 More Than Just Great Jam! - Quandong Jewellery by Santalum
Designs
The Quandong (Santalum acuminatum) is a small
tree native to southern Australia and bears red fruit which are used fresh
by Australian aborigines, and cooked for pies and jams in the emerging
"Bush Tucker " industry.
The stones inside the fruits are bead like and were
used over 100 years ago in fine jewellery. Santalum Designs' distinctly
Australian jewellery continues this tradition. Silvermark range: Earrings,
necklaces, pendants, brooches, rings, cufflinks.
The curious markings on the stones are emphasised by a
rich deep red hue reminiscent of Chinese carved lacquer, and are enhanced
by leaves and flowers of the Quandong in sterling silver.
These will appeal to the discerning buyer looking for a
quality, handmade, uniquely Australian jewel. Presentation boxes with
brochure available. Souvenir range: Earrings, necklaces, key rings. Stones