Australian food and Bush Flavours

In our Australian food we have an amazing heritage with our native herbs and spices that is worth discovering. Not only do so many of the native bush flavours add unique flavour to our cooking but also the nutritional benefits are still being discovered.
So far all the native food tested has excelled in minerals, vitamins and anti-oxidants that surpassed the blueberries that were used as a benchmark to compare with.

Another bush flavour that is not a native plant is the Shiitake mushroom.
Special Effects inoculates plantation thinning’s with shiitake spore , incubates them for one year so the home gardener or nursery can purchase these logs ready to fruit by submersing in cold water for 24 hours. No chemicals are used which means these shiitake are totally organically grown here in Australia.( Unlike some imported artificial logs that are made from sawdust and chemicals.)

Limited numbers available

• Mentha australis; River mint
• Tasmannia lanceolata; Mountain Pepper
• Prostanthera rotundifolia; Round leaf Mint
• Prostanthera mollisafolia; Balm Mint
• Kunzia pomifera; Muntries
• Backhousea citriadora ( Lemon myrtle)
• Caprosma quadrifida (native current bush)
• Tomentosa  (ruby saltbush)
• Backhousea anisata (Anise myrtle)
• Prostanthera incisa(Cut-leaf mint)
• Eucalyptus olida (strawberry gum)
• Syzigium leumannii ( Riberry)
• Midyum berries
• Anise Myrtle