Bundaberg Markets, Customers Taste Testing "HERE"

• Below, specifications about the fantastic "Aussie Bush Tukka"!

• NATIVE FRUITS AND NUTS; ANTIOXIDANTS; NATIVE FRUITS SUPER RICH IN ANTIOXIDANTS - NEW STUDY RESULTS

• A new study by Food Science Australia has identified twelve native Australian fruits that are exceptional sources of antioxidants have been identified in research published in the journal Innovative Food Science & Emerging Technologies.

• 1 August 2007
  The fruits: Kakadu plum, Illawarra plum, Burdekin plum, Davidson’s plum, riberry, red and yellow finger limes, Tasmanian pepper, brush cherry, Cedar Bay cherry, muntries and Molucca raspberry; were compared with blueberries (cultivar Biloxi) – a fruit renowned for
  its high antioxidant properties.
  
  “Finding unique food ingredients and flavours with health-promoting properties is a key market requirement these days,” says research team leader, Food Science Australia’s Izabela Konczak. “And, by encouraging growers to cultivate native fruits, we are also
  contributing to the growing need to ensure agriculture becomes more sustainable.”
  
  Co-author Dr Michael Netzel – a post-doctoral researcher at Food
  Science Australia supported by Germany’s Alexander von Humboldt Foundation – says the native fruits were shown to be rich sources of antioxidants, with stronger radical scavenging activities than blueberries.
  
  “Compared to blueberries’ TEAC value of 39.45 trolox equivalents per gram, Kakadu plum and Burdekin plum had TEAC values of 204.8 and 192.0 trolox equivalents per gram,” Dr Netzel says.
  
  “Using native Australian fruits as a source of phytochemicals for use in foods could offer enormous opportunities for the food and functional food industries.

• The finger lime is a thorny small citrus tree that occurs naturally in rainforests from northern NSW to Northern Queensland. It has fragrant white flowers and small cylindrical citrus-like fruits that can vary in colour from lime green to yellow to champagne pink to
  purple when ripe. These delightful fruits contain individual vesicles like caviar that burst in your mouth with the fresh rejuvenating flavour of the rainforest.

• Tastes and Flavours: Absolutely, totally fantastic! WOW, These fruits are beautiful to break open and bite into. When fully ripe, the citrus caviar oozes from the flesh, packed in so tightly and bursting with flavour and juice. Think Refreshing, Think Rainforest, Think Zing, Think Delicious and you'd be somewhere close! Uses for Native Finger Limes: They make a tasty marmalade with a unique, distinctive flavour – what a way to liven the taste buds!
  Use as a citrus flavour to liven sauces and salsas - use instead of traditional limes, or lemons in all your recipes to make them truly different and definitely Aussie! Australians have only recently discovered that this is yet another of our unique & delicious
  Australian native produce that we have been missing out on. The innovation is only just beginning. Native finger limes look spectacular, taste divine and have endless possibilities. Try some you can’t go wrong!

• The majestic Bunya Nut Pine (Araucaria bidwillii) has a very distinctive dome shaped crown which overlooks the rainforest canopy. The spiky pinecones are football sized and each one can hold up to 100 nuts. Seed cones are produced every year on most trees, but
  every three years the bunya produces a bumper crop of several large cones each weighing up to 8kg! The nut kernel is waxy and creamy in colour encased in a plywood-like shell. Bunya pines and their seed cones were so important to the local Waka Waka and Gubi Gubi
  aboriginal people that individual tribe members were given responsibility for certain trees and the right to collect the seeds from that tree from father to son. The three year production cycle culminated in a bunya feast that brought members together from
  many neighbouring tribes. The last of these gatherings was in 1876.Tastes and Flavours: Described as “one of the true delights of our country”, Bunya Nuts are absolutely delicious when roasted. Be careful if roasting them whole though - the shell of the bunya nut
  becomes brittle when roasted and can explode. Roasted nuts should be eaten immediately as they toughen and become leathery on cooling. Our bunya nuts have had the shells removed and the fresh nut frozen. Bunya’s have a potato-pine aroma and flavour – rather like a giant pine nut.
  Uses for Bunya Nuts: Bunya Nuts are one of the most versatile and
  useful of our bush foods: they can be sliced fresh for soups, savoury dishes and desserts. They can be pureed and made into a “nut meat”, and used in patties, cakes, pastries, pesto etc. They make a fabulous vegetarian burger and are ideal for adding to bread mixtures and flavouring batters.

