In a world where the ingredients needed to prepare multicultural cuisines are readily available on supermarket shelves, it’s easy to overlook incorporating the delightful flavours of Australia’s own native herbs & spices into your cooking and food choices. Today’s feature story introduces you to the beautiful + talented kitchen-whiz Brigid Corcoran, owner of Saltbush Kitchen. Brigid moved to the country last year with the aim of starting a small business that provided a line of foods that celebrate native flavours. Voila! Saltbush Kitchen was born! Brigid current list of interesting ingredients includes Native Pepperberry, Rivermint, Thyme, Saltbush and Lemon Myrtle. Along with crispbreads, dips and chocolates, this clever cookie has created her own signature beverage ‘Iced Wattleseed’. Apparently, if you’re a fan of Iced Coffee, then you’ll love this alternative. You can find Brigid’s native goodies at a couple of lovely Ballarat stores as well as at the Kyneton and Talbot farmer’s markets. Brigid has been busily cooking up a country storm and prepared a special Mother’s Day ‘Feast’ Hamper, which you can order on line and have delivered. Enjoy! {d} x
Thank you for supplying the pics at short notice Brigid! xo
Tell us a little bit about your background – what path led you to where you are now?
It’s a long story so I’ll try to keep it short!
I grew up in Buninyong, sorting mail at my parent’s post office from the age of 5. I went to school in Ballarat and headed for Melbourne soon after. My professional background is in both community development and hospitality. And I’ve always had a passion for creative endeavours making and creating for most of my life. For many years, I worked in Melbourne with an organisation working with women around the world in micro enterprise projects and retailing their products here in Australia. In 2010, I moved to Newcastle for a sea/tree/state change where I continued my community work in a volunteer capacity and (after 8 years out of the industry) I began working with a pumping little Spanish restaurant and loved it. I returned to Victoria in 2013 to live in Navigators (near Buninyong) with a plan to start my own little business.
You own Saltbush Kitchen, which uses Native Australian foods to create delicious products. How did your delish venture come about?
Saltbush Kitchen is a culmination of my love for food & community. During my time working in development, I traveled overseas to meet and work with people from various places and cultures. I always found that sitting around a table (usually in someone’s home) and sharing local foods was a real leveler for people – helping foster honest and convivial relationships. With my love of food and discovering just how delicious many of our native Australian spices and foods are, I wanted to create a line of Australian products that people can enjoy and share over a good conversation.
Tell us about the thinking behind your business name?
Well, there were a few! I wanted to go with something that obviously reflected the business but was also easy to remember. The name also had to compliment ‘logo lady’ whom I like to call ‘Miss Wattle 2013’. So, there was a bit of market testing and Saltbush Kitchen was the winner!
What are some of the Native ingredients that go into your products and where do you source them?
It’s hard to convey how beautiful the native flavours are. I use dried native spices in my Saltbush Kitchen products that I source from Victoria, New South Wales and Tasmania. The spices I use most regularly are:
Native Rivermint
A rambling native mint with the aroma and flavour of spearmint, mint & menthol all rolled into one. Found across south eastern Australia.
Native Thyme
Also known as Round Leaf Mint has a beautiful intense Thyme & bush flavour and aroma. Found across New South Wales & Victoria.
Native Pepperberry
The berry of the Mountain Pepper tree. Pepperberries are slightly sweet with a hot peppery flavour kick. This is one of my favourites. Delicious with sweet or savory dishes. Found in southern New South Wales, Victoria & Tasmania.
Bush Tomato
A desert plant that is part of the tomato family – Named Kutjera, Dessert Raisons. Offers a gorgeous strong savory tomato flavour – you don’t need to use much . Found in the central deserts from Northern Territory to South Australia.
Saltbush
Commonly called Old Man Saltbush – A sprawling grey blue shrub. Saltbush grows in the inland semi-arid and arid regions of mainland Australia. A great alternative for salt in some dishes it gives a subtle earthy salty flavour – and a beautiful colour.
