The fruit has a very high content of vitamin C, in fact holds the World Record. It’s full of antioxidants, folic acid and iron.
The greatest use of kakadu plum fruits is for gourmet jams, sauces, juices, ice-cream, cosmetics, flavours and pharmaceuticals.
Order this season’s 100% Kakadu Plum (including seed) dried and milled into powder. >>>> HERE>>>
The Australian Sunrise Lime is a hybrid of the finger lime and a calamondin (cross between a mandarin and cumquat) created by the CSIRO.
They can be eaten whole like a cumquat or turned into jam, marmalade or preserved in alcohol. Absolutely delicious.
Like many native fruits, the Sunrise Lime is being freeze dried which enables it to be available year round.
Taste Australia Bush Food Shop have created Sunrise Seasoning which combines Sunrise Lime powder with Cumin, Coriander, Fennel, Southern Ocean Sea Salt, Mountain Pepper, Onion, Ginger, Mint and Ajwain. The result is salty with a hint of sweetness perfect when sprinkled to enhance the taste and flavour.
Hint: it goes particularly well with avocado or fresh vine ripened tomato.
A stark leafless tree during the dry season, brilliant green during the wet season, it is held in high regard by the Aborigines of the Kimberley Region who call it Larrkardiy.
There are 3000-odd boab trees that are dotted around the Kimberley region with one at Derby listed as 1500 years old. The trees have been providing shelter, food and medicine for our First Nations people for thousands of years.
Boab nut season runs from March to October and is a valuable source of medicinal ingredients. The high vitamin C and calcium content of young leaves and especially the seed-pod pith, makes it a valued commodity. The bark is also used to treat fever, as it contains properties similar to quinine.
Inside the hard case of a boab nut, there is a creamy-white fruit in which the seeds are nestled. This dry powdery fruit pulp, with its tangy citrus flavour, has six times more vitamin C than oranges, and twice as much calcium as milk. It is also rich in other vitamins (A, B1, B2, B6, and PP), minerals (phosphorus, iron, sodium, zinc, magnesium and potassium), dietary fibre (soluble and insoluble) and amino acids*.
Boab Powder, high in vitamins, iron, zinc, protein, potassium, calcium and dietary fibre, is 100% Western Australian boab.
Take two teaspoons of Boab Powder:
SPRINKLE… onto fruit, cereal, yoghurt & pancakes
BAKE… into bread, brownies, cakes & cookies
STIR… into porridge, desserts, soups, hot water & lemon
SHAKE… into water, fruit juice, coconut water & salad dressings
BLEND… into sauces, milkshakes, smoothies & ice creams
I first started experimenting with ingredients native to Australia in 1997 but it wasn’t until around 10 years later after a chance meeting with Mike and Gayle Quarmby , creators of Outback Pride, at the Adelaide Showgrounds that I recognised an opportunity to promote and market our unique foods. “All we need to do now is to get people to eat this stuff” Gayle told me. It was a lightbulb moment.
Taste Australia Bush Food Shop started by stocking the products that Outback Pride had developed thus far. They included jams, sauces, cordials and seasoning mixes. It evolved into the largest range of dried ingredients I could source and with it came much experimentation in the kitchen. Today we have over 40 different ingredients plus a wide range of value added products.
As Co-Vid19 altered our lifestyles I decided to take advantage and document my culinary creations. It was tricky to remember to write them down because I incorporate native ingredients without thinking about it.
CLICK HERE FOR the first edition of MY Bush Food Kitchen- a free downloadable PDF