When made correctly, a Negroni has the perfect balance of alcohol strength, bitterness, sweetness and citrus... and in this case spice! Today we're going to make a drink that celebrates native Australian flavour. The Pepperberry Negroni!
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Simple yet effective! Pears have such a wonderful fragrant flavour that combined with other spices or syrups it can really complement their fabulous taste... especially if you use native ingredients. In this case, we're going to use our incredible Lemon Myrtle Syrup. Its deliciously sweet yet citrusy flavour will take your poached pears to a whole other level!
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Looking to try Lemon Myrtle? Get some here.
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Although we’re ecstatic to see native Australian ingredients getting the much-deserved limelight, McDonald's is asking you to shell out up to $6.25 for their new concoction. What if we told you that you can make your own version at home that will taste 10X better? Well you can! But before we jump into the recipe, first let's delve a little deeper into exactly what Wattleseed is, and why it makes your coffee taste oh so good! Oh and feel free to skip to the end if you just want to make your morning coffee. We get it… mornings right?!
Ah, Wattleseed… delicious edible seeds that grow from any of 120 species of Australian Acacia. Delighting senses with their nutty, roasted coffee aroma, with touches of sweet spice, raisins and chocolate, it has a savoury, nutty, wheat-biscuit flavour. It’s no spring chicken either… Wattleseed has been around the block a few times! Indigenous Peoples' have been utilising this native seed both as a food source and medicinally since they first arrived on these lands over 100,000 years ago.
With its hard husk protecting the seed during long periods of dormancy on the ground, Wattleseed is able to survive extreme weather conditions. In fact the drier the conditions the heavier it can seed. Traditionally ground and used to make a type of flour, Aboriginal Women would collect the pods and parch the seeds with fire, before grinding them into this flour, mixing it with water and making it into a cake. These cakes would be baked in the coals of a fire and eaten immediately or stored for later use.
Fast forward to the colonisation of Australia and the consumption of Wattleseed slowed right down. Although its uses had decreased it was not forgotten entirely. As early as 1814, Australian Acacia species were recognised for their tannin content and developed into plantation crops across the British Empire.
In 1899, Wattleseed had become less of a practical native plant and more of a symbol throughout Australia. The colours of the golden wattle (Acacia pycnantha) inspiring the green and gold colours of Australia. It wasn’t until 1988 that it was officially proclaimed as the national floral emblem. The date that this proclamation was made was rather unfortunate as it was in fact the day of the Australian Bicentenary, marking 200 years since the arrival of the First Fleet in Sydney in 1788. On the up side, this very same date saw more than 40,000 people, including Indigenous Australians from across the country, stage the largest march in Sydney since the early 1970s!
Yay! We’ve made it to the present! In today’s day and age, Wattleseed has become increasingly popular. It has seen success commercially, often advertised as a superfood… thats right… Wattleseed might smell and taste delicious, but the real winner is what it can do for your body! This nifty native is filled with nutritional health benefits with analysis showing that Wattleseed contains potassium, calcium, iron and zinc in comparatively high concentrations as well as containing most vitamins except for C, B12 and riboflavin.
When it comes to cooking, as you can probably guess, it’s most commonly dried and roasted in a similar way to coffee beans. The roasted seeds are then typically ground down to create a powder that's used in a variety of ways in the kitchen.
Wattleseed powder is a versatile ingredient that can be incorporated into a range of sweet and savoury recipes such as cakes, biscuits, bread and damper; it can be used as flavour and thickener in casseroles and curries, and it is used in sauces and marinades! Oh, and of course, it can be used to make delicious coffee! The list goes on and on.
If you’re still here, you’ve earned yourself a coffee my friend! Not just any coffee, but your very own homemade version of the “Australiano”. As promised here’s our recipe! Using our very own native spiced chai and Wattleseed powder, this aromatic coffee has the perfect balance of spice that’s not overpowering and allows for the nutty coffee like flavour of the Wattleseed to shine through. It’s the perfect cuppa to warm your soul this frosty season. We hope you love it as much as we do!
We have now replaced the ground Wattleseed with our delicious Wattleseed Syrup, one spoon away from hapiness.
Here's the recipe:
Ingredients
1/2 teaspoon of our Bush Chai
1 tablespoon of our Wattleseed Syrup
150ml milk
1/2 teaspoon local honey (optional)
1 shot of espresso or 80ml strong coffee
1 - You'll want to start by heating your milk up in the microwave on high for 1 minute, or steam to desired temperature using an espresso machine wand! Pro tip: We recommend pre-heating the cup, so that you don't need to burn the milk in order to enjoy it piping hot!
2 - After this, take your milk and pour it over your Chai, Wattleseed Syrup and Honey and leave it to steep for approximately 2 minutes. Make sure to give it enough time for the flavours to unlock for maximum taste.
3 - Finally, strain and pour over your coffee, sprinkle some Wattleseed (optional) on top & serve! Make sure not to over brew the drink or you'll end up with a bitter finished product!
