Amfissa Olives |
 | Amfissa is versatile, use for green or black olives or oil. Strong vigor, grows quickly, & comes into production in 3-4 years. Spreading habit and canopy, over 70% of Greece's table growing acreage is this variety. |
Cracked green Olives |
| Produced by cracking unripe green olives. They are placing in water for several weeks to remove the bitterness and then packed in brine for shipping. |
Vegemite |
 | Vegemite is the registered brand name for a dark brown, salty food paste mainly used as a spread on sandwiches and toast, though occasionally used in cooking. Popular in Australia and New Zealand—Vegemite is semi-jokingly called one of Australia's national foods—it is seldom found elsewhere. Food technologist Dr. Cyril P. Callister invented Vegemite in 1923 when his employer, the Australian Fred Walker Company, had him develop a spread from brewer's yeast after war had disrupted the supply of imported yeast spreads. |
Arnott's |
| Arnott's (www.arnotts.com.au/) is the a biscuit company in the Asia Pacific region, it's a part of the Australian culture. With biscuits like Tim Tam, Iced Vovo's, Mint Slices, Tiny Teddies and Kingston, there wouldn't be a pantry in Australian that doesn't have an Arnotts biscuit in it! |
Kakadu Plum |
| This sharp flavored green plum has the world’s highest recorded fruit content of vitamin C, and is found from Katherine to the Kimberly. |
Wild Rosella Flowers |
| This Australian flower has a high percentage of phenols which are a natural potent anti-oxidant. In combination with Kakadu Plum these ingredients are used as topical free radical scavengers that will help prevent damage to the skin caused by the ravages of the urban environment. It is related to the native Hibiscus. It has a berry or rhubarb flavor. |
Bush Tomatoes |
 | Australian desert raisin (Solanum centrale), also known as Bush raisin, is a plant native to the more arid parts of Australia. It has been used as a food source by the native Australians for millennia. Like many plants of the Solanum genus, Desert raisin is a small bush and has a thorny aspect. It is a fast growing shrub that fruits prolifically the year after fire or good rains. The vitamin C-rich fruits are 1-3 cm in diameter and yellow in color when fully ripe. They dry on the bush and look like raisins. These fruits have a strong, pungent taste that makes them popular for use in sauces and condiments. |
Native Pear |
 | The native pear is- tree bearing pear-shaped fruit with a thick woody epicarp. |
Eucalyptus Oil |
| Eucalyptus oil is readily steam distilled from the leaves and can be used for cleaning, deodorising, and in very small quantities in food supplements; especially sweets, cough drops and decongestants. |
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. |
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