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A robust ‘round the campfire’ curry, full flavoured with just a hint of heat.

The traditional flavours of curry are enriched with an aromatic trio of Bush Tucker spices: Wattle Seed, Anise Myrtle and Mountain Pepper.

Native Anise Myrtle has a deep true aniseed flavour; wild-harvested Mountain Pepper Leaf brings a wild, spicy tang, while the subtle coffee-chocolate taste of roasted Wattle Seed completes this delicious, rich spice blend.

Perfect with seafood on barbequing prawns and whole fish; or add to a bouillabaisse or chowder, paella. Add a few teaspoons to sautéing meat or vegetables for an instant rich flavour.

For best results gently dry-roast this Outback Bush Curry blend over a low heat, constantly moving, until aromas are released.


Garam Masala, Salt, Smoked Paprika, Cumin, Turmeric, Cinnamon, Ground Cardamom, Wattle Seed, Anise Myrtle, Mountain Pepper Leaf.



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