Gulbarn is a herbal tea business based in Minyerri community, 580 kms south-east of Darwin in the Northern Territory.
Traditionally Gulbarn has been used as a bush medicine for thousands of years, healing coughs and colds and soothing stomachs. Even now, people use Gulbarn for its medicinal qualities – just by smelling Gulbarn, you can clear your nose and lungs. We assure you, you’ll feel better after drinking some Gulbarn!
Gulbarn grows on Alawa country, in the Northern Territory. The land is rich with plants and animals and the people are full of knowledge, language and culture. Minyerri community launched the Gulbarn Herbal Tea business in mid-2015 as a way of sharing their culture and country with the world.
The botanic name for Gulbarn is melaleuca citrolens, with its flavonoids and antioxidant levels similar to that of green tea. As the flavour is quite strong, you only need a small pinch of leaves in a cup with boiling water. One 10g bag will make approximately 35 cups (250ml). The Gulbarn Herbal Tea can be enjoyed both hot and as a refreshing iced tea with a dash of mint!

Aniseed myrtle is Australia's contribution to the world's delicate anise flavours. A mild but very smooth, sweet anise flavour comes through in this herb from the coastal rainforests.

Daintree & Lavender blends a medium bodied loose leaf black tea, grown in Queensland's Daintree region, with calming Lavender from Tasmania and the sweet scented taste of relaxing chamomile flowers.

Available in 50 gram box.

Laced with lemon myrtle for instant refreshment, this is a delightful warm tea or stunning iced tea. As well as tasting delicious, Lemon Myrtle makes a wonderfully therapeutic tonic as it has strong germicidal powers and has been used as an anti-septic, anti-viral, calmative, sedative and corrective. Drink liberally at the first sign of a sore throat.

Available in 50 gram box.

Quandong Dessert Sauce is the perfect addition to any dessert. Made with 100% Quandong. A slightly tart flavour, perfect to drizzle over puddings, ice cream, cheesecakes, pavlova and more!

Sea Parsley – or Sea Celery, as it is sometimes called – occurs all along the southern coastline of Australia. Its leaf form and plant dimensions vary quite considerably from place to place, but most commonly it has an appearance of shiny dark green parsley, and is in fact closely related to European parsley.The significant difference is that it grows right on the coastline, often submerged by the incoming storm tides. It is the connection to the seafront, where it grows in composted sea weed and sand, that gives it its special flavour. Sea Parsley/Celery grows in a prostrate manner over rocky ledges and sandy ridges, and its small white flower clusters give rise to large amounts of seed in the summer months.

A rich and spicy fruit chutney with the peachy apricot flavour of the Desert Quandong. A tiny hint of chili makes this chutney very versatile, great mixed through with sour cream or cream cheese to make a spicy dip.

Quandong, quandang or quondong is a common name for the species, a small desert tree up to 4 metres high, with rough dark bark and pale green elongated hanging leaves.
Quandong trees use the root system of other trees, shrubs and grasses to supplement their own supply of nutrients and water, and will therefore usually be found growing from the base of another tree. The cream flowers are small and cup shaped, in clusters at the ends of the outer branchlets. The flowers form in late summer and, depending on the season, form fruit which is ready for harvest in early spring.The shiny, bright scarlet fruit is about 2cm in diameter and contains one large nut or kernel, which is sometimes only marginally smaller than the fruit.

Quandongs have been an important traditional aboriginal fruit, which is, although somewhat tart, highly nutritious and contains twice the vitamin C of an orange.

Wild rosella (Hibiscus sabdariffa), typically grows in the most north parts of Australia from Cairns in the east through to Broome in the west. The petals can be used for making jellies and dessert garnishes. They have a tart flavour with a raspberry/rhubarb/plum quality. Most commonly known for its use in champagne. It works well in either sweet or savoury dishes and goes well with ginger, chilli, and sugar, and fruits such as apples, peaches pears, nectarines and banana. Fabulous accompaniment for lamb, pork and game.

Gubinge Powder- Kimberley Wild Gubinge Powder is Gubinge fruit (Kakadu Plum) that is wild harvested on the remote, pristine Kimberley Coast. The seeds are removed and then it is carefully air-dried and milled into a fine powder. This process makes it one of the purest Gubinge products on the market. KWG powder has 13000mg Vitamin C per 100grams. The powder is suitable for adding to water, fruit juice smoothies or sprinkled on muesli, yoghurt or salads. Used in cool food to preserve the nutrients and because it is concentrated 1.5grams (a small half teaspoon) is the suggested daily serving size. This serving size will provide 195mg Vitamin C. This is three times more potent than similar products and KWG are the only producer to independently, scientifically test their product every year to bring consumers a comprehensive Analysis Report.

Sourced on location at Seven Emu Station, Borroloola, NT. Can be used for wrapping food for steaming or baking. Paperbark has been traditionally used for food preparation by Aboriginal people for tens of thousands of years, usually in a ground oven. This product has been harvested by traditional owner Frank Shadforth, in collaboration with Therese Cameron from Gourmet Nation.