Start making your own Australiano today!!
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Base: 100g ginger nut biscuits Cheesecake: |
1. Beat cream cheese with an electric mixer in a large bowl until it has the same consistency as thickened cream.
2. In a different bowl, whip the cream. Fold both mixtures together and add the vanilla extract, ground lemon myrtle, and sugar until it is combined.
3. Spread the topping over the base. Place back into the fridge and allow to set for 2-3 hours. |
Looking to try Lemon Myrtle? Get some here.
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200g puff pastry, thawed and kept cold
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1. In a bowl, combine the flour with Wattleseed. Make into shortcrust pastry. 2. Preheat the oven to 220°C. Roll pastry into square and transfer to a baking tray. 3. Mix chopped almonds, sugar and flour together in a bowl and spread over the bottom of the pastry. 4. In a single layer, spread the blueberries and sprinkle with sugar. 5. Bake for 20 min. or until edges are lightly browned and bottom of tart is cooked. 6. Serve warm or at room temperature.
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Looking to try Wattleseed? Get some here.
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2 Ribeye Steaks Bone-In |
1. Brush carrots with oil. Place steaks in the centre of the grill grid over medium, ash-covered coals; arrange carrots around steaks. 2. Cover and grill steaks for 10 mins over medium heat, and preheat the gas grill for another 10. 3. Grill carrots for 10 mins or until crisp-tender. 4. Mix sriracha sauce and ginger in a small bowl. 5. Add a tsp of marmalade and reserve the rest for brushing. 6. Mix hot carrots with marmalade mixture; turn to coat evenly. Add a sprinkle of Mountain Pepperleaf with every turn. 7. Brush top of steaks with garlic sauce mixture. Remove bones; carve steaks into slices. Season beef and carrots with salt, as desired. 8. Serve beef with carrots. |
Looking to try Pepperleaf? Get some here.
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500g Lean Minced Beef Parmesan cheese, grated |
1. Heat the pan on low heat. Add chorizo and continue to heat until the oil turns red. Add onion, carrots and Sea Celery. Serve with spaghetti and a generous serve of parmesan. |
Looking to try Lemon Myrtle? Get some here.
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4 Chicken Breasts
Marinade 3 tbs Extra Virgin Olive Oil |
1. Whisk all the marinade ingredients together in olive oil and fresh Native Parsley leaves. Divide the mixture by half and place each half in its own zip log bag. 3. Preheat oven to 200°C, grilling the chicken for 5-7 mins before turning once on every side. |
Looking to try Lemon Myrtle? Get some here.
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30ml of lime juice
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1. Stir River Mint leaves with sugar and lime juice in a highball glass. 3. Add crushed ice, and garnish with River Mint sprig and a slice of lime.
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Looking to try River Mint? Get some here.
]]>Everybody loves a good French croissant - the viennoiserie is not only flaky but buttery. But this isn’t your ordinary croissant because we’ve added the classic eucalyptus tang of Strawberry Gum to not only make this croissant uniquely Australian but also irresistibly delicious. You should try it
Difficulty
Easy
Prep Time
15 min
Total Time
15 min
Serving Size
2
Method:
Pastry Cream
1. Whisk eggs and sugar together in a large bowl until pale yellow. Add flour, salt and cornstarch whisking to combine.
2. Warm milk in a saucepan over medium low heat allowing steam to rise but being careful not to simmer or boil it
3. Gradually add the hot milk to your egg batter, in steady batches whisking thoroughly after every addition
4. Clean your saucepan and pour the batter to cook over medium low heat. Keep whisking until it thickens into a pudding consistency.
5. Remove the saucepan from the heat, and whisk the vanilla custard in.
6. Transfer the paste to a clean bowl, cover with plastic wrap (directly onto the cream) and refrigerate to chill. This takes a couple of hours.
Pastry
1. Line a baking sheet with silicon mat onto preheated oven at 400 °F
2. Unroll the puff pastry sheet and divide each into the desired number of squares.
3. Using a fork piece the pastry squares being careful not to pierce the borders
4. Brush your egg wash onto the borders (that you left unpierced)
5. Bake until the edges turn golden brown
6. Refrigerate the unbaked squares
7. Once you’re done baking, allow the squares to cool
8. Once completely cool, add 2 tablespoons of pastry cream on each pastry square. Dust with powdered sugar and strawberry gum powder
9. Serve or refrigerate until ready to serve
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Summer just arrived. And if you’ve been wondering what to make, you can never go wrong with caramelized, subtly smoky summer peach! The sweet, rich cream curds - the essence of freshness, intensely milky (yaasss!!) burrata cheese meets the salty yet herby flavour of native saltbush to bring you pure decadence.
