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5 Native Bushfoods to Forage in Cities

Quandong Fruit When it comes to bushfood, most people think they need to look into the vast arid plains of interior bush land to find something edible. The picture of native ingredients is one of a sunburnt country with nothing but flat, open terrain, or a dense canopy of lush rainforest hours away from the city life. The arrival of alien plants and animals from Europe, Asia, and the Americas into the Australian continent saw early Europeans decimate Aboriginal food sources.  Incorporating native foods into our diet can be immesely pleasurable, giving an exciting diversity of flavours as well as a hit of nutrition. Finding these ingredients won't require you to drive, in fact, with a little knowledge you might...

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How to Grow River Mint (Mentha australis)

River Mint in a Pot River Mint is a native ground cover indigenous to the south-eastern temperate regions of Australia. With a powerful spearmint-like flavour, River Mint can be used in place of regular mint. The fresh leaf can help flavour water during the hot summer months, or be used to create a delicious mint icecream or sorbet. Aboriginal People would use the plant as a traditional medicine to help treat the symptoms of cold and flu. Contemporary restaurants use it as a flavouring in a range of dishes, including elaborate cocktails. Soaking the crushed leaves in gin and mixing with lemonade and ice gives a refreshing cocktail in warm months. The leaves have a strong fragrance of mint, and...

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How To Grow Lemon Myrtle

Dried Lemon Myrtle Leaves ready for Tea Lemon Myrtle is a delightfully fragrant and versatile flavouring used in icecream, desserts, cocktails, with white meat, and a range of other diverse dishes. The leaf of the Backhousia citriodora can be eaten dry or fresh, with the whole leaf being used or milled finely in a powder. You can find Lemon Myrtle dried and ready to use in cooking here. The shrub grows dense, green foilage which has an uplifting frangrance that is a great lemon flavouring. Most commonly, the leaves are distilled to harness the essential oil citral which gives the delicious perfume.  The leaves are commonly used in teas and theraputic products. There has been a strong demand domestically and...

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COVID-19 SHIPPING DELAYS

The unprecedented strain of COVID has left our small business in a state of difficulty. We've had to shrinken our team due to the new Stage 4 Restrictions, and our courier services have been majorly affected. We thank all of you for your support and patience through this tough time, and we're continuing to send out your orders every day. However, to comply with the new restrictions, we are currently experiencing a small backlog in orders.  Please allow one extra day for your order to be processed (3 days maximum from date of purchase), and an extra 4 days for delivery.  Your happiness is our top priority, so please reach out to us at hello@melbournebushfood.com.au and let us know if...

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5 Benefits of Kakadu Plum

5 Benefits of Kakadu Plum Kakadu Plum, commonly referred to as Gubinge, Billy Goat Plum, or if you’re a Latin speaker, Terminalia ferdinandiana, is a fruit found exclusively in the outback in Northern Australia. Kakadu Plum as a fruit is small, reaching no larger than the tip of your thumb, and weighing up to 5 grams in total. The fruit itself remains pale green in colour, isn’t sweet, and is quite tart and somewhat astringent. The two primary regions where Kakadu Plum grows is the Northern Territory, and Western Australia, with trees producing fruits at different times depending on the region. According to the Northern Australia Kakadu Plum Alliance, Kakadu Plums are harvested in January and February in Western Australia,...

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