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From the dusty Outback, along our expansive coasts, and deep in the forests of our Great Southern, Australia has a wealth of native bush foods that we are only recently rediscovering in our cuisine. From native herbs and spices, through to fruits, nuts and sea vegetables, don’t miss the opportunity to share these sustainably grown and harvested foods with your clientele.
Please click on the individual items for photos and more information.
Barilla (Coorong Spinach)
Subtle taste of the sea shore, not unlike fresh snow peas. Use fresh instead of baby spinach, straight into salads and vegetable stock.
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Coorong Seablight
Aussie Sea Fern. This saltwater plant can be used fresh or stir-fried in a similar way to Samphire. Great with seafood and also as a garnish.
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Crystal Ice Plant
Fresh, clean taste of the sea. Well-loved worldwide as a salad vegetable and an alternative to spinach.
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Desert Limes Frozen
Grown in arid lands, a power packed lime explosion, great with seafood, poultry and in desserts.
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Finger Limes Fresh
Citrus caviar. Australian Native rainforest lime, a delicate and aromatic lime flavour, great in cocktails, desserts and garnish on seafood.
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Illawarra Plum
A rich dark coloured native plum with a mild plum/pine flavour. For use in sweet and savoury recipes.
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Karkalla (Beach Succulent)
Succulent beach vegetable. A very special delicate leaf vegetable, with a texture and flavour like fresh beans only slightly salty. Great in soups, stir-frys or steamed.
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Lemon Aspen
Refreshing summer tang. The distinctive flavour will add a real citrus/pine zing to any dessert, gelati or fruit drink.
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Lilly Pilly
Tart and refreshing, great in sauces needing colour and acidity. Also great in gelati and cordials.
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Muntries
Native Apple. This very nutritious Native Australian fruit, subtle and refreshing in flavour. Terrific in fruit salads, stir-frys, baked in muffins and desserts. Great in smoothies, too.
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Munyeroo – Australian Purslane
Tasty greens used worldwide in salads and stir-frys. Traditionally used extensively by Australian Aboriginal people who steam the leaves, stems and roots. This plant is very high in vitamin E and Omega 3.
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Native Basil
A wild basil which is related to Holy Basil, grows in the arid regions of Western Qld. It has a wonderful apple, cinnamon and clove edge. Use in stir fries, and salads.
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Native Currant
Southern Native berry with an intense vibrant colour and flavour. Adds richness to desserts and meat dishes.
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Native Thyme
This Australian Native herb has an intense flavour that particularly complements poultry. Native Thyme is also a wonderful addition in casseroles and hamburgers. Use sparingly.
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Quandong
Native Peach – fruit of the Desert! Sensational in desserts, cakes or fruit compote. Can be used in basting for roast lamb, pork or poultry.
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Riberry
Subtle and refreshing in flavour, terrific in fruit salads, baked in muffins and in or on icecream.
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River Mint
Aussie Mint. A delightful subtle Australian Native Mint with a taste and aroma of spearmint and pepper. To be used in meat sauces, salads, fruit drinks and desserts. An ideal garnish.
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Saltbush
This selection of Old man Saltbush is one of the most versatile of the Australian Native vegetables. Super in salads, stir fries, pasta and pastry dishes. It can also be deep fried as tempura.
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Samphire
Aussie Sea Asparagus. This unique vegetable, to be used steamed, in stir-frys or blanched, and used as a bed under seafood.
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Sea Parsley
Bringing the fresh taste of the sea. Use in much the same way as traditional parsley, except that the intensity of flavour of Sea Parsley has a peppery/celery edge. Chop and use fresh as a garnish for seafood, soups, quiche, and stir-frys.
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Warrigal Greens
The Australian spinach. Can be used in the same was as you would spinach as a side vegetable. It is wonderful in stir-frys, quiches and with pasta.
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Wild Hibiscus – Rosella Flowers
A colourful, decorative addition to desserts, drinks and as a garnish.
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