The native berries that grow on these large Lilly Pilly Trees in Australia are incredibly attractive as well as useful…some varieties can be used to make jam and other treats. To see more pho…

These recipes showcase the richness and diversity of native Australian ingredients, from lemon myrtle and saltbush to finger lime and wattle.

A simple and delicious lemon myrtle slice using native ingredients. INGREDIENTS 1/2 cup condensed milk 100g butter 200g granita biscuits 1 cup desiccated coconut 2 teaspoons finely grated lemon rind 1/2 teaspoon lemon myrtle

PEARL Marine Collagen Superpowder (Unflavoured) is a potent beautifying formulation of wild-caught Norwegian marine collagen, freshwater pearl powder & organic native Australian Kakadu plum.All active ingredients work synergistically to protect your cells from accelerated ageing by stimulating fresh collagen production to promote firm skin, thick hair and strong nails. Our clinically proven formulas are developed by a leading Australian Dermatologist and Dietician with traceability and sustainability at the forefront, and are always free from 'natural' and artificial flavourings and fillers.  We prioritise complete visibility over our supply chain, so we can track each travel set of PEARL Marine Collagen down to the time of catch and registration of the boat in Norway.14 x 5g serves   Dosage PEARL is for anyone wanting to elevate their inner beauty regime to achieve firm skin, thick hair and strong healthy nails. Add 1 serving (1 teaspoon) to your beverage of choice. We recommend 1-3 servings per day, as consistency is key with collagen supplementation. Collagen LoadingIf you’re new to collagen supplementation, or want to increase your glow ahead of a big event, we recommend increasing your collagen intake over a period of 3-4 weeks for maximum results. This method is recommended by many functional medicine practitioners around the globe.Add 1 tsp. to your beverage of choice 3-4 times a day for a period of 3-4 weeks. Following this period of time, switch back to regular dosing of 1-3 servings per day.Tip: Be sure to take a photo before and after collagen loading. You’ll be astounded by the visible results to your skin, hair and nails. It’s truly transformative. How To Use Add 1 - 2 tsp. PEARL Marine Collagen Superpowder (Unflavoured) to coffee, tea, smoothies, oatmeal, chia pudding or baked goods. Our Ingredients Wild-caught Norwegian collagen: PEARL’s collagen is the most premium grade available, sourced from the skin of deep sea cod wild caught in the crystal clear waters of the North Atlantic ocean off Norway. PEARL offers the purest source of 100 percent natural collagen peptides on the market. Research shows our bodies absorb wild caught marine collagen around 1.5 times more efficiently than bovine (cattle-derived) collagen, which is commonly used by other brands. Wild-caught marine collagen also has a particularly high content of glycine, proline, and hydroxyproline. These amino acids stimulate cells in the skin, bones and connective tissues to produce new collagen.Freshwater pearl powder: This legendary beauty ally has powerful anti-ageing and antioxidant properties, and is one of the richest sources of calcium on the planet; over 80 percent by weight. Our pearl powder, sourced from sustainable freshwater farms, is also rich in zinc, magnesium and essential trace minerals such as selenium and silicon. Pearl powder is proven to help stimulate the body's natural production of collagen, strengthening hair, skin and nails.Australian Kakadu plum: The homegrown native superfood is the richest source of Vitamin C in the world. Containing more than five times the antioxidant content of wild blueberries, Kakadu Plum is an antioxidant powerhouse that protects the skin from free radical damage and environmental aggressors. Vitamin C is also imperative for maximum collagen absorption, which is precisely why Kakadu plum is a hero ingredient in our Marine Collagen Superpowder.

Bhekti fish or any white flesh fish cooked in a coconut based sauce with Native Australian ingredients.

These recipes showcase the richness and diversity of native Australian ingredients, from lemon myrtle and saltbush to finger lime and wattle.

There is something very hearty about braised lamb with the extra special flavour of lemon myrtle. This dish is simple to prepare and full of lemon myrtle flavour.

