Strawberry Gum is a very rare tree originally from a small region of New South Wales. The leaves have an essential oil called Methyl cinnamate, which acts as a flavour enhancer to sweet or savoury dishes.
It will enhance the flavour of berries, tomato based sauces, dairy or coconut milk dishes and has a great affinity with chocolate. It makes wonderful truffles, as well as aromatic sauces for poultry, pork, lamb or beef.
Combine with chilli in seafood recipes, or sprinkle over sweet potato before roasting. It can even be used as a cure for crocodile.
Pair with vanilla bean for a lovely compote of poached fruit.
Add to a cheesecake base, fruit crumble topping, muesli energy bar, herbal tea infusion.
Iced Strawberry Gum tea is a great base for a fruity cocktail (recipe in our December newsletter).
The leaves are high in antioxidants and are anti-fungal and antibiotic, assisting with the microflora balance of the gut.
Strawberry Gum Custard Meringue
- 8 whole dried Strawberry Gum leaves or 2 tbsp dried crushed leaves
- 6 free range egg yolks
- 1 cup cream
- 1 cup milk
- 150gm sugar
Heat milk, cream, sugar and leaves in a saucepan until boiling point. Turn off heat and allow flavours to infuse for minimum of 15 minutes (the longer the better). Remove the leaves and return flavoured milk to a clean saucepan. Whisk in the eggs and increase heat slowly, whisky constantly until mixture thickens to coat the back of a wooden spoon. Take off heat and cool, refrigerate.
- 6 free range egg whites
- 300g caster sugar
- 1 tsp white vinegar
- 3 tsp strawberry gum powder
Cut out a circle (about 20–25cm) of baking paper. Place on a baking tray.
Preheat oven to 100C
Place the egg white into a mixxing bowl and whisk until soft peaks form. Then gradually add the remaining ingredients and combine.
Pile the mixture into the baking paper circle and spread evenly to the edges. (A dip in the middle helps contain the custard filling).
Bake for 90 minutes and then turn off the oven and let it cool completely in the oven before removing.
Assemble just before serving. Fill with custard and serve with seasonal fruit (shown here with current season fresh Cherries and Davidsons Plums – the tartiness of the plum cuts through the sweetness)