Bush BBQ is a leading supplier of Australia’s native herbs and mixed spices to the hospitality industry and home cooks.

How does Bush BBQ get it’s supply of its native bush food?

“We work directly with wild-harvesters, Indigenous communities, farmers and growers in regional and remote areas.”

“Indigenous Australians have been harvesting, collecting and making excellent use of the land’s natural resources for thousands of years,” says native bush food expert, Jude Mayall. “The unique characteristics’ of Australian spices, fruits and herbs have spectacular flavours with endless health benefits.”

Our relationship with the land, particularly if we live in a big city has been sadly eroded, important connections to the seasons and weather patterns aren’t a consideration for many who rely solely on supermarket shopping and the frozen food cabinet.”

Do Australian native herbs and spices have much flavour?

“Yes, Australian natives really pack a flavour punch and they can really transform a dish, but use carefully to start with.

….and yes….. Australian native edible crops can be unpredictable with some seasonal variation in flavour and also availability, but whilst it’s really a part of their character and charm, it can be challenging for any chef or cook who is used to consistency with their raw ingredients.

Native ingredients really inspire a connection to the land, which is especially important in today’s fast paced and technology-driven modern world. Getting back to basics is incredibly grounding and liberating, plus the natural resources at our disposal produce delicious and versatile flavours that are good for us and for the environment.””

“It really is a full-circle process between the outback, the growers and myself,” says Mayall.

You also use a lot of other spices and often blend native ingredients in with your mixes why?

“I absolutely love cooking with herbs and spices.

Australia is a multi-cultural country and so is the food we eat.  I often incorporate Australian native edibles into products, this makes them uniquely Australian.   I think it really shows what can be done with simple, beautiful ingredients.  Adding them to many of our well-known and much-loved multi-cultural dishes that we pretty much now call our own; whether its Indian curries, Japanese sushi, Italian pasta dishes, middle-eastern, european or asian dishes using all these flavours, not only culturally acknowledges our heritage, but also honours the land of our First Nations people.  I think all those connections are really important for us all.”

The hospitality and distilling industry and home brewers have really embraced native botanicals….

“Both the Australian distilling and hospitality industry has been, and still are amazing and creative industries.  I have a many customers who I now call friends who have been very adventurous and brave with their products.  Most have had a lifetime of working within the industry, know it well and are able to gauge their customer needs and create exciting products.

I think both our Australian chefs and distillers are some of the most innovative in the world, they’ve made great inroads into a conservative industry.”