Native Salt Bush by Indigiearth
In stock and ready to ship
Salt Bush adapts to dry, salty soils and traditionally the seeds were ground by Aboriginal people for flour and made into a damper-style bread. The leaves are often used as a wrap for meat or fish, in salads or as a leafy bed for grilled meat and vegetables.
Suggestions for use:
- Serve with olive oil and bread platter
- Crust meats such as Kangaroo fillet. Dip small fillet into oil, press into saltbush Dukkha and cook in oven for approximately 20 minutes at 160 degrees. Cooking time will depend on oven and how you prefer your meat
- crust salmon fillets
- Sprinkle on salads
- Sprinkle on potato salad
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Free parcel post on orders over $129 up to $400
Parcel Post - $34.95 on orders $400 and over
Express Post - $19.95 on orders up to $400
Express Post - $49.95 on orders $400 and over
Please note for delivery times please refer to Australia Post.
*Please note Express Post does not mean Priority Shipping. We do not offer Priority Shipping. If you select Express Postage orders will be dispatch in the quoted time frames. For delivery times please refer to Australia Post.
(Note: Welcome to Country reserves the right to revoke free express shipping on oversized items or multiple package deliveries. In this instance, we will revert to Parcel Post)
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* We do not refund for change of mind purchases or incorrect size/item choice selection
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* Your purchase benefits Aboriginal and Torres Strait Islander artists and communities
* Fair licensing agreements and fair royalties paid
* Helping to keep the world’s oldest living culture strong