This is your perfect, multi-purpose summer dish - make in the following easy to follow steps
Difficulty
Easy
Prep Time
15 min
Total Time
20 min
Serving Size
2
Ingredients:
1. 2 firm yet ripe peaches. Slice into quarters and then eighths
2. 1 tablespoon of vegetable oil
3. 100 g of burrata cheese. Must be removed from the brine and patted dry
4. 50 sprigs of basil. An estimate by grabbing a handful
5. 1 tablespoon of Saltbush flakes, & half tablespoon Mountain Pepperleaf, to season.
6. 1 tablespoon of avocado oil
7. 1 tablespoon white balsamic vinegar
Method:
1. Set your grill for medium - highs of 500-550 degrees F
2. On a baking sheet, carefully place your sliced peaches
3. Drizzle with vegetable oil (lightly), adding Saltbush and Mountain Pepperleaf
4. Place the baking sheet on the grill grates, waiting until they charr and are slightly soft to turn over
5. Transfer the grilled peaches to a platter
6. Gently tear your burrata cheese over the peaches, finish with basil leaves, a sprinkle of avocado oil and season with a pinch of Mountain Pepperlead and Saltbush.
You are all ready to serve!
Other recipes:
It's charred eggplant with Mountain Pepperleaf, Karkalla & garlic flowers! Yummy!
Recipe by veganaugogo
Difficulty
Easy
Prep Time
15 min
Total Time
45 min
Serving Size
2
Ingredients:
5 Chinese Eggplants
150g Raw Cashews
250ml Boiling Water
1 Tsp Salt
6 Sprigs of Dill
Garlic Flowers (optional)
Method:
1. In a bowl, add the cashews and boiling water and let it sit for 30 mins, so that the cashews soften.
2. Once softened, add the mixture to a blender/food processor along with the salt, Pepperleaf and Dill and blend until you have a creamy texture.
3. Cut the eggplants into one inch slices and fry on both sides until golden brown, then serve with the cream 😊
Other recipes:
We've developed the ultimate cocktail and beverage booster featuring Strawberry Gum - a Eucalyptus with a flavour that resembles sweet berries, with a touch of mint, basil and menthol. What a perfect addition for your Purple Dragonfruit Gin
Recipe by homegrowing_family
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It is in no way a traditional curry recipe, but is one that celebrates our incredible Australian native ingredients. It is a mild curry with the native peppers and myrtle leaves providing a kick of spice and heat. The Bush Tomato rice and roast tomatoes add a lovely acidity and freshness to the dish. The curry is balanced with fish sauce, palm sugar and lime juice for the perfect combination of salty, zesty and sweet. The fried Sandalwood Nuts add a lovely nuttiness to the dish and the Saltbush fried Barramundi has the perfect crispy skin.
Recipe by Scott Bagnell
Difficulty
Easy
Prep Time
15min
Total Time
25 min
Serving Size
4
Ingredients:
Curry powder
1. 2 tsp tumeric
2. 2 tsp Mountain Pepperleaf spice
3. 1 tsp Tasmanian Mountain Pepperberry
5. 1/2 tsp Aniseed Myrtle Spice
6. 1/2 tsp coriander seed, ground
Bush Tomato rice
1. 1 cup basmati rice, rinsed
2. 1 1/2 cups water
3. 1 tbsp Bush Tomato spice
4. 1tbsp tomato paste
5. 1tbsp butter/ghee
Bush curry
1. 4 narrow fillets sustainable farmed barramundi
2. 1 tbsp Old Man’s Saltbush spice
3. 1 tsp Tasmanian mountain pepperberry, crushed
4. 1 large bunch vine ripened cherry tomatoes
5. Salt flakes
6.Peanut oil
7. 50g roasted Sandalwood Nuts, crushed
8. 1 medium brown onion, quartered, sliced
9. 1 tsp fresh grated ginger
10. 1 garlic clove, crushed
11. 400ml can coconut milk
12. 2 tbsp fish sauce
13. 2 tbsp grated palm sugar
14. 1 lime
15. Fresh coriander and chilli to garnish
Method
1. Preheat oven to 180 degrees Celsius. Rub cherry tomatoes with peanut oil and sprinkle with salt flakes. Place in oven tray and roast for 10-15mins until blistered. Set aside.
2. For the bush tomato rice, in a medium saucepan add all the ingredients and a pinch of salt. Bring to a boil, stir well and cover with a lid. Gently boil for 13mins without removing the lid, or until all the liquid is evaporated and it is starting to ‘crackle’. Turn off the heat, do not remove the lid and allow to stand for 13mins.
3. For the curry powder, in a small bowl mix all ingredients together.
4. For the bush curry, ensure the fish fillets are scale free, pat dry with paper towel, rub with peanut oil and sprinkle with saltbush spice, salt flakes and crushed mountain pepperberry. Allow to rest while you make the rest of the curry.
5. In a high-side medium fry-pan or wok add 1 tsp peanut oil and crushed sandalwood nuts. Fry until golden brown and smelling lovely and nutty. Remove and set aside.
