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We have a range of the tastiest, fresh Australian natives to whet the appetite and keep you inspired in the kitchen
NATIVE THYME
SWAP FOR THYME
Like English Thyme, Native Thyme is herbaceous with lanolin notes and a lingering palette.
Use as you would regular thyme, stripping the new shoots away from the woody stem.
Native Thyme is great with roast vegetables and meats (try with kangaroo, chicken, turkey, pork or lamb), as well as in egg dishes.
RIVER MINT
WHO LOVES PEPPERMINT?
If you’re in love with all things peppermint this is the native herb for you.
A menthol flavoured native with a taste and aroma that’s similar to peppermint.
River Mint is great as an invigorating tea,
or substitute for spearmint at a reduced quantity.
A little goes a long way, so use sparingly at about 1/5th of the quantity of mint.
SEA PARSLEY
SWAP FOR ITALIAN PARSLEY
Native Sea Parsley is a more robust and irony flavour than Italian Parsley, with a slightly bitter after-taste.
Sea Parsley marries well with strong textured and flavoured dishes.
When substituting for Italian Parsley use 1/2 the amount to achieve a like balance.
NATIVE BASIL
SWAP FOR BASIL
Native Basil is similar to basil without the clove aftertaste, but with accents of fruity bubblegum like flavours and aromas.
Use 1/2 the quantity as compared to regular basil in recipes to achieve a like balance.
Whilst Native Basil may be used as a substitute for common basil, when substituting consider its more fruity bubble gum like flavour profile. Native Basil works particularly well as a garnish for fresh fruit.
Great in quiches, with pasta & stir fries.
WARRIGAL GREENS
SWAP FOR SPINACH
For generations Warrigal Greens have been used in cooking much like Australian spinach. You too can use Warrigal Greens in the same way you would use regular spinach (psst... Being a native swap for spinach, Warrigal Greens are an easy way to get creative with natives in the kitchen). Warrigal Greens may be used fresh or cooked and make the perfect addition to salads, quiches, pastas and stir fries. When cooking just a little heat is needed to soften the leaves.
BARILLA
SWAP FOR BABY SPINACH
Also known as Bower Spinach, Barilla is related to Warrigal Greens but is a more petite form with a fresh and delicate flavour profile.
Our Barilla is cultivated in raised production beds ensure its delicate leaves are protected all year round. This sustainable year round production guarantees flavour, tenderness and consistency of fresh supply.
Use Barilla in the same way you would use baby spinach - in salads, quiches, pasta, stir-fries, tempura or served as a side fresh with a light dressing.
SALT BUSH
A TRUE TASTE OF THE OUTBACK
A true taste of the outback. Salt Bush is robust, irony and salty with big, BIG flavours.
Use Salt Bush as you would wild rocket.
When using raw in salads, pasta and pastry dishes firstly blanch the leaves in hot water, then refresh in cold water.
Salt Bush leaves can also withstand fierce heat and pair well with roasted dishes. They are great used in stir fries (flash fried in macadamia oil until crisp), as a substitute for vine leaves to wrap foods (try wrapping lamb or chicken strips), or used as a bed for grilling meats and vegetables.
KARKALLA
IT'S STIR FRY TIME
Karkalla has a cucumber-like flavour with a hint of the beach. Every part of the plant is edible - so use this subtle native freely and in abundance whether that be cooked or raw!
(psst... it’s trailing sausage shaped leaves really stand out on a plate).
Karkalla is made for quick, hot, cooking styles like stir fries (remember to add at the end of cooking as a little heat is all it needs) or serve raw in salads and swan across your next cheeseboard. Like the humble cucumber, this versatile native vegetable can even be pickled (wow!).
Great in soups and stir-fries or using fresh in salads, platters and for pickling.
SAMPHIRE
A NATIVE VEGETABLE
An oceanic flavoured coastal vegetable with slight metallic and salty flavours.
This Aussie Sea Asparagus can be used steamed, stir-fried or blanched and is a great complement to seafood dishes.
Scatter into seafood dishes and salads either raw or lightly pan fried with a dash of lemon.
A very simple Samphire salad can be made by blanching the stems in boiling water for about a minute (or if you like your salads less crunchy - blanch for 2 mins) before tossing with macadamia oil, a sprinkle of pepper and a squeeze of lemon or lime.
SEA BLIGHT
A NATIVE VEGETABLE
This coastal sea vegetable is closely related to Samphire with a relative of this plant (Suaeda) used in European cooking. Seablite naturally grows in salty mudflats and saline estuaries. This green fern-like succulent is a perennial shrub and can display red stems with red foliage during autumn.
Our Seablite is cultivated in growing boxes of composed sea weed, with this sustainable production method guaranteeing tasty, tender stems, all year round.
‘Seablite can be used steamed, stir-fried or blanched and Is a great complement to seafood dishes.’
CRYSTAL ICE PLANT
THE PRETTIEST NATIVE IN TOWN
This green succulent annual ground cover has huge succulent leaves in Spring, with glistening bubbles that are a salty surprise on the underside of leaves and stems. In Summer, the leaves turn to a small grey form with attractive pink flower buds and white flowers. These flower buds are much sort after by chefs as an edible decoration. Our Crystal Ice Plant is cultivated in growing boxes of composed sea weed. This sustainable production of Crystal Ice Plant can guarantee availability of tender leaves and stems during winter and flower buds in Summer.
Crystal Ice Plant can be used steamed,
stir-fried or blanched and is a great complement to seafood dishes.
LEMON MYRTLE
YES PLEASE!
Lemon Myrtle leaves have a fresh, lemon like taste and aroma with menthol essence that is both sweet and refreshing. In cooking the leaves should be used sparingly as they are incredibly powerful working with both sweet and savoury dishes alike.
Lemon Myrtle is a great complement to chicken, lamb, beef and fish.
NATIVE FRUITS
+ MORE
Native Australian Fruits are some of the most decadent fruits in market. Whilst they are seasonal, and hard to get your hands on, they’re well worth the wait if you’re looking for fruits that have stunning visual impact and a powerful hit of flavour (and nutrition).
As well as the favourites like Finger Limes, the Davidson Plum, Quandongs and the Lily Pilly (or Riberry) we also source seasonal supplies of Native Currants, Native Plums (Kakadu Plum, Ilawarra Plums), Muntries and Native Limes (Red Centre Limes, Sunrise Limes, Desert Limes and Thick Skin Desert Limes).
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For all stockist enquiries or to discover what's in season now call us on (08) 8300 2700