Ethically and sustainably sourced

Bodalla looks for partners who share our values of health and community connection through food. And of course our passion for flavours that are unique to Australia. We are proud to work with Outback Pride who source the incredible variety of unique fruits and herbs that we use in our cheese range and our Shed Cafe.

Mike and Gayle Quarmby  of Outback Pride have cultivated and nurtured a network of indigenous communities to grow and harvest these plants. All sustainably, ethically and thoughtfully.

Lemon Myrtle

If there’s a unique Australian flavour that has made its mark internationally, it’s Lemon Myrtle. Famed for it’s sweet, citrusy aroma and taste, the lemon myrtle tree grows along the QLD coast in sub tropical terrain. Is widely used as substitute for lemon as it’s not a citrus, it wont’ curdle dairy products.

Wattleseed

Roasted Wattleseed has a lovely crunch and tastes like a combination of roasted nuts, chocolate and coffee. The stunning yellow wattle flower is the emblem of Australia and is represented in the green and gold worn by Australian athletes. The seeds contain 33% more protein than wheat so it was used to make bread by the Indigenous communities. Not all wattleseeds are safe to eat so be sure to try Prickly Acacia and Coastal Wattle. Can be used in baking, desserts, drinks and of course cheese.

Saltbush

Take a trip to the arid areas of western NSW and you will see huge areas covered in Old Man Saltbush. It was such a familiar sight to my Mum who grew up in the Riverina and it was not until she had moved to Bodalla she realised how it was too good for just sheep to eat – why not try it out in our cheese! This versatile leave can be fried or dried and adds a mellow saltiness to fish, meat, breads and of course now our cheese. Every top restaurant in Sydney used saltbush in some form and it all comes from Outback Pride, where we source ours. Dried or fresh, the leaves can be wrapped around meats, fish and throughout breads and of course add such a delicious grassy, salty texture to our cheese.

Tasmanian Pepperberry

This incredible plant is found naturally in the cold country of Tasmania in the foothills to the mountains. The berries look like blue berries and when they are dried they become crisp, sweet and warm at the same time. It also has small waxy, cream flowers which then turn into the berries. It was a key ingredient to the indigenous Australian’s both in their cooking and their medicine. Many chefs in Tassie use Tasmanian Pepperberry instead of black pepper.

Native Thyme

Australia’s Native Thyme is native to south east New South Wales, eastern Victoria and Tasmania. It has a small lilac flower and was was used by indigenous Australian’s for it’s medicinal properties. Native Thyme can be used in many dishes, including biscuits and adds a thyme flavour with a spearmint finish.

Eucalyptus

Eucalypts have many local names like ‘gum trees’, ‘mallee’, ‘box’, ‘ironbark’, ‘stringybark’ and ‘ash’. We call the trees on our farm gum trees but there are over 700 types. They all have special flowers, gumnuts and fruits that no other trees have and their leaves change shape from a rounder leaf to a longer thinner leaf as the tree gets older. We’re so familiar with the smell of gum leaves but the taste is new to people.

Kakadu Plum

Known for it’s Vitaimin C (the highest concentration found in any other fruit of plant here of overseas) this Australian native is definitely a superfood and definitely the rarest of all Bush Tuckers. Although tart, the Kakadu plum is delicious to flavour jams and desserts. Lemon, Lemon Myrtle & Kakadu Plum granita is a go to Bush Tucker drink when the temperature spikes.

Rosella Flowers

Also known as Wild Hibiscus, it was introduced to Australian shores hundreds of years ago and has naturalised itself across the tropical north of Australia. This delicious flower can be used to flavour desserts, tea and drinks. Our Apple, Ginger & Rosella granita is a go to Bush Tucker drink when the temperature spikes.
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