Australian Native Foods.


BUSH TOMATOES
Bush tomatoes must be dried before consuming and are usually sold this way.
Ground dried Bush Tomatoes can be used sprinkled over barbecued meat or added to tomato based dishes.
Whole dried Bush Tomatoes are excellent used in casseroles or stews.


EUCALYPTUS OIL
Needs to be used in small amounts.
May be used in deserts like Eucalyptus and Honey ice cream or blended with butter to make a delicious spread.
Use to flavour soups and stews, particularly lamb.


LEMON MYRTLE
Leaves can be picked all year round.
Used to flavour desserts, ice creams, sweet and savoury sauces, and curries.
May be used instead of Lemon grass.
Great to use when cooking fish.


LEMON MYRTLE OIL
Brush over cooked or smoked fish prior to serving.
Can be used as a seasoning in soups or desserts.


MOUNTAIN PEPPER
Use to spice foods such as eggs, fish, chicken, steak, etc..
Spice up sauces, marinades and dips.
Great on buttered French Sticks.


MUNTHARI
Also called Native Cranberries.
Have a Granny Smith apple flavour.
Use to compliment apples in pies, flans and desserts.
Also used to make sauces and garnishes.
Ideal served on a cheese platter.


PAPERBARK
Is quite indigestible but harmless if eaten.
Recommended as a food wrap or platter liner.
Food baked in Paperbark takes on a delicate smokey flavour.
For full advantage of flavour best used on white meat, rice and vegetables.


QUODONG
Also known as Native Peach
Quodongs have a higher vitamin C content than oranges.
They can be eaten raw or used in making jams and pies.
Sun-dried fruit will store for up to 30 years.
The kernels are highly flavoured and roasted can add a nutty flavour to dessert and savoury sauces.


RIBERRY
Riberry belong to the Lillipilli family.
It has a cinnamon and clove character.
Can be used in sauces and relishes to accompany meat, fish or cheese.
Can also be used in ice creams, sorbets and other chilled desserts.