SALTBUSH HERBS & SPICES
THE BUSH FOOD SPICE ADVENTURE
Well isn’t this exciting! You’re about to experience a flavour bomb of Australian native spices. We have featured our range of Australian spices and a few suggestions of how to use them. What I really recommend is to just have a crack and experiment - have a little fun and throw some native flavours around your kitchen.
ANISEED MYRTLE(Syzygium Anisata)
A vibrant tree with lovely curly leaves. Its leaves give a sweet delicate aniseed aroma - dried it has a more intense aroma. Delicious with chocolate and orange. A beautiful addition to sauces and dressings for salads and fish.
LEMON MYRTLE(Backhousia Citriodora)
Lemon myrtle is a gorgeous intense flavour and aroma - think lemon without the acidity. Delicious in so many dishes; cheesecake, in marinades and spice rubs, for fish and chicken. A great addition to sauces and dressings.
STRAWBERRY GUM(Eucalyptus Olida)
A beautiful tree with a combined flavour and aroma of eucalyptus and fruity strawberries. Delicious in all things sweet, especially infused in creamy desserts or try it in a butter icing with apple juice - Hello cupcakes!
As the name suggests, saltbush is salty. There are many varieties of saltbush in Australia, this variety is known as ‘old man’ saltbush. The saltbush spice is a tasty general seasoning and great addition to bread, pasta and roast spuds.
A rambling native mint with the aroma of spearmint and peppermint. Delicious with chocolate, in desserts, salads and dressings. Also great in lamb burgers and used in sauces on chicken and fish.
MOUNTAIN PEPPER(Tasmania Lanceolata)
A beautiful shrubby tree with shades of bright green and red. The mountain pepper spice is made from the dried and ground leaves. The leaves offer a straight-up sharp pepper (unlike its fruit the pepperberry, that offers a sweet pepper kick). Bump out your regular old pepper and start using this fantastic Australian spice.
WILD THYME(Prostanthera Rotundifolia)
Wild thyme is actually form the mint family and is also known as round leaf mint. With its savoury bush aroma it’s delicious with garlic mushrooms, quiches, in soups and with roast vegies. Less is more with this little baby, it is gorgeous, but also pretty strong.
WATTLE SPICE BLEND(Acacia Victoriae)
The complete Australian spice mix! A blend of roasted wattle seed, lemon myrtle, pepperberry and hibiscus salt. This is fab as a dry spice rub on beef roo or chicken. Don’t fancy meat? Try on roast vegies. Yum!
ROASTED WATTLESEED(Acacia Victoriae)
From the commonly known Silver Wattle, always eaten in roasted form. Delicious as a coffee substitute, with chocolate desserts, honey or as a spice rub on chicken, fish and kangaroo (with lemon myrtle and pepperberry). There are a couple of ways you can prepare the wattle seed: 1. Pan fry the seeds in a dry pan for a few minutes to release the flavour. This method is great for spice rubs. 2. Using the ratio of 1 tablespoon of wattleseed to 1 cup of water, bring the wattle seed to the boil (about 7 minutes). this method will soften the seeds to a pulp and double the volume. you can use the drained pulp and also the liquid. This method is great for dessert recipes and breads.
PEPPERBERRY SALT(Tasmania Lanceolata)
A mix of Tasmanian pepperberry and Murray River salt flakes. Delicious on - Everything! A great alternative to season your vegies and meats. We also love this on bread with a nice fruity Australian olive oil. Not currently available.
BUSH TOMATO(Solanum Centrale)
A desert plant that is part of the tomato family named Kutjera - Dessert Raisons. Offers a gorgeous savoury tomato flavour. Delicious as a spice rub on chicken and pork. A tasty addition to sauces and pastas. Not currently available.
BUSH TOMATO SPICE MIX(Solanum Centrale)
A savoury spice blend of bush tomato, pepperberry, salt, fennel and chilli flakes. This is great combo for roast vegies (particularly pumpkin and potatoes) and it’s a fab spice marinade for pork - add oil and garlic. Not currently available.
ANISEED MYRTLE SUGAR(Syzygium Anisata)
A mix of native aniseed myrtle and sugar, offering a sweet aniseed aroma and flavour. Delicious companion to all things chocolate, fruit and sweet treats.
The berry from the Mountain Pepper tree from Tasmania. Slightly sweet with a hot peppery flavour kick. Delicious as a standard pepper with any meats like lamb, pork and kangaroo. Delicious with strawberries. Not currently available.
PEPPERBERRY SPICE MIX(Tasmania Lanceolata)
A mix of Tasmanian pepperberry, cumin and fennel seeds. delicious with all things lamb, pork, kangaroo and even roast vegies. Add a little garlic and oil, slap it on and let it marinate. Best lamb roast ever. Not currently available.
LEMON MYRTLE SALT(Backhousia Citriodora)
This is a tasty easy seasoning you can use on lots of dishes. Fab on baked fish, with butter on green beans or as a salad dressing. If you’re a fishy fan throw some on your next batch of fried calamari.