A SELF PUBLISHED BOOK, IS AN INTRODUCTION TO NATIVE FOODS, BOTANICALS, TRADITIONAL DIET, LIFESTYLE AS WELL AS SOME OF SHARON’S FAVOURITE EASY RECIPES TO TRY AT HOME
Aniseed Myrtle (Syzygium anisatum) is a close relative of Lemon Myrtle, famously known for its glossy green liquorice scented leaves.
Typical uses of Aniseed Myrtle are dried leaves in tea, flavoured cold drinks, biscuits, curries, sauces and confectionery, Although one of my favourite uses is lightly crusting pork cutlet
WHOLE BUSH TOMATO
The Bush Tomato is the only native fruit to contain selenium, which is a trace mineral and powerful antioxidant. Selenium is nutritionally essential for humans and plays a critical role in reproduction, thyroid hormone metabolism, protection from oxidative damage and infection.
They have a spice-like zingy flavour, are earthy and slightly bitter. The long-lasting taste has been compared to burnt caramel. Popular now in the use of chutneys, Bush Tomatoes are great in casseroles, baked dishes, ground up and sprinkled on pizza or used in homemade marinades for red meats. Can also be added to soups, quiches, salsa or wherever you may use other tomatoes.
Kakadu Plum Powder
Scientific research has discovered that the Kakadu Plum has the highest content of Vitamin C than any other fruit in the world. One Kakadu Plum contains the equivalent vitamin C of 80 to100 oranges. This makes the Kakadu Plum the world’s most sought after superfood.
The fruit also contains iron, vitamin E, folate, zinc, magnesium, calcium, lutein and powerful antioxidants.
Kakadu plum powder is the perfect addition to smoothies, cereal, yogurt, muesli bars or simply stir into 50ml of water or milk for a vitamin C boost.
Lemon Myrtle is used extensively in the culinary and cosmetic worlds across the world and has the highest known natural source of plant citral, a fragrant and naturally occurring liquid, which is a powerful anti-inflammatory with antimicrobial properties that is far superior to the Tea Tree, making Lemon Mrytle a highly sought after superfood for use in health products.
As the most concentrated source of citral with up to 90%, Lemon Myrtle is powerful for its antimicrobial and antifungal qualities.
Suggested uses: Great in curries, stews, seasoning fish, chicken, finishing sauces, cheesecake, biscuits and desserts. Substitute with Lemon Myrtle anywhere you would use lemograss, lemon zest or kaffir lime.
Outback Prarie Dust
Our signature salt based blend of native herbs and spices, perfect for seasoning of meat, chicken, hot chips, wedges, cooked potato’s. Just like any other meat rub, with an infusion of native ingredients.
Quandongs have a sweet tangy tartness. The flavour can vary slightly from tree to tree. Commonly made into jams, chutneys, sauces, desserts, cordials, stewed and served with game meats as an accompaniment. Works well with both sweet and savoury. Quandong powder is the perfect addition to smoothies, granola bowl, protein balls, slices. Quandong is a true wonder from the dreamtime.
River Mint flavour is somewhat more mintier than regular mint with its added earthy tones. An amazing herb to use in sweet or savoury, drinks, cocktails, confectionery and sauces. The uses are endless, including simply freshly picked and added to dishes during cooking or just before serving. Alternatively, leaves can be picked and dried and ground up for use as a spice.
Saltbush leaves can be treated the same as a leafy vegetable. Enjoy them sautéed, wrapped in fish or meat, add to salads, curries, soups, stuffing mixtures or simply dry the leaves and use as a sprinkle.
A unique dukkah blend with the combination of native herbs and spices and the salty saltbush. Sprinkle on your cooked eggs, on avocado on toast, with bread and olive oil platter. Also great to top a fillet of salmon and cook in the oven. Crust a fillet of kangaroo meat and cook in the oven.
Commonly used as a flavour enhancer in the restaurant industry, Strawberry Gum is great in desserts, biscuits, cakes, cheesecake, tea blends, white chocolate and so much more. The fun is in the experimenting.
Strawberry Gum has a been described as having a sweet flavour, slight acidity with the addition of cinnamon, strawberry and passionfruit. Describing native flavours to European flavours can be difficult as often, they do not compare well. Strawberry Gum truly is one of mother earth’s greatest gifts and needs to be embraced.
Harvested Wattleseed is roasted before use and it has a strong nutty and/or coffee flavour with a slight bitterness. Roasted Wattleseed can be used whole or ground in a wide range of sweet and savoury foods.
A few suggestions for use include cakes, biscuits, breads and damper, desserts, ice cream, chocolate. Wattleseed can be also be used as flavour and thickener in casseroles and curries.