Finger Lime Cocktail

Sugar syrup  (half sugar/half water or buy ready made in your bottle shop)
Five Finger Limes
One bottle of very cold sparkling wine or champagne

Add 10ml of syrup to each champagne flute (less or more to your taste) cut each Finger Lime in half and squeeze approximately  half into each glass. Gently add your sparkling wine or champagne.

Happy New Year!

Davidsons Plum Sauce

Davidsons Plum Sauce is perfect to accompany turkey or duck for a real Australian Christmas.

500g Davidson plums, washed and quartered (no need to deseed)
300g caster sugar
1 star anise
Cinnamon stick
¾ glass of red wine
¾ cup of water
1/2 tblspn butter
pinch of salt

Put the plums into a saucepan with the water, sugar, cinnamon stick, wine and star anise. Simmer on the lowest heat for about an hour until the plums have completely disintegrated. Push through a sieve, and discard the skins, seeds and any pulp. Put the liquid back into the saucepan and reduce by half until thickened. Add salt to taste and butter, stir then pour into a jug.

Of course if you’re opting for easy entertaining then we have Davidsons Plum Chilli Sauce for sale here –

Bunya Nut & Sandalwood Pesto

100g Bunya Nuts, de-shelled
50gm Roasted Sandalwood Nuts
1 bunch Basil
75g Parmesan Cheese
1 clove garlic – finely chopped
300ml Macadamia Nut Oil
2 tspns ground Pepperberry

Gently heat the Pepperberry in 100ml of the Macadamia Oil. Finely chop Bunya Nuts and Sandalwood nuts and mix with the garlic and 150ml of the Macadamia Nut Oil. Roughly chop Basil in a food processor or blender with 50ml Macadamia Nut Oil. Process for one minute, and then add the Bunya Nut mix and the Pepperberry mix. This works best if the oils are poured in a steady stream. Do not over-process. This should keep in the refrigerator for a week – if it lasts that long!

BUSH FOOD INGREDIENTS: Bunya Nuts, Roasted Sandalwood Nuts, Pepperberry
SUPERMARKET INGREDIENTS: Fresh Basil, Parmesan Cheese, Macadamia Oil



Bush Flavoured Roasted Spring Lamb

20151017_185415-1Spring lamb with Pepperberry and Native Thyme, Bush Tomato and olives, Cinnamon Myrtle Cauliflower Mash, Mountain Pepper and Saltbush Roasted Potato

Roughly chop 3 carrots, 2 onions, 300gm celery, place in a deep oven dish along with a bulb of unpeeled garlic, 4 bay leaves, Tbspn whole Pepperberry, half sprig rosemary, 1 tspn dried Native Thyme. Place a 1kg boneless lamb shoulder on top and with 3 Tbspns duck fat.

Place in a 160C oven for 1.5 hours.

Cut 4 potatoes into equal shapes, place in oven dish with Tbspn duck fat and seasoned with a tspn each of dried Mountain Pepperleaf and dried Saltbush. Into a 160C oven 30 to 40 minutes.

Finely chop 1 cauliflower and 2 shallots. Saute some of the shallots in a little butter and chopped garlic then add the cauliflower. Cover with 500ml cream and cook until cauli is tender. Puree with a tspn Cinnamon Myrtle and salt to taste.

Sweat 2 diced shallots and a minced garlic clove in a little butter, then add 1 tspn crushed Bush Tomato, a punnet of tom thumb tomatoes and 40gm black olives.

BUSH FOOD INGREDIENTS: (all in stock at
Pepperberry, Native Thyme, Bush Tomato, Mountain Pepperleaf, Saltbush, Cinnamon Myrtle

Supermarket ingredients: Boneless lamb shoulder, bay leaves, rosemary, potatoes, black olives, cherry tomatoes, cauliflower, cream, shallots, duck fat, garlic, celery, carrot, onion, butter