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NATIVE PEPPERLEAF, Tasmannia lanceolata
Soft, peppery, earthy and aromatic
Wild Australian Pepper, both the leaf and berries, come from the alpine areas of Tasmania and North East Victoria. They are from the same bush. The pepperberries are super hot and usually heat or freeze dried.
For the most part native pepper is still wild harvested the bought back to the farm for sorting, cleaning, drying and milling. Whilst it is increasingly grown on private properties it is still harvested on Crown Land, where permits need to be applied for. The leaves of the native pepper plant can be used either fresh or dried. They are often milled to a fine powder and can be directly replace your normal pepper. Use these on a daily basis and you'll learn to love the peppery, slightly eucalypt flavour, uniquely Australian and a touch of the bush! Australian native pepper is packed with anti oxidants and has great stomach settling properties. Read more about the health giving aspects of Australian pepper Many home cooks, chef, food producers and schools are now using native pepper on a daily basis. It is sold both nationally and internationally with the international market growing quickly. -
Is Peppermint Gum food for you?
The leaves of the Peppermint Gum have been prized for its strong flavour and aroma for centuries.
From the original inhabitants of Australia to present day it's known for it's ability to aid digestion, help to reduce nausea, can potentially relieve headaches as well as a breath freshener. It can also be used topically to soothe skin irritations and help with muscle aches. This bushfood herb is a great bush medicine for coughs and colds, just put some in hot water and enhale the fumes.Peppermint Gum is a robust herb, both fresh and dried, and packs a punch.
These dried and milled leaves can be used to flavour any dish that requires a peppermint edge. This bush botanical is now used by many Australian chefs as well as in the distilling industry to give a distinctly Australian flavoured drink. -
Round Leaf Mint Prostanthera rotundifolia is often called Native Basil and Native Oregano, common names can be conflicting with the botanical name, but they do give the user something to relate back to what they know. Native Basil has a Marjorim/basil flavour and is a great addition to your pantry. Once you get used to using it on any pasta sauce you might make, or even in a bread with perhaps some native pepper, mixed in with a creamy cheese, the uses are endless, just limited by your imagination. Some, like River Mint Mentha australis have a strong spearmint taste and aroma, whereas the Round-leaf or Bush Mint is more like your traditional mint with a slight aromatic edge. The early settlers used Australian native mints to make mint sauce for their Sunday roast lamb. This native bushfood herb is just as versitile as the traditional mints and can be replaced by them, use a little until you get used to the strong minty flavour.
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It makes a great gift for those who love cooking and trying out new flavours, its quite exciting really to discover something that's been around for many many years and is now making its way into restaurant kitchens throughout Australia. As a garden plant it's very hardy with beautiful purple/mauve flowers and a real bird and bee pleaser in the Spring.
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Australian Outback Dukkah is perfect for serving the traditional way: with Australian olive oil and crusty bread.
Why not try some Wild Desert Lime Olive Oil with your dukkah and crusty bread combo?How to present your Outback Dukkah
There's so many ways to enjoy your Outback Dukkah. Perfect on a simple platter with olive oil and crusty bread. If you want to go the extra mile add olives, even a dip, something like hummus goes really well, fetta or a creamy labnah.Enjoy your dukkah
1.Pour some good-quality olive oil into a small dish. 2.Place the dukkah in another small bowl or on a board like in the photo. 3.Tear off a piece of crusty bread (like sourdough or ciabatta). 4.Dip the bread first into the oil, then into the dukkah — it’ll coat beautifully and give a nutty, herby crunch.So many ways to use Outback Dukkah
- Classic dip: with olive oil and crusty bread.
- Coating: for chicken, lamb, or fish before grilling or roasting.
- Topping: sprinkled over hummus, labneh, or roasted vegetables.
- Crunch: added to salads, soups, or avocado toast.
- Breakfast twist: stirred into yogurt or sprinkled over eggs.
- Avocado toast. Great sprinkled over roasted vegetables, eggs
Interesting Facts:
- Every Egyptian family or region has its own version — some sweeter, some spicier.
- It’s considered both a snack and a condiment, bridging the gap between seasoning and food.
- Dukkah has gained global popularity in modern cuisine, especially in Australia and the Middle East, where chefs use it creatively in fusion dishes.
It’s a perfect example of how something simple — nuts, seeds, and spices — can become a deeply flavorful and versatile staple.
Try our Lamb Koftas with some Outback Dukkah
see recipe -
Out of stock
Sandalwood Nuts an Australian bushtucker food. Try Sandalwood, Ginger & Chicken Balls -
A delightful book featuring loveable Australian animals in unexpected places by Conny Fechner. Whimsical text and beautiful illustrations a wonderful Children's book that adults will also love to read, the bedtime read was never better "Dad, Dad! Look over there! There's an Emu with scruffy hair." Father mumbled, "Of course there is! Ho, hum.... ...yes dear, Go and tell your mum!"