• Australia’s molucca berry, a true raspberry, is closely related to and resembles the European raspberry familiar to most people, but with a brighter colour and sweeter flavour. It is a rainforest fruit that grows happily alongside streams and shady creeks. It benefits
  from land clearing and so is sometimes found alongside roadways these days. As well as being delicious to eat Molucca Berries are very nutritious and are fast gaining a reputation as a natural medicine (even to treat cancer) and the latest development as an
  anti-bacterial agent. Studies recently undertaken at Charles Sturt University suggest that the anti-bacterial activity of these berries may be of benefit as a means of water purification for suspect water supplies or to enhance shelf life when incorporated into other food
  products. “…berry juice cordial has a long anecdotal use in Australia for the prophylaxis and treatment of gastroenteritis in livestock, cage birds and humans.” The antimicrobial activity of molucca berry juice and dried molucca berries were investigated against five human pathogenic bacteria, and both were found to significantly reduce the growth of several species of bacteria including Staphylococcus aureus, Alcaligenes faecalis and E. Coli. Further, tea made from the dried leaves and berries can assist
  greatly during late pregnancy, containing a substance that relaxes
  the uterus, preparing for birth.

• The lilly pilly comes from a large genus of trees well represented in eastern Australia, particularly in rainforests. There are literally hundreds of varieties and we are lucky enough to live where some of the best eating lilly pillys grow wild. They were among the first native fruits eaten by settlers, and of course were eaten regularly and readily by aboriginal people. The berries can vary from 1cm to 6cm in diameter and are usually round or pear-shaped. They are commonly pink or purple, but can come in any shade from white to red to blue.
  Tastes and Flavours: Most species have a reasonably thick, crisp watermelon texture which is sour (in varying degrees) and aromatic. The fruit is acidic and contains very high amounts of vitamin C. Some lilly pillys taste tangy, whilst others like the riberry tastes
  spicy and clove-like. We collect and use Szygium olesum and S. paniculatum as these have superior raw flavour and can be eaten freshly picked with much enjoyment.
  
  Uses for Lilly Pillys: Spectacular simply thrown into a salad, providing a burst of colour and unique flavour – they really lift a fruit salad! Lilly Pillys are perfect for making into jams, cordials or even wines. They can be glaced and used in fruit cakes, make fabulous jellies and mousses and even used in fruit crumbles, muffins, strudels and scones. These fruits are still unexplored – create your own wicked meal using lilly pillys.

• Affectionately known as Davo’s, the Davidsons Plum (Davidsonia Pruriens) is a rainforest understory tree that occurs naturally from Northern NSW to Far North Queensland. It is a lovely palm shaped tree with graceful fronds and hairy stems with the fruit forming in
  clusters directly on the stem. These days it is quite rare in the wild, but is now being cultivated to great success.
  
  Tastes and Flavours: Davo’s are incredibly sour, not the type of fruit you eat straight from the tree, but their wonderful sharp acidity makes them perfect for jams and sauces of all kinds. Davo’s become deliciously tangy when cooked and the colour is nothing short
  of spectacular – a davo sauce looks sensational drizzled around the plate for presentation!
  Uses for Davidsons Plums: So versatile, Davo’s can be used for sweet or savoury dishes – anywhere that a plum flavour with tang is desired. They team with Bush Tomatoes well for a unique very Aussie taste. Or try a sweet chilli davo plum sauce, great with all kinds of meat as a marinade or dressing, as well as giving your vegetarian meals the edge.

