Almond Nut
Part of the rose family, almond nuts are the fruits of the small tree Prunus dulcis, which is related to the peach. The nut is almond, or tear-shaped and has a distinctive light green seed shell, light brown corrugated shell…
Alfalfa – Sprout
Very fine, green seeds. White shoots, brown seed husks. Varieties of alfalfa sprouts include: onion, radish, chive, garlic and mustard.
Albion – Strawberries
A new Californian variety. Similar in shape to ‘Diamante’ or ‘Selva’. Large red heart-shaped fruit. Dark red external and internal colour. Very sweet flavour.
West Indian Lime (Key Lime)
Also known as the Key Lime, the West Indian Lime is renowned for its juice. At first glance, these limes are quite small in size, but offer about 40% of its volume in juice. West Indian Limes are better suited…
Australian Finger Lime
The Australian Finger Lime is about as good as it gets when it comes to citrus. They have a unique, caviar-like texture making it a bit of a novelty to slice open. True foodies will be well-acquainted with this native…
Persian Limes
Persian Limes are the most commonly found variety of lime in Australia. They’re a classic for use in drinks, dressings and garnish. Persian Limes are seedless, therefore are perfect for squeezing onto fish or salads.
Watercress
Watercress is a dark, leafy green grown in natural spring water. It belongs to the same family as broccoli, kale and Brussels sprouts. Its versatility makes watercress great in soups, salads and eggs. Besides making an excellent plate garnish, watercress…
Rosemary
Rosemary is a member of the mint family along with thyme, oregano and basil. Rosemary resembles lavender as its leaves look like flat pine needles touched with silver. Rosemary pairs well with rosemary chicken, lamb and vegetable soups and gives…
Sage
Sage is a member of the mint family and is closely related to rosemary. Sage produces small, grey-green and deeply veined leaves. Its warm and musky essence is often used as the fragrant dressing that accompanies turkey, pasta and meat.…
Turmeric
Turmeric comes from the turmeric plant and is commonly used in Asian cuisines, especially as a main spice in curry. Its taste is warm and bitter, and it is also used to colour or flavour curries, mustards, butters and cheeses.…
Bird’s Eye Chilli
One of the hottest chillies in the chilli family, the Bird’s Eye Chilli packs a punch despite its size – measuring up to just 2-4cm in length. Used widely in Asian dishes, the Bird’s Eye Chilli is perfect to add…
Parsnip
Parsnip belongs to the carrot family, and is native to Europe and Asia. It can be consumed fresh in salads or used as an ingredient of soups, casseroles, stews and various savoury dishes. Parsnips are in season during autumn, winter…