Red Desert Dust

OK. So it’s not really dust but our Red Desert Dust is a seasoning with a gutsy, aromatic mix of conventional and native Australian ingredients and ideal as a finishing flavor over meats, potatoes, eggs or cheeses such as baked ricotta. Try a simple grilled cheese on toast sprinkled with Red Desert Dust and taste the added dimensions of flavors from the native Australian ingredients.

COLOR – Central Australian red sand colour with green, purple-black and bright red flecks and pale tan sesame seeds

AROMA – spicy, peppery primaries with roasted chicken notes and a herb finish

PALATE – initial sweet and salt, followed by a full chicken and pepper mid-palate with complex spice and toasted seed

Put it on salmon, white or red meats and bake to doneness then blacken the spice mix under the grill or broiler. This lessens the herb notes but brings out the peppery zing and smokey spice flavors.

There are a few herb inclusions in Red Desert Dust which work as flavor enhancers for tomato dishes such as gumbo, stews or your favorite pasta sauce so add some early in the cooking and let the ingredients combine and meld to a richness you won’t forget.

Red Desert Dust can also be used as a dry rub or marinade, adding complexity to meats. Alternatively, mix some into butter or your favorite substitute and melt over cooked meats allowing the warmth to heighten the impact of the ingredients.

Another use is as a general flavoring in dressings, mayonnaise or oil and whisking will help infuse the flavors or warming works, either way, as appropriate. Try adding Red Desert Dust to pancake batter for an interesting savoury crepe which can be filled with tinned tuna, salmon, roast chicken strips etc and moisten with snow pea sprouts or some enoki mushrooms for a simple snack or entre?e.

One easy nibbly I often make is to slice Lebanese flat bread into segments, drizzle them generously with olive oil (Australian, of course) and sprinkle on the Red Desert Dust (or try my other seasoning mixes for variety). I might add a little extra salt to some. Lay the segments out on a baking tray and place into an oven at 100°C (212°F) to dry to crispness. It only takes about 5 minutes. Serve with an Australian riesling or unwooded chardonnay or an ice cold beer.