Good, tart yogurt (I am very
partial to Kenilworth’s Greek
style), fruit, nuts and a liberal sprinkling of wheat germ, whey
powder or even Totally Natural Quick
Fibre Plus (must be the
‘Delicious Carob Flavour’ however).
Spoon out the wild lime, add to mixture and pucker up while you do your lower
colon no end of good. I add
thinly sliced plum to this dish and it seems to work all right but I
think the plum (or any acidic fruit) must be added just before serving or
it will react with yoghurt to its detriment.
Must be a quality mayonnaise
(S&W or Hellmanns at the very least - both more salty than sugary -
attempt to substitute with No Frills and you will die a thousand culinary
Add lime ‘pearls’ to mayo and
use as side dressing for stir-fried vegies, garden salad or almost
anything - tofu, tempe, pomes noisettes (never have been able to spell
that one) or the humble chip. Could in fact be classified under Midnight
One day, when you’re mature and
life has become somewhat settled, you will spend your Saturday mornings
making pralines (good luck). When you do, don’t waste them. Serve them
1/2 cup cream
1/4 tsp cinnamon
a pinch of nutmeg
a coupla drops of port (no more)
Mix the above and chill.
Before serving, stir in about 2 tsp of wild lime ‘pearls’ and garnish with very, very finely shredded lime
skin (or Vietnamese mint if you want a milder, very different taste). Use
pralines as you would chips and dip into above. Interesting...
This is easy peasy. Prepare any
jelly you are partial to. As it begins to set, carefully stir in a goodly
portion of wild limes ‘pearls’. The lime should not cook or soften but
maintain its integrity. The finished product has the sweet smoothness of
jelly with the added burst of the lime pearls. Quince, riberry, pear or
apple jelly make ideal bases
Don’t Like Tofu?' Recipe
(Basically a marinade)
Mix well in blender:
wild lime pearls, a touch of
coriander, a little white wine and vinegar, chives, a sprinkle of pepper.
Marinate tofu in this (24hrs),
skewer and toss on hibachi.
A little unimaginative? Add
pickled capsicum, char-grilled aubergine cubes, sun dried tomatoes and/or
soused croutons to the kebab (they should all cook at pretty much the same
Have fun. Experiment. Enjoy.
Ingest Never apologise to your guests unless you have served a mediocre
A Handful of Bunya Recipes
1 cup self raising flour
1/2 cup minced cooked Bunya Nuts
2 tablespoons butter or margarine
1 tablespoon chopped parsley
squeeze lemon juice
flour, Bunya Nuts, parsley and salt. Rub in butter. Add lemon juice and
sufficient cold water to mix to a firm consistency. Roll out pastry to fit
tart plate or flan dish. Prick all over with fork and cook in moderate
oven for 10 minutes. Remove and cool.
1/2 cup light cream or milk
1/2 cup grated cheese
3 bacon rashers (chopped)
1 1/2 cups minced boiled Bunya Nuts
salt and pepper
bacon and cheese in tart shell. Beat eggs, cream and nutmeg together. Mix
in Bunya Nuts. Add salt and pepper to taste. Pour over bacon and cheese.
Cook in a moderate oven for 40 minutes, or until filling is firm. Garnish
with paprika. Serves 6.
3 cups self raising flour
1 cup minced boiled Bunya Nuts
1 teaspoon salt
handful of sultanas
water (usually about 2 cups)
flour and salt in bowl, add sultanas and mix well. Add sufficient water to
bind the dough into a moist, rubbery mass. When working it with your
hands, all the flour should be taken up and the bowl be quite 'clean'.
Place gently In a well greased small camp oven. Place oven in hot coals of
camp fire. Cover the lid with coals and shovel coals around sides. Allow
30-40 minutes cooking time. If you can smell the damper cooking after only
a few minutes, the fire may be too hot. If so, rake away a few of the
removing the oven from the coals, brush coals off lid, remove lid - if
cooked, it should have a nice well-browned crust. Remove oven from fire,
take out damper and allow to cool.
1997, Australian Broadcasting Corporation
4 cups minced boiled Bunya Nuts
2 teaspoons baking powder
2 tablespoons powdered milk
1/2 teaspoon salt
2 tablespoons sugar
1 tablespoon butter
fruit if required
all dry ingredients together (this includes Bunya Nuts). Then add eggs and
butter, which has been melted in a little hot water. Mix to a
'just-pouring' consistency adding more water if necessary. Pour into
greased 7 inch sponge tin.
at 240 deg C for 20 minutes, reduce heat to 200 deg C and bake until
4 cups minced or finely chopped boiled Bunya Nuts
250 g bacon rashers
2 medium onions
1 can peeled tomatoes (425 g)
250 g grated Coon cheese
pepper and salt to taste
a 2 litre deep casserole dish. Cover bottom with a layer of Bunya Nuts,
then add a layer of sliced onions, which have been fried in a small
quantity of oil until soft and clear. Next add a layer of lightly fried
chopped bacon, then a layer of tomatoes. Sprinkle with some of the grated
cheese. Repeat layers, finishing off with Bunya Nuts sprinkled with grated
cheese. Cover, place in moderate oven for 1 to 1 1/4 hours, removing lid
for last 15 minutes. Serves 4 to 6.
