Australian Native Food - Bush Food
Catalogue of the Australian Native Ingriedents that we use
Our Davidson Plum "Davo Plum" wild harvested and farmed in the rainforests of Northern New South Wales – on the Bundjalung and Ngarabal lands.
Davidson plum grows in bulbous clusters up to 12 meters high. With deep, dark purple-red flesh and soft pulp, these fruits only superficially represent the European plum.
Taste: They have low sugar content and a sharp tart, slightly astringent and bitter taste.
Fondly known as “citrus caviar”, Australian native finger limes have beady, glassy pulp similar to fish roe. However, coming from the Rutaceae (citrus fruit) family, the tiny balls of flesh burst with a sour and tart tang. Finger limes originate from, and thrive in, Australia’s east coast rainforests - Barunggam, Wakka Wakka, Bundjalung and Gumbainggir lands. Indigenous people have not only cooked with native finger limes for thousands of years, but have drawn on their generous antioxidants - being high in folate, potassium, Vitamin E and Vitamin C - making them great in meals, but good bush medicine too