• ROSELLAS; This is a naturalised tropical hibiscus (hibiscus sabdariffa) growing wild across the top end of Australia on the fringes of rainforests and in the sand dunes. It is thought to have been originally introduced by Indonesian fishermen thousands of years ago. The calyx of the flower is the edible part - it’s magenta colour and claw-like shape make it a visually stunning fruit.
  
  Tastes and Flavours: Rosellas are deliciously crisp and tart when fresh, with a slight rhubarb taste. When sweetened and preserved with a little sugar, the flavour becomes wonderfully rich and exotic. Used in a savoury sauce, they add subtle sweetness with that
  delicious tart, fruity flavour. Uses for Rosellas: These fruits make a wonderfully rich yet
  refreshing jam – excellent at morning tea. A real favourite with everyone who’s ever tried it! Rosellas are endlessly versatile – you can use them in desserts, soups, chutneys, and a savoury sauce that looks as good as it tastes! Emu, crocodile and kangaroo team well
  for a special Australian dish that will definitely impress. Try it with lamb, poultry & pork too. Join the latest craze and put whole flowers into your champagne glass - stunning! You won’t be disappointed with beautiful Rosellas.

• CONSERVES, MARMALADES, PRESERVES
  AND SAUCES
  
  Our conserves, marmalades, preserves and sauces are made with 100% natural ingredients and contain no genetically modified ingredients, no artificial colours or flavours, no preservatives, and no fruit fillers. We source the freshest, highest quality produce from
  growers and licenced pickers and seal in the goodness cooking them up without delay. Our conserves are set to a jelly consistency making them useful for cooking and flavouring other dishes – try some on ice-cream for a divinely simple treat!
  
  Taste the difference!

• Rainforest Mint Sauce
  
  Australian Native Mint (Prostanthera Incisa) is a rainforest understory plant with delicate leaves and pretty pale purple flowers. It has a very dominating woody peppermint flavour and an exquisite but very powerful aroma. You won’t go back to plain old mint!

• DAVO SAUCE
  
  This is a true-blue Aussie Sauce – made with Davidsons Plums, Akudjura and Mountain Pepper – all Aussie ingredients for a unique, truly Australian flavour. Use to marinate, cook with or as a garnish. Great with fish, roo, & pork. “Tomato sauce is out & DAVO is in” heralded one mother, glad to have her children eating a healthier and tastier alternative.

• FINGER LIME MARMALADE
  
  These delightful rainforest fruits contain individual coloured vesicles like caviar that burst in your mouth with the freshest citrus flavour ever had. They cook up into a 100% fruit marmalade that is to die for. Bloody Good!

• MANGO CHUTNEY WITH AKUDJURA
  
  This is an outstanding mild chutney using Australia’s unique desert tomatoes (Akudjura) and luscious mango pulp. It is the perfect accompaniment to curries and Asian meals and goes equally well with cold meats and roasts. “I can’t live without that one” a customer
  recently told us.

• LIME'N'LEMON MYRTLE MARMALADE 190g
  
  Luscious limes with the added zest of lemon myrtle make this a marmalade that refreshes any time of the day or night! Uplifting and very refreshing.

• MOLUCCA BERRY CONSERVE 190g
  
  Australia’s native raspberry is a rainforest dweller producing delicious and nutritious sweet, juicy fruit. Hand picked and de-seeded, this exquisite rich red conserve is simply DELICIOUS!

• MANGO & LEMON MYRTLE JAM
  
  This delicious jam is made with luscious Mangos from Australia’s tropical north. With the added irresistible tang of refreshing lemon myrtle, this is the ultimate taste of summer.

