Category Archives for "Recipes"

Lemon aspen anglais

Lemon aspen anglais250ml milk20ml lemon aspen juice7 egg yolks45g castor sugar Bring 500ml milk to the boil and remove from heat. Beat the egg yolks with the sugar until pale and fluffy. Mix in the hot milk and pour into a clean saucepan. Add the lemon aspen juice and using a wooden spoon, stir over low Read More …

Spicy Illawarra plum chutney

Spicy Illawarra plum chutney300g Illawarra plums, coarsely chopped440g tin of whole dark plums in natural syrup300g apple, diced200g onion, finely diced100g sultanas75ml vinegar350g brown sugar10ml soy sauce½teaspoon cracked black pepper½teaspoon freshly chopped chilli½teaspoon clovescanola oil for frying Discard the seeds of the tinned plums and purée the plums in their syrup. Sweat the onions until transparent Read More …

Lemon aspen and ginger sauce with Atlantic salmon

Lemon aspen and ginger sauce with Atlantic salmonThe garlic in this sauce can be substituted with freshly chopped chilli for a sweet Kakadu plum chilli sauce. 1×260g jar Australia’s Own Spreadable Kakadu plum1 clove garlicoil for frying75ml vinegarwater Squash and finely chop the peeled garlic. Sauté in a little oil until browned and deglaze with the vinegar. Read More …

Davidson’s plum chutney

Davidson’s plum chutney500g Spanish onions, sliced1 garlic clovebutter for frying200g Davidson’s plums, de-seeded and chopped200g brown sugar100g sultanas100ml dry white wine100ml white wine vinegara pinch of curry powder1 clove Sweat the onions and chopped garlic in a little butter until transparent. Add the remaining ingredients and boil for 1 to 2 hours or until thick stirring Read More …

Scallops soused in native peppermint wine vinegar

Scallops soused in native peppermint wine vinegarPoach scallops in a boiling mix of equal parts of water, white wine and vinegar until just warm. Take care not to over cook them. Drain scallops and lightly dust with Australian peppermint and serve on lemon myrtle fettuccine.Discover the functional (nutritional, antimicrobial, culinary or cosmetic) uses of the Read More …

Bush tomato dressing

Bush tomato dressingBlanch 100g bush tomatoes and puree. Mix with 75ml extra virgin olive oil then whisk in slowly 10ml tarragon vinegar, season and serve over antipasto platter with toasted focaccia bruschetta. Above recipe from Executive chef Michael Warren at the Bough House restaurant at the Ayers Rock ResortDiscover the functional (nutritional, antimicrobial, culinary or cosmetic) Read More …

Gumleaf smoked salmon and salmon paté

Gumleaf smoked salmon and salmon patéGumleaf oil is an excellent flavouring for smoked salmon. Dilute the gumleaf oil in salad oil at the rate of 1 drop gumleaf oil in 100ml oil (be careful as gumleaf oil is very strong). Dab sparingly onto the sliced salmon and serve. Alternatively, gumleaf salmon paté can be piped Read More …

Forest Anise fetta

Forest Anise fettaThis method can be applied to all of the wild Australian herbs to make flavoured oils for use as butter substitutes or as marinating oils for vegetables or meats. They are so useful that they could best be considered as ‘mise en bush items’. The less salty the fetta the better the anise Read More …

Wattleccino

Wattleccino4 heaped teaspoons Cherikoff Wattleseed3 cups boiling waterwhipped cream Bring the Wattleseed and water to the boil, then strain the liquid evenly into 4 mugs, top with whipped cream and garnish with chocolate powder or nutmeg. The leftover grounds can be frozen or used as needed in sweet or savoury crumbs, biscuits or muesli. (Serves 4) Alternative Read More …

Bunya nut slivers

Bunya nut sliversBoiled and shelled bunya nuts can be slivered briefly toasted and used as a garnish if very finely sliced with a meat slicer, mandolin or very sharp knife. Bunya nuts are composed of starch and water and if the slices are cut too thickly the toasting dries out the starch to an almost Read More …