Paddymelon Australian Native Bushfoods

The taste of Australia. These bushfoods have been used for thousand of years by the Australian indigenous communities. Due to supply issues Paddymelon has been forced to reduced its range of bushfoods available to the general public. Our products will still be manufactured using these tantalising ingredents.
Large volume orders will be considered as long as we have surplus stock.

Due to popular demand we will retain this web page listing the ingredients and a brief description.

Aniseed Myrtle - whole leaf and ground.
Subtle Pernod like aniseed flavour with a sweet aftertaste. A fine light green powder which can still provide texture in biscuits and cakes. Extremely versatile flavouring. Use with white meats and seafood as a seasoning or infuse into finished sauces. Oils are volatile and dissipate with heat add as a post preparation. Very strong flavours use maximum of 5g per kg.

Bush Tomato whole and ground.
Whole Strong tamarillo and caramel character, with a red brownish colour and a texture/size similar to dried sultanas. Try chopping coarsely for foccaccia, antipasto, chutneys and sauces. Paddymelon also has recipes for this product.

Ground (Akudjura) Sweet savory taste similar to concentrated sun - dried tomatoes, has a similar size similar to mustard seeds. sprinkle or use as a seasoning for soups, vegetables, salads, fish and meat. Salt or salty cheese enhances the flavour by balancing any bitterness.

Davidson's Plums
Fresh or frozen. Very sour plum flavour Brilliant burgundy colour. Fruits vary in size from grape to large plum sized. Unique flavouring for sweet and savoury sauces, preserves, dressings, desserts. Ideal for sweet and sour sauces. Plums turn a bright pink in oil. Can be used in satay sauces.

Island Celery ground
Island Celery combines well with other native Australian bush ingredients. Use in stir-fry or spice blends. There are no rules for this cutting edge new product.

Illawarra Plums whole fresh or frozen
Semi - sweet plum like flavour with a pleasant yet subtle resinous quality. Deep purple, seedless, and the size of a large grape. Complements chili and garlic as well as sweet dishes. Use in sauces, preserves, cheesecakes and fruit compote. Use stainless steel utensils not aluminum to prevent bitterness. Blend fruit prior to saucing.

Lemon Myrtle ground
A distinctive lemon grass and lemon flavour. Add to breads, pancakes, scones, muffins, cheese cakes or breads. Oils are volatile and can dissipate with heat so best added at post - preparation, use around 5g per kg.