Who is buying and cooking native Australian herbs and spices today?
All kinds of people, right across the board now. A lot of the products, as seasonings, are going into a variety of products from breads and baked goods through to ice-creams made from lemon wattle seeds. The restaurant industry is right behind us. Is that where your target market is then? The idea is the Australian market is unique and interesting with a new collection of herbs, spices, nuts and fruits. This can sit together with any cuisine e.g., Indian, Japanese, Russian obviously the Mediterranean which is so popular in Australia . But everytime we cook overseas or at national hotels we get rave reviews. We try and blend and merge our flavours in the cuisine to the country we are visiting. What’s the most popular herb or spice you get asked for the most? It depends on the market. Wattle seed is certainly very popular. It goes into Anzac biscuits, shortbread and cookies. It used a lot in sauces, particularly mushroom sauce. It’s popular in ice-creams, sorbets and gelato. We market it
