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Australian Tea
Lemon Myrtle & Orange is the sweet simplicity of a perfect match, an Australian superfood in a cup!
I think most people are familiar with the strong punchy flavours of Lemon myrtle, but used with a little discretion this robust flavour can be gentle as well, it has a calming influence with its “orange” cousin and add some Australian grown black tea and this combo is ready to go. When you feel like the familiar flavours of citrus and a great cuppa to boot, then this tea ticks all the boxes. It’s an extremely popular tea for all ages and any time of day, enjoy a quite cuppa with some “just me” time or make a big pot for friends. This tea also makes a great iced tea, make it as usual then chill straight away, don’t over-brew, once chilled add sweetener to taste. We grown our Lemon myrtle at the Wild Food Farm, use Australian grown oranges which we dry at the Farm as well for use and of course we use the best Australian grown black tea, this is a true celebration of a great tasting tea. -
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. -
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. -
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. -
Outback Bush Curry a great all-rounder, aromatic and spicy
We've listened to your requests to offer this curry in a larger container. Our curries have been sooooo popular and they are now in 200g containers. Curries are one of those wonderful aromatic spice mixes that just add the extra ooomph to any dish. Make it complex if you want, but this Outback Bush Curry has all the ingredients to just add it to your meat and/or vegetables for the complete dish. Want it hotter, saltier or whatever, just add to taste. This is a curry that can sit in your pantry ready to be made into a quick and easy meal. Think "after work", fry some onions, meat or vegetables of choice, add approx 1 tablespoon to 1kg of ingredients and stir fry. Add a touch of yoghurt if you wish, on top or thru the curry and serve with rice. Try this Winter Curry, although you can eat it year round. -
Portulaca oleracea. This low growing bushfood plant grows in arid and temperate climates and is grown for its spicy leaves and stems. Can be eaten raw in salads or steamed like spinach, a great bushtucker alternative. The seeds can be collected and ground into a paste for cooking. Once established these plants are ver hardy and with small yellow flowers over summer they are a very pretty addition to your bushfood garden. This pack contains approximately 100 seeds and instructions for propagating. -
Bush BBQ's Lemon Myrtle from the rainforests of Australia
dried and milled ready for cooking -
75g Dried rosella petals -
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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Out of stock
These blood red limes have a soft-sweet limey flavour. Available frozen. -
Wattleseed when it's roasted and milled has a beautiful nutty, chocolate, coffee flavour and aroma. Originally we used to use Acacia victoriae, now many more are being roasted for culinary use and their flavours are every bit as nice as Acacia vic. Wattleseed has fast become one of the most popular of the Australian native herbs, when you try for yourself you'll understand why.
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I love all things liquorice or aniseed and Anise myrtle is just that in Australian native herb form
Known lovingly as Aniseed myrtle, this dried and milled leaf is a fantastic addition to any dish requiring an aniseed flavour. Use instead of Star Anise or even Pernod. The flavour diminishes if you cook too long, so like with many herbs add to your dish at the end of the cooking, this Australian native dried leaf won't disappoint. A great addition to a salad, Thai style food or seafood. If you love "all things" aniseed, which I do, Anise myrtle is a great one to have in your kitchen pantry Remember, as with all herbs and spices, whilst they look fantastic on show in the kitchen, the best place to store it is in a dry, dark, cool space.
