Bush sambal has an amazing multilayered flavour of aromatic spices, old man saltbush and citrus notes of lemon myrtle and Davidson plum. Traditionally used as a food source, old man saltbush leaves were eaten fresh and the seeds and leaves were ground to season foods. Indigenous Australians would also wrap fish and fragrant lemon myrtle leaves in the bark of the sub-tropical rainforest tree before cooking. The Davidson Plum adds a sweet and tangy flavour with buttery caramel and citrus bite at the end.

Hot Bush Sambal is made from 92% Australian ingredients. Bush sambal is incredible with rice salads, stir fry noodles, nasi goreng, fritters, pasta and as a marinade for chicken and seafood.