We supply commercial quantities of wild foods for chefs and manufacturers for new menu and product development. These include ingredients such as Wattleseed, lemon myrtle, pepperberry, bush tomato and others as well as superior blends, extracts, infused oils, freeze-dried fruits, confits, preserves and more.
While our products are stocked and distributed by many of the better food distributors and we recommend you to their service, many do not want to hold our entire range or just make it too difficult for us to work with them to help you. We lose our communication line to you, our real customer and can’t easily offer you our new products, special deals and usage information. So this website is the direct alternative.
Please use the navigation links above and your browser’s BACK button to access our range.
We realize that it is more cumbersome for chefs to pre-pay for product but it is the only way we can handle the masses of orders we get on-line. We have many manufacturers in Australia and overseas as well as numerous restaurants and caterers here at home and around the world. It is a great way to test out our range and develop your menus and once you need to order regularly, please contact us and we can work with your preferred distributors if you wish.
We look forward to your custom and hope to service your needs and help you introduce your patrons to our wonderful flavours.
Looking For Recipe Ideas?
Have you downloaded a copy of our Australian Menu Planning Guide? Get it here.
Here are a few to get you started:
- Barralax on rainforest herb linguini
- Sydney Salad
- Japanese pumpkin frittata served with bush tomato chutney
- Salt and pepper yabbie skewers
- Alpine peppered venison on rainforest herb linguini
- Braised chicken in a sweet corn and polenta broth
- Paperbark smoked duck with Illawarra plum sauce
- Saltbush Lamb with kumara smash
- Paperbark smoked barramundi
- Wine drenched lamb with Alpine Pepper mash
- Mud crab and smoked kumara gnocchi
- Baked Illawarra plum cheesecake
- Coconut and Lemon Myrtle brul?e
- Wattleseed pavlova
- Chocolate mousse tart with gumleaf cream and wild rosella flowers
For more fantastic ideas, check out our Dining Downunder Cookbook
Showing 1–12 of 52 results
$8.20 – $125.00
Alpine pepper is a carefully considered formulation of the peppery leaves and fruits of a high country wild pepper found in the mountains of Tasmania. The fiery leaves get draped in snow in the winter and blasted by Antarctic winds which sweep the icy valleys where this tough plant grows.
The Australian Menu Package is written by Australian native food experts, Vic Cherikoff and Benjamin Christie. Vic is an evangelist for an authentic Australian cuisine, an ombudsman for Australian chefs, an advocate for creating a globally recognizable food style and a godfather to the commercialisation of dozens of indigenous Australian ingredients. Benjamin is a young Australian chef with a rapidly growing international reputation as a television presenter, cookbook author, culinary educator and chef consultant.
$15.45Bluegum smoke oil is a naturally derived flavour designed to add that special taste of Australia to grilled meats, roasted vegetables and any dish where a subtle hint of the Australian BBQ can enhance, tempt and tantalize. Bluegum smoke oil is a complementary product to Paperbark smoke oil and while paperbark has a full smoke taste, just like baking food wrapped in paperbark, Bluegum smoke oil is more reminiscent of a backyard BBQ. It has a more subtle impact yet is clean and distinctive and quite unlike the harsher wood smokes of mesquite or hickory commonly used in American cuisine.
$65.00Bluegum Smoke OilBluegum smoke oil is a naturally derived flavour designed to add that special taste of Australia to grilled meats, roasted vegetables and any dish where a subtle hint of the Australian BBQ can enhance, tempt and tantalize. Bluegum smoke oil is a complementary product to Paperbark smoke oil and while paperbark has a full smoke taste, just like baking food wrapped in paperbark, Bluegum smoke oil is more reminiscent of a backyard BBQ. It has a more subtle impact yet is clean and distinctive and quite unlike the harsher wood smokes of mesquite or hickory commonly used in American cuisine.
$9.35 – $38.16
Now in a 250g or 8.8oz glass jar for your convenience. Bush tomato chutney is one of our most popular products with chefs in restaurants and catering on the airlines using it as it comes or making a version of my recipe for what I call ‘Bushetta’. This is toasted slices of a French stick either spread with Alpine pepper butter or better still, made with Alpine pepper bread. Then the Bush tomato chutney is prepared by mixing equal quantities of the chutney with finely chopped tomato. I leave the skin on for texture but remove the seeds and juice unless using heirloom tomatoes as available in the US. To flavour the mixture I add torn fresh basil and a generous sprinkle of Yakajirri – a new product about to be added to our store next week. Top the bread slices with the mix and serve with antipasto.
$5.00 – $33.92
Davidson plums are super sour and brilliant crimson on colour. We balance the sourness with just enough sweetness to reveal the true character of this dramatic fruit. The organic acids which make the juice so tart are still very much present making this syrup ideal as a garnish and finishing sauce for ice cream, baked desserts, chocolate in its many forms and fruit salads. However, this syrup can also suit many savoury applications. Add some wasabi or ginger, garlic or freshly cut and mashed herbs such as coriander (cilantro) or basil and even a little red wine vinegar and the uses expand.
$8.20 – $106.00
Subtle Pernod-like aniseed flavour with a sweet aftertaste. A fine light green powder which can still provide texture in biscuits and cakes. Use with white meats as a sprinkle, mixed in stuffing or part of a stock seasoning. Add to desserts (eg. ice cream), cream cheese or bread. Extremely versatile flavouring. Oils are volatile and can dissipate with heat so best added as a post-preparation seasoning or cold-formulated. Use at around 0.5% (5g/kg) addition.
$8.20 – $85.81
Forest peppermint is a herbal blend based on the extremely aromatic peppermint gum to which we add lemon myrtle and a few other ingredients to round out the flavour and complement the strong peppermint gum taste. Here are our TasteMaster notes: Flavour – menthol and peppermint flavour with lemon eucalyptus finish Colour and Appearance – a free-flowing light green powder Typical uses – desserts, particularly in ice cream and chocolate dishes and also as a seasoning for white meats and seafood Helpful hints – suggested use rate is around 0.2% (2g/1kg). Storage – cool and dark (best refrigerated)
$9.95 – $15.00
Make the most of the fresh produce you buy and ensure not just the maximum shelf life but the highest quality of food safety too. Naturally sanitize your fruits, vegetables and protein foods using a mix of natural culinary herb extracts. We ship this product as a concentrate with the essential oil components bound onto Acacia gum. The pouch of what are simply natural flavours comes ready to be made up to a full litre (33 fl oz) with warm (tepid) water to make a dipping solution for fruits, vegetables, salad greens, fresh herbs, sprouts and any meats and seafood. It is even effective at slowing the ripening of soft cheeses and will extend the life of cut flowers.