All posts by The Kitchen Goddess

About The Kitchen Goddess

Taste Australia Biz is a division of ADNET ( who have been doing business online since 1995. Malynka's enjoyment of cooking is a long term passion with a cookbook collection that covers cuisines from around the world. was established in 2008 after meeting the founders of the Outback Pride Project in South Australia. The encounter re-ignited an interest in bush tucker which had begun in 1997. aim is to make bushfood ingredients more readily available. Our sources are authentic - mostly natural raw ingredients harvested from the wild. The range of products offered has expanded and we are always on the lookout for a sustainable supply of bush food choices. Our kitchen goddess, Malynka, loves to experiment and taste new flavours. She is not a chef, she just loves cooking and good food.

Warrigal Stuffed Capsicum

Gorgeous red capsicum stuffed with ricotta, onion, garlic warrigals, basil, native thyme, sea parsley, egg, pecorino cheese, dorrigo pepper, mountain pepper, white kunzea, sea salt. Baked at 180C 45mins.

100gm fresh warrigal greens that have been steeped in hot water for 3 minutes and then rinsed in cold.

Lightly fry the 1 diced onion and 1 minced clove of garlic in a little olive oil.

Mix 2 cups of fresh ricotta, the warrigal greens, the onion and garlic, a handful of fresh basil, sprig of fresh native thyme, sprig of fresh sea parsley, 1 egg, half cup grated pecorino cheese and season with a teaspoon of Wild Pepper and White Kunzea Sea Salt.

Either cut the tops of fresh capsicums or cut in half and deseed. Stuff the ricotta mix into the capsicums and sprinkle more grated pecorino on top.

Bake at 180C for 45 minutes.

Crostini Aussie Style

Toasted Turkish topped with Ricotta and Garden Peas dressed with Extra Virgin Olive Oil , Wild Pepper, White Kunzea and Sea salt. Garnished with fresh Sea Parsley.

This simple dish combines the mild, fruity pepper flavour from both the Mountain Pepper and the Northern Dorrigo Pepper with hints of eucalypt and citrus from the White Kunzea.

Place a cup of peas (frozen or fresh) into a bowl with a little water and microwave on high for 1 minute, then drain and mix in some Extra Virgin Olive Oil (Red Island which is produced in the Riverina does not have a strong taste so it allows the flavour of the seasonings to come through) and about half a teaspoon of Wild Pepper and White Kunzea Sea Salt.

Spread a cup of fresh ricotta onto toasted turkish bread and top with the pea mix. Garnish with fresh Sea Parsley and serve immediately.

Who are we?

Taste Australia Bush Food Shop has been retailing bush food online since 2008.  Based at Mundoolun (meaning black snake) inland from Brisbane and the Gold Coast , we despatch all orders completed by 9am weekdays in that day’s post.

If you can buy it we can supply it.  If we don’t have it in stock then email us your requirements.

Customer Feedback:


I recently made Blueberry and Kakadu Plum Ice cream with some students using kakadu plum powder to celebrate NAIDOC Week and they loved it! When kids give it a thumbs up it has to be good!

Desert Lime Powder had a wicked tang flavour, bit of zing, bit of zang. I’ll certainly be using this again with my BBQ…

So enjoyed these products love them all students made a variety of pikelets & damper’s with amazing flavours.

Using Aussie foods including herbs and spices is not only a wonderful taste adventure, but the health benefits are great too! For example, Mountain Pepper has antioxidants and Saltbush has vitamin E and other vitamins! Healthy! Delicious! Australian! Way to go! is one of the recipe and information websites associated with Taste Australia Bush Food Shop (a registered business of ADNET Audio & Internet Advertising)

To contact us
Phone: 02 9045 0007
Mobile: 0428 892 217
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