Bush Tomato Arancini with Wild Green Native Pesto, specially developed by Warndu's Rebecca Sullivan.

A daily polish that's sure to set your skin aglow. When skin loses its lustre, the endota dual-action organic exfoliant is designed to gently renew skin. Its creamy formulation is abundant in antioxidant and vitamin-rich botanicals, Davidson Plum and Amla Berry, both bio-active native Australian ingredients that help defend against the signs of premature ageing. The deep cleansing action of the endota Daily Renewal Exfoliant assists in lifting impurities to reveal a smoother, more luminous looking complexion. Made here in Australia from the purest, most natural ingredients, this is clean beauty at its finest. The Daily Renewal Exfoliant rejuvenating exfoliant boasts an added blend of Bamboo Husks and Jojoba Beads, with not a plastic micro-bead insight. This mindful approach also extends to our packaging. Thoughtfully produced from sustainable resources, including solar energy, sugar cane and well-managed forests. Both the skincare tube and carton are fully recyclable post-use.

These recipes showcase the richness and diversity of native Australian ingredients, from lemon myrtle and saltbush to finger lime and wattle.

Everyone loves an Anzac biscuit. Next time you whip up a batch, try this version and discover the magic that macadamias can bring. Not only are they an Australian ingredient, they also add a texture like nothing else, and that unique creamy crunch gets even better once they’re baked. If you’re keen to explore indigenous Australian ingredients further, try the wattleseed version of this recipe. It might just be a new Australian classic.

Introducing native Australian ingredients to your kitchen Authors - Rebecca Sullivan and Damien Coulthard This gorgeous illustrated, informative and contemporary cookbook and compendium of native foods will show you how to create truly Australian food and drinks at home. With a few small adjustments and a little experimentation you can prepare delicious food that is better for the Australian environment, is more sustainable and celebrates the amazing ingredients that are truly local. Warndu Mai (Good Food) contains information about seasonal availability, hints, tips and over 80 illustrated and accessible recipes showcasing Australian native foods, using ingredients such as Kakadu plum, native currants, finger lime and pepperberry to create unique dishes and treats - from wattleseed brownies, emu egg sponge cake and bunya nut pesto to native berry, cherry and lime cordial, strawberry gum pavlova and kangaroo carpaccio. It's a must-have for every kitchen. Rebecca Sullivan is a self-taught cook and has worked with some of the world's best food producers, academics, activists, and chefs. As food curator, activist, food writer, urban farmer and entrepreneur, Rebecca's portfolio is diverse: from launching the Real Food Festival in London to working on Slow Food Nation in San Francisco, farming coffee in Uganda to teaching scientists the art of communications in the Maldives for the United Nations. Rebecca recently completed her Masters in International Rural Development and Sustainable Agriculture at the Royal Agricultural College in Gloucestershire, UK during which she focused on food security and a sustainable food future and is now undertaking another Masters in Food History at the University of Adelaide. Rebecca is also a guest presenter on ABC-TV's Gardening Australia. Damien Coulthard is from Adnyamathanha country. He grew up in Quorn and Nepabunna South Australia, very connected to his heritage and culture. A high school teacher now in his seventh year at Le Fevre High School in Semaphore, he is the coordinator for the South Australian Aboriginal Sports Training Academy, which focuses on academic learning, achievement and acceleration through sports. Damien also sits on the SANTS South Australian Native Title Board as a Director, putting him directly in touch with local Aboriginal communities working on land rights. Damien's debut international art exhibition opened in London in September 2018. ISBN:  9780733641428 Publisher: Hachette Published: April 2019 Pages: 256

These recipes showcase the richness and diversity of native Australian ingredients, from lemon myrtle and saltbush to finger lime and wattle.

