White Kunzea (Kunzea ambigua or tick bush)
A lovely sweet (almost honey like) fragrant tiny leaf with hints of eucalypt and citrus, makes a great tea, and many uses as an infusion. The flavour really develops in a cooked dish.
Native to the coastal strip and adjacent plateaus of eastern Australia (New South Wales, Victoria, Tasmania),
Learn how to grow one for yourself like this one at Gardening with Angus
Crostini
Toasted Turkish topped with Ricotta and Garden Peas dressed with Extra Virgin Olive Oil , Wild Pepper, White Kunzea and Sea salt. Garnished with fresh Sea Parsley.
This simple dish combines the mild, fruity pepper flavour from both the Mountain Pepper, Aussie Pepper with hints of eucalypt and citrus from the White Kunzea.
Place a cup of peas (frozen or fresh) into a bowl with a little water and microwave on high for 1 minute, then drain and mix in some Extra Virgin Olive Oil (Red Island which is produced in the Riverina does not have a strong taste so it allows the flavour of the seasonings to come through) and about half a teaspoon of Wild Pepper and White Kunzea Sea Salt.
Spread a cup of fresh ricotta onto toasted turkish bread and top with the pea mix. Garnish with fresh Sea Parsley and serve immediately.
Wild Pepper and White Kunzea Sea Salt is available at Taste Australia Bush Food Shop
Bush Tucker Recipes at the Aussie table 
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