Our Bush Heritage

​The vast Australian landscape is wild, raw and spectacular.  Earthy tones, organic textures and distinct native scents infuse her terrain, unearthed as a rich bounty of intense bush flavours - the seeds, nuts, leaves and berries gathered from her indigenous flora by Aboriginal tribes over tens of thousands of years.

Life a culinary adventure spanning the Australian landscape, the incredible powers of these bold, natural flavours have been harnessed for the modern menu by a well known gourmet foodie and Australian Bush Spices founder.

Introduced to the powerful flavours of the Australian bush in the late 1990s, the former restauranteur instantly succumbed to the aromatic spell of these ancient delights.

Seven years of culinary experimentation would follow, broadened by a move to the northern NSW region of Byron Bay, renowned for its abundant, lush, organic produce and dynamic food scene.

Intent of capturing the essence of a dramatic Australian landscape with the 'fruits' of our native flora, a 'feast for the senses' was born in Australian Bush Spices, showcasing these distinct natural flavours across a premium range of cross-cultural food fusions for global palates to enjoy.

Finger Limes

Historically Finger Limes were eaten raw by Indigenous people for it's taste and medical value. It has become one of Australia's popular gourmet bush foods with a large established export market. The caviar pearls of lime juice offers a unique physical appeal and sensory experience to the palette.

This unique long cylindrical finger lime fruit is full of tiny delicate juice vessels know as lime caviar, which burst an effervescent tangy flavour.

Finger Limes offer captivating imagery in a variety of colours; red, green, pink and brown.

Delivering a potent range of phyto-active compounds including Vitamin C, this fruit is achieving notoriety as a 'superfood', cosmetic, flavour and natural colour ingredient.

Lemon Myrtle

Lemon Myrtle is one of the most cultivated and commercially mature species in the native food industry and shows wonderful potential as a specialist food ingredient, functional food and cosmetic ingredient.

The leaves contain the highest amount of citral [>90%] of any plant known in the world, leading to a common description that it is ‘lemonier than lemon’.

​High in antioxidants, Vitamin E, Calcium, Zinc and Magnesium. it also has anti-microbial and antifungal properties.

Quandongs

Historically Quandongs were an important food source and meat substitute for Indigenous people of central Australia. Ripe red fruit was eaten raw, and brewed as a tea or made into a poultice for medicinal purposes.Today it is gaining recognition for it's potent phyto-active compounds delivered in it's pale pink, fruity sour cherry tasting powder.
 
​The Tasmanian Lanceolata species is a perennial shrub native to the woodlands and cool temperate rainforests in the pristine wilderness of Tasmania, the southern island off Australia's mainland. Belonging to the ancient Gondwanna supercontinent family of plants, Winteraceae.

Pepper Berry

Pepper Berry illustrates the abundance of powerful antioxidants and phyto-compounds this unique berry offers – Anthocyanin, Rutin, Polygodial and Chlorogenic Acid. Its powder is an exciting variant of natural, bio-available phyto-activity representing exciting possibilities for cosmetic, nutriceutical, 'superfood', and food and beverage applications.

The Tasmanian Lanceolata species is a perennial shrub native to the woodlands and cool temperate rainforests in the pristine wilderness of Tasmania, the southern island off Australia's mainland.

Belonging to the ancient Gondwanna supercontinent family of plants, Winteraceae. It's aroma has a warm, exotic bushland herbal note with a pungent heat that develops on the palate.