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MADE IN SMALL BATCHES & GUARANTEED TO ARRIVE FRESH TO YOUR DOOR

A CELEBRATION OF NATIVE AUSTRALIAN BOTANICALS THROUGH EVERYDAY SKINCARE Read about our ingredients

Australian Native Spotlight - Kunzea (Kunzea ambigua)

Kunzea - A versatile native herb for your kitchen!


A coastal native shrub found in south eastern Australia, especially Tasmania, that produces spectacular creamy white honey scented flowers.
Named after a German naturalist ‘Gustav Kunze’ in the late 1700s/early 1800s.

Its leaves were used by the Australian indigenous for its insect repellent qualities and valuable medicinal healing for skin irritations/bites and to relieve muscular aches.   Often referred to as the ‘Tick Bush’ as animals were often seen taking shelter under its foliage to remain free of ticks and lice.

Today, the leaves are steam distilled to produce an essential oil, that has a clean, fresh aroma, like pure Australian mountain air – herbaceous, woody with a hint of honey floral.

The leaves make a versatile cooking herb or infused as an aromatic tea, that is similar to rosemary with aromatics of citrus & eucalyptus.  It pairs well with native pepper berry and wattleseed and makes a great addition in a spice rub for meat and veges, in breads or add a unique twist of flavour to soups and pasta sauces. 

 

 

Beetroot Fritters with Kunzea
This easy and simply delicious recipe using native Kunzea is a shared recipe - courtesy of chef Di Ray from the Shared Table restaurant in Buninyong, VIC and the Saltbush Kitchen, where you can readily purchase Kunzea online.  Enjoy!

Yummy for brekky with eggs or with salad for lunch or dinner or just a snack!

INGREDIENTS

Fritters

    • ¼ cup plain flour
    • ¼ cup cornflour
    • ½ teaspoon Kunzea
    • ¼ teaspoon bicarb soda
    • Pinch of salt 
    • 1 egg
    • 2 tbsp milk
    • 1 cup fresh corn kernels (or grated carrot/other vege)
    • 1 cup grated raw beetroot
    • ½ cup finely grated parmesan
    • ¾ cup sliced spring onions
    • ½ cup shredded Wakame Seaweed (optional)
    • ¼ cup Fresh mint or parsley roughly chopped (optional)

METHOD

    • Mix all wet ingredients together to form a firm batter.
    • Mix all dry ingredients together in separate bowl.
    • Gather and prepare all herbs and vegetables.
    • Mix all ingredients together until batter is evenly distributed.
    • Heat a pan on medium, add vegetable oil and then place ¼ cup of batter into hot pan. Flatten slightly.
    • Turn over when crispy on one side and cook other side, approx. 6-8 mins in total.
    • Put on a rack in oven on low heat to keep warm.