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Gumleaf Oil (Food service)
A very Australian flavour oil which is often used in combination with honey. However, other complementary flavours include other aromatic ingredients eg garlic, caramel, smoke, many herbs, ginger, to name a few. The important point in using Gumleaf oil is that tasting it several times in a row will deaden your taste for the oil and while it may appear to be lightly flavoured, for anyone tasting it for the first time, it will be over-powering.
$22.63 -
Karuah Active Magnesium 2 x 500g pack
The dairy industry has been disguising the truth for years in their advertising that claims calcium is essential for healthy teeth and bones. How can this be right when we all know elderly folk who have consumed dairy products their whole lives yet break bones from even a simple fall.
The reality is that we are swamped in calcium. We consume 20 times more than we need and so a lot of it gets deposited in our soft tissues; in arteries and veins, in ducts and organs as stones. Magnesium is crucial in balancing calcium intake and we consume far too much calcium and insufficient magnesium.
$92.95 -
Rosella Confit 2kg
Wild rosella flowers are actually modified leaves or calyces for the botanists. However, as a foodie, all you need know is that the acid flowers in this fruit confit are sugar-cured using glucose and trehalose (fructose-free) until we are happy with the super-rich crimson syrup, the firm texture of the flowers and the perfect balance of acid crispness and sweetness.
$105.00 -
Riberry confit 2kg
Riberry confit (packed in 2kg pouches or 250g jars) is an Australian rainforest fruit confit. It has an amazingly aromatic, cinnamon and clove flavour and is great as a garnish for almost any stir-fry dish, salad, dessert or served with chocolate mousse or coconut yoghurt. Try riberry confit with a good Australian soft cheese, some baked ricotta or a classic Australian cheese plate. There’s nothing as impactful as a chocolate dessert with riberry confit either in the middle or as a garnish. Even though the riberries are preserved with a sugaring process (low fructose) and are obviously sweetened, they are also good in salads and stir-fries or over meat. Try riberry confit in a mushroom risotto. Remember, you can always reduce the sweetness by adding a little top quality, red wine vinegar.
$55.00 -
Rainforest lime confit 2kg
New pack size – now in 250g (8.3oz) glass jars. We wild harvest plum sized, rainforest limes from private forests in sub-tropical Queensland and snap freeze them at their peak ripeness. The Rainforest limes get sliced and sugar-cured until the natural organic acids in the juice are perfectly matched and balanced with sweetness. You have to taste the result – it’s the best lime product you’ll ever try!
$65.00 -
Illawarra plum confit 2kg
This is our newest confit product and is spectacularly delicious. We slice the Illawara plums and cure them in our unique glucose and trehalose mixture to produce a syrupy, deep purple, fully flavoured plum confit. Illawarra plum confit is great on artisan bread, damper, pancakes or waffles. Add some to sauces for the rich plum-pine characters and intense deep plum colour. You can even just spoon some over roasted meats as a garnish. Complementary flavours include garlic, ginger, wasabi, pine nuts, coconut cream.
$55.00 -
Defense Mouth Throat Skin
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 -
Trehalose or Resurrection Sugar
Trehalose is a good sugar and a functional food which passes through the stomach until it reaches the gut where trehalase, the enzyme needed to break the glucose molecules apart is found.
Price range: $13.25 through $36.00Trehalose or Resurrection Sugar
Price range: $13.25 through $36.00 Select options This product has multiple variants. The options may be chosen on the product page -
Wildfire Spice
This is our all-purpose spice mix which includes a bit of zing from mountain pepper combined with a herb finish from the blend of lemon aspen, lemon myrtle and aniseed myrtle. It also includes a few conventional herbs and spices to round out the flavour and make it a highly versatile seasoning. For a few ideas of use and more information on the mix visit our page on Wildfire spice. Wildfire Spice is gently spicy but is a complex flavoring and ideal for barbequing, grilling and baking.
Price range: $8.20 through $58.30
Wildfire Spice
Price range: $8.20 through $58.30 Select options This product has multiple variants. The options may be chosen on the product page -
Paperbark Smoke Oil (1 litre)
Paperbark smoke oil is a delicious flavour oil used in the same ways as truffle oil only even more versatile. It is ideal for any meat, fish, shellfish, vegetable (try it over roasted sweet corn on the cob), eggs, rice, mash, condiment, dressing in fact, any dish that a subtle hint of smoke can enhance. Try a seeded mustard made interestingly smoked with just a dash of paperbark smoke oil. Whisk some in to your favorite sauce. It even works in a basic custard or how about some paperbark smoked ice cream?
Price range: $15.45 through $65.00Paperbark Smoke Oil (1 litre)
Price range: $15.45 through $65.00 Select options This product has multiple variants. The options may be chosen on the product page -
Kakadu plum, freeze dried
Price on application
We are currently freeze-drying to order due to the demand for this product in our LIFE superfood and the other uses in the Karuah nutritional boosters range.
Our Kakadu plum freeze dried is made from the world’s highest fruit source of vitamin C. Please read the description below for more information and the possible concerns of which you need to be aware when sourcing this product.
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Illawarra plums, freeze dried
Illawarra plums, freeze dried
Price = $14.50–$290.00
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Davidson plums, freeze dried
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.
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Forest Peppermint
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.
Price range: $8.20 through $160.00Forest Peppermint
Price range: $8.20 through $160.00 Select options This product has multiple variants. The options may be chosen on the product page -
Davidson Plum Syrup
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.
$33.92Davidson Plum Syrup
$33.92 Select options This product has multiple variants. The options may be chosen on the product page -
Lemon Myrtle Sprinkle Oil 200ml
An intense flavour of lemon, lime and lemongrass characteristic of the lemon myrtle we use with its high citral content. Use in chocolate making and dairy desserts eg bavarois, anglaise, whipped cream etc. Add as a finishing flavour to sauces or cold blended condiments and dressings.
$19.50 -
Australian Menu Package ebook
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$14.95 -
Lemon Myrtle Sprinkle
Lemon myrtle sprinkle could be considered even more lemony than lemon myrtle because of its unique formulation. It is a blend of the best quality lemon myrtle leaf; wild, rainforest lime pulp and lemon aspen pulp (specially dried in the dark and milled at sub-zero temperatures) which provide a hint of acid; and the aromatics of lemon myrtle are further enhanced by using encapsulated lemon myrtle essential oil. Finally, there’s some anise myrtle which is a good source of trans-anethole.
Price range: $42.50 through $240.00Lemon Myrtle Sprinkle
Price range: $42.50 through $240.00 Select options This product has multiple variants. The options may be chosen on the product page
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:
- Barralax on rainforest herb linguini
- Sydney Salad
- Japanese pumpkin frittata served with bush tomato chutney
- Salt and pepper yabbie skewers
Mains:
- 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
Desserts:
- Baked Illawarra plum cheesecake
- Coconut and Lemon Myrtle brul?e
- Wattleseed pavlova
- Chocolate mousse tart with gumleaf cream and wild rosella flowers