We’ve been playing in the kitchen a bit lately using Australian native and wild-grown non-native bush food.
The Tasmanian native food we harvest that appear in these bush food recipes include:
- Tasmanian Pepperberry
- Kunzea Ambigua
- Bowers Spinach
- Coastal Saltbush
- Bowers Spinach
Non Australian “bush” food.
Ok, so they are not native food. In fact, many of these plants can be described as invasive weeds.
They are often found growing wild anywhere that European settlers have touched – along hedgerows, overhanging garden fruit trees, overgrown gardens. These can provide abundant delights which we forage through our Urban Harvest Project.
Our favourites and old time reliables include:
- Quince (used in our Peppy Quince Paste, Bush Jelly, Slatherin Sauce and Dessert Sauces)
- Rosehips (used in our Rosehip & Pepperberry Dessert Sauce)
- Blackberries (used in our Blackberry & Pepperberry Dessert Sauce)
- Fennel (used in our Zing Chai)
- and Lemons (used in almost everything we make!)
Other non native plants we forage for (and maybe will appear in future products) include:
- Sloe berry
Bower Spinach (Tetragonia implexicoma) commonly known as bower spinach, is a species of plant in the Aizoaceae, or ice-plant family . The broad green leaves have a lovely delicate salty flavour of the sea and a crisp texture. If you… Continue reading Coastal Greens: Bower Spinach & Samphire
A homemade pepperberry sauce has a rich spiciness with fantastic aromatics that lends itself readily to an Asian style cuisine. During mid summer, plums of all varieties can be found readily throughout Australian gardens. Harvest these goodies! Don’t let these go to waste! We’ll teach you how to make a rich Plum & Pepperberry Sauce… Continue reading Duck with Plum & Pepperberry Sauce
Tasmanian Pepperberry & Lemon Myrtle Sorbet Makes 2 pints, or about 5 cups 250ml water 150g sugar 100ml freshly squeezed lemon juice 200ml Pepperberry Syrup 10g Lemon Myrtle In a small saucepan over low heat, combine the water, sugar and lemon myrtle, and heat until the sugar dissolves. Remove from heat and add lemon juice… Continue reading Pepperberry & Lemon Myrtle Sorbet and Meringue
Where the Mountains meet the Sea – Tasmanian Mussels with Pepperberry dressing Tasmania boasts some of the worlds most cleanest and pristine coastal waters, producing world renowned fresh seafood. Tasmanian mussels are rich in flavour, delicate in texture and highly nutritious. Ingredients: 1kg Live Tasmanian Mussels 50ml Pepperberry Syrup 20ml lemon juice 20ml olive oil… Continue reading Pepperberry infused Tasmanian Mussels
High altitude Mountain Pepper and coastal Kunzea Ambigua blend together well in a Pepperberry Kunzea salad dressing. This simple, easy to make dressing will add a bite of charisma to your salads. Recipe 20ml Pepperberry syrup 50ml extra virgin Olive oil 10ml freshly squeezed Lemon juice A pinch of Kunzea Ambigua leaf
The nutrient rich cold-water marine environment in Tasmania is amongst the most unpolluted and unspoiled on Earth, which is why using coastal plants in cooking is such a delight! Foraging: You can often find long strands of fresh kelp and clumps of sea lettuce washed up on shore after a storm and these are the… Continue reading Seaweed
Freshly caught wild abalone: Tasmania is renowned for having some of the cleanest oceans in the world, and the freshest seafood. The pictured abalone in this dish were wild harvested on the Tasmanian east coast. *Note: You need to apply for a licence before you can harvest wild Tasmanian abalone. See here for how to… Continue reading Fresh abalone with pepperberry soy sauce
Pepperberry syrup imparts fruitiness, bush aromas, and a distinctive spicy bite to drinks and cocktails. Its fresh aromatics lends itself beautiful to gin style cocktails. It is a building and lingering heat that is unique to pepperberry.Corinne likes to add a splash into her G&T whereas Chris justs adds a splash of it to his dry… Continue reading Drinks & Cocktails