A little information about the products we currently supply on our market stall
(use this link to find our locations).
Infused saltsMountain peppersalt.
A savoury mix of Murray River Gourmet Salt Flakes, mountain pepperberry, mountain pepperleaf, and bush tomato. Use on meats and vegetables such as potato.
Lemon anise salt.
A savoury mix of Murray River Gourmet Salt Flakes, mountains pepperberry, lemon myrtle, and aniseed myrtle. Use on fish, white meats, and leafy veggies.A little about Murray River Salt Flakes
. Bent Shed Produce is proud to use 100% Australian owned and produced Murray River Salt flakes in all our infused salt mixes.
The flakes are produced from concentrated brine pumped up from the Mourquong Salt Mitigation Basin near Mildura in New South Wales. The brine is evaporated and crystallised by the sun before being washed, dried and packaged. The water from the aquifer is highly mineralized, which gives the salt flakes their distinctive pink hue and intense soft flavour.
This natural salt contains no additives or preservatives and is full of trace elements such as magnesium and calcium, whereas normal table salt has all the minerals washed out of it. See more on their website at http://www.murrayriversalt.com.au/
Infused sugarsLemonberry sugar.
A mix of sugar, lemon myrtle, and forestberry herb. Use in baking to add a subtle lemon/berry/tea scent and taste.Wattle sugar.
A mix of sugar and roasted, ground wattleseed. Use in baking to add a rich coffee/chocolate/hazelnut scent and taste.
Pure dried herbs and spices
We prefer to supply herbs and spices in whole format, as these have the longest keeping properties. When you grind them or cook with them as whole, you'll get the best impact of their flavour.
However, some products, like the myrtle leaves, are very bulky, not easy to grind unless you have the right kitchen tools, and not ready for immediate use. We therefore provide some of the products in a ground format.
It is recommended that all herbs and spices be stored in an air-tight container in a cool, dry, and dark location.Mountain pepperberry.
Dried berries of Tasmannia lanceolata
. Hotter than black pepper with a very slow burn, turns food pink. Use in place of black pepper.Mountain pepperleaf
. Dried leaves of Tasmannia lanceolata
. Herby peppery flavour; hotter than black pepper and no intense pepper hit.Bush tomato
. Dried berries of Solanum centrale
. Concentrated dried tomato taste with a caramelly finish. Use in savoury dishes.Lemon myrtle.
Dried leaves of Backhousia citriodora
. More lemon than lemon. Rich flavour and scent without the acid of lemon juice.Aniseed myrtle.
Dried leaf of Syzygium anisata
. Distinct herby aniseed flavour.Wattleseed
. Dried and ground seed of Acacia victoriae
. Scent and taste of coffee, chocolate, and hazelnut. Makes coffee taste like it smells. Forestberry herb
(aka Strawberry gum). Dried leaves of Eucalyptus olida
. Rich sweet strawberry scent. Add powder to sweet dishes. Use soon after grinding.Mintbush
. Dried leaves of Prostanthera ovifolia
. Rich savoury minty flavour. Excellent with lamb and egg dishes.River mint
. Leaves of Mentha australis.
Strong pennyroyal flavour and scent. Goes well in savoury dishes.Saltbush
. Dried leaves of Old Man Saltbush Herby, salty flavour goes well in savoury dishes, particularly slow-cooked ones.
Fresh seasonal produceNot all products will be available at all times. Availability is dependent on time of year and local conditions.Warrigal greens
(most of the year)Running saltbush
(January - March)Mintbush
(most of the year)Native mint
(most of the year)Forestberry herb
(most of the year)
(January - March)
(August - November and February - May)Salad greens
(most of the year)Kales
(July - November or until the cabbage moth attacks)
Rainbow eggsChicken eggs
(most of the year. Ask for fertile eggs for hatching)Duck eggs
(September - March)Goose eggs
(August - March)Guinea fowl eggs
(January - March, sometimes earlier)Quail eggs
(sometimes during September - May)