Used both as an ornamental as well as a bush tucker plant the cool climate Mountain Pepper produce both a leaf and a berry.  The leaf provides a mild pepper taste but the berry has an unexpected zing.  Just when you think they are sweet their kick begins.  To some it could be quite hot.

Pepperberries are more versatile than conventional peppercorn, able to be used in sweet and savoury dishes.   The leaves, stems and berries have an aromatic peppery taste producing approx. 3 times the anti-oxidants of blueberries.

Pepperberry not only adds depth to a casserole or slow cooker, it imparts a beautiful rich burgundy colour to the dish.

Slow cooked Pepperberry Wagyu  (perfect for Winter)

Ingredients
2 small red onions
1 carrot
1 stick of celery
1 red capsicum
2 cloves of garlic (crushed)
420gm cubed Wagyu Chuck Beef
1 Tablespoon Pepperberry – coarse ground of whole
2 Tablespoons Tomato Paste
1 cup of water
1 teaspoon Bush Tomato 

Dice the vegetables and place in the slow cooker, add garlic, beef, Pepperberry, Tomato paste and water. Mix well to combine.

Slow cook for 7 hours.

10 minutes before serving add bush tomato seasoning and salt to taste. Serve with pasta, steamed beans and wild rocket salad.

Boobialla is a native juniper berry and has a distinct flavour

A new publication called Warndu Mai (Good Food)  shows you how to embrace our country’s native ingredients and create truly Australia food and drinks at home.

Rebecca Sullivan and Damien Coulthard combine to bring you information, inspiration and practical ways to start using the foods that have grown in this country for thousands of years.

Boobialla Bitters

Prep Time: 10 minutes | Wait Time: 6 weeks

Ingredients (Makes 250ml)

• 6 finger limes
• 40 g boobialla berries
• 15 g dried whole rosella flowers
• 2 tablespoons coriander seeds
• 1 teaspoon ground native thyme
• 8 star anise
• 2 tablespoons ground anise myrtle
• 1 teaspoon ground lemon myrtle
• 1 teaspoon pepperberries
• 1–2 teaspoons honey
• 250 ml brandy

Method:

1. Place all the ingredients in a large sterilised jar, seal and shake well.
    
2. Label and store in a cool, dark place for up to 6 weeks to infuse.
    
3. Strain into a sterilised jar.
    
4. Use 1–2 tablespoons in your drink as a bitter flavouring.
    
5. For a digestif, serve in a small glass or on ice.

If native foods are to become mainstream, we need to use them in our home cooking. Many plants are known by their traditional or botanic origins. In some cases it is difficult to understand what they are or what you are supposed to do with them……..grind it and use it as a sauce; cook as a thick spinach; boil and serve as a root vegetable; eat as a fresh fruit or preserve as a jam?

>>MORE>>

Indigenous Australians have used paperbark to provide shelter, in artwork and to cook with for thousands of years but not many know how much and how often you can harvest a tree without killing it.

Up until a couple of years ago there was such a man but ill health forced him to stop and he was not able to persuade his children to take over.

But now an Aboriginal owned and worked property in the far north of Australia has begun to harvest 100 year old trees on the property to supply the market.

It will take 2 years for the thick bark to grow back and be ready again for harvesting.

Taste Australia Bush Food Shop has secured sheets of paperbark to sell and they will be available HERE once they make the long long trip from the remotest corner of the country.

Our Munducklin Curry Powder combines all the ingredients of a great curry with authentic native ingredients for a flavoursome meal.