6. Add to the same fry-pan or wok, 1 tbsp peanut oil and onions and fry for 2-3 minutes until translucent. Add curry powder, ginger and garlic and fry for a further 2-3 minutes until fragrant. Add the coconut milk and 1/2 of the fried sandalwood nuts. Allow to reduce and thicken slightly for about 5-10 minutes. Finish the curry sauce with fish sauce, palm sugar and lime juice from 1/2 lime. You want the sauce to have a good balance of salty, sweet and zesty fresh from the lime juice. Adjust to taste.
7. In a separate fry pan, place a little peanut oil in the cold pan, place the 4 barramundi fillets skin side down in the pan. Place a fish weight on top and turn on heat to medium. Allow to cook for 6-8 minutes or until the skin is golden and crispy. Remove the fish weight, turn over and cook for 30 seconds on the other side, making sure not to overcook. Remove from the fry pan and rest skin side up.
8. To assemble, remove the lid from the rice and fluff with a fork. Divide evenly into 4 pudding moulds and upturn into 4 serving bowls to the side. Place 3-4 roasted cherry tomatoes to the side of the rice, evenly pour the curry sauce into the base of each bowl. Top with barramundi fillet, sprinkle with remaining fried sandalwood nuts and garnish with sliced red chilli, fresh coriander and a wedge of remaining lime.
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Soba noodles are made from buckwheat flour and wheat flour and have a slightly nutty, earthy taste. That's before you add the unique hazelnut like flavour of Wattleseed making your noodles a mouth watering decadence. Definitely a must try!
Recipe by Buttermilk Pantry
Difficulty
Easy
Prep Time
5min
Total Time
10 min
Serving Size
2
Ingredients:
For the sauce (enough for 2 small portions or one large):
2-3 Tbsp Tahini (40g)
3 Tbsp rice vinegar (60g)
2 Tbsp light soy sauce (30g)
2.5 tsp white sugar (12g)
1.5 tsp mirin (8g)
1 Tbsp + 1 tsp toasted sesame seeds (10g)
1/2 tsp wattleseed, ground (2g)
1/4 tsp dashi stock granules
Pinch of salt to taste
To finish:
Soba noodles for 2 portions
1-2tsp Sesame oil
Toasted sesame seeds
Dried seaweed
Spring onion, sliced
Wasabi peas, crushed
Method
1. In a small blender or bowl, add all of the sauce ingredients and blend together until mixed.
If not using a blender, crush the sesame seeds with a mortar and pestle and mix all the sauce ingredients in a bowl together.
2. Cook your soba noodles in boiling water according to the recommended time on the package. Check before time is up to ensure your noodles are al dante and not over cooked.
3. Once cooked, immediately drain and wash your noodles vigorously under running cold water for at least 30seconds to 1 minute to wash off excess starch.
4. Drain the soba noodles well, shaking off any excess washer. Place into a bowl and toss the noodles in sesame oil. Add the sauce and toss together.
5. Finish with ground Wattleseed, toasted sesame seeds, spring onion, dried seaweed and crushed wasabi peas for texture and a slight spicy sweet kick.
Enjoy immediately.
Additional ideas: The sauce makes for a great salad dressing as well
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Muffins are not only soft and fluffy but also moist yet nutty. They combined Finger Lime's citrus-y, tangy, sweet, and slightly sour flavour. Raspberries evokes sensations of fresh juicy fruit with slightly crunchy floral undertones blended with woody notes taste at the end. I wouldn't miss this recipe for the world
Difficulty
Medium
Prep Time
25min
Total Time
2 hrs
Serving Size
6
Ingredients:
Makes 12
280g Plain Flour
200g Raspberries (fresh or frozen)
120g Caster Sugar
1 ‘Flax Egg’ (1 Tbsp flaxseed meal and 3 Tbsp soy milk)
1 Tsp Baking Powder
1/2 Tsp Baking Soda
2 Tsp Vanilla Paste
2 Tsp Apple Cider Vinegar
1/2 Tsp Salt
120ml Sunflower Oil
300ml Soy Milk
Method
1. To make a flax egg, mix together the flaxseed meal and 3 tablespoons of soy milk in a small bowl and set aside to thicken.
2. Pre-heat oven to 180 Celsius fan-forced and grease a 12 pan muffin tray.
3. In a bowl, sift together all of the dry ingredients.
4. In a separate bowl, whisk together all of the wet ingredients including the flax egg.
5. Add the wet ingredients into the dry and mix until everything is combined.
6. Roughly chop the raspberries and fold through the mixture.
7. Spoon the batter into the muffin pans almost to the top.
8. Bake for 28 minutes.
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A cruller is a deep-fried pastry like a doughnut often made from a rectangle of dough with a cut made in the middle that allows it to be pulled over and through itself, producing twists in the sides of the pastry. Add a little Davidson Plum for that exceptional tart, sour flavour.
