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Cooking

Showing 1–12 of 143 results

  • Antioxidant Super Blend

    From: $7.50
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    This extremely popular mix of Organic Goji Berries, Chemical Free Blueberries, Organic Cranberries, & Organic Cacao Nibs is packed with delicious taste. You can now enjoy the luxurious taste of cacao together with your favourite berries.

    How to Use:

    This blend makes a great snack eaten as is, added to trail mix, muesli, oatmeal, cereals or into smoothies. You could also make delicious muffins with it.

    Ingredients:  Organic Goji Berries, Chemical Free Blueberries, Organic Cranberries, & Organic Cacao Nibs.


  • Australian Baking Powder- Aluminium Free

    From: $6.00
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    Baking powder is a raising agent that is commonly used in cake-making and causes pancakes, waffles, breads, and cakes to rise. This product is aluminium-free.

    How to Use:

    Usually, you should mix all of the dry ingredients with the baking powder and only then add the liquid. That keeps the baking powder from reacting until the end of the mixing process. Many recipes tell you to mix only briefly, which minimizes the escape of the gas from the batter. It is also important to get your cake mixture into the oven quickly once the ‘wet’ ingredients have been added to the ‘dry’ ingredients. Usually the ratio of baking powder to flour is 1 to 2 teaspoons of baking powder for 1 cup of flour (or 5 to 10 grams of baking powder for 140 grams of flour).

    You can also make self-raising flour from plain flour using baking powder. For every cup of plain flour add 2 teaspoons of baking powder and mix well.

    Ingredients:

    Bicarbonate of Soda, Cream of Tartar & Organic Rice Flour <1%

     


  • Australian Mango Cheeks

    From: $19.25
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    Naturally sweet and delightfully chewy, dried mango cheeks are a delicious and nutritious tropical treat with no added sugar. Our mango cheeks are 100% sulphur-free, preservative-free and additive-free.

    How to Use:

    Dried mangos provide a great snack food. You can also use them in cakes, cookies, stuffings, yogurt and chutneys.

    Ingredients:

    Dried Mango Cheeks.

     


  • Australian Pink Lake Salt Medium

    From: $3.75
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    This Australian Pink Salt is from a lake in Western Victoria, which is fed by natural salt aquifers. The lake dries out in the Summer, leaving beds of beautiful mineral rich pink salt. In collaboration with the Barengi Gadjin Land Council, who represents the Wimmera’s traditional land owners, a small amount of pink lake salt is hand-harvested annually. By utilising this traditional knowledge, every effort is taken to minimise the harvest’s impact on the land.   The gourmet pink salt is then naturally sun dried, to produce a delectable savoury flavour. This unique salt is a delicious addition to recipes and can be used as a convenient and flavoursome condiment. It imparts a rich flavour that enhances the taste of any dish.

    This medium Pink Lake Salt is a perfect all-purpose salt for convenient use as a condiment at the table, as a recipe ingredient, or for baking. Add a pinch to porridge or smoothies to bring out the flavours. Use it in recipes during cooking or lightly sprinkle ground salt over dishes when serving.                                                                                                                                                            Pink lake salt is suitable for use in a grinder or mill. At the table, serve pink salt in a small dish or salt crock rather than a shaker. It also works wonderfully in a mortar and pestle with fresh herbs or dried spices. Try it with sesame, coriander and cumin seeds, with a few peppercorns for a delicious savoury sprinkle or as an accompaniment to dipping oil and crusty bread.

    Ingredients:

    Australian Pink Lake Salt.

    Preservative Free, Non GMO.


  • Australian Pitted Prunes

    From: $5.75
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    Prunes, or simply dried plums, are sweet with a deep rich taste and a chewy, sticky texture.

    Eat as a great snack, add to muesli or porridge, use in baking or add to a smoothie.

    Ingredients:

    Prunes, Preservative (202)- Potassium Sorbate.

     

     


  • Australian Pumpkin Seed Meal

    From: $8.50
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    This fabulous Pumpkin seed meal (or flour) is made from Styrian pumpkin seeds – an heirloom variety of pumpkin grown just for the seed.  They are grown in Australia using natural, ecologically sustainable practices. The seeds are first activated, then cold-pressed to extract the oil. The remaining seed ‘cake’ is then milled, again without using heat, to produces this delicious, versatile pumpkin seed flour. It is a beautiful vivid green colour, with a mild nutty flavour and aroma. As this meal has a low oil content (between 5-8%) it stores extremely well without going rancid.                                                               Pumpkin seed meal is a scrumptious and convenient pantry ingredient that everyone can enjoy. It is a great addition to breakfast foods, baked goods, raw recipes and savoury dishes.

    How to Use:

    At breakfast this scrumptious Pumpkin seed meal is great added to smoothies, acai bowls and oat or quinoa porridge; sprinkled over muesli; or with yoghurt and fruit salad. Natural Pumpkin seed meal is delicious in raw foods; add to wraps and rice paper rolls, or use it in any raw sweet treat creation. Perfect for slices, superfood balls & puddings. Add extra flavour and goodness to any savoury dish including salads, soups, stir fries and hotpots. Either stir a few spoons directly in to the pot, or sprinkle over the top – lovely combined with sesame and sunflower seeds. Yummy in burgers and veggie patties.  This seed meal (or flour) adds scrumptious flavour to baked goods, and is particularly useful in gluten-free recipes. Combine with nut meal, ground linseeds &/or chia seeds in wheat free cakes and cookies. Also works beautifully as a substitute for bread crumbs. Add lovely nuttiness and amazing colour to pizza dough, desserts and steamed puddings. Directly replace 1/3 of a cup of any plain flour with pumpkin seed meal in favourite baking recipes. Fabulous for crackers, muffins and bread – try funky green dinner rolls. Combine this pumpkin seed meal with a coarsely ground combo of pink lake salt, black nigella, sesame seeds, and your favourite spices, to create a wonderful savoury condiment to use for cooking or at the table.

