The forte with our cooking is that we use a number of NT herbs, spices, fruits and foods in our cooking.
We want to show people the marrying of both white and Aboriginal culture.
Western food with native herbs and spices is very popular here.
We incorporate a lot of cultural content in our night including the use of ashes which is mixed with chewing tobacco and the use of native bush soap. I explain the menu to our guests and what indigenous produce is in each course served.
I often “go out bush” with some local ladies to gather the herbs and spices I use in my cooking.
The native herbs I use in the Stew are; Bush Tomato and Mountain Pepper seasoning, Lemon Myrtle and Rainforest Spice, roast Wattleseed (black acacia), native Pepperberry, Blue Bush, Salt Bush, Native Thyme, Lake Salt, Desert Quandong and Aniseed Myrtle.
I do “flash” dampers using Roast Wattleseed that gives my bread a slight hazelnut taste. I also use Lemon Myrtle and Native Pepperberry, or Bush Tomato.
We do sell some of these "tastes" at our camp site, with opportunity to Taste individual herbs and spices. We sell sample herbs jars as well as being a agent for Wild Hibiscus Flower Company in Kurrajong (Bush tucker shop). You can order from us on-line, just email us, or from the company...click link to company.
Australian Bush HERB and SPICES
Lemon Myrtle and Rainforest Spice
Lemon Myrtle and Native Pepperberry
Bush Tomato with Mountain Pepper seasoning
Native Pepper Berries
Taste tray for guests