Welcome to a new era of SPF re-application! This award-winning unique formula is completely invisible and packed with native Australian botanical extracts. Filled with antioxidants to add a luminous glow to your skin, our Mist is designed for topping up your SPF all day long.  Size: 75ml x2 Please Note: Delivery times for mists may be slightly longer; express shipping is not available. For optimal sun protection, avoid prolonged sun exposure, reapply frequently, and follow the usage directions.

Wattleseed Banana bread makes my soul sing. This version of banana bread is naturally sweetened with maple syrup, uses chia eggs to bind it and water to moisten so it’s also vegan. It would be very easy to sub a gluten free flour mix and make this recipe gluten free as well.

Mukti Age Defiance Day Serum is an anti-ageing serum with natural and native ingredients that help reduce the appearance of ageing by hydrating and smoothing wrinkles and fine lines.A highly compatible combination of essential fatty acids and native Australian extracts mega boosted with antioxidants, peptides and vitamins for dramatically visible age reversal. This ultra hydrating formula boosts collagen and elastin production whilst moisturising, smoothing and hydrating the skin. Feel youthful. Helps prevent reduce and slow the appearance of ageing, age lines and premature ageing.This daily serum is infused with key antioxidants and peptides resulting in a 20% reduction in wrinkle volume and 15% reduction in wrinkle depth over 60 days.Bioactive native extracts of kakadu plum, davidson plum and blue cypress wood combined with four active anti-ageing cosmeceuticals boost collagen and elastin production promoting youthful, radiant skin.Key Ingredients: Argireline: Anti-wrinkle peptide that smooths the skin and expression lines by destabilising SNARE complex*. *Decreased wrinkle volume by 20.6% and length by 15.9% after 1 week. Reduction of 17% in wrinkle depth after 15 days. 20% reduction in wrinkle volume and 15% reduction in wrinkle depth over 60 days. Leuphasyl: Leuphasyl peptide reduces the depth of wrinkles caused by the contraction of facial expression muscles by modulating acetylcholine secretion. Antarcticine: Antarcticine peptide protects against dryness, regenerates the skin and reduces the formation of wrinkles. Hyadisine: A marine biotechnology alternative to hyaluronic acid (HA), with superior water retaining capacity it provides immediate and long-lasting moisturising effect plumping the skin. It offsets the decline of HA levels and holds water in the epidermis, fighting against dehydration and wrinkle appearance. Kakadu Plum: Kakadu plum has the highest bio available pure plant source of vitamin C and is easily and readily utilised by the skin. When topically applied, it may assist with providing antioxidant protection and works to enhance skin radiance and resilience as a brightening agent. Mountain Pepper Leaf/Berry: Mountain pepper leaf has anti-inflammatory properties. It contains potent antioxidants, which protect the skin from breaking down and ageing and work synergistically with vitamin C to intensify its antioxidant activity. Co Q10 Ubiquinone: Co Q10 is a nutrient and fat-soluble substance that plays an essential role in cellular function as an antioxidant. It nourishes and reinforces the skin replenishing the natural lipid barrier and preventing transepidermal water loss. Research shows beneficial effects include diminished signs of wrinkle depth and visible signs of photoageing. Vegan. Gluten-free. Wheat-free. Palm oil-free. Contains nut oil. Certified organic ingredients.Made in Australia. Packaged in biophotonic glass.

The Alpha-Berry Vitamin C Bright Serum by Gracious Minds is rich in the top-performing Australian native Vitamin C extracts to deeply nourish, brighten and provide intense antioxidant protection throughout the day. With high-performing Vitamin C that reaches the dermis layers of the skin to stimulate collagen production, native mountain berry evens skin tone and powerful acai berry extract helps to reduce the appearance of dark spots and hyperpigmentation. Visibly notice a more uniform, brighter complexion and a reduction in the appearance of irritation, fine lines and dry skin. This Vitamin C Bright Serum has been carefully formulated with a blend of vitamin-rich, organic and certified organic botanicals and ingredients that brighten, soothe and protect sensitive skin. Vegan and cruelty-free. Contains no essential oils or artificial fragrances. Size: 30ml How to: While a vitamin c serum can be used in the morning or evening, most prefer to apply it during the morning since its antioxidant properties act as a shield to deflect environmental aggressors. Press 3-5 drops onto cleansed skin and follow with SPF if used in the morning. Gracious Minds is passionate about the environment alongside a desire to create highly considered vegan skincare products derived from nature. Gracious Minds is actively exploring Australia's rich biodiversity and seeking agricultural knowledge to bring you the best in sustainable beauty and wellness.