    Ingredients:

    Australian Pumpkin Seeds Flour.

    GMO Free. Paleo.

    Allergens:

    May contain traces of Tree Nuts or Sesame Seeds.

    May also contain traces of other allergens.


  • Australian Roasted Macadamias

    From: $16.50
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    These Australian grown Macadamias are GMO and preservative free; and are ready to use having been simply dry-roasted. They have a crisp, crunchy texture and toasted creamy flavour with a subtle, nutty aroma. Roasted Macadamias are a great snack anytime, or can be used in a range of recipes. These nuts make scrumptious freshly ground Nut Butter; delicious as a spread or added to savoury dishes, desserts, and raw food recipes and yummy baked goods.

     

    How to Use:
    Enjoy these mouth-watering Australian Dry Roasted Macadamias as a snack on their own; or combine with seeds, dried fruit and a handful of chocolate buttons or cacao nibs in a hikers mix. Add roughly chopped macadamias to muesli mixes, crunchy granola or porridge. These macadamias can also be ground to make roasted nut butter, free of any artificial additives. Toss dry roasted macadamias over salads, hotpots and stir-fries. Use ground or chopped nuts on top of tasty savoury bakes; to fill grilled mushrooms or capsicum; crumb fish and meat; or create wonderful seasoned stuffing. Roasted macadamias are also a great addition to muesli bars and energy balls, as well as home-baked biscuits, cakes, muffins or seed and nut bread dough. These natural Dry Roasted Macadamias are a convenient and versatile addition to the pantry; and make a lovely Australian gift – on their own, or in delicious home-made goodies.

    Ingredients:

    Dry Roasted Australian Macadamias.

    Preservative Free, Non GMO, No Added Sugar. Vegan.


  • Australian Yellow Curry

    From: $6.60
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    This Australian Yellow Curry blend is a light fruity curry with Australian bushfoods – Lemon Myrtle, Anise Myrtle and Mountain Pepperleaf. Indigenous Australians have harvested these local plants for generations, utilising them as a source of both food and medicine.

    The aromatic Myrtles in this delicious mix bring delightful citrus and aniseed flavours, while the Pepperleaf adds an earthy bite to traditional spices turmeric, coriander and cinnamon.  Ground chilli and lemongrass finish this beautiful, bright curry mix; reminiscent of a Thai style curry, but distinctly Australian – with its own wonderful flavours from the rain forests in northern NSW to the lush Tasmanian mountains.

    For recipe ideas click here.

    Ingredients:

    Turmeric, Salt, Pepper, Mountain Pepper Leaf, Coriander, Organic Lemon Myrtle, Anise Myrtle, Cinnamon, Ground Chilli, Lemon Grass.

    5% of all Bush Tucker Sales Proudly Donated to Outback Community Projects

  • Bay Leaves

    From: $2.20
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  • Beetroot Finely Ground

    From: $9.00
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    Ingredients:

    Australian Beetroot.

    Preservative Free, Non GMO, No Added Sugar. Paleo.


  • Bio Dynamic Australian Millet Flour

    From: $2.37
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    This millet flour is made from Australian grown hulled ‘White French’ variety Millet which has been stone ground. It is a pale, yellow colour, with a mild, slightly sweet flavour and aroma. This millet flour is certified Bio Dynamic, contains no preservatives, and is non GMO.  Millet flour is suitable for bread baking and making unleavened breads, desserts and savoury dishes. It is often used in African and Indian dishes.

    Millet flour can be used for sweet and savoury dishes. In central Africa it is popular as a spiced porridge. Cook as you would oats, stirring until smooth and creamy. Add cinnamon and nutmeg and serve with milk of choice. Replace up to a 1/4 of the wheat flour in bread recipes, or combine 1 C. of millet flour, 1½ C. rice flour, ½ C. tapioca flour and a raising agent for a delicious wheat free loaf or dinner rolls. When used in bread without a gluten-flour, 1 tsp. of vinegar can be added for every 4 cups of flour to help it rise. Let wheat free dough rest in the fridge for 30 minutes before baking. Millet flour is also used for traditional unleavened bread in Africa and melt-in-your-mouth Indian roti. It is lovely in puddings and baked sweet treats – great for wheat free muffins or Blondies.  Millet flour is also suitable to use as a thickener in place of corn flour. Make a paste with 1 tbsp. of flour and a little water before slowly stirring into sauce or hotpot. Replace wheat flour or breadcrumbs with millet flour to bind patties and burgers; or use it as a substitute for besan in pakoras. As this millet flour is Bio dynamic and preservative free it should ideally be refrigerated to retain maximum freshness.

    Ingredients:

    Bio Dynamic Millet Flour.

    Preservative Free, Non GMO.

    Allergens:

    No known Allergens.

    May contain traces of allergens due to possible cross-contamination.


  • Bio Dynamic Rain Fed Medium Brown Rice – Grown in NSW

    From: $5.00
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    This unrefined rice has a beautiful nutty flavour and is grown on a family run farm in Northern NSW.  This Bio Dyanmic rice is rain fed which means that  no irrigation water is needed to grow this rice.  It is probably the most sustainable rice grown in Australia.

    How to Use:

    Rinse a cup of medium grain brown rice until water runs clear. Place the rinsed rice in a pot with 2¼ cups of water, cover with a well-fitting lid and simmer over a low heat for 30-45 minutes. For something a little exotic, try a pilaf; cook the rice in broth instead of water and sprinkle with roasted pistachios, cranberries, raisins, cumin and fresh coriander.

    Ingredients:

    Medium grain brown rice

     


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