It's Bruce and Barbara Barlin's dream for their bushfoods to be linked with Australian cuisine.
"It would be really nice if all Australian restaurants had one or two Australian-based dishes on their menus," Mrs Barlin said.
"You go to Italy and you expect to eat pasta, or France and you eat snails," she said.
"There's no real Australian cuisine."
The Barlins have owned their farm Barbushco since 1989 and planted their first lemon myrtle trees in 1995.
There are 30,000 trees on the property in the Lorne valley, about 50 kilometres south of Port Macquarie.
"The trees take about five years to come into production," Mrs Barlin said.
The Barlins' bushfood brand expanded after selling their product at local markets, entering spices into Royal Shows, exporting overseas and to hatted restaurants.
Lemon myrtle, aniseed myrtle, cinnamon myrtle, dorrigo pepper and lemon scented tea tree are all grown on the farm. Native fruits including davidson plums, lilli pillis and rosella also thrive on the property.
Barbushco's lemon myrtle has recently been used by Nowendoc's New England Cheese to add to the Bago Bluff yoghurt range and sold by Hastings Co-op supermarkets.
Mr Barlin is a former employee of the Hastings Co-op and their lemon myrtle was first used in yoghurt in 1999 when they entered it into the Royal Easter Show.
However in 2016 the couple stopped entering shows due to the increased number of export orders.
"Our export and local orders have grown," Mrs Barlin said.
"The bushfood industry is exponentially growing at the moment.
"Everyone is suddenly realising we have the most fabulous flavours here in our own backyard.
"It's nice to see our Indigenous foods getting onto people's plates."
Barbushco exports to India, Japan, Korea, Sri Lanka, United States and Europe.
Mrs Barlin said cooking shows on Australian television have influenced demand for their product.
"All of a sudden we'll get orders for cinnamon myrtle," she said.
"It's now one of our top sellers after not being in high demand.
"When we started getting phone calls I realised the spice had been used on cooking shows, so it had got the awareness out there."
Unfortunately the cinnamon myrtle trees were impacted by the March floods, however the Barlins are confident the trees can recover.
The fruit and spice trees have had the classification of being Australian Certified Organic since 2004. The produce is made into spices, sauces, jams, pastas, teas, bush dukkah and essential oils.
The leaves and fruit of the trees are hand picked. The leaves are specially dried in a storage room and each dryer can hold about two tonnes of leaf.
After about four days the leaves are hand stripped and then become spices and tea.
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