Mountain Pepper

The Mountain Pepper (Tasmannia lanceolata) is native to moist temperate forest areas in Tasmania, Victoria, Southern NSW and the ACT. Related species are found in cool elevated areas on the mainland east coast, from Victoria to Queensland.

The plant’s fruits and foliage contain a hot chilli/pepper-like factor (polygodial), with an unique aroma and flavour. The peppercorn-like fruits, produced only on female plants, may be dried, ground or preserved in brine and leaves of both
male or female plants are dried & milled and used to flavour sauces, chutneys, meats, cheeses, pate, breads, dampers, pastas etc.

Extracts from the plant are added to chewing gum in Japan and are being examined for their antimicrobial activities.

Mountain Pepper grows naturally as a shrub to small tree (2 to 5 m high and wide), with glossy dark-green leaves and attractive bright red stems. It produces cream coloured flowers from October through to January depending on locality. Its berry-like fruits are 5 to 10 mm in diameter, beginning dark red and turning shiny black when ripe in summer or autumn. They generally appear only on female trees, though occasionally plants contain flowers of both sexes. Plant growth is moderate to fast under favourable conditions.

The plant appears to prefer neutral to acid organic soil, but will tolerate a broad range of soil types as long as they are well aerated and constantly cool if not regularly moist. It will tolerate severe frosts and even snow.

Taste Australia Bush Food Shop has Mountain Pepper dried and ground as well as Dorrigo Pepper.

Lemon Myrtle seared Salmon with Emu Prosciutto and Creamy Passionfruit Sauce

(Serves 4)

Ingredients
720gm Salmon fillet
6gm Ground Lemon Myrtle
6gm Mountain Pepperleaf
15ml Rainforest Macadamia Nut Oil
200gm Emu Proscuitto

Slice the salmon in 1 cm thick slices. Season with salt, Mountain Pepperleaf and Lemon Myrtle. Set aside. Slice the prosciutto very thinly.

Creamy Passionfruit Sauce
Ingredients
40gm Shallots
150ml White Wine
3 Passionfruit
15ml Pure Cream
160gm butter

Sweat off shallots in a small amount of butter, add the white wine and reduce by 3/4, add the passionfruit pulp and a tiny bit of sugar may be required to cut down on the acidity (always taste), add the cream reduce by a 1/4 and whisk in the butter to obtain an emulsion and a slightly thick sauce.

Sear off the salmon in Macadamia Nut oil and quickly flash the emu on the grill.

To serve, alternate slices of salmon and emu in between each other, finish with a drizzle of sauce on the salmon and around the plate and a fresh Lemon Myrtle leaf.

Kangaroo Meat Pie

Ingredients

Macadamia Nut Oil
700gm Kangaroo Mince
1 diced onion
1 diced carrot
1 stick celery (sliced)
1 can tomatoes
1 teaspoon Mountain Pepper
1 teaspoon Native Thyme
1 teaspoon Saltbush
1 teaspoon Native Sage
1 cup cooked pasta
Puff Pastry Sheets
1 tablespoon cornflour
2 tablespoons water
1 egg

Heat oil in a large pan, add onion, carrot, celery. Cook for 3 minutes and then add the meat. When the meat has been browned add tomatoes, Mountain pepper, Native Thyme, Saltbush, Native Sage. Cook for 15 minutes.

Mix cornflour and water to a paste and then add to pan to thicken a little before adding the pasta and adjusting salt to taste.

Allow to cool.

In the meantime, grease a pie dish and line with pastry. Then add the kangaroo mixture. Cover with puff pastry. Brush with beaten egg. Bake for 30 minutes at 180C.

Serve with Peppermint Gum Chilli Sauce, Saltbush & Native Basil Salsa, and Steamed Baby Potatoes.

Wild Roasted Tomato

Ingredients

1 kg Roma Tomatoes
3 cloves of garlic
3 Tablespoons Macadamia Nut Oil
1 teaspoon Native Basil
1 teaspoon Mountain Pepper
Salt to taste

Place tomatoes (cut side up) in baking dish.
In a separate bowl combine garlic, oil, Native Basil and Mountain Pepper.
Smear oil mixture over cut surface of tomatoes.
Bake 180C for 30 minutes

Serve hot with meat or pasta. Delicious cold on an antipasto platter.

The Jolly Swagman Turkey Burger

Serves: 6

Ingredients
For the Turkey Meat Pattie:
500gm Turkey Mince
2 dspns Taste Australia Swagmans Salt
1 egg
1 onion (peeled)

2 Onions peeled and cut into rings
6 Rindless Bacon Eye Rashers
6 eggs
Macadamia Nut Oil
6 Fresh Bread Rolls
Lettuce leaves
Tomato slices
Beetroot slices
Lemon Myrtle Aioli
Lemon Myrtle Chilli Sauce

Finely dice 1 onion and then mix in the Mince, Swagmans Salt and egg until thoroughly combined.
Take a handful of the mixture and roll into a ball – should yield 6.
Place in fridge while you prepare the other ingredients and toppings.
Heat 2 tbspns Macadamia Nut Oil in a pan then add onion rings. When they’ve cooked down a little place your meat patties into the pan and squash flat (approx 6mm) – cook approx 3 mins a side.
Add bacon.
Then eggs.
Remove ingredients as they become cooked to your liking.

Assembly
Halve the bread roll. Spread a teaspoon of Lemon Myrtle Aioli on the base, top with lettuce, slice of tomato, slice of beetroot, egg, onion, bacon, and finally the turkey pattie. Top the pattie with a teaspn of Lemon Myrtle Chilli Sauce. Place the lid on top and serve.