Like many lands, Australia is a multi-cultural society enjoying food from varying cultures but until recent times our very own naturally occurring foods have been overlooked. Although much of this continent looks barren and infertile, there is an abundance of food and this collection of seasonings aims to bring attention to some of the ingredients endemic to our Pacific Ocean home.
- Bush Tomato Seasoning is perfect for pizzas, pasta, salsa, sauces, seafood, vegetables and casseroles. It can be used in many dishes where a dash of spicy tomato is required. It has the right amount of bush tomato to balance the bitterness of bush tomato. Ingredients: Australian Tomato, Sea Salt, Bush Tomato, Aniseed Myrtle, Mountain Pepper, Paprika and Garlic
- Desert Fire Seasoning adds a bit of bite to any dish. Ingredients: Saltbush, Chilli, Sea Salt, Mountain Pepper, Lemon Aspen, Garlic and Ginger.
- Desert Flakes Seasoning to be used as seasoning, in sauces and casseroles or as a sprinkle over bread, meat, vegetables or pasta dishes. Ingredients: Saltbush, Sea Salt, Bush Tomato, Wattleseed, Lemon Myrtle, Mountain Pepper, and garlic.
- Swagmans Salt is used in breads, salsas, salad, tomato based dishes. Ingredients: Sea Salt, Native Basil, Sea Parsley, Native Thyme , Saltbush & Mountain Pepper.
- Tropical Pepperberry Sea Salt Use it as a rub or to add a kick to any dish. Particularly nice sprinkled over sweet ripe tomatoes and smashed avocado. Ingredients: Sea salt, Mountain pepper and Lemon Aspen
Used both as an ornamental as well as a bush tucker plant the cool climate Mountain Pepper produce both a leaf and a berry. The leaf provides a mild pepper taste but the berry has an unexpected zing. Just when you think they are sweet their kick begins. To some it could be quite hot.
Pepperberries are more versatile than conventional peppercorn, able to be used in sweet and savoury dishes. The leaves, stems and berries have an aromatic peppery taste producing approx. 3 times the anti-oxidants of blueberries.
Pepperberry not only adds depth to a casserole or slow cooker, it imparts a beautiful rich burgundy colour to the dish.
Slow cooked Pepperberry Wagyu (perfect for Winter)
2 small red onions
1 stick of celery
1 red capsicum
2 cloves of garlic (crushed)
420gm cubed Wagyu Chuck Beef
1 Tablespoon Pepperberry – coarse ground of whole
2 Tablespoons Tomato Paste
1 cup of water
1 teaspoon Bush Tomato
Dice the vegetables and place in the slow cooker, add garlic, beef, Pepperberry, Tomato paste and water. Mix well to combine.
Slow cook for 7 hours.
10 minutes before serving add bush tomato seasoning and salt to taste. Serve with pasta, steamed beans and wild rocket salad.
Boobialla is a native juniper berry and has a distinct flavour
A new publication called Warndu Mai (Good Food) shows you how to embrace our country’s native ingredients and create truly Australia food and drinks at home.
Rebecca Sullivan and Damien Coulthard combine to bring you information, inspiration and practical ways to start using the foods that have grown in this country for thousands of years.
Prep Time: 10 minutes | Wait Time: 6 weeks
Ingredients (Makes 250ml)
- Place all the ingredients in a large sterilised jar, seal and shake well.
- Label and store in a cool, dark place for up to 6 weeks to infuse.
- Strain into a sterilised jar.
- Use 1–2 tablespoons in your drink as a bitter flavouring.
- For a digestif, serve in a small glass or on ice.
Davidson Plum Paste (The Cook & the Chef)
¼ cup water
885gm Davidson Plum puree
2 teaspoons aniseed myrtle
1 tablespoon lemon juice
Puree plums in blender or food processor. In a large heavy pot, pour in the water & plums. Stir in the sugar, then the aniseed myrtle and the lemon juice.
Cook on a high heat, stirring continually, for about 20 min. It’s ready when it’s just short of being toffee.
Pour into a shallow dish. Allow to cool & set. This keeps if well sealed.
Serve spoonfuls of paste with strong sharp cheese & walnut toast.
This iconic Australian plant native to Western Australia, loves a dry climate. The flowers are used extensively in arrangements but the highly aromatic leaves have found a place in our kitchen.
Geraldton Wax adds a citrusy flavour to your beverages and meals.
Classed as Australia’s version of kaffir lime.
If native foods are to become mainstream, we need to use them in our home cooking. Many plants are known by their traditional or botanic origins. In some cases it is difficult to understand what they are or what you are supposed to do with them……..grind it and use it as a sauce; cook as a thick spinach; boil and serve as a root vegetable; eat as a fresh fruit or preserve as a jam?
Indigenous Australians have used paperbark to provide shelter, in artwork and to cook with for thousands of years but not many know how much and how often you can harvest a tree without killing it.
Up until a couple of years ago there was such a man but ill health forced him to stop and he was not able to persuade his children to take over.
But now an Aboriginal owned and worked property in the far north of Australia has begun to harvest 100 year old trees on the property to supply the market.
It will take 2 years for the thick bark to grow back and be ready again for harvesting.
Taste Australia Bush Food Shop has secured sheets of paperbark to sell and they will be available HERE once they make the long long trip from the remotest corner of the country.
Our Munducklin Curry Powder combines all the ingredients of a great curry with authentic native ingredients for a flavoursome meal.
- Preheat oven 160C
- Peel and finely slice 1 large red onion, 2 cloves garlic, 5cm ginger.
- Splash of olive oil in a pan. Add Tbspn Munducklin Curry Powder, teaspoon Tropical Pepperberry Sea Salt, half each of a red, green and yellow capsicum sliced.
- Cook until soft and golden (about 15 mins).
- Transfer to baking dish and add 1 can coconut milk, 1 Tbspn Finger Lime Caviar, 1 Tbspn lime juice.
- Mix well and then add 14 prawns (peeled and deveined) and lower 2 Atlantic Salmon fillets into mixture. Ensure all seafood is immersed.
- Bake 20 mins.
- Serve with steamed rice.
There is nothing like a Finger Lime! The casing is just bursting with zesty lime pearls.
Add them to sparkling water, add them to Raita (Natural yoghurt dip), squeeze them over oysters, toss them in a salad.
And yes they are a bush food
Wild Lime Syrup
Place a cup of water and 1 1/4 cups sugar into a heavy-based saucepan and heat until the sugar has dissolved.
Add 1/4 cup finger limes and bring to the boil.
Lower heat and simmer gently until the volume is reduced by a third (about an hour).
Remove from the heat and strain through a fine sieve.
Transfer to sterile jars or bottles. It will keep for approx 12 months.
Note: The longer the syrup is reduced, the darker it will become and the flavour will intensify.
Different batches can be reduced to different strengths and are delicious served together.
Found in secluded pockets along the east coast of Australia
Used to enhance the flavour of cooked fruit dishes, desserts, spiced jams as well as in herbal teas and syrups
Strawberry Gum Syrup Recipe HERE