If you’ve never tried them before…give it a go.
We have lot of easy to follow recipes and hints that you can download and try at home.

Discover a whole new world of tastes at Maalinup. You’ll find a large range of bush tucker and bush inspired products including jams and marmalades, savoury and sweet sauces, pickles, relishes and chutneys, infused olive and macadmia oils, caramelized balsamic, raspberry and fig vinegars infused with Australian flavours such as Lemon Myrtle and Bush Tomato as well as dried fruits, herbs, spices, seeds and peppers. Add an amazing new dimension to your cooking with these Australian native ingredients.
Australian bush herbs and spices carry that distinctive taste and aroma of the Australian bush. Lemon Myrtle backhousia citriodora, for example, is one of those Australian herbs that has gained immediate acceptance because of its intense lemon/lime flavours and aromas. Fabulous in both savoury and sweet dishes. Mountain Pepperberry is hot like black pepper but aromatic. The fragrance is like a walk in the bush on a hot day when the volatile oils in the leaves hang in the air.

Visit Maalinup to see, sniff and taste the range,   Book a bushtucker talk and tasting experience with Dale to learn about local food, and hunting and gathering practices in the South West.  Visit our Activities Page.

Recipe - Quondong Jam Tarts


This one is so simple.  Prepared tart shells filled with our delicious Quondong Jam and topped with Cream.   Irresistible. Our Quondong Jam is made locally with fruit harvested from the wild under license.  Seed is returned to each shire and care is taken when picking the fruit to not damage trees and to leave enough for the emus.


Recipe - Dale’s Peach and Aniseed Myrtle Cake


Heat the oven to 180C
Line the base of a 20 cm spring form tin with baking paper.  Grease and flour sides and base of tin.


2 peaches sliced ( or 2 nectarines or  4 small plums)
2 dessertspoons sugar
2 teaspoons Aniseed Myrtle ground leaf
an extra dessertspoon of sugar

150 ml olive or macadamia oil
120 gm sugar
3 eggs
2 teaspoons Lemon Myrtle ground leaf
125 ml milk
250 gm SR flour
1 teaspoon baking powder

Mix together 2 dessertspoons sugar and aniseed myrtle.  Sprinkle over fruit.

Measure oil into mixing bowl.  Beat sugar into the oil and then beat in eggs and lemon myrtle.  Add the milk, flour and baking powder and mix into a smooth batter.  Pour batter into prepared cake tin.  Place drained sliced fruit on top of the cake batter and sprinkle over extra dessertspoon of sugar. Fruit will sink into the cake as it cooks.

Bake for 55 minutes.  Check after 45 minutes.  Cake is cooked when skewer comes away clean.  Cool on a cake rack.  Serve with fresh cream.


Recipe - Bush Herb Chicken Kebabs


1 large chicken breast cubed and made into kebabs.
Olive or Macadamia Oil (You can use Lemon Myrtle infused versions for extra flavour)
3/4 teaspoon mountain pepper leaf.
1/2 teaspoon Salt bush flakes
1/2 teaspoon sea parsley
1 teaspoon lemon myrtle
sea salt to taste

Combine the herbs, spices and salt to make a sprinkle.  Brush kebabs with olive or macadamia oil.  Grill or cook on BBQ.  Sprinkle with herb mix, return briefly to grill or BBQ, turning once  and serve immediately.


Recipe - Easy Wattleseed Icecream
  For each litre of premium vanilla ice cream use 2 teaspoons of roasted ground (coffee) wattleseed.  Put the wattleseed into a cup and just cover with boiling water.  This will swell the wattleseed and release the flavours.  Allow to cool.  Slightly soften the vanilla ice cream in a bowl.  Stir through the wattleseed slurry.  Return the ice cream to the tub and refreeze.  Serve with Desert Passion Syrup or Quondong Dessert Sauce.


We also have some activities and performances that feature bush tucker.  Have a look on the Activities page.

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