These products have been thoughtfully selected from various regional areas across Australia, including remote rural regions.

What's inside this Gift Hamper:

▸ Extra Virgin Olive Oil
La Barre | Sourced from: Yass and Billimari, NSW

La Barre's award-winning, flavoursome and aromatic Extra Virgin Olive Oil is specially blended to produce a mild olive oil that enhances the taste in your food without competing with the flavours of the ingredients, utilising olives grown on groves in Yass and Billimari.

▸ Saltbush Dukkah
IndigieEarth | Sourced from: Mudgee, NSW

Relive the Australian outback with Indigiearth's Saltbush Dukkah. Made with Macadamia and Pepperleaf, this dukkah is a must-have for all main and side dishes! Perfect to use with olive oil and bread, crust meats, salads and potato.

▸ Wattleseed Infused Coffee
Indigiearth | Sourced from: Mudgee, NSW

Taste the aroma of Mother Earth. Entice your senses with smooth, mildly roasted Australian coffee infused with Australian native ingredients. This coffee is delicately infused with lightly roasted wattleseeds. This has created a smooth flavour with mild acidity and marvelous complexity. Featuring a sweetness and hazelnut quality. Suitable for a wide range of brewing methods, especially plunger and espresso.

▸ Revitalising Green Tea Blend
Indigiearth | Sourced from: Mudgee, NSW

Feel refreshed while staying healthy with this Revitalising Green Tea Blend by Indigiearth. This original Australian green tea (Guraji) infused with Lemon Myrtle, Aniseed Myrtle and Cinnamon Myrtle, can help reduce inflammation with its high antioxidant content.

▸ Traditional Anzac Biscuits
Jen's | Sourced from: Mudgee, NSW

Experience the timeless delight of these crispy, golden Anzac biscuits - a delicious fusion of tradition and taste. Share the love and nostalgia of Anzac biscuits with those you care about, or indulge in these delectable treats solo.

▸ Oven Roasted Macadamias with Pink Lake Salt
Brookfarm | Sourced from: Byron Bay, NSW

Enjoy, Brookfarm premium oven roasted macadamias tossed with pink lake salt, sustainably harvested by Mt Zero with the Barengi Gadjin Land Council in western Victoria. The salt lake is fed by natural inland salt aquifers and each Australian summer it dries out to reveal a vast bed of pink salt. Lightly dry roasted with just a touch of Brookfarm macadamia oil, these macadamia nuts are rich in monounsaturates and are a healthy choice to share and enjoy with friends and family.

▸ Kalamata Olives
Kangaroo Island | Sourced from: Kangaroo Island, SA

These delicious kangaroo Island grown wood smoked Kalamata olives are beautiful on cheeseboards, in pasta or on pizza. You won't be disappointed!

▸ Salt of the Sea Native Spice
Tridosha | Sourced from: Byron Bay, NSW

This delicious sumptuous salt blend is packed with authentic Australian flavours, including sea salt, black peppercorns, macadamia nut, lemon myrtle, native mint and Dorrigo pepper. It's the perfect choice for beef, chicken and vegetarian dishes. 

▸ Sunset Rub
My Dilly Bag | Sourced from: Forest Glen, QLD

These bush spices are blended sea salt & aromatics, great on game meats, chicken, beef, pork, vegetables, or anything fried. Try using them dry or mixed with oil and rub onto meat!

▸ Honey Macadamia Organic Milk Chocolate
Bahen & Co | Sourced from: Margaret River, WA

Slow-roasted Australian Macadamias drizzled with Jarrah honey meet our organic milk chocolate. Bahen & Co handcraft this delicious organic milk chocolate from bean to bar with love. The beans are sourced from a volcanic valley on the wild isles of Papua New Guinea, this Madagascan cacao from the Somia Plantation combined with organic milk, exhibits flavours of creamy caramel and shortbread notes. The ingredients include organic cocoa beans, organic milk, milk powder, organic cacao butter and organic raw sugar which are aligned with Fair Trade and pay prices that respect the farmer's efforts.

▸ Peach & Muscatel Chutney - Now being replaced with On the Side Pickled  baby Cornichons 
On The Side | Sourced from Morningside, QLD

Beautiful, bright peaches and plump muscatels are slowly cooked to create this lightly spiced chutney. Particularly delicious with hard and semi-hard cheeses like cheddar, gruyere and comté.