(function(){ var s = document.createElement('script'); s.src = 'https://writeacustomerreview.com/review/wix_jsonld.php?instance=c5c384e1-67de-4bd7-bf6b-e1d4c2ac97e6'; s.async = true; (document.head || document.documentElement).appendChild(s); })();
top of page
WildbyTalulah Recipes Banner

Prostanthera incisa

Prostanthera incisa

🌿 Prostanthera incisa (Native Mint Bush)

​

Native Mint Bush Infused Olive Oil

A beautifully aromatic infused oil that captures the refreshing minty, herbal notes of Prostanthera incisa. Delicious drizzled over roasted vegetables, potatoes, sourdough, grilled mushrooms, salads, or as a finishing oil.

​

Ingredients

  • 250 ml extra virgin olive oil

  • 8–12 fresh Prostanthera incisa leaves (or 1 tablespoon dried leaves)

  • Sterilised glass bottle or jar

​

Method

  1. Lightly bruise the leaves with the back of a spoon to release their aromatic oils.

  2. Place the leaves into a sterilised bottle.

  3. Pour the olive oil over the leaves until completely covered.

  4. Seal and store in a cool, dark place for 7–14 days.

  5. Strain through a fine sieve or muslin cloth.

  6. Store in the refrigerator and use within 2–3 weeks, or freeze portions for longer storage.

 
Serving Ideas

  • Roasted vegetables

  • Pumpkin or sweet potato

  • Fresh sourdough

  • Native herb vinaigrettes

  • Grilled fish

  • Homemade focaccia

  • ​

Wild by Talulah Tip

A little goes a long way. The leaves are wonderfully aromatic, so use them sparingly to create a balanced infusion.

🫐 Melastoma affine (Blue Tongue)

Blue Tongue Berry Bush Jam

 

The beautiful purple berries create a vibrant spread that's delicious on toast, scones, yoghurt or desserts.

​

Ingredients

  • 2 cups ripe Blue Tongue berries

  • ½ cup water

  • ½ cup raw sugar or honey (adjust to taste)

  • 1 tablespoon lemon juice

  • ​

Method

  1. Wash the berries thoroughly.

  2. Place berries and water into a saucepan.

  3. Simmer gently for 10–15 minutes until the berries soften.

  4. Lightly mash the fruit.

  5. Add sugar and lemon juice.

  6. Continue simmering until the mixture thickens.

  7. Spoon into sterilised jars while hot.

  8. Refrigerate after opening.

​

Serving Ideas

  • Fresh sourdough

  • Scones

  • Greek yoghurt

  • Cheesecake topping

  • Pancakes

  • Overnight oats

  • ​

Wild by Talulah Tip

​

Blue Tongue berries vary naturally in sweetness. Taste before adding all the sweetener so the berry flavour remains the hero.

Austromyrtus dulcis

Austromyrtus dulcis

🌿 Wild by Talulah Recipe

Midyim Berry Summer Cordial

Featuring Austromyrtus dulcis (Midyim Berry)

 

A refreshing native Australian cordial bursting with the delicate sweetness of Midyim berries. Enjoy chilled with sparkling water, over ice, or as a beautiful addition to cocktails and desserts.

​
Ingredients
​

  • 2 cups ripe Midyim berries

  • 1 litre water

  • ¾ cup raw sugar or honey (adjust to taste)

  • Juice of 1 lemon

  • Optional: a few fresh lemon myrtle leaves or a small sprig of native mint for extra aroma

 
Method
​

  1. Rinse the Midyim berries gently under cool water.

  2. Add the berries and water to a saucepan.

  3. Bring to a gentle simmer and cook for 15–20 minutes, lightly pressing the berries with a spoon to release their flavour.

  4. Remove from the heat and allow the mixture to steep for another 20 minutes.

  5. Strain through a fine sieve or muslin cloth.

  6. Return the liquid to the saucepan and stir in the sugar (or honey) until dissolved.

  7. Add the lemon juice and stir well.

  8. Allow to cool before bottling in sterilised glass bottles.

Store refrigerated for up to two weeks.

​

Serving Suggestions
​

Mix one part cordial with four parts chilled sparkling water.

Perfect served with:

  • Fresh mint leaves

  • Lemon or finger lime slices

  • Ice cubes

  • Native edible flowers

  • Frozen Midyim berries

It also makes a wonderful base for:

  • Summer mocktails

  • Gin spritzers

  • Fruit punches

  • Sorbet

  • Drizzling over vanilla ice cream

  • Chia puddings

 

Wild by Talulah Tip 🌿

Harvest Midyim berries when they are fully ripe for the sweetest flavour. Their delicate taste shines when paired with citrus and lightly sweetened, allowing the unique character of this beautiful Australian bushfood to take centre stage.

Rubus probus

Atherton Raspberry Coulis

🌿 Wild by Talulah Recipe

Atherton Raspberry Coulis

Featuring Rubus probus

 

A vibrant native berry sauce perfect for pancakes, cheesecakes, yoghurt, pavlova, ice cream, or fresh fruit.

 
Ingredients

  • 2 cups fresh Atherton raspberries

  • ¼ cup water

  • 2–3 tablespoons honey or raw sugar

  • 1 tablespoon lemon juice

 
Method

  1. Place all ingredients into a saucepan.

  2. Simmer gently for 8–10 minutes.

  3. Lightly mash the berries.

  4. Blend until smooth if desired.

  5. Strain through a sieve for a silky coulis, or leave rustic with seeds.

  6. Refrigerate for up to one week.

 
Delicious With

  • Greek yoghurt

  • Cheesecake

  • Vanilla ice cream

  • Pancakes

  • Waffles

  • Pavlova

Rubus probus

Atherton Raspberry

🌿 Wild by Talulah Recipe

Atherton Raspberry Breakfast Yoghurt Bowl

Fresh, nutritious and ready in minutes.

​

Ingredients
​

  • 1 cup Greek yoghurt

  • ½ cup fresh Atherton raspberries

  • 1 tablespoon macadamias

  • 1 tablespoon native bush honey (or local honey)

  • Granola

  • Fresh mint leaves

 
Method

Layer the yoghurt with fresh berries and granola.

Top with:

  • Macadamias

  • Honey

  • Mint leaves

Perfect for breakfast or an afternoon snack.

​

​

​

🌿.    Wild by Talulah Tip

                     Atherton raspberries are naturally delicate and are best enjoyed fresh or gently cooked. Their bright       colour and sweet-tart flavour pair beautifully with citrus, vanilla, macadamias, yoghurt, cream, and other Australian bushfoods, making them a versatile ingredient for both sweet treats and everyday meals.

bottom of page