Wild Limes |
| The leaves of the kaffir lime tree are a dark green color with a glossy sheen. They come in two parts: the top leaflet is lightly pointed at its tip and is attached to another leaflet beneath that is broader on its upper edge. The size of the leaves can vary quite a bit, from less than an inch to several inches long. The larger leaves are usually darker in color. In recipes that call for them, estimate the number to use according to their size, with the average single leaflet (detached from its double) of about two inches long and an inch wide equaling one leaf. Add more or fewer leaves according to the sizes in the batch you purchased. Kaffir lime leaves are precious to many Thai dishes, from soups and salads to curries and stir-fried dishes. They are the ingredient that blends marvelously with lemon grass and lime juice in dtom yam to give the soup its wholesome lemony essence. In soupy dishes, add the leaves whole or torn into smaller pieces, using them as one would bay leaves to flavor broth or stew. For dishes in which they are a component to be eaten, such as salads, stir-fries and dry or custard like curries, cut them in very fine needle-like slivers, so that their strong bouquet can be more evenly distributed. The slivers also provide a pleasing texture and appearance. |
Lemon Aspen |
| The Lemon Aspen tree is naturally found in the rainforests of north Queensland , Australia. |
Bunya Nuts |
| A tough nut with a woody texture from the cone of the Bunya pine tree. These Bunya nuts were a rich source of food for the Aborigines of south-east Queensland. During the Bunya season they would temporarily set aside their tribal differences and gather in the mountains for great Bunya Nut Feasts. The Aborigines ate the nuts raw or roasted, and they also buried them in mud for several months. This was said to greatly improve the flavour and may have been a means of storing them. Certainly, raw nuts in their shells, that have been stored in the bottom of the refrigerator in a sealed container for several months, have a much sweeter taste, and are as fresh as the day they fell from the tree, even though the shells may look a bit mouldy. |
Wattle Seed |
| Certain varieties of Acacia seeds collected by Aborigines west of the Great Divide are dry roasted and ground to enhance their natural nutty, coffee-like flavor. Wattles are an Australian native plant. You could probably leave them out of the recipe if you can't buy them. These biscuits (cookies) are similar to ANZAC biscuits that were made during the war when eggs were scarce and have become one of our traditional Aussie foods. |
Quandong |
| Quandong (alternative spelling Quongdong, also called wild peach or desert peach) is the name given to three kinds of Australian wild bush plants, of which two belong to the sandalwood genus (Santalum). There are 3 main types of Quandong which are Desert, Bitter, and Blue. |
Lemon Myrtle |
| The leaves of the plant are also used in cooking, such as lemon flavouring in pasta, with fish; or infused in macadamia or vegetable oils, and into tea. It can also be used as a lemon replacement in milk-based foods, such as cheescake, lemon flavoured ice-cream and sorbet that would normally curdle due to lemon's citric acid. |
Macadamia Nuts and Oil |
 | Somewhat delicate in flavor, a little bit of macadamia oil compliments a light fish or vegetable dish. Drizzle some on before serving. |
Warrigal Greens |
| Warrigal Greens have a spinach flavour. Their uses are as for spinach & Asian greens. They are also used in quiches and stuffings.However, caution must be taken. Like some other edible plants, Warrigal Greens have a high oxalate concentration. Only leaves and young stems should be eaten and these both should be blanched for 3 minutes to remove soluble oxalates, and the water discarded. |
Illawarra Plums |
| Illawarra plums are composed of two segments; a hard, dark inedible seed about 1 cm in diameter, and a large, fleshy, purple-black, seedless, grape-like modified stalk about 2.5 cm in diameter, all with a waxy coating. |
Kurrajong Flour |
| Highly nutritious seeds extracted from hairy pods of Kurrajong and Illawarra Flame Trees. Roasted and ground they produce exceptional rich, dark flour. |
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