Nut and Beef Casserole
750 g minced steak
3 - 4 cups finely chopped or minced boiled Bunya Nuts
2 medium or large onions
2 tomatoes (sliced)
1 - 1 1/2 cups water
2 cups boiled mashed pumpkin
pepper and salt to taste
mince in a little oil until brown. Remove from pan. Slice onions and fry
in pan with a little oil until soft and clear. Remove from pan.
a 2 litre casserole dish. Cover bottom of casserole with a layer of Bunya
Nuts. Add a layer of onions. Then season mince and add it to casserole.
Place tomatoes on top of the mince, then the remainder of the onions. Add
just enough water to make it all moist. Add another layer of Bunya Nuts.
Top with mashed pumpkin. Cover and cook in a moderate oven for 1 - 1 1/2
hours. Serves 4 to 6.
and Diemen Pepper Cream (Blue Gum Fine Foods)
From the Diemen Pepper site:
600ml Olive oil
3 Egg yolks
5g fresh mountain pepper or 3g dried berries soaked for 30min.
200ml champagne vinegar
10g chopped lemon basil
Salt to taste
garlic and combine with pepper. Whisk into egg yolks with vinegar, as for
mayonnaise, and drizzle oil in a stream, till all incorporated. Season
with lemon basil and salt to taste.
Diemen Pepper Butter
Native Fine Foods)
chicken, veal or fish stock to a 'jus'. Remove from heat and add 5g ground
pepper leaf per litre of reduced stock. Allow to infuse 30 secs. Then
finish the reduced stock with cold butter.
Note: Pepperberries may also be
used (ground), although the effect of the burgundy colour of the berries
is more effective in a white or cream sauce.
Sweet Potato Gnocchi
with pepper, prosciutto and parmesan sauce
(Anon., Southern Bushfood Association.
Magazine No 5)
750g sweet potatoes, steamed, chopped, mashed and cooled.
3 tsp. Ground Diemen Pepper leaf
3 medium. eggs, lightly beaten
2 cups plain flour
prosciutto and parmesan sauce
1 cup cream
1 tsp. Ground Diemen Pepper
2 tblsp unsalted butter
6 thin slices prosciutto
100g freshly shaved parmesan
make the gnocchi, mix ingredients thoroughly, forming a firm dough, adding flour
or a little water if required. Turn out onto a floured board and knead for
2 -3 minutes. Divide into 4, roll each into a long sausage and cut into 1
inch slices. From these into your favourite gnocchi shape, dust with flour
and set aside. Bring a large pan of salted water to the boil and gently
drop in the gnocchi. Immediately they rise to the surface, remove them
with a slotted spoon and place in a shallow baking dish.
make the sauce, bring the cream to the boil in a small saucepan, add the pepper
and remove from the heat. Whisk in the butter. Pour the mixture over the
cooked gnocchi, and sprinkle shaved parmesan and prosciutto evenly over
the surface. Place in a preheated (370¡F) oven for 10 minutes then serve
Cabbage with Diemen
(SBA Newsletter No 12)
1/4 cabbage, shredded
2 - 3 tbsp olive oil
1- 2 tbsp balsalmic vinegar
1 tsp ground Diemen Pepper leaf, or coarsely ground dry berries
1 red apple, diced
oil, vinegar and pepper in a small jar and leave for 1-2 hrs. Cook apple
and vinaigrette till liquid slightly reduced, add cabbage and stir-fry for
5 minutes. Reduce heat and simmer till vinegar is evaporated. Serve as an
entree or accompaniment.
Tasmania's Diemen Pepper is most effective as a
condiment (used at the table, or towards the end of cooking).
A small bowl of milled leaf in the centre of
the table may be 'pinched' over soups and sauces.
Keep a second pepper grinder filled with Diemen
Pepper berries - use sparingly - the flavour is robust and may
Pepperberries will bleed a soft pink colour
into marinades or pickle solutions, pale sauces and yoghurt.
Diemen Pepper Tapas Oil, in a small bowl
provides a spicy dip for crusty fresh bread.
Healthy Cheese Cake
(Recipe from John King)
100grams ground Macadamia Nuts
50 grams Butter
2 Tablespoons Macadamia Nut Oil
50 grams Sugar
1 cup plain flour
Base Cheese Mixture
500 grams Ricotta Cheese
375 grams Silken Tofu
4 Large Eggs
150 grams Sugar
2 Large Kitchacontu Leaves (Strawberry Tea Tree Leaf) ground fine
½ cup Desert Limes, whole fruit puree in blender, or any fruit in syrup
½ cup Desert Lime cordial, delete if using fruit in syrup
100 grams Sugar
1 Tablespoon Potato Flour
2 cups Fruit in syrup, for the Kitchacontu flavouring I use Limes, for the Lime I use Lilly Pilly
2 heaped teaspoons of Agar Agar powder
mix all ingredients to coarse crumb stage, and press into baking pan with a round of baking paper in bottom of pan. Bake in medium oven till brown.
Cheese Mix, mix all ingredients in large mixing bowl and pour onto cooled baked crust. Bake until lightly browned on top.
Jelly Topping, place fruit and Agar Agar powder in saucepan and bring to the boil. As soon as boiling pour on top of cooled cheese cake in baking pan. Cool in baking pan till next day, run a knife around inside of pan to remove cake.
Fruit in syrup, 1 cup fruit, 1 cup sugar, ½ cup water. Mix all ingredients in pan and boil until fruit is soft. Can be done and placed in preserving jars in advance.