Recipe by Audrey from
Difficulty
Easy
Prep Time
15min
Total Time
30min
Serving Size
5
Ingredients:
Cruller- makes 25/30
160ml milk
160ml water
130g butter
200g flour
265g eggs
Cream- makes 25/30
400g cream
5g icing sugar
1 tsp Davidson plum powder
Davidson Plum Jam
Davidson plum powder to dust
Strawberry gum glaze- makes 25/30
90g butter
60ml milk
300g icing sugar
1tbs powdered strawberry gum
Vegetable oil for frying
Method
1. Cruller- Place your milk, water and butter in a saucepan on high heat a mind bring to boil. Once boiling turn heat down to medium heat and add your flour.
2. Mix with a wooden spoon for about a minute and then place into your mixmaster bowl with a paddle attachment.
3. Mix your dough at a low speed to drop the temperature before adding your eggs, one by one mixing in between. Before adding your last egg, check the texture of your mix, you should be able to lift the paddle and have the cruller pastry should hold a shiny V shape. Pop your cruller into the fridge to firm up slightly for piping
4. Frying your crullers- Pour your vegetable oil into your frying pot so that it is about 3-4cm deep. Heat your oil to 180 degrees celsius.
5. Pop your cruller pastry into a piping bag with a star nozzle. Pipe your crullers in a circle with a diameter of about 5.5cm, you should get about 25/30. Once piped gently place your crullers into the 180 degrees celsius oil, paper side up and fry for a few minutes or until you can see the cruller Turing a golden brown. You want to cook the bottom completely before flipping to ensure your cruller doesn’t explode.
6. Once golden, flip and fry the side that was touching the paper. The frying process should take about 6-7 minutes all up.
7. Remove crullers from oil and place them on a drying rack.
8. Glaze- Place your melted butter, warm milk, strawberry gum and powdered sugar into a bowl and whisk until smooth. Dip the top half of your cruller into your glaze and set it aside to set. If your glaze looks too thin, your butter has probably started to solidify. Don’t freak out, just reheat the mixture and whisk well.
9. Cream- Place your cream, icing sugar and Davidson plum powder into a bowl and whip until stiff peaks.
10. Assemble- Once crullers have cooled complete, flics the cruller in half. Dip the top into your glaze and set it aside.
11. Pipe a layer of Melbourne Bushfood rhubarb and Davidson plum jam onto the base and then pipe the whipped cream over the top. Dust with Davidson plum powder and place your glazed cruller back on top.
Option to add edible flowers if you’re fancy like me
Other recipes:
Mini Native Duck Pancakes (makes 30)
A native spin on classic Chinese Duck Pancakes! The duck is rubbed and cooked in beautiful native spices, the sweet yet tart sauce is a take on a traditional Chinese plum sauce. It's loaded with dried prunes, Davidson Plum and the saltbush adding a fantastic taste to the mini pancakes. Topped with some fresh native greens – you’ll be sure to impress with these bad boys at your next picnic (or fingers crossed
– dinner party soon)!
Recipe by Dan Dumbrell
Difficulty
Medium
Prep Time
25min
Total Time
2 hrs
Serving Size
6
Ingredients:
For the native plum sauce
150g dried prunes (pitted)
1 Tbsp canola oil
½ brown onion (diced)
3 garlic cloves (crushed)
3cm ginger (minced)
30ml Shaoxing wine
150ml water
50ml soy sauce
50g honey
50ml rice wine vinegar
2 tsp Davidson plum powder
For the spiced duck
2 duck Marylands
½ tsp salt
50ml Shaoxing wine
100ml reserved native plum sauce
Method
1. Set over medium heat. Add the brown onion and sweat them down for about 5 minutes, followed by the garlic and ginger and cook for another 2 minutes.
2. Deglaze the pan with the Shaoxing wine, stir and then add the soy sauce, honey, rice wine vinegar and aniseed myrtle.
3. Bring to a boil and then reduce heat to a low simmer. Cover the pot with a lid and simmer for 30 minutes, stirring occasionally so the sauce doesn’t stick to the bottom of the pan.
4. After 30 minutes, turn off the heat and leave to cool. Once cooled, puree with an immersion blender until a smooth sauce is achieved.
5. Set aside 100ml of the sauce – this will be used for the spiced duck recipe.
6. With the remaining sauce, stir in 2 tsp of Davidson plum powder – which will give the sauce that beautiful tartness. Adjust for seasoning.
For the spiced duck
1. In a mixing bowl, toss all the native spices and the salt with the duck Marylands and leave to marinate for 30 minutes.
2. Preheat the oven to 170C.
3. Add the duck Marylands skin-side down to a cold stainless steel pan.
4. Place the pan on medium heat until the fat renders and the skin turns brown and crispy about 7 minutes. If there is too much fat in the pan – pour it off (you can use this for other things later)! Flip the Marylands and sear the other side for about 3 minutes.
