Welcome to A Taste Of The Bush!

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New Release

Our third cookery book “Rainforest to Table” is now available.

This exciting new book is crammed full of recipes using Australian native flavours. With over 180 recipes ranging from soups, salads and starters to vegetarian meals, main courses, desserts and drinks, our cookery book is designed to take advantage of the amazing range of Australian indigenous food.

With easy to follow, everyday recipes and background information on the diverse range of native ingredients used, this book is a great introduction to a whole new world of flavours, creating our own Australian native cuisine.

All of the indigenous ingredients used in this book are available from “A Taste Of The Bush” as well as the entire range of our gourmet products made with Australian native flavours. Detailed product information is included at the back of the book.

“Rainforest To Table” is now available on-line, from selected stockists, from food events that we will be attending (see right hand side of screen) and from The Rocks Market, Sydney.

Retail price $33

Lemon Myrtle blends beautifully with Thai food bringing out the undertones of Lemongrass and Kaffir Lime. Dorrigo Pepper and Tasmanian Mt. Pepper give an extra dimension to the hot and spicy food of South America, while Wattleseed, Cinnamon Myrtle and Aniseed Myrtle are reminiscent of the warm flavours of German, Italian and French food.

These exciting herbs and spices can give an endless variety of tastes to our cooking and with a little experimentation, wonderful recipes can be achieved.

Please check our news page for regular updates

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This month we are featuring Wattleseed and Tasmanian Mountain Pepper.

The Wattleseed that we use is Acacia Victorii, this unique seed, when mixed with creamy or milky products adds a wonderful chocolate/coffee flavour and yet when it is used in pancakes, scones, bread or muesli a lovely hazelnut flavour emerges.

Tasmanian Mountain Pepper has a hot spicy taste and goes very well with quiches, flans, pies or indeed any recipe that requires pepper. This ground pepper comes from the leaf of the tree, Tasmania Lanceolata, and this same tree produces native pepperberries. The strong pungent flavour of the berries is more suitable for long slow cooking, as the ground berries maintain their flavour as well as their heat for a longer period of time.







Dukkah

Dukkah is a combination of nuts, seeds, herbs and spices. The tradition of dukkah goes back to ancient Egyptian times and would have been used as an appetiser before a meal.

Our delicious range of dukkahs, flavoured with Australian native herbs and spices go well with any of our Macadamia oils. We have a natural Macadamia oil as well as five infused oils.

Today we enjoy dukkah as a healthy and delicious treat in many different ways. The simplest way is to take a piece of bread, (Turkish or ciabatta) dip it into a good oil and then into the dukkah. This is a great way to start a meal or share a snack with friends.

Dukkah can be sprinkled through salads or stir fries and makes a crunchy coating for chicken schnitzels.

For a special treat, try pouring our Bush Tomato & Native Pepper Macadamia oil into a shallow dish, add a little of our Caramelised Balsamic vinegar infused with Lemon Myrtle. In a separate bowl pour a little Quandong & Pistachio Dukkah. Break bite sized pieces of Turkish bread into a third bowl. Dip a piece of the bread into the oil, picking up a little of the balsamic vinegar and then dip into the dukkah.

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