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A traditional bushfood treat, early pioneer's used Rosella to made jams. Not officially a native of Australia, as the Rosella plant is found in Taiwan and many Asian countries. -
WATTLESEED & PEPPERBERRY CHAI MOCHA
go to recipe for this exotic touch of the east An extoic palette of spices, rich and inviting, enjoy Roasted Wattleseed blended with Australian Wild Pepperberry Chai with or without milk. The aroma intoxicating, the flavour sensational. Wattleseed is as popular as ever and there are so many species of wattle throughout Australia that it makes sense to try as many as we can, but beware, while most are edible...not all. At BushBBQ we take care that we get the best species of wattleseed for the job, in this case it’s Acacia victoriae and we do quite a dark roast for this one in order to get the best flavour for our Wattleseed and Pepperberry Chai, add some of the great middle eastern spices and viola! A great chai tea that can be drunk straight as is or with a touch of milk and honey. Remember when making chai tea use water to extract the flavour, a tea made on milk wont allow the tea to reach it’s full potential...it just doesn’t work, add milk later. -
Spicy with eastern aromatic herbs, fused with Wattleseed -
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. -
Australian Pepperberries add a flavour punch to your grinder with this peppery combo Tasmanian Pepperberries join forces with Green, Pink, White and Black Peppercorns to create a high-spirited palette of colour and flavour for more lively, aromatic excitement.
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A touch of the Australian bush is added to this smokey spice rub. A great rub for a hearty outback bush BBQ.
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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
