Native Ingredient Information

Our ingredient pages contain a summary of information, for more in-depth detail and amazing recipes please refer to Andrew’s cookbook ‘Australia’s Creative Native Cuisine’. Found Here

We acknowledge copyrights of Andrew Fielke, Brolly Books & Tony Lewis for part reproduction of text & photos from ‘Australia’s Creative Native Cuisine’.

Pepperberry (Tasmannia Lanceolata)

Dried & Ground | Whole

Black Pepperberry Crab

From Andrew’s ‘Australia’s Creative Native Cuisine’ cookbook.


Grows naturally in the cooler climates of Tasmania, New South Wales and Victoria. A small tree where the leaves and fruit can be used in cooking, replacing the regular peppercorn. The trees produce the edible pepperberries, which can be ground and used as a seasoning. The leaves (Pepperleaf) are also used in cooking.


A more versatile plant and berry than the regular peppercorn. Perfumed ‘peppery’ fruit that is excellent in sweet or savoury dishes. Infused throughout to create a beautiful native taste. Some examples are curries, baked goods, sauces, soups and braises. The pepperberries are used dried and ground as a herb and seasoning. The berries produce an intense, peppery flavour, evocative of bush settings,


Pepperberry fruit can only be harvested in February and March.

Once dried Pepperberry can be found all year round for sale.


We use Pepperberry as a hero ingredient throughout our range of native products. It can also be purchased as the plant itself Ground or Whole for you to use your inspiration to create your own native dishes or ours.

PB Whole | PB Ground | PB Smoked Kangaroo