Get in the Mix

The strikingly sumptuous, deep, dark purple fruit with blood-red flesh, boasts a soft juicy pulp and is one of the most nutritionally powerful native Australian fruits. Early settlers certainly would pick the plums for use in cooking and flavouring.

The root of this plant has a distinct violet fragrance, which develops as the root dries out. The scented orris root has a long history of human application and was used as a perfume in Ancient Egypt.

Blood Limes are filled with juice and small ‘pearls’ of pink and red that release additional intensely flavoured juice. The flavour is a very tart ‘blood orange’ with a hint of grapefruit bitterness, and both the juice and pearls work well in any gin and tonic variation.

Boobialla, commonly known as native juniper, is a small shrub indigenous to the southern regions of Australia. The small berries are similar to juniper, with spicy, floral notes – perfect for jams, tarts, or even fermentation.

Australian native “Olida” also called Forest Berry Herb, it has a passionfruit-like taste. This native Australian plant has a wide variety of uses, and these are often best achieved by thinking of it is a flavour enhancer with its own character.

The Australian Desert Lime (Citrus glauca) is small with an intense, piquant flavour. An extremely versatile fruit they can be used in any product or process where ‘normal’ limes or lemons are used, the main difference being their small size, lack of peel and more intense flavour.

Finger Lime is a native citrus prized for its unique caviar-like pulp and attractive colour, which can vary between yellow, green, pale pink and crimson. Aroma of fresh citrus with some cooked notes. Taste is citrus, tart with some astringency and bitterness.

Aroma of dry lentils or beans with some earthy fermented notes. Taste is slighlty sour and salty. The fruit is usually dry textured, tart tasting and sweetness can vary greatly between trees.

Pepperberries are more versatile than a conventional peppercorn, able to be used in sweet and savoury dishes.   The leaves, stems and berries have an aromatic peppery taste producing approx. 3 times the antioxidants of blueberries.

Sunrise Lime is a cross between a finger lime and calamondin, has a light green, yellow or pink colour and produces an elegant pear-shaped golden fruit that is juicy and sharp with a tangy citrus flavour.

This malt is produced using dent corn from the Riverina region of NSW. Malting corn requires more processing time to facilitate sufficient steeping and germination. The result is a product that delivers an earthy, sweet flavour that doesn’t require a separate cereal mash.

These semi-crushed dried coriander seeds retain a herbaceous citrus flavour, especially when ground in a mortar & pestle, but they have a warmer, nutty taste and aroma than the fresh leaves.

Organic Lemon myrtle leaves contain the highest amount of citral (>90%) of any plant known in the world and its flavour and aroma show refreshingly intense citrus notes, often described as lemonier than lemon.

With a sweet tasty flavour similar to aniseed, Licorice root is a wonderful addition to any herbal mix. There is a bitterness along with a sweetness that is similar that of anise and fennel

Orange peel brings a sharp, tangy quality to foods flavoured with it. The flavour peel from most orange varieties is sweet, with notes of pomegranate and raspberry along with a hint of bitterness.

The dark, juicy, purple pulp of the Illawarra Plum has a subtly sweet, plum-like flavour with hints of pine and a grape-like luscious texture.

A stewed apple and pear aroma, cooked citrus and a floral-musk note. Taste is sour with some astringency.