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Native Foods with Currie Country

The Partnership

Pocket Herbs and Currie Country have partnered to celebrate Australian foods, and to inspire and build shared knowledge around the history, land lore, medicinal uses and traditional preparation techniques of native produce. Ultimately together our mission is to support chefs, restaurateurs, mixologists and others in the food services industry in using native foods creatively. ​

The Native Foods with Currie Country range will be underpinned by regular educational material, onsite tours catered to our customers and their clientele and the release of regular online and social media content. 

The Formation

Pocket Herbs was approached by Currie Country in February 2019 to build tailored chef education tours and to partner on a native foods range. 

Working closely together, through the challenges of 2019 and 2020, Pocket Herbs and Currie Country are excited to have now officially launched the Native Foods with Currie Country range. We are excited about the future and evolution of this project, and hope our customers and the wider food community are inspired by the range, and engage in promoting and showcasing Australian produce… 

The Opportunity

Whilst Covid presented a multitude of challenges, we believe one of the positive outcomes has been Australia’s growing interest in their own backyard… this includes the use of native foods.

Through this partnership and the range, there is the opportunity to build knowledge and create conversation, excitement and inspiration around Australian produce. To find your closest supplier of the Native Foods with Currie Country range, head to our stockist’s page.

The focus is on creativity, history, Aboriginal lores and systems to influence what chefs bring to their diner, and the Australian palate, combined with principles to create a thriving cooperative community between Aboriginal people, local communities, and curated dining experience which speaks to nuance and beauty of Native Foods.   

Together, Currie Country and Pocket Herbs work hand-in-hand to educate foodservice customers and their clientele on the native foods we grow.

Native Foods – Farm + Forage Tour

Join us at the Pocket Herbs farm for the Currie Country lead Native Food Experience, made up of 2 parts. 

Part 1. Private River route tour of foraged foods, Fingal and Stotts Island – departs from Fingal Boat Jetty to Tumbulgum. Move onto a private minibus then to Pocket Herbs Farm. 

Part 2. Pocket Herbs Native Foods tour and  Native Food tasting back to Fingal Boat Jetty.

Can be booked as (Part 1+2) or (Part 2 only).

book forage + farm tour

The Range

Native Food

Barilla Saltbush

When you want to add a touch of the native Australian bush to your meal, start with the salty, herbal leaves of Barilla Saltbush. A lovely addition to a salad or as a bed for roast meats.

  • Slender, ocean coloured, fleshy leaves. Reminiscent of sage.
  • Salty, herbal flavour.

Native Food

Karkalla

When you're looking for something unique to add to your stir fry or alongside fresh seafood, Karkalla's plump, slender leaves will add juiciness, crunch and a lightly salted flavour. Also known as Pigface.

  • Slender leaves that are plump, juicy and crunchy.
  • Light salt flavour.

Native Food

Marsh Saltbush

Marsh Saltbush is the unique and delicate cousin of well-known Barilla Saltbush. Not only is this variety of Saltbush underpinned by its well regarded salty and herbaceous flavour, but it’s rose-pink stem makes it one of Australia’s most attractive and underutilised native foods.

  • Marsh Saltbush is a native plant with delicate, silver-grey leaves, which have a somewhat metallic appearance. Marsh Saltbush is regarded for its beautiful rose-pink stem.
  • Marsh Saltbush provides the much-loved soft, salty and herbaceous flavour.

Native Food

Old Man Saltbush

Try tossing Saltbush into stir fries or using its dried leaves to make a seasoning, for a salty and herbaceous flavour. Its flat, side and fleshy leaves have traditionally been used medicinally as a skin cleanser for sores, burns and wounds.

  • Flat, wide and fleshy leaves with a soft texture. Leaves are a beautiful ocean, grey-blue.
  • This versatile herb has a salty and herbaceous flavour.

Native Food

River Mint

Used fresh or dried, River Mint offers an intense mint flavour. It presents beautifully infused in tea or as a bush substitute for mint, and has traditionally been used medicinally.

  • Small and delicate leaf, similar to common basil.
  • Intense mint aroma and flavour, more like spearmint than traditional mint.

Native Food

Samphire

This lovely Australian native succulent has a distinct crisp and salty taste. With its vibrant green stalks, Samphire (also known as Sea Asparagus) pairs well with seafood and is great in pestos or used as a garnish.

  • Bright, fleshy leaves, crunchy in texture. Foliage is long and reminiscent of asparagus.
  • Aromatic, with a distinct crisp and salty flavour.

Native Food

Sea Blite

Often eaten fresh, Sea Blite is pleasantly salty and adds the texture of a light crunch. Consider Sea Blite for salads, as a garnish or even try pickling.

  • Visually reminiscent of rosemary but with a light, crunchy texture.
  • Pleasantly salty with a wonderful crunch.

Native Food

Sea Parsely

Similarly flavoured to common parsley, Sea Parsley adds a dimension of saltiness. This herb goes well in soups, dressings, flavoured butters and in seafood dishes.

  • Dark, shiny foliage. Similar shape to commonly used flat leaf parsley.
  • Peppery flavour, much like common parsley, but with a hint of salt.

Native Food

Sea Purslane

With a hit of salt and a slightly bitter flavour, Sea Purslane is a salty succulent that presents beautifully in a salad, pickled, as a garnish or even cooked like a common vegetable. It's mostly used raw, and provides a crunch.

  • Succulent and juicy. This ovate leaf is bright green and crunchy in texture.
  • Salty with a slightly bitter flavour.

Native Food

Warrigal Greens Bulk

Warrigal Greens is Australia's answer to common English spinach, and provides a fresh grassy flavour. Enjoy this green beauty in the same way as its traditional counterpart, in stir fries, soup and stews.

  • Green, fleshy leaves in a triangular shape.
  • An initial grassy taste, with metallic after tones.

Native Food

Warrigal Greens Leaf

Warrigal Greens is Australia's answer to common English spinach, and provides a fresh grassy flavour. This particular option is the leaf only, having been trimmed, and is great sauteed, used in asian-inspired dishes.

  • Large tender leaf.
  • An initial grassy taste, with metallic after tones.

Native Food

Warrigal Greens Tips

Warrigal Greens is Australia's answer to common English spinach, and provides a fresh grassy flavour. The trimmed tips are perfect as a garnish on your meal.

  • Green, fleshy leaves in a triangular shape.
  • An initial grassy taste, with metallic after tones.