Outback Bush Curry is a robust ‘round the campfire’ curry, full flavoured with just a hint of heat. The traditional flavours of curry are enriched with an aromatic trio of Bush Tucker spices: Wattle Seed, Anise Myrtle and Mountain Pepper.

Indigenous Australians have harvested these local plants for thousands of years, utilising them as a source of both food and medicine. Native Anise Myrtle has a deep true aniseed flavour; wild-harvested Mountain Pepper Leaf brings a wild, spicy tang, while the subtle coffee-chocolate taste of roasted Wattle Seed completes this delicious, rich spice blend.

How to Use:

This unique Outback Bush Curry adds life and zest, and a touch of spice, to any dish. Perfect with seafood – make a paste to brush on barbequing prawns and whole fish; or add to a bouillabaisse or chowder, paella, or steaming Mussels in a thick tomato sauce. Add a few teaspoons to sautéing meat or vegetables for an instant rich flavour boost, or create a quick and easy marinade, for meat or tofu, that brings the Australian bush to the plate.

Outback Bush Curry is a great Aussie inspired spice mix for soups, hotpots, lentil burgers, fish patties, Bushfood dressings and egg or rice salads – let your taste buds and imagination run free.

For best results gently dry-roast this Outback Bush Curry blend over a low heat, constantly moving, until aromas are released.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date.

Images for illustrative purposes only.