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Gluten Free Bush Biscuits

Lemon Myrtle and Wattleseed Biscuits

GLUTEN & DAIRY FREE COOKIE MIXES by Just Bake Cairns

Strawberry Gum and Cacao

Lemon Myrtle and Wattleseed

Aniseed Myrtle and Orange

You will need 1 pack of cookie mix, 1 egg, 1 tspn vanilla essence and half cup of oil (coconut, olive or macadamia).

Combine egg, vanilla and oil in a large mixing bowl, mixing until creamy.  Add cookie mix and combine well. Roll into balls and place onto a lined baking tray.  Gentle press down with fork.

Bake at 160C (fan forced) or 180C for approx 20 – 25 minutes.  Cool. Enjoy!

Available now at Taste Australia Bush Food Shop

Aussie Fruit Holds the World Record

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>>>

Sunrise Lime

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 Sunrise Lime Seasoning

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.

BUY SUNRISE SEASONING HERE

A Taste of Tropical Australia

Australia’s vastness, food habits and diets varied from region to region. 

A Taste of the Tropics contains 6 ingredients from our rainforest  tropical zones

  1. 10gm Davidsons Plum – freeze dried powder
  2. 10gm Lemon Aspen – air dried powder
  3. 10gm Lemon Scented Gum – whole leaf
  4. 10gm Lemon Myrtle – powder
  5. 10gm Boab nut powder – Ground boab nuts
  6. 10gm Kakadu Plum Powder – freeze dried whole fruit ground

IN STOCK FROM TASTE AUSTRALIA BUSH FOOD SHOP

The iconic super charged Australian Boab

Adansonia gregorii – the Australian Boab

One of 3000 Boab trees in the Kimberley

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

Available for purchase HERE

My Bush Food Kitchen

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.

MY BUSH FOOD KITCHEN


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

Dog’s Balls

 A low-lying shrub with broad, velvety leaves, now known as the Grewia savannicola is about to find its way to the Aussie table. The fruit generally has two seeds that are fused together side by side, covered in soft hairs, that hang down on a short stalk.

The bush, found across northern Australia and first discovered by Europeans near the Endeavour River in far north Queensland, has long been used by Indigenous people to treat dysentery and diarrhoea.

Drop a handful of fruit in 500ml water, boil for 10 minutes, strain and drink. A delicious brew.

The beauty of fermented rice water

Rice water has amazing hair benefits. A Chemist’s study found that applying rice water on hair can reduce friction between the hair strands as well as improve hair elasticity. Rice water has a carbohydrate called inositol which help can repair damaged hair.

Rinsing or washing your hair with rice water will decrease breakage and make hair more manageable and healthier: the amino acids in the rice water strengthen the hair at its root to promote stronger, thicker new growth.

Rice water has many skin applications as well because of its cooling and soothing effects on the skin, it is an effective ointment to cool off the inflamed skin.

Rice water is loaded with antioxidants in it which help to prevent or fade age-spots, ease skin irritations and give you soft, glowing, clear skin. By leaving it on the skin, it is said to offer mild protection from the sun.

Fermented rice water is rice water that is left to ferment and has gone slightly sour. It is rich in antioxidants, minerals, B vitamins, vitamin E, and traces of pitera, a substance produced during the fermentation process.

You can use fermented rice water as a face cleanser or a skin toner. The nutrients in the fermented rice water can help shrink pores, reduce fine lines, and tighten and brighten your skin – this is a perfect recipe to look radiant and youthful.

Fermentation lowers the pH of the liquid, and this is similar to our hair’s pH, which is also on the lower side (slightly acidic). So, this slightly acidic pH plus the added nutrients from the fermentation process help restore hair’s pH balance, nourish hair follicles and improve the overall condition of hair.

To make rice water rinse half a cup of rice in a cup of water then, place the rice in a bowl and cover with 2 cups of water. Let it soak for 15 to 30 minutes. Swirl it around or lightly knead it until the water turns cloudy. This will help the vitamins and minerals seep into the water, creating a nourishing rinse for your hair and skin.

Now strain out the rice water into a clean bowl. Your rice water is ready to use.

To make Fermented Rice Water
Prepare as above and then leave it at room temperature for a day or until it turns slightly sour (it has started to ferment). It can take anywhere from 24 to 48 hours, depending on how warm it is. So the warmer the room temperature the faster the fermentation process.

Fermented rice water is quite potent, so you may need to dilute it with a cup or two of warm water before use. Adjust according to your hair’s needs, use more for dry hair and less for oily hair.

Jessicurl Trial Packs

Jessicurl Trial Packs allow you to try the products suggested for your hair type. They include a step-by-step instructional insert with tons of tips and techniques to help you get fabulous curl enhancement and definition and help you figure out the best techniques for frizz free curls.

Jessicurl Light and Luminous contains 6 products best suited for finer curls which have a tendency to get weighed down.

Jessicurl Rich and Radiant contains 6 products best suited for thicker, drier hair that is looking for curl enhancement and moisture.

JESSICURL Confidence contains 4 products best suited for coarse, kinky hair.

JessicurlAustralia.com

Wild Pepper & White Kunzea

Wild Pepper and White Kunzea Sea Salt 

We’ve blended the sweet citrusy eucalypt flavour of White Kunzea with  Mountain Pepper from Tasmania’s rainforests and Sea Salt from the pristine waters off the island’s east coast

Particularly nice as a rub on boneless roast lamb or sprinkled over sweet ripe tomatoes and smashed avocado on toast.

White Kunzea is a lovely sweet (almost honey like) fragrant tiny leaf with hints of eucalypt and citrus, makes a great tea, and many uses as an infusion

Ingredients: Sea Salt, Mountain Pepper and White Kunzea