• LILLY PILLY CONSERVE 190g
  
  Pink, purple and red delicious crisp Lilly Pilly fruits combine to give this exquisite, sweet jam with that unique Australian flavour – the taste of the rainforest!

• WILD ROSELLA CONSERVE 190g
  
  A traditional bush favourite, these lovely flowers freshly collected from the rainforests of far north Queensland make an exquisite tangy yet refreshing jam that tastes as good as it looks.

• DAVIDSONS PLUM CONSERVE 190g
  
  Also known as the sour plum this tropical Australian fruit makes a wonderfully tangy jam, perfect for breakfast or as a refreshing change anytime of the day! Our consistent top seller and a favourite with old and young alike.

• Full details, and Pictures of Products and Fruit below!

• Market Dates "Here" Koala Hervey Bay, Howard, Schalom Bundaberg, Tin Can Bay & Apple Tree Creek!

• George Burnett is recognised as a Quality Spice Merchant with over 16 years experience in the Herbs, Spices & Seasonings Products, [Web Site "HERE"] and worked for a period as a Chef at the Gorge Hotel Brisbane, and Fitzroy Hotel Nanango. This being the reason for his Interest in Herbs, Spices & Seasonings!. George has also compiled a CD Cook Book Disk with 2,440 Receipes of great Interest view 'HERE" The CD Cook Disk sells for $4.95 each. Plus $1.50 Postage Australia Wide!

• Wasabi HOT Powder Now Available. "CLICK HERE"

• Akudjura Also known as the bush tomato or desert raisin, Solanum centrale grows in the very arid desert regions of Australia It prefers to grow on the red sandhills where the berries mature to the same colour as the sand. It is closely related to the typical garden tomato (both being members of the Solanum family) and is a fast growing shrub that fruits prolifically the year after fire or good rains. Our Akudjura is sourced from traditional Aboriginal harvest. Tasting Notes: Akudjura has a definite pungent tomato flavour and aroma. Much stronger and less acid than sun dried tomato with other sweeter characteristics, it is not unlike a slightly bitter raisin. The flavour matures on standing or prolonged cooking.
  
  Nutritional Information: Delicious AND nutritious! 100g of Akudjura yields 1174Kj of energy, 8.5g of Protein, 3.8g fat and 67.3g carbohydrate. They also provide Na, are rich in Potassium, magnesium, calcium, iron, zinc and Cu.

• Uses for Akudjura: Akudjura can be eaten by themselves as a pungent flavour quencher similar to an olive - try them with your next cheese platter. Roughly chop or grind whole tomatoes in a mortar and pestle to make your own fresh sprinkle. Crushed Akudjura suit salsa’s, relishes, chutneys etc – their strong flavour teaming with red meats particularly well. Fantastic in Pasta & on Pizza.
  
   

• Bushfire Spice
  This spice combines two of Australia’s hottest spices – Mountain Pepper from Tasmania and Dorrigo Pepper from northern NSW with chilli and cumin. This is a sharp, hot & uniquely flavoursome spice great for Asian dishes, soups or any dish that needs fire!
  Available as pre-packaged spice

• Wattleseeds (Acacia Species)
  
  have been a staple food for indiginous central Australians for possibly 5,000 years or more. Gathered by women, the seeds were
  ground to a flour using millstones and water was added to form a paste which was eaten raw or cooked as a damper. Of the 60 or so
  species of Acacia in central Australia, 50% were, or still are, eaten by aboriginal people, and it is not only the seed which is
  consumed. Sugary gum from the stems, various edible grubs, insects and the edible substances they exude are all valuable sources of energy. Acacia wood also provides shelter, bush medicines, tools,
  weapons, musical instruments and firewood. Acacia Victoriae, traditionally known as Prickly Wattle or Gundabluey, is a common,
  multistemmed bush with blue-green foliage and creamy yellow ball flowers.

• This excellent range of Australian Bush Tukka Products has a fantastic taste, and a long keeping quality, if you can keep your hands off it!

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