A Taste of Australia

A Taste of Australia Box Set contains 15 different ground or leaf bush herbs (4 to 8 grams of each from the following selection)

 The boxes are assembled to order and therefore MAY not be despatched on the same day.

1. Aniseed Myrtle,
2. Bush Tomato, 
3. Cinnamon Myrtle,
4. Mountain Pepperleaf,
5. Lemon Myrtle,
6. Mountain Pepperberry
7. Native Basil,
8. Native Thyme,
9. Peppermint Gum,
10. River Mint,
11. Saltbush,
12. Sandalwood
13. Sea Parsley,
14. Strawberry Gum,
15. Wattleseed.
16. Geraldton Wax
17. White Kunzea
18. Boab Nut Powder

NB If any of the bush  herbs are out of stock we will substitute with another

They are best consumed within 12 months of purchase depending on storage conditions.

 

• Aniseed Myrtle has strong aniseed scented leaves for flavouring desserts, sweet sauces & preserves. Great with fish or pork, steamed rice, seafood,chocolate,biscuits, icecream or tea.
• Bush Tomato is a strong sun dried tomato with a caramel/ tamarillo flavour and aroma. Delicious in recipes with tomato, cheese or eggs. Goes well with salmon and game.
• Cinnamon Myrtle has a spicy cinnamon-like aroma & flavour, Use in savoury recipes, desserts, confectionery & herbal teas. Add to curries, stews, rice, biscuits, sweets & slices
• Geraldton Wax adds a citrusy flavour to your beverages and meals. Add to stir fries and creamy seafood sauces
• Lemon Myrtle occurs in the wetter coastal areas. It has a fresh fragrance of creamy lemon and lime which complements so many culinary delights, from fish and chicken to ice cream or sorbet
• Native Basil is a fragrant mix of basil, mint and sage flavours. Use in any dish where sweet basil would be used, especially any Mediterranean tomato based dish
• Native Thyme – Strongly aromatic bush from the southern states. Use in dishes featuring chicken, turkey, pork or lamb, kangaroo.
• Pepperberry (Mountain) is native to moist temperate forests. The berries bleed a soft pink colour into marinades or pickle solutions, pale sauces and yoghurt. Used to flavour sauces, chutneys, meats, cheeses, pate, breads,dampers, pastas
• Pepperleaf (Mountain) is native to moist temperate forests. Use to flavour sauces, chutneys, meats,cheeses, pate, breads, dampers, pastas etc.
• Peppermint Gum from southern cool regions is used as a flavouring in “billy” tea, its minty overtones are excellent in tea, desserts, cakes & savoury dishes. As well as into sauces, pie crusts & stuffings for meat dishes.
• River Mint is a subtle native herb thriving along river banks in the southern cooler climate has the taste and aroma of spearmint. Use in dressings, mint jelly, tea.
• Salt Bush is a sprawling grey-blue shrub which grows strongly after summer rain the Outback. A low sodium alternative and wonderful addition to bread, grills, pasta, salsa.
• Sandalwood from south western Australia can be added to salads, enjoy chopped up with muesli yoghurt and fruit or as a topping for your desserts.
• Sea Parsley is native to the southern coastline where its submersion by the incoming storm tides is what gives its unique taste. Use in soups,dressings, flavoured butter, with seafood, white sauces
• Strawberry Gum grows in a small pocket in northern New South Wales. It is used to enhance the flavour of cooked fruit dishes,desserts or spiced jams,
• Wattle seed is another dryland ingredient which is roasted and ground for use from baking to thickening of sauces & casseroles, to ice cream. Add a teaspoon to your bread or scone mix!
• White Kunzea is a  fragrant tiny leaf with hints of eucalypt and citrus, makes a great tea

The listed weight is the shipping weight.