Welcome to A Taste Of The Bush!

Please login before attempting to place any orders

* Please note, unfortunately we are only able to process Australian Orders* For international orders, please contact us by email: atasteofthebush@iprimus.com.au


New Shop

Now Open at 1 Enterprise Drive, Berkeley Vale, NSW

Come and sample any of our products in our new shop.

Please call Jill on 0422 101 170 for opening hours

Bus tours welcome by arrangement.

To arrange bus tours, please contact Warren Bunting on 02 9625 8500.

We will be conducting workshops and information sessions.

If you would like to book into one of these, please contact us at
02 4365 3581
0422 101 170
atasteofthebush@iprimus.com.au




We have just received the results from the Royal Hobart Fine Food Awards and to our delight we were awarded Reserve Champion for our Native Basil infused Macadamia oil.

We received gold medals for our Caramelised Balsamic vinegar with Quandong, our Quandongs in Sticky Balsamic, our Tasmanian Mountain Pepper infused Macadamia oil, and a silver for our Caramelised Raspberry vinegar with Lemon Myrtle.

These products are all available to sample at The Rocks Markets, Castle Hill Farmers market, and at our shop in Berkeley Vale.

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

This month we are featuring Lemon Myrtle and Wattleseed


Lemon Myrtle
(Backhousia Citriodora)

Lemon Myrtle is a rainforest tree. It is now grown commercially, especially in northern N.S.W. but also grows in parts of Victoria and South Australia. It has beautiful lemony leaves and fruit and is probably the most versatile of all native bush foods.

This has to be the best known of all the herbs that are indigenous to Australia. It has a wonderful fragrance which is a combination of lemon, lemongrass and lime.

When used in cheesecakes, sorbets or ice-cream, its delicate flavour is quite stunning. It is equally good when used in savoury dishes, particularly with fish or chicken and when used with a little oil and vinegar it makes a superb salad dressing. Using Lemon Myrtle with Thai recipes brings out the subtle undertones of lime and lemongrass and gives any dish a uniquely fresh taste.

I find that using Lemon Myrtle as a substitute for lemon is very successful when making friands, muffins, cakes or pancakes. It is also lovely for biscuits, icing and flavouring yoghourt. Lemon Myrtle can be made into a tea which is equally good whether it is used as a hot drink or as an iced tea.

The uses for Lemon Myrtle are endless, whether as a food additive, in soaps and body lotions, teas or even candles, its lovely fragrance is unforgettable.


Wattleseed
(Acacia victoriae)

Acacia victoriae grows throughout Australia and it is the seed of this shrub that gives us this wonderful food source. The seeds need to be dried and ground before using, and this particular variety is dark brown in colour.

It has a warm chocolate flavour with a lingering taste of coffee and hazelnut. It is amazing when added to ice-cream or cheesecakes and gives a lovely nutty texture to pancakes.

It is a good idea to infuse Wattleseed with a little hot water or hot milk before using as the seeds release their flavour more readily when softened.

I use these seeds when making bread or pasta and add them to hazelnuts and lime for the most delicious friands. A favourite of mine is Wattleseed and carrot cake, with a cream cheese and Lemon Myrtle frosting. The taste is to die for!!!

For a special treat try adding Wattleseed to milk, ice-cream and banana for a healthy smoothie or simply use in the same way as ground coffee for a hot drink.









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.

********************