Quandong season is among us! This highly nutritious bush food grows abundantly here in the Midwest if you know where to look. Twice the vitamin C of oranges and a good source of vitamin E, folate, magnesium and calcium. A rich source of phenolic-based antioxidants which boosts the immune system, reduces inflammation and protects against a number of diseases, including Alzheimer's!
A 'Superfood' growing in our own backyard.
The Native Pepperberry plant is naturally found in the cold high country in Southern NSW, Victoria and Tasmania. This attractive 5 meter high tree has shiny dark green pointed leaves with scarlet stemletts. It has small, waxy, cream flowers which develop into dark charcoal brown pepper berries, only born by the female plants.
Since only half the plants bear fruit, and it takes several years to begin fruiting, the pepper berries are a highly valued commodity. It is fortunate that the leaves of the Mountain Pepper plant also have a distinctive flavour and are a more immediate commercial crop. This plant also makes an attractive and useful garden plant in the cooler parts of Southern Australia.
Mountain Pepper plants feature heavily in indigenous traditional uses, both in cooking and medicinally. Mountain Pepperleaf and it's berries are now being cultivated in plantations across the cooler parts of Australia.
Although Native Pepperberry can be used in the same way as conventional pepper, it has an added herbal dimension, particularly towards the end of the palate. The dark Pepperberries also infuse a rich plum color to sauces. The Mountain Pepperleaf has a more subtle, organic herbal flavour than the berry and is ideal where the intensity of the pepperberry is too dominant.
#pepperberry#mountainpepper#Tasmanialanceolata#WinteraceaeFamily @outbackpridefresh @outbackpride @tandfallstates #australiannativeproduce#australiannativefood#bushfood#bushherbs#bushtucker#australiannativeplants#indigenousfood#amazingoutbackpride#tandfdinner
Yo I stay finding food!!! I was walking earlier today and I saw some squash leaves in the bush in a gully in my peripheral vision so I investigated closer! Damn what do you know a few squash for the picking!!! #BushFood#Squash#FreeFoodIwa#EyesWideOpen
Jude, Outback Chef Director, is an advisor within the industry, Jude has worked with the indigenous children at Tiwi College on their healthy eating program "Taste It, Do It, Live It". She has done specialty theme nights at many of the Australian mines, bush food cooking classes, taught the teachers via the Stephanie Alexander Kitchen Garden program, cooking demo with Huxtaburger at Taste Melbourne, given classes at Ceres Environmental Garden and cooked crocodile at Fred's Paddock in Darwin.
🙌 All of your Christmas gifting needs sorted! We are super excited to #launch our range of Artisan and Indigenous Food Hamper AND Subscription Boxes. It's the #perfectgift for the foodie and those who are a little hard to buy for. Retail and Wholesale coming soon!
What a perfect afternoon for a cocktail - just one to refresh from the heat of the day. If you love a good gin cocktail then you’re going to love this recipe for "Rosella Gimlet" we have for you!
Ingredients: - 60ml Gin (our current favourite is Four Pillars Gin)
- 30ml Apple, Ginger & Rosella Milla Cordial - 50ml Lime Juice - Hibiscus tea leaves (or a sprig of mint and chopped lime) - Soda Water (optional) - Crushed Ice
Method: - Combine all the ingredients in a cocktail shaker. - Fill with ice and shake hard for 15 seconds. - Double strain into a coupe or martini glass. (Simply mix thoroughly if you don’t have a shaker). - Garnish with a pinch of hibiscus leaves (or a sprig of mint and chopped lime). - For a mocktail version, leave out the gin!
Enjoy!! #millacordial#cordial#gin#recipe#bushingredients#AustralianMade#bushfood#centralwestnsw#unearthcentralnsw @fourpillarsgin
I love foraging for interesting foods to add to my regular, usual foods.
And I'm pretty happy with how tonight's dinner experiment turned out... Foraged wattleseed, toasted, ground down, mixed with green banana flour, covering pork scotch fillets, fried in animal fat and served with salad including native finger lime and sea spinach. Deeeeelish!
Great to finally try the wattleseed I picked on my holiday a few weeks ago. It has a beautiful nutty aroma once cooked. And pops like popcorn while cooking!