5. Deglaze the pan with the Shaoxing wine, scraping any browned bits off the bottom of the pan.
6. Add the reserved native plum sauce and water and give the liquid in the pan a quick stir. The liquid should be a bit more than halfway up the side of the duck.
7. Cover the pan with a lid, or aluminium foil, and place in the preheated oven for 60 minutes. Flip both Marylands at the 20-minute mark, and flip them again at the 40-minute mark.
8. After 60 minutes, the duck should be fork tender and be falling off the bone. Remove from the oven, shred and rest in the braising liquid until ready to serve.
For the saltbush pancakes
1. Add the flour, cornstarch and saltbush to a mixing bowl and give a quick stir. Add the water then give this a stir until the batter is smooth – you can use more or less water depending on how thick or thin you like your pancakes.
2. Pour batter into a jug or squeeze bottle and let it stand for about 15 minutes.
3. Set a large non-stick pan over medium heat and pour batter to make 7cm diameter pancakes – you can use an boiled egg ring to help you get a perfectly round shape. Cook each pancake for about 1½ minute per side.
4. Remove mini pancakes from heat – place them under a tea towel so they don’t dry out. Keep doing this until you have enough pancakes.
To Assemble
To assemble each pancake, add a heaped teaspoon of the native plum sauce, followed by a small heap of the shredded duck on each pancake. Top with Karkalla Leaves and Warrigal Greens – try not to eat too many while assembling them :P
Serve!
Other recipes:
I know what you're thinking, so what's so special about this Kakadu Plum Powder? Well, I'm glad you asked. Kakadu Plum.
A gram of Kakadu Plum is 130% of your daily recommended daily intake of Vitamin C. 100 times the levels of oranges! Let's get started already.
]]>What do you say we give new life to your favourite fruits and veggies? A sprinkle of the legendary Kakadu Plum Powder for a healthy boost and you got yourself a slurpable drink.
I know what you're thinking, so what's so special about this Kakadu Plum Powder? Well, I'm glad you asked. Kakadu Plum.
A gram of Kakadu Plum is 130% of your daily recommended daily intake of Vitamin C. 100 times the levels of oranges! Let's get started already.
Difficulty
Easy
Prep Time
5 min
Total Time
10 min
Serving Size
1-2
Ingredients:
1. 150g frozen banana
2. 50g frozen cauliflower,
3. 1/2 scoop vanilla protein,
4. 1/2 tsp spirulina powder and
5. 5g of Kakadu plum powder!.
Method:
1. Simply blend all the ingredients together.
PS: Top it with banana, coconut, raspberries, dark chocolate chips and @noya.nutbutter hazelnut & cashew butter and let your taste glands titillate for a minute :)
Recipe courtesy of @raimeeleigh.fitfood
Other recipes:
Fact: Kakadu Plum, or 'gubinge' contains the world's highest source of natural vitamin C. Just 1/2 tsp of the powder provides 130% of your recommended daily intake!
Difficulty
Easy
Prep Time
15 min
Total Time
2h
Serving Size
1
Ingredients:
200g fresh or frozen mango
150g vegan yoghurt or soft tofu
20g vanilla protein powder
1/2 tsp Kakadu Plum powder
Method:
1. To make the chia pudding, blend together the ingredients
2. Once smooth, transfer to a bowl and stir through 25g (2 heaped TBS) chia seeds and refrigerate for at least 2 hours.
3. Top with berries and granola to serve!
Photo credit: @veggie_nerd
Other recipes:
They're crispy in texture with a sweet-tart, subtly acidic, and fruity flavour reminiscent of cranberries, rhubarb, and red currants. The Native Roselle Jam will definitely titillate your taste buds. Try it!
Difficulty
Easy
Prep Time
5 min
Total Time
15 min
Serving Size
3
Ingredients:
10 fresh large hibiscus flowers.
¼ cup of lemon juice
½ cup of boiling water
2 cups of sugar
Method:
1. Detach petals from calyx (which surround the flower) and discard calyx. Chop petals finely and place in a deep bowl. Cover petals with lemon juice. Cook petals and lemon juice on high for 4 minutes.
2. Add boiling water and sugar and stir well. Cook 2 minutes then stir. Cook another 2 minutes, stir and then cook 2 minutes more and stir. Let cool for one hour.
3. When cool, cook for 2 minutes, then stir. Test whether jam gels by placing a small amount on a cold plate. If needed, continue cooking but no more than 2 minutes at a time. Pour into a sterilized jar.
This recipe produces a rich spread with the consistency of honey. It has a distinctive flavour and is delicious on toast or scones. Can be used as a glaze or diluted with white vinegar for sauces or marinades.
Photo credit: @usukgardening
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Nothing like Chocolate Mud Cake spiced up with the nutritious roasted grain (acacia seeds) which boasts an amazing coffee, chocolate, hazelnut flavour. Your taste buds are in for a treat with this wonderful recipe from cdcsgarden.