Australian bush foods are rarely seen in shopping baskets or on restaurant menus, but this is starting to change in Australia and around the world. A 1 Million Women special infographic.

Chef and restaurateur Nornie Bero is on a mission to encourage more Australians to embrace native ingredients. Here, she shares her five favourite native foods, and how you can use them in your home cooking.

Item specificsCondition

ORCHARD ST. APOCATHERY The Illuminator. Revealing natural radiance and glow through potent Australian native phytocompounds. Brilliance & Radiance ACTIVE BENEFITS Native Australian bush foods long valued for their nutritional properties, harvested by local communities. USE 20 drops daily into water, tea, juice, elixir of choice or under the tongue. DETAILS HERBAL TINCTURE  100G CONTENTS Ingredients— kakadu plum. muntries. quondong. davidson plum. raw local honey. alcohol*. *organic sugar cane ethanol.

These sweet and savoury recipes hero some of the most delicious ingredients, that also happen to be native to Australia. From macadamias and finger limes, to kangaroo, wattleseed and lemon myrtle, these recipes showcase the versatility of...

An all natural hand and body wash made with only the best organic ingredients. Nutrient rich, low foaming formula gently cleanses the body leaving the skin soft and hydrated. It is ideal for all skin types, including sensitive and allergy prone skin. Infused with native Australian scents and botanical oils   DESCRIPTIO

Full day of activities ahead? We've got you covered!Our Signature Sunscreen formula with added Native Australian Kakadu Plum. Broad spectrum, non-greasy and up to 4 hours water resistant to give you maximum coverage. With added Vitamin E and Aloe Vera. Smother on Kakadu Plum SPF 50+ and give your skin the protection it deserves.Does not contain PABA, parabens, oxybenzone or octinoxate.Australian owned and made. Active Ingredients: Homosalate 100 mg/g, Octocrylene 80 mg/g, Octyl Salicylate 50mg/g, Butyl Methoxydibenzoylmethane 40mg/g.Other: Aqua, Cera Alba, C12-15 Alkyl Benzoate, PEG-15 Cocamine, Silica, Caprlylyl Glycol, Glycerin, PEG-40 Stearate, Parfum, Hydroxyethylcellulose, Carbomer, Caprlhydroxamic Acid, Triethanolamine, Terminalia Ferdinandiana (Kakadu Plum) Fruit Extract, Aloe Barbadensis Leaf Juice, Tocopheryl Acetate. Use liberally on dry skin and cover exposed area/s 20 minutes before sun exposure. Reapply every 2 hours or more often when sweating, and after swimming or towelling. For external use only. Keep out of your eyes. Do not use on damaged or diseased skin. If irritation occurs, discontinue use. Avoid prolonged exposure. It is important to wear protective clothing such as long sleeves, hats and protective eyewear when exposed to the sun. Store below 30˚C.

Hello Hello Garden Plants supplies Midyim Berry Plants Online at Wholesale Prices in Melbourne. Shop our Midyim Berry Hedge Online. Victoria wide Delivery.

