Our new favourite Australian Native Herb is Kunzea. Think Rosemary and Citrus but with a uniquely Australian Eucalyptus twist.

The leaves and flowers of the Kunzea plant have a distinct, aromatic flavor with notes of eucalyptus, citrus, and spice. They can be used to infuse flavor into various dishes, such as marinades, sauces, and dressings. The leaves can also be added to soups, stews, and casseroles to impart a subtle yet intriguing taste.

Ingredients

• 2 punnets vine ripened cherry tomatoes

• Olive Oil

• 1 tablespoon Salt Bush flakes

• 1.5 tablespoon dried Kunzea Ambigua

Method

1. Preheat oven to 160°C

2. Line baking dish with parchment paper

3. Place the tomatoes on their vines, in the baking dish

4. Drizzle with Olive Oil

5. Sprinkle Salt bush and kunzea over them

6. Bake for 2-3 hours

Enjoy as a sidedish, or on bruschetta