Native Sage

Native Sage is a shrubby plant native to rocky mountain tops of Eastern Australia. It has an attractive purple flower. The leaves are highly aromatic

The leaves and green twigs are distilled for their essential oils.

Native Sage has an incredibly intense spicy mint flavour and teams well with meat dishes and is good in stuffings.

Native Sage is available at Taste Australia Bush Food Shop.
Rolled Roast Pork Loin With Apple And Macadamias

Prep time 20 mins, cook 1 hr (plus resting, cooling)

Serves 4-6

1.8 kg piece of pork loin
1 tbsp macdamia oil
3 small pink lady apples, unpeeled, halved horizontally
200 gm raw macadamia nuts
12 shallots
1 tbspn Native Sage
350 ml dry cider

Apple and sage stuffing

20 ml macadamia oil
10 gm butter
4 shallots, finely chopped
4 pink lady apples, unpeeled, coarsely chopped
125 ml dry cider
50 ml cider vinegar
20 gm caster sugar
1 dspn Native Sage

Preheat oven to 250C.

For apple and sage stuffing, heat oil and butter in a saucepan over medium-high heat, add shallot, stir occasionally until tender (4-5 minutes). Add apple, cider, vinegar and sugar, stir occasionally until apple is tender and mixture is thick (8-10 minutes). Season to taste, stir through sage, cool.

Score pork skin with a sharp knife at 5mm intervals. Place skin-side down on a work surface, spread stuffing along longest side closest to you, then roll away from you to form a cylinder. (Reserve extra stuffing to serve.)

Tie at intervals with kitchen string, place in a roasting pan, drizzle with oil, season to taste.

Scatter apple, macadamias, shallots around base, add cider, sprinkle Native Sage over and then season to taste, roast until crackling starts to form (30 minutes), reduce heat to 150C, cook until just cooked through (12-15 minutes).

Rest for 5 minutes, thickly slice and serve with apples, macadamias, shallots, pan juices and remaining stuffing.

Tortellini with Native Sage Butter –

Cook 100gm butter in a frying pan medium heat for 5 mins
then add 1 teaspn Native Sage and 2 tbsn grated parmesan.
Combine well before adding pasta (cooked & drained) – yields 6 entrees

Roasted Chicken stuffed with Native Sage, Lemon Myrtle and Native Thyme Breadcrumbs

1 whole chicken
1 cup of breadcrumbs
1 diced onion
1 teaspoon Native Sage
1 teaspoon Native Thyme
1 teaspoon Lemon Myrtle
Macadamia Nut Oil
1 Tablespoon Ground Pepperberry

Combine the breadcrumbs, onion and bush herbs with 2 tablespoons Macadamia Nut Oil.
Wash the chicken and then stuff with the mixture. Secure opening with a tooth pick.
Smear the chicken with oil and sprinkle with Mountain Pepper
Roast 180C for 90-120 minutes. Allow to rest.

Serve with Linguine (or your favourite pasta), Roasted Tomatoes, Roasted Capsicum, crumbled fresh Ricotta and Grated Pecorino