Discover Australia through her food

The island continent of Australia is a long way from anywhere which is why it was colonised by the British in the first place. Finding peaceful co-existence for both the migrants and the residents is ongoing even after over 200 years of the situation being forced upon all parties.

Most of those who were sent to Australia to atone their sins had no desire to be here and those who already lived here didn’t want them here either. However I was born and bred here so this is my home and after travelling to other parts of the world all I want is peace and happiness, the opportunity to learn from the old people and I will continue to fight to make Australia a better place for all.

Like many lands Australia is a multi-cultural society and we are able to enjoy food from varying cultures but unfortunately until recent times our very own naturally occurring foods have been overlooked. Although much of this continent looks barren and infertile, there is an abundance of food and my aim is to bring the food to our attention and to our tables.

Low Carb Lemon Myrtle & Sandalwood Biscuits

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Mix the dry ingredients

100gm Almond Meal, 100gm dessicated coconut, 60gm Roasted Sandalwood, 60gm Dry roasted Macadamias, 80gm Xylitol, 1 teaspn baking powder and 5gm Lemon Myrtle powder.

Add to dry ingredients 50gm melted butter, 1 teaspn Almond  Extract, 1 teaspn water and 2 eggs.

Place a sheet of baking paper on a baking tray.  Preheat oven to 150C.  Roll mixture into balls and place on tray.  Makes about 24. Press tops gently with the back of a fork.  Bake for 15 to 20 minutes.

 

Finger Lime Cocktail

Ingredients
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

Method
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!

Pepperberry Macerated Berries

Pepperberry Macerated Berries

Put 1/3 cup honey into a small pan and heat on low until the honey liquefies. Pour into a bowl and add 1-1/2 teaspoons ground Pepperberry, stir well and allow to cool slightly. Add 1/4 cup orange juice, and stir until combined.
Put a punnet each of blackberries, raspberries, blueberries and strawberries  (cut into bite size) into a large bowl. Pour the syrup over the berries and gently toss.

Let sit at room temperature for about an hour, stirring occasionally. This will help the berries break down and absorb the flavours in the syrup.

This tastes just as good on pancakes as it does on ice cream, or even just mixed in with Greek yogurt.

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 www.bushfoodshop.com.au)
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

 

 

 

Native Basil and Macadamia Pesto

Native Basil and Macadamia Pesto –
Blend half cup dried native basil flakes, quarter cup dry roasted macadamias, 3 cloves garlic, half cup parmesan cheese. With the processor running, drizzle in half cup macadamia or light olive oil. Continue to run until it stops making that grating noise, about half a minute. Refrigerate until ready to use. If possible, make at least a few hours ahead, so the basil has time to hydrate and meld with the other ingredients.This will make a thick sauce. If you want it thinner, use more oil.

BUY NATIVE BASIL

Headache Vine

Headache Vine (Clematis glycinoides)

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Headache Vine fruit covered by long white hairs

The leaves are crushed and hands cupped so that the aroma can be inhaled to cure headache, head colds and sinus. The sap can be an irritant so wash your hands immediately after treatment.

  • Found in forests and woodlands climbing up and over other vegetation
  • NSW, QLD, VIC