This little Australian native berry is a super-berry! It is an excellent source of antioxidants- (in the form of Vitamin E) and a source of calcium, magnesium, iron and zinc.

The muntrie is a small green and purple berry that grows on a woody ground cover found in western Victoria and SA.

Muntries were an important source of food for Aboriginal people. They ate them fresh, dried them for later to eat when food was scarce and traded them with other clans.

Flavour: Spicy apple flavour.

Quandongs have an outstanding antioxidant capacity. They are also a good source of protein, folate, iron, magnesium, zinc, Vitamin E and Vitamin C (for more nutritional information see RIRDC).

The quandong, native peach, guwandhang (Whiraduri language) or kurtuki (Ngarrindjeri language) has been around for 45 million years (pollen samples were found at Nelly Creek, SA). Aboriginals in the southern and inland arid parts of Australia have been using this highly nutritious fruit for many thousands of years. Early settlers used the quandong to make jams and chutneys. The bright red fruits can be found hanging on the quandong tree like Christmas baubles from September to November.

Flavour: Slightly sweet and tart with earthy fermented tones.

First Nations Peoples have been using wattle seed for thousands of years. They pounded the seed and used it as a flour to make a type of damper. Their traditional knowledge, passed down through the generations, enabled them to know which wattle varieties were edible and which were not. There are close to 1000 species of wattle in Australia and not all are edible. We use the species Acacia victoriae for our ground Wattle Seed.