Difficulty
Medium
Prep Time
15 mins
Total Time
60 mins
Serving Size
5
Ingredients:
Cake Batter
1. 2 cups self raising flour
2. 2 cups sugar
3. 3/4 cup unsweetened cocoa powder
4. 2 teaspoons baking powder
5. 1 1/2 teaspoons baking soda
6. 1 teaspoon salt
7. 1 tablespoon Wattleseed Powder
8. 1 cup buttermilk
9. 1/2 cup vegetable oil
8. 2 large eggs
9. 1 1/2 teaspoon vanilla bean paste
10. 1 cup boiling water
Wattleseed Buttercream Icing
1. 1½ cups butter at room temperature
2. 1 cup unsweetened cocoa
3. 5 cups icing sugar
4. ½ cup milk
5. 1 1/2 teaspoons bean paste
6. 1 teaspoon Wattleseed powder
Method:
1. Preheat the oven 160c (fan forced). Prepare a 10-inch cake pan by lining with baking paper and spraying with baking spray.
2. For the chocolate cake, add flour, sugar, cocoa, baking powder, baking soda, salt and wattleseed powder to a large bowl or the bowl of a stand mixer. Mix through to combine or, using your paddle attachment, stir through flour mixture until well combined.
3. Add eggs, milk, vegetable oil, and vanilla to flour mixture and mix together on medium speed until combined well. Reduce the speed and carefully add boiling water to the cake batter until well combined. Don’t be alarmed if the batter looks really runny. This is what makes the cake moist.
4. Pour the cake batter in the prepared cake pan. Bake for 45-50 minutes. Timing will depend on your oven. Generally, when a toothpick or cake tester inserted in the centre of the chocolate cake comes out clean, the cake is ready.
5. Remove from the oven and cool completely before removing from the cake pan
6. Frost the cake with the buttercream
7. Decorate with your favourite fresh fruits and edible flowers for that extra special touch.
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Offering an exceptional tart, sour flavour, it gives a unique culinary experience when used make a sauce that can be used with either a mains or desert.
Difficulty
Easy
Prep Time
5 mins
Total Time
10 mins
Serving Size
4
Ingredients:
1. 1 tsp Davidson Plum Powder
2. 300 g castor sugar
3. 1 star anise
4. 1 Cinnamon stick
5. 3/4 cup of red wine
6. 3/4 cup of water
7. 1/2 tbsp butter
8. pinch of salt
Method:
1. Add 1 tsp Davidson Plum Powder to the water in a saucepan.
2. Add sugar, cinnamon stick, wine and anise.
3. Simmer for an hour on low heat.
4. Pour through a sieve and then return liquid to saucepan and reduce by half until thick. Add salt and butter to taste.
5. All ready Serve
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The sweet, crunchy, crumbly, buttery bite that lingers as you chew it! The decadent pop and intensity of Melbourne Bushfood's Wattleseed Crunch as it melts in your mouth. This is not your everyday cookie! The amazing coffee, chocolate, hazelnut flavour of Wattleseed will make every bite a tantalizing experience. So try it today!
Difficulty
Easy
Prep Time
5 mins
Total Time
15 mins
Serving Size
4
Ingredients:
2 cups of flour
1/2 tsp of baking powder
1 cup of 99th Monkey peanut butter
1 tsp of vanilla
1/2 cup of milk
1 Tbsp of rice malt syrup
75g of Wattleseed Crunch Milk Chocolate
Method:
1. Combine all wet ingredients in one bowl, all dry ingredients in another.
2. Add wet ingredients to dry ingredients & form a dough.
3. Roll into balls before pressing down with a fork.
4. Add cookies to air fryer on 180 degrees celsius for 6 -7 minutes (or until desired texture is accomplished )
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Granola is a breakfast food and snack food consisting of rolled oats, nuts, honey or other sweeteners such as brown sugar, and sometimes puffed rice, that is usually baked until it is crisp, toasted and golden brown. We've added Wattleseed from cross the vast grasslands of central Australia for an amazing coffee, chocolate, hazelnut flavour. You'll love this one!
Difficulty
Medium
Prep Time
15 mins
Total Time
55 mins
Serving Size
8
Method:
1. Preheat oven to 150°C/ 130°C fan forced.
2. Line 2 large baking trays with baking paper.
3. Combine oats, coconut, nuts, seeds, Wattleseed and salt flakes in a large bowl.
4. Combine honey, oil, vanilla in a small bowl then add to oat mixture and stir until well combined.
5. Divide oat mixture into trays and spread out evenly. Bake for 55min, stirring every 15min, or until golden.
6. Remove trays from oven and allow to cool completely
7. Add cranberries and apricots to mixture then stir to combine. Serve
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Kangaroo is a gamey meat, and some foodies even prefer it to lamb and steak for its tenderness and taste. Add a touch of Wild Rosemary that adds an aromatic, slightly minty, sage-like, peppery, balsamic taste with a warm, woody aftertaste. Complete the taste with sweet-tart, flavoursome, and fruity flavour of Lilly Pilly.