Lemon Myrtle
A beautiful looking shrub with white flowers found in areas of northern New South Wales and southern Queensland. Lemon Myrtle offers a gorgeous intense lemon flavour & aroma. It’s particularly lovely as it provides a gorgeous lemon flavour without the acidity.
I do also have a little garden growing at home that allows me to do some experimenting and enjoy fresh native flavours in everyday meals.
Can you give us a little insight into your passion for Native Australian flavours?
It’s a bit of a no-brainer. The flavours are simply SO delicious – and it’s my passion for people to taste and enjoy them as much as I do!
Do you have particular ethics or a philosophy that guides Saltbush Kitchen?
My focus is to promote how lovely Native Australian ingredients are. For any ingredients that sit outside that bracket I aim to source locally and ethically.
Where or who or what do you draw your inspiration from?
Everywhere! I’m constantly reading about foods, talking about food and sampling foods and flavour combinations. I love looking at traditional dishes from other cultures and working native Australian flavours into them e.g. My Labnah with both bush tomato & native thyme.
What does a typical day in the life of ‘Brigid Corcoran of Saltbush Kitchen’ look like; from when you wake to when you go to sleep?
Coffee. Starting a business means you wear many hats – the maker, baker, packer, designer, seller, administrator … and it goes on. So, the typical day is never typical! But, for today … Coffee. Then onto emails and ordering packaging and ingredients to get ready for the Mother’s Day Feast packages. I’ll work out a plan for the week and what needs to be done. Then I’ll be onto the website to make a few tweaks and changes. I’ll then be working on finalising my new range of chocolates for the Mother’s Day Feast – Rivermint & Liquorice, Aniseed Myrtle Orange & Roast Almond and Lemon Myrtle Macadamia & Sweet Cheery – it is a hard task eating all those samples! And, then I’m off to book club with friends to discuss a book I haven’t read.
Do you consider yourself to be ‘Countryphile’? Do you love country life? Why?
I do love it and I feel very lucky to live where I do. The country is in my blood having been raised in Buninyong I reaped the benefits of country village living.
What aspect of country life are you loving MOST at the moment?
The community. The landscape. The fresh air.
What is the most CHALLENGING aspect of country life?
Very little. Mud sticking to my tights in winter is a little annoying.
Do you prefer Coffee or Tea? Your favourite country café and why?
Coffee. There is new a little cafe in Buninyong – The Fig Leaf - they serve Allpress coffee and it’s delicious & consistent.
What and where was the last great meal you enjoyed/shared in the country?
Is it wrong to say it was at home? We had a family dinner of BBQ’d lamb rubbed with native pepperberry, cumin & fennel seeds … sooo yummmm.
Where would we find you on a typical Saturday morning?
You’ll find me at Kyneton Farmers market on the 2nd Saturday of the month & Talbot on the 3rd Sunday of the month. I also do catering platters so you’ll often find my picking some nice native Australian garnishes for my platters.
Would you ENCOURAGE others to live a country life? Why/why not?
Absolutely! Particularly in Victoria – beautiful environments and there are so many strong and established communities to be a part of.
What ADVICE would you give those dreaming of making a TREE CHANGE?
Stop dreaming and start living.
What is the one thing you wish you’d been told before you began living a country life?
Buy thermal underwear.
What can we expect NEXT from you/Saltbush Kitchen in the future?
Well, as we head into winter, I’ll be focusing on the Saltbush Kitchen Feast – a box of Saltbush Kitchen goodies all packaged to look spunky that can be ordered online & delivered to your door.
What are you looking FORWARD to and why?
Saltbush Kitchen goodies being eaten & enjoyed by lots more folks! I’m also looking forward to the day that native Australian spices are imbedded in our daily cuisine.
What would be your dream project?
Taking Saltbush Kitchen to Paris – ok, ok, a bit self-indulgent … but it’s Paris.
Can you list for us 5 specific things you turn to/do when you need of a ‘dose’ of city life?
1. Lots of good Coffee
2. Chin Chin
3. Lupa the best dress shop in Melbourne
4. Brunswick pastries
5. My Aunty’s house – the nicest food and conversation in Melbourne
Brigid Corcoran
Saltbush Kitchen
