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 accross, cooking on a Trangia or campfire. From here we move to our kitchen to fine tune our recipes before up scaling to a commercial kitchen.
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… Continue reading Pepperberry & Lemon Myrtle Sorbet and Meringue
How to Make the Plum Pepperberry Sauce 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… Continue reading Duck with Plum and Pepperberry Sauce
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… Continue reading Pepperberry infused Tasmanian Mussels
High altitude Mountain Pepper and coastal Kunzea Ambigua blend together well in a Pepperberry Kunzea 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
Samphire This native succulent also referred to as sea asparagus, swamp grass, salicorne, glasswort, pickleweed and sea beans. It tastes salty, in a good way; like your lips and your skin taste after a swim in the ocean. Its texture is… Continue reading Coastal Greens: Bowers Spinach & Samphire
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