Difficulty
Easy
Prep Time
10 Mins
Total Time
15 mins
Serving Size
2
Ingredients:
Fig and Lilly Pilly Chutney
1 tbsp olive oil
½ onion (80 g) finely chopped
80g lilly pillies
200g Fresh figs cut into wedges
1 tbsp maple balsamic vinegar
½ tsp brown sugar
The Roo
2 tbsp Wild Rosemary chopped
1 tsp Parsley chopped
½ tsp salt
500 g kangaroo fillets or steak cut in half
2 tbsp olive oil
Fig & Lilly Pilly chutney
1. Heat the oil in a small pan over low heat, add the onion and sauté until tender.
2. Add the Lilly Pillies and figs, balsamic and jaggery.
3. Cook tenderly over low heat, blending infrequently, for 10 minutes.
4. Put away to cool.
The Roo
1. Mix the Wild Rosemary, parsley, salt and pepper.
2. Dissipate evenly over a wooden board, at that point turn the kangaroo meat over it to cover all sides.
3. Put away.
4. Heat a grill or non-stick dish over medium-high heat.
5. Sprinkle the oil over the surface, at that point place the spice crusted kangaroo into the dish.
6. Cook the kangaroo on all sides for 4-5 minutes, ensuring it is as yet medium-rare to rare within.
7. Remove from the pan and allow to rest for 5 minutes prior to cutting.
8. Serve with the cooked garlic, chutney and any other vegetable you want.
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The nutty texture and flavour of Wattleseed gives your crunch slightly sweet notes of cacao and chocolate. It helps add the characteristic crunchy texture too, and it is a valuable source of plant based protein. Try it now!
Difficulty
Easy
Prep Time
10 Mins
Total Time
15 mins
Serving Size
2
Ingredients:
Eggs
Granulated Sugar
Ground Hazelnuts
Flour
Butter
Cream
Cocoa Powder
Baking powder
Unsalted Butter
Chocolate Wafers
Hazelnuts
Wattleseed
Wattleseed Crunch Milk Chocolate
Method
1. Make the Cake
Start by whisking the eggs and sugar together. You should have a really fluffy mixture when it’s done.
Next, sift the flour, cocoa, and baking powder. Then mix that in with the ground hazelnuts.
Using the spatula, fold in dry ingredients by thirds. Be very gentle with the dough so you don’t over mix it and lose the fluffiness.
Butter all sides of the 9 inch baking dish, pour batter into the dish. Bake at 350F for about 40 minutes.
2.Make the Wattleseed Chocolate Cream
Melt the wattleseed milk chocolate in the microwave. Let the chocolate cool to room temperature, then combine the chocolate together with butter. Whisk cream together.
3. Assemble the cake
After the cake is completely cooled, slice it into two or three layers.
Break the wafers into tiny pieces. Spread the chocolate cream over each layer evenly and then sprinkle the wafers over the cream.
4. Decorate the cake with Rochers and Hazelnuts
Shave the remaining wattleseed chocolate milk into small pieces. Then decorate the outside of the cake with leftover cream, hazelnuts, and of course the shredded Wattleseed chocolate.
Then it’s just… bon appetit!
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Looking for a vegetarian native curry that uses indigenous Australian ingredients? Here, we’re going to show you how to make a spicy vegetarian curry full with flavour and without meat – are you ready?
Difficulty
Easy
Prep Time
10 min
Total Time
30 min
Serving Size
4-6
Ingredients:
3-4g Tasmanian Mountain Pepperberry
1 can of tomatoes
1 can of coconut milk
1 can of chickpeas
1 large onion
2 cloves of garlic
2 tsp vegetable-based oil
2-3 medium carrots, peeled
2 large potatoes, peeled
1 medium zucchini
2 vegetable stock cubes
Method:
1. Peel onions and slice thinly, in strips. Peel and dice garlic. Place large non-stick fry pan on the stove top and set to medium heat. Put oil in, and once hot, place in the prepared onions and garlic. Fry until soft
2. Pour in canned tomato, coconut milk and chickpeas. Bring to boil. Whilst this is happening, cut potatoes and carrots into 2cm cubes, and cut zucchini in 2cm thick crescents. Place all on pan when it is boiling. Add Tasmanian Mountain Pepperberry and salt to taste.
3. Add 1L of boiling water and let boil for a few minutes before reducing heat and bringing to a simmer. Allow to cook for at least 45 minutes. Add Aniseed and Cinnamon Myrtle 10 minutes before finishing to cook. If you put them in for too long, they will adopt a strong unpleasant eucalypt flavour.
4. Serve with rice and garnish with Bush Peppermint and voila! A healthy, simple vegetarian meal that won’t cost your bank balance or your health.
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