The bush tomato sauce also incorporates some of our other spices.Īs well as using our Native trees for bushfoods, we also distil essential oils. It is often called a Bush Raisin because the flavour is almost a fruity flavour, but has a strong sharp spicy aftertaste. Although related to the Tomato in genus, the Bush Tomato tastes nothing like a tomato. It is these red bracts that are used to make jams, sauces and syrups.Īmong our other products is the Bush Tomato Chilli Sauce. They have a small cream flower that looks like a Hibiscus, and when it closes up it forms red bracts around the seed. Rosellas are an annual bush, also known as the Native Hibiscus. There are no beaks and feathers in our Rosella Jam. The blood lime is a hybrid of the finger lime and the desert lime. We make a Wild Lime Marmalade from the Australian Blood Lime. Other than the bushfoods we grow ourselves, we also buy some from other growers. The Davidson Plum has a very high concentration of Vitamin C and natural preservatives which allows it to be dried without adding preservatives. We sell both Davidson Plum Jam and Davidson Plum Chilli Sauce. The fruit is very tart in flavour but excellent when made into jams and sauces. We use the Riberry in our Lilli Pilli Jam which gives it a flavour unlike anything else.ĭavidson Plum is an Australian Native plum. The Riberry has a berry taste with a spicy finish almost like ginger or cardamom, whereas the Brush Cherry is like a cross between a cherry and a red currant. These have quite different flavours and make beautiful jams. We grow 2 varieties of Lilli Pilli – Brush Cherry and Riberry. A lot of people are using Wattleseed as an alternative to ground coffee.Īs well as the spice trees, we also grow some Australian Native fruits. It has a coffee/hazelnut/chocolate flavour, and is great in ice-cream, cream, cakes, breads and biscuits. Perhaps the most recognised of the Australian flavours is Wattle seed. It complements cheese, dips, bread, pates, soups, mustards and sauces, and can be used in any culinary application where common pepper is used. It is similar to black pepper in taste, although more subtle when first tasted, it has a longer palate, and grows on you the more you eat. The Aniseed Myrtle and Lemon Tea Tree have stimulant qualities and thus makes a great pick-me-up.ĭorrigo Pepper is an Australian Leaf Pepper with a sharp hot flavour. It has a slightly spicier taste that the straight Lemon Myrtle tea. Lemon Scented Tea Tree has a sharper lemon flavour than the Lemon Myrtle, and we have mixed it with Aniseed Myrtle and Lemon Myrtle to make up our Rainforest Blend Tea. This is an easy mixed spice that can be tossed into stir fries, salads or sprinkled on BBQ meats. We have combined Cinnamon Myrtle, Lemon Myrtle and Chilli Powder to make a blend we call Rainforest Blend. It substitutes beautifully for Star anise in any recipe.Ĭinnamon Myrtle as its name would suggest, has a taste and smell similar to cinnamon, and can be used to substitute for cinnamon in curries, breads, desserts and stir fries. It can be used to flavour pasta, seafood, stocks, sauces, breads, biscuits, chocolates, ice cream and liqueurs. It has calmative properties, so it’s a nice tea to have before bedtime, or refreshing as an iced tea on a hot day.Īniseed Myrtle is a very aromatic spice with a flavour similar to Star Anise. It can be used instead of Lemongrass in Thai cooking, and because of its ease of use is becoming a real favourite with the Asia chefs. It is exquisite in cheesecakes, desserts, breads, biscuits, and chocolates and creates a superlative flavour for fish, sauces, pasta and beverages. The flavour blends beautifully in a variety of culinary applications. Lemon Myrtle has a superb fragrance and a delightful flavour of a blend of lemon, lemongrass and lime. Lemon Myrtle is the latest flavour that is taking the imagination of chefs all over. They adapt easily to any style of cooking and can also be used to make aromatic hot or cold teas. Bush leaf flavours are best used like spices or herbs to give a subtle taste to dishes. The basic flavours for most of our products come from our spice trees. Australia imports billions of dollars worth of spices and foods from overseas every year, and yet we have such wonderful flavours here that are comparable in taste and far superior in quality. These are foods and flavours that can be used in our existing diets and food habits.Īustralia has literally thousands of bush foods which have been identified by the CSIRO and other research that has been taking place over the last decade, but we currently use only a couple of hundred of these. We prefer to talk about our products as Australian Native Flavours. Ask most people what they think are bush foods and you get a pretty standard answer – Kangaroo & Witjuti Grubs? But these are only the sensationalised side of bush foods.
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