There's Wildfire Spice which is an all-purpose rub, sprinkle or marinade for just about any meat, seafood, vegetable, eggs pizza or tomato dish you'd care to make. Our Red Desert Dust can be used as a simple sprinkle over red meat, salmon, pork ribs, chicken, in omelettes or over vegetable dishes. Crusted over chicken and then grilled to black, it comes up as an Aussie Cajun flavouring.
Rainforest Rub started out as a seasoning over potato or corn chips and is also terrific over pop-corn but try it over chicken and veges for a lemony tingle from the Tasmanian pepper and chilli in it.
Alpine Pepper is a great substitute for ordinary pepper and mixed with bread crumbs or flour, it makes the perfect coating for scallops, prawns, oysters, mussels and most other seafood. Really good baked into bread.
Fruit Spice is a quiet achiever in the spice world. Add it to any fruit stew, compote, topping or jam and the fruit flavours will leap out at you. Try some in home-made ice cream or through some store-bought, good quality ice cream and you'll probably never taste a better dessert. Add a generous pinch in a potful of rich vegetable curry and you'll be amazed at the intensity of the flavour.
Lastly is our Lemon myrtle sprinkle. It's the most popular flavour as it is so versatile that it can go into any dish you'd ever want to cook. Savoury or sweet, Oz Lemon will go wherever you could use lemon and more because it's not really acid or tart. It is a pick-me-up flavour you can add to yoghurts or just infuse in hot water as a herb tea.
Another ingredient we include is Wattleseed, a famous flavouring that's great in dairy desserts and sauces.
We include two fruit confits - riberry and quandong which are delicious in stir-fries, desserts and make the best cocktails eg a riberry martini or Quandong and vodka.
Another ingredient is paperbark which imparts a delicate smoky flavour into meats when used as a food wrap. Famous Australian cuisine dishes are barramundi in paperbark or paperbark smoked chicken or pork.