Embark on a bold flavour journey with Sobah Pepperberry IPA, an alcohol-free pale ale that packs a spicy punch. This distinctive non-alcoholic IPA showcases the unique essence of the Native Australian Pepperberry tree, a hidden gem that lends this brew its intriguing spicy notes. Complemented by a citrusy undertone, the Pepperberry IPA stands out as a truly one-of-a-kind beverage in the world of non-alcoholic craft beers. Crafted with care and without any chemicals, this vegan-friendly IPA is a testament to Sobah's commitment to quality, sustainability, and the celebration of Australian heritage. The Pepperberry IPA not only delivers the robust flavours IPA lovers seek but also offers a guilt-free drinking experience that aligns with health-conscious lifestyles. Whether you're an IPA enthusiast looking for a non-alcoholic option that doesn't skimp on taste or someone curious to explore the rich diversity of Australian native ingredients, Sobah Pepperberry IPA is sure to impress. Enjoy the kick of pepperberry and the zest of citrus in every sip, and take pride in supporting a brew that's as good for the planet as it is for your palate.

I’m your wake-up call. I’m a brightening and hydrating, vegan eye serum packed with 6% Vitamin C and 6% Caffeine. As your daily dose of Aussie hunk, I use native Australian ingredients to naturally hydrate, plump and protect your delicate under eye area. I’m silky-soft and lightweight, unlike other eye creams, and formulated to play well with makeup and other skincare products. Sleep in an extra five minutes and use me in the morning or keep me in the fridge for an extra-cooling effect on date night.

1. Vegemite Love it or hate it, there's no denying Vegemite is a classic Australian staple. We show you it's not just for your morning toast with these mouth-watering recipes. Vegemite Crackling Roast Pork Vegemite Icy Poles Vegemite Cheese Cake 2. Milo It’s been around for over 80 years, having first launched at Sydney’s Royal Easter Show in 1934, and today Milo is just as loved as ever. This easy slice is very portable and is ideal for packing in lunchboxes for the kids. Milo Slice Milo Biscuits Milo Trifle 3. Cheesymite Scrolls While you’d most commonly enjoy this dark brown yeast spread on your toast or crackers, it also makes an ideal addition to a number of baked goods. Muffins, loaves and – most notably – scrolls all benefit from the salty flavours of vegemite. Cheesymite Scrolls Cheesymite Scrolls 4. Caramel Macadamia Slice Native to Australia, macadamia nuts are ideal for using anywhere you want great crunch and a creamy flavour. While they’re ideal in desserts, especially when paired with caramel, don’t think they can’t be just as good in savoury dishes. Try adding them to pasta fillings, poultry stuffing or as part of a crunchy coating on meat and fish. Caramel Macadamia Slice 5. Tim Tams With a Tim Tam base and chunks of biscuit folded through the cheese filling, this is a cheesecake for the serious Tim Tam fan. This non-baked version is easy to make, exceptionally creamy and ideal for any summer get together. Tim Tam Cheesecake Tia Maria Tim Tam Truffles Chewy Tim Tam Brownies 6. Kangaroo If you’re trying to look after your health, why not turn to kangaroo meat as a substitute for beef. Not only does this lean meat have virtually no saturated fat, it also has more iron and vitamin B12 than any other meat varieties. Plus, with recipes like this, it tastes amazing as well. Kangaroo Kebabs Kangaroo Casserole 7. Barramundi If you’re lucky enough to have access to fresh-caught barramundi, make sure you put it to good use with this much-loved recipe. Barramundi is native to Australia, with farms located in the north of the country, and is loved for its sweet, mild flavour. Easy Barramundi with Lemon 8. Seafood Marinara Made with Australia’s much-loved produce, this marinara is creamy and aromatic. While you can substitute the seafood for what you have on hand, the inclusion of these native rock lobster tails makes for a decadent touch to this much-loved dish. Seafood Marinara 9. ANZAC biscuits Turn these iconic Australian biscuits into something even more delicious with these easy recipes. ANZAC Bars ANZAC Day Cake ANZAC Biscuits 10. Weet-Bix This favourite breakfast cereal has been around since the beginning of the 1930s, and is still an essential start to many Aussie’s day. However, these high-fibre breakfast bars are also ideal for including in baked treats, from biscuits and slices to cakes and breads. Weet-Bix Slice Marshmallow and Weet-Bix Slice Looking for more Australian recipes? Visit our Australia Day recipes collection.

