Australian foods, such as native pepper, bush tomato and wattle seed, have sustained first nations of this continent for over 40000 years. With evidence of wattle being used in making of worlds first bread over 30,000 years ago. Way thousands of years before modern agriculture was in its infancy. Contemporary research commissioned by Australian Government has established that Australian native foods are high in both antioxidants, and minerals, that protect human DNA, helping to prevent a range of chronic diseases.
Wattle returns nitrogen back in the soil, restoring saline soils, providing shelter to birds & small mammals, as well as food to bees during winter time. Our Wattle Seed is wild harvested in southern Flinders Rangers, South Australia. Ground and roasted seed a delightful aroma of fresh nutty roasted coffee and can be used as a beverage or as an addition to chocolate or desserts. Wattle seed provides selenium, which is necessary for antioxidant enzymes to function and can be a source of this essential mineral. Here is a recipe for a delicious Chocolate Zucchini Wattle Seed Cake, Wattle Seed damper, Apple Pear Wattle Seed Cobber, as well as a guideline for the loveliest porridge in the world.
Lemon Myrtle. Is a beautiful Australian shrub grown on a small scale pesticide-free plantation. A most versatile and refreshing herb that greatly compliments dishes with fish and chicken, as well as desserts such as ice cream and sorbet. Indigenous Australians have long used lemon myrtle, both in cuisine and as a healing plant. Lemon Myrtle is high in lutein. Lutein plays an important role in eye health.
“Gosh that wattleseed is awesome stuff eh?! Yum.”
Emma Galloway, former chef, author of food blog My Darling Lemon Thyme, winner of Best Food Blog Award.
“Uniquely Australian, roasted ground Wattleseed has a diverse number of uses in the kitchen; from baking, to thickening of sauces and casseroles, to flavouring ice cream. By dark-roasting Wattleseed, the most delightful aroma of nutty fresh roasted coffee is released and makes it a tasty addition to chocolate desserts…”
- Joanne Feehan, author of Second Helping, a deliciously stylish online magazine that celebrates food, drink and the art of consumption.
“…preserve Australian native biodiversity one lemon myrtle leaf at a time.”
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