Claire Parry’s family knows a thing or two about bush food and native Australian flavours.
Claire’s mother, Jill Richardson is renowned as a long-time advocate for Australian native herbs and spices and is the author of Fabulous Flavours of Australia, which celebrates Australian ingredients. Her parents still operate the respected A Taste of the Bush which includes a comprehensive range of Australian native herbs, spices, spice blends and fruits.
The love of unique indigenous flavours runs deep in Claire, and it only takes a casual glance at her product range to see that. Cinnamon myrtle, lemon aspen, sea parsley, quandong, sea celery, native pepperberries and rosella are just some of the indigenous ingredients that feature in her range of artisan sauces, jams and condiments. Wattle Tree Creek has won multiple Royal Sydney Fine Food Awards, Hobart Fine Food Awards and Melbourne Fine Food Awards so you know the quality of her work is exemplary.
Based in Dunoon, Claire’s 25 acre fruit and macadamia farm is home to over 25 varieties of produce with much of that going into her Wattle Tree Creek goods. Throw in a happy flock of chickens, an abundant vegie patch and love for the ‘red dirt’ of the region, and the farm really is a Northern Rivers nirvana. Claire’s latest project is her own bush food orchard where she will be able to produce a huge array of ingredients not only for her own use, but also to supply others. Think myrtle of all kinds (lemon, cinnamon, curry and aniseed), Davidson Plums, rosellas, mountain pepper, sea parsley, finger limes, riberries, native raspberries and native guava… We can’t wait!