We’ve been playing in the kitchen a bit lately using Australian native and wild-grown non-native foods. Here are a few bush food recipes we think you might like.
Check them out. Send us some feedback if you try them out. Take photos and tag us @wildpepperisle on Facebook, Instagram or Twitter! Better still, why not post us your own favourite native food recipe?
Non Australian “bush” foods.
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 Taz 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!)
Others that we forage for (and hopefully will appear in future products) include:
- Bowers Spinach
- Sloe berry
- cherry plums
- crab apples
Pepperberry Peppatini anyone? How about a Purple Mojo? Or a Sangria Peligroso? These are some of our favorite pepperberry cocktails using our own Pepperberry Syrup. Of course we have non-alcohol recipes too, such as our Tarkine Sun Tea (someone has to drive right?). Corinne likes to add a splash into her G&T whereas Chris justs adds… Continue reading Pepperberry cocktails
Bushfood Recipes – Meals, drinks and serving suggestions Australian native foods are packed full of vibrant flavours and aroma. Which is why they are a delight to play with in the kitchen. Our products usual start off as concepts while out hiking in the Tasmanian wilderness. We experiment with different herbs and spices we come… Continue reading Bushfood Recipes