We have _seriously_ cool native peppers - assuming that by peppers, you mean "hot spicy leaves and berries", not "capsicum-like" or "bell peppers" or even "chillis". We don't have anything like the latter that I'm aware of.
"Dorrigo pepper" (Tasmannia stipitata) and "Mountain pepper" (Tasmannia lanceolata) are the two main plant products you'll find sold; generally the leaves and berries in dried, often powdered format. Sometimes you can get the berries in a fresh frozen form. They make an _excellent_ pepper sauce, or an even better pepper-plum sauce with Illawarra and/or Davidson plums.
They're fairly readily available through nurseries. They WOULD be available through Guruna Nursery
but I think I just bought most of his :)
Note that unusually for a lot of the commercially-produced bushfoods, they're actually cool-climate plants. There's another Tasmannia species (T. xerophilia) which is known as Alpine pepperbush - I'd like to try it, too.
They are a true peppery flavour, but much hotter than true pepper (Piper nigrum), so need to be used a little more sparingly. The leaves are milder than the berries, and add a lovely herby peppery flavour to whatever you put them in - I use them instead of black pepper these days, mostly because I'm not that fond of real pepper, but I love this flavour.
I've got some photos of the plants up at http://www.sapientae.net.au/ea/photos/M ... %2006.html
- down the bottom of the page.