Chefs/Manufacturers

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 scroll down to the Chefs/Manufacturer listings in the left hand column and then have a good look around to discover the unique qualities of the ingredients in our range.

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:

Entrees:

Mains:

Desserts:

For more fantastic ideas, check out our Dining Downunder Cookbook

Display:  List Grid

Showing 1–12 of 43 results

    • 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.

      $10.20$155.00
      BUY NOW
    • Aussie Furikaki is the first seasoning we have created with a distinctive cultural twist – Japanese. Furikaki (or furikake) is a Japanese condiment typically made with seaweeds and sprinkled over rice.

      $40.50$180.00
      BUY NOW
    • 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.

      $0.00
      BUY NOW
    • Bluegum 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 an Australian BBQ can enhance, tempt and tantalize. Bluegum smoke oil is a complementary product to Paperbark smoke oil which imparts a 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.

      $15.45$65.00
      BUY NOW
    • 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.

      $9.35$38.16
      BUY NOW
    • 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.

      $33.92
      BUY NOW
    • Davidson plums, freeze dried comes in two forms – freeze dried slices which include the seed and are perfect for infusing in boiled water or hot syrup (made with good sugars of course) and as a milled powder which is great for dusting over dishes where you want an acid crispness to feature.

      BUY NOW
    • This is similar in use to the clever dentist who advised his patient to “Just floss the teeth you want to keep”. Use Defense MTS on your teeth, gums and the back of your throat. Use as a hand antimicrobial. And for something completely different, try a single squirt of Defense over your favourite gin-based cocktails. It adds a peppermint-pine aromatic to enhance the juniper in gin.

      $39.50
      BUY NOW
    • 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.

      $10.20$169.50
      BUY NOW
    • 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.

      $8.20$160.00
      BUY NOW
    • We use glucose and trehalose (resurrection sugar) and varying marinating times as we slowly increase the sugar concentration to enhance the natural soft sweetness in the fruits while leaving some of their tartness. We could just pickle the fruits in cane sugar (sucrose) syrup except that is just wouldn’t be good enough for our standards of health, quality and superior taste. You see our confits are ‘No Added Fructose’ and as fructose (one of the bad sugars) makes up half the sucrose molecule and we are drowning in sucrose these days, we came up with the best alternative there is – trehalose. This is a healthy micro-sugar that comes with a myriad of health benefits from anti-ageing to antioxidant.

      BUY NOW
    • From January to June 2005, Dining Downunder conducted a global survey on hotel cuisine promotions which was completed by over 650 in the hotel and restaurant industry. The survey was developed to identify the challenges for hotels in hosting cuisine promotions and to allow hotels to evaluate future promotions and distinguish the profitability of a particular event.

      $9.95
      BUY NOW