Enjoy the unique and exciting taste of native Australian superfoods through this simple and delicious bush tucker inspired recipe - wild rosella biscuits.

A recipe for Native Pikelets, containing some of Australia’s bountiful superfoods! The recent popularity of so-called “superfoods” has been a hot nutritional topic for the past few years. And while the trend can sometimes seem a little hyperbolic, many of these nourishing, plant-based extracts, usually available in powder form, have their origins in indigenous wellbeing […]

A potent blend of gentle-yet-effective ingredients that visibly improve the appearance of blemis...

Australian Bush Flower Essences are a gentle and beautiful way to support yourself through sacred transitions. Crafted from native Australian flowers, this unique blend provides natural support for expectant mothers, helping reduce anxiety, release tension, and promote emotional strength during this momentous journey. Harness the healing power of nature and embrace childbirth with confidence and grace. Ingredients Australian Bush Flower Essences, Brandy, and Filtered Water.

A chat with Scotland-born, Australia-based chef Jock Zonfrillo: he's working with the Orana Foundation to rediscover some of Australia’s native ingredients.

Native Ingredient Cards: Our Native Australian Flora Cards unveil the rich tapestry of Aboriginal culinary traditions. These cards nurture students' plant identification skills, showcasing the ancient and nutritious flora that sustained Indigenous communities for millennia. Foster a deeper connection to the land and heritage through these educational gems.

Suppose that you wanted to cook a kangaroo. Or a goanna (Australian lizard). What if you had some unfamiliar small native Australian fruits, what could you do with them? Bush Food: Aboriginal Food and Herbal Medicine by Jennifer Isaacs presents detailed information on Australian native foods and how the Aboriginal tribes cultivated, hunted, or gathered them, processed them, and cooked them. This book, which I bought at the bookshop of the Australian National Botanic Gardens, is not exactly a cookbook, but it could serve that purpose if you wanted to live on native foods the way Aborignal people once lived. The author explains: "There are different techniques for preparing and cooking each food. The most common methods are roasting on the coals, cooking in the ashes, steaming in a ground oven and boiling. Some foods, such as turtles, stingrays and sharks, are cooked by a process unique to themselves." (p. 51) Specialized knowledge enabled the natives to produce safe and tasty food. For example, cooks had to know which species of wood made good fires for cooking, and which produced bad tastes or even toxic smoke. Many plant foods required soaking or other preparation to remove toxins as well, and traditional knowledge of processing enabled the use of many otherwise poisonous items. Bush Food describes many of these procedures. An important technique for native cooking involved using a ground oven -- a pit lined with hot rocks. Vegetables, fish, or meats wrapped in paper bark or leaves were covered with hot sand and steamed or roasted in the covered pit. Each tribe had its own special methods for building these ovens, and knowledge about how long to cook each type of food. Ground ovens are sometimes still used, according to the author, though aluminum foil often replaces the traditional wrappers. Also, hardware-store covered billies (pots) made from modern materials now offer a much more efficient way to steam foods over a campfire. "Aboriginal people have an encyclopaedic knowledge of Australian plants and animals and of seasonal changes in the Australian environment," the author points out. These traditions are little known among European and Asian immigrants who have largely displaced the original inhabitants from their long-time lands and replaced native species with often-harmful imports. "Most Australians have never even tasted bush foods." (p. 13 & 11) Doyle's Fish Cookbook in my collection is full of really nice-sounding recipes. It was a gift long ago from my niece Ellen who ate shrimp at Doyle's. Australian waters are full of wonderful fish and shellfish, which I remember eating on our two visits to the Great Barrier Reef. The 200 years: History of Australian Cooking, a more conventional cookbook in my collection, embodies the view that Australian food consists of borrowed dishes from all the immigrant cultures that arrived there from 1788 until 1988 when the book was published. It's definitely an example of ignoring native knowledge and native foods. As I understand it, this view has been changing in the years since the book's publication, and more nuanced views have emerged. Searching for a better overview of really Australian foods, I found that CNN once published a list of 40 Australian foods. These mostly don't appear in The 200 years. Some examples: Australia's native Macadamia nuts, now grown in many other places; emu and kangaroo meat; a number of fish and seafood dishes made from the local catch; the Pavlova, a meringue and cream cake (disputed for origin between New Zealand and Australia); and several other favorite commercial and home-made pastries. Number 1 on CNN's list of typical Australian dishes is a hamburger served with a large slice of beetroot. "Vegemite on Toast" is number 10 -- "As Australian as it gets." And item number 40 is Witchetty grubs, labeled the "most authentic of bush tucker." The article explains: "The grub is a nutty-flavored bite that has been enjoyed by indigenous Australians for thousands of years. The wider Australian nation has often struggled with eating it raw, but two facts remain -- it actually tastes good and it belongs to the land." Recommended Reading The three Australian cookbooks that I own are quite limited in their reflection of Australian cooking, as I acquired them years ago without making systematic choices. Therefore I asked two Australian food bloggers, Johanna of Green Gourmet Giraffe and Gaye at Laws of the Kitchen, for their recommendations. They both suggested one Australian classic of culinary advice: The Cook's Companion: The complete book of ingredients and recipes for the Australian kitchen by Stephanie Alexander. It's available, though quite expensive, from online booksellers in the US and Australia. Johanna also recommended a series of cookbooks from the Australian Women's Weekly. There are dozens of them, on many topics, published over at least the last 20 years. Covers from a few of the Australian Women's Weekly cookbooks listed on amazon.com. "My fave Australian cookbook is The Margaret Fulton Cookbook (Margaret is a legend)," wrote Gaye. Amazon's description of this cookbook: "Margaret Fulton is credited as the woman who taught Australians how to cook with the first edition of her revered volume, published in 1968." Fulton's book has been updated recently, and is available in paperback, hardcover, or Kindle edition. Gaye also wrote: "A favourite from my grandmother's era was The Schauer Australian Cookery Book." Editions of this book are now rare. "Miss Schauer's excellent book first appeared in 1909 under the title of 'Theory of Cookery', and went into 12 editions, with a facsimile edition published in 1991," says another book dealer, adding the following: "Amy Schauer taught cookery at the Brisbane Technical College, gave classes in invalid cookery at the Mater Hospital, and, during the 1914-18 war gave courses in basic field, camp and invalid cookery. ... Practical, public-spirited, involved in many charitable activities, she ended her days at Strathfield, Sydney, dying in in 1956." My selection of Australian cookbooks today celebrates Cookbook Wednesday, invented by Louise at Months of Edible Celebrations, and joined now by several other food bloggers.

Celebrate life outside with Australian Gold SPF Spray Gel Suncreen with Instant Bronzer! Our signature Spray Gels with Instant Bronzer are an innovative hybrid of a continuous spray and a traditional lotion, fitting for those looking for control, hydration and convenience, plus temporary color for an immediate glow. We use native Australian ingredients in all of our suncare products to protect your skin, enhance your senses, and allow you to enjoy the sun - worry free!

Shop Nak Hair Australia ORI Lab Curl Cleanse for a clean beauty routine. This silicone-free formula enhances curl shape with natural ingredients like flannel flower and rice protein.

Choc Chip cookies with Wattleseed. a Simple and classic dish using Australian Native ingredients. Wattleseed adds a unique and delicate flavour to this recipe.

The beauty of our lemon myrtle blend is that it is so versatile and adds a special taste to every dish. Used in marinades or seasonings, like this dish, it is the perfect way to add a taste of Australia onto your plate. Instead of using herbs and spices from other parts of the world, try our Australian varieties.