Munducklin Coconut Curry

Munducklin Mild Bush Curry Powder combines the ingredients of a good curry with Australian Native Foods.

Place 2 tablespoons of olive or macadamia oil into a pan. Add a diced onion and garlic, fry for 3 minutes then add 400gm chopped chicken thigh fillets. Brown the meat and then stir in 2 tablespoons of Munducklin Curry Powder and then your choice of vegetables (we’ve used carrot, zucchini and peas). Cook for 3 minutes and then stir in a can of coconut milk. Turn to low and simmer for 20-30 minutes to release the flavour.

Serve with steamed rice.

Munducklin Curry Powder can be bought here>>

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)

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Phone: 02 9045 0007
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