Bush Spices

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 incorporated 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 often went "out bush” with some local ladies to gather the herbs and spices I use in my cooking. Learn more of what is in your area from your local Indigenous people.
 

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. 

I have been known to put cherry ripe chocolate bars in too, but probably not what your dietician would advise.
 

​

You are able to buy sample size herbs jars as larger amounts, from Wild Hibiscus Flower Company in Kurrajong in the Blue Mountains. (Bush tucker shop). You can order on-line from The Wild Hibiscus Flower Company...click link