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Herbs and Spices
Aniseed Myrtle
Native River Mint
Dorrigo Pepper
Lemon Myrtle
Salt Bush
Native Basil
Native Pepperberry
Tasmanian Mountain Pepper
Wattleseed
Cinnamon Myrtle
Sea Parsley
Munthari Berries
Dried Quandong Halves
Lemon Aspen
Sweetened Quandongs
Sweetened Native Limes
 
Mixes and Coolers
Lemon Myrtle Seasoned Salt
Redback Rub
Herbs of the Rainforest
South Pacific Reef
Native Pepper Melange
 
Dukkahs
Lemon Myrtle and Macadamia Dukkah
Pepperberry & Roasted Almond Dukkah
Quandong & Pistachio Dukkah
Hazelnut Wattleseed Dukkah
 
Oils And Vinaigrettes
Macadamia Oil
Lemon Myrtle Infused Macadamia Oil
Lemon Myrtle, Lime and Chilli Macadamia oil
Lemon Myrtle and Mountain Pepper Macadamia oil
Bush Tomato, Garlic & Chilli Infused Macadamia Oil
 
Mueslis
 
Other Products
Large Gift Bag
Caramelised Balsamic Vinegar with Lemon Myrtle (100mL)
Caramelised Balsamic Vinegar with Lemon Myrtle (250mL)
Quandong & Mango Chutney
Bush Tomato & Passionfruit Jam
Caramelised Balsamic Vinegar with Wattleseed 100ml
 
Books
Cookery Book Volume One
Cookery Book Volume Two
 
Recipes
Turkish Bread with Quandong Dukkah
 
Links
In A Pickle
E-Leader
The Veggie Lady
Planet Ark
Australian Bushfood Magazine
Christali Australian Miniature Goats
Homemade Food - All Food
 
 
 
     
     
     
 
 
 
 

 
 
 
 
 
 
 
News

Welcome to A Taste Of The Bush!

**Notice**

Only Australian internet orders are able to be processed.

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Did You Know?

Macadamia oil is one of the healthiest of all plant oils.

It has the highest levels of monounsaturated fats, up to 84%.This is 10% higher than Extra Virgin Olive Oil.

It's high smoking point makes it suitable for stir frying, pan frying, salads, dipping or baking.

As a bonus it is high in Omega 3 and low in Omega 6, this ratio is very important for a well balanced diet.

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



Paymate's Australian Made


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Featured herb of the month


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.



**Monthly Special**

For the month of March, purchase four (4) or more herbs or herb blends and we will refund the cost of freight. Sales within Australia only(refunds for postage will be given once orders have been processed)



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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Market Days

12th to 14th August
Macquarie University Sustainability Fair
Central Courtyard and U@MQ Atrium
11am - 2pm each day
Macquarie University
Balaclava Road
North Ryde
www.announcements.mq.edu.au/events/sustainability_fair_august_2008

21st to 24th August
Taste Melbourne
Stand 50
Royal Exhibition Building
9 Nicholson Street
Carlton, Victoria, 3053
( next to the museum)
www.tastemelbourne.com.au

Thursday 21st August - 5pm-9pm
Friday 22nd August 11am-3pm
Friday 22nd August 4pm-9pm
Saturday 23rd August 11am-3pm
Saturday 23rd August 4pm-8pm
Sunday 24th August 12pm-5pm

29th to 31st August
ABC Gardening Expo
9:30 am - 4:30pm Daily
Sydney Olympic Park
Sydney
www.abcgardeningexpo.com.au

30th September to 7th October
Perth Royal Show
Stand Q,Food Pavilion
(Jim Webster Pavilion)
Perth Showground
www.perthroyalshow.com.au



Saturdays and Sundays
The Rocks Markets
The Rocks
Sydney
10am - 5pm
Bridge end of Market
www.therocksmarket.com.au

2nd Saturday of each month
Hawksbury Harvest Farmers & Gourmet Food Markets
Castle Hill Showground
Showground Rd
(enter via Carrington Rd)
Castle Hill
8am - 12noon.

2nd Sunday of each month
Blackheath Growers Market
Blackheath Community Centre
(cnr GT.Wst.Hwy and Gardner Cres.)
Blackheath
9am - 1pm
www.blackcastleevents.com.au

3rd Friday of the month
Prince Of Wales Hospital Market Days
7:30am - 2pm
The Prince of Wales Hospital
Barker Street.
Randwick
(For August market days are the 3rd and 5th Friday of the month)



 
 
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