Muntries making it to Dubai

Among the delegates will be Annette Green of Green Farmhouse who will showcase some sensational seasonings such as Drover's Salt.

This all in one seasoning replaces the numerous jars of spices that crowd our cupboards. It combines sea salt, native peppercorns and saltbush flakes with other herbs and spices, to create a versatile flavouring addition to almost any food. It is convenient for camping or picnics, only one jar to pack.

Tasting like apple, these are tiny 5-10mm edible fruits are one of the oldest types of bush tucker, but one that's had a relatively low profile. Kunzea pomifera (muntries) comes from the berry family and has captured the imagination of aficionados in South Australia and was highly valued by the Aboriginal people.

The first settlers also made the most of muntries, making them into jams and chutneys. But then they were forgotten, until about 10 years ago. One of the advantages of muntries is that the fruit is so versatile. It can be eaten raw without fuss or in deserts and cooked meals. Jams and chutneys are fairly common, but the more uncommon is muntrie berry wine that's now being developed

At one of Adelaide's best-known native food restaurant, 'Red Ochre Grill', muntries are a favourite on the menu. Head chef Michael Quist says they're great with meats, especially lamb and pork, for example made into a compote of pumpkin, almond and muntries. Muntries are also an excellent substitute for sultanas or apples.

Green Farmhouse also use Muntries in their Coolamon Herb seasoning which is perfect for grilling stir fries, barbecues and in marinades.

See the sensational seasoning range and meet Annette Green of Green Farmhouse at Hall 6 South Australia Stand G6 - 47 in the World Trade Exhibition Centre.