Peppermint Gum, was initially found around the Blue Mountains and then west through the Great Dividing Range and south along the range into Victoria, as far as Ballarat.
Its minty overtones are excellent in tea, desserts, cakes & savoury dishes. As well as into sauces, pie crusts & stuffings for meat dishes.
A favourite for brewing Australian billy tea over a campfire, a handful of peppermint gum leaves were added to the pot.
Lemon Myrtle Cheesecake on a base of Peppermint Gum and Native Nuts
For the base, combine 1 cup butternut snap biscuits crushed, 1/2 cup macadamias ground, 1/2 cup roasted sandalwood nuts ground, 1 tspn peppermint gum powder, 125 g butter melted and then press into a dish to form a base. Refrigerate.
Dissolve 2 tspns gelatine powder in 60 mls hot water and allow to cool
For the filling, blend 125 gm soft butter, 250 gm cream cheese softened, 1 cup caster sugar, 2 tspns vanilla essence, 2 Tbspns ground lemon myrtle, until creamy.
Gradually add gelatine to the filling mix. Beat until light and fluffy.
Pour over the biscuit base and place in the fridge overnight.
Peppermint Gum Tea
Makes 2 cups
1. Heat 3 cups of good quality water to boiling.
2. 1 rounded teaspoon of Peppermint Gum flakes into the infuser or strainer.
3. Pour about 2 cups of boiling water over the infuser and into the pot. Let the Peppermint filled infuser steep for 2-3 minutes. Close your eyes and inhale the delicious aroma . . . by the time your tea is ready, you’ll feel relaxed and energized, even before you drink it!
Variation: Pour it over ice in a tall glass, and sip slowly. Iced Peppermint tea is a great summer beverage.
Peppermint Chocolate Truffles
3/4 cup icing sugar
1 desertspoon Peppermint Gum
150gm Macadamia Nuts
2 Tablespoons Cream
Place first 5 ingredients into a bowl and melt over a saucepan of hot water. Then add the nuts and cream. Mix well. Drop spoonfuls into paper patty pans. Refrigerate to set.
PEPPERMINT GUM POWDER AND TEA FLAKES ARE AVAILABLE IN THE TASTE AUSTRALIA BUSH FOOD SHOP>>