A beautiful present for the gardener and the barbequer. Contains our bush tucker seed collection – with throw & grow seed bombs, heat treat and smoke treat seed packets and a selection of Australia’s best bush tucker herbs spices from Indigiearth for seasoning & marinating. Delicious rubs for any food you’re ready to chuck on the barbie! Outback Prairie Dust (50g) is a unique spicy, Cajun-style, fiery smoky blend with Tasmanian Pepperleaf and Wild Thyme. Prairie dust is a versatile spice blend that can be used in many ways. Don’t be afraid to experiment! Suggestions for use: Season your steak or chicken, sprinkle on wedges or whole potato Serve with bread and oil, Dukkha platters or use with salsa or cream cheese to make a spicy dip Dried Saltbush Dukkah (50g) -Combined with Macadamia and Pepperleaf, the Indigiearth Saltbush Dukkah is a handy staple in the cupboard for entertaining or for everyday cooking with a touch of the Australian outback. About: Salt Bush adapts to dry, salty soils and traditionally the seeds were ground by Aboriginal people for a form of flour and made into a damper-style bread. The leaves are often used as a bed or wrap for meat or fish, in salads or as a leafy bed for grilled meat or vegetables. Suggestions for use: Serve with olive oil and bread platter Crust meats such as Kangaroo fillet. Dip small fillet into oil, press into Saltbush Dukkha and cook in oven for approximately 20 minutes at 160 degrees. Cooking time will depend on your oven and how you prefer to eat meats crust salmon fillets Sprinkle on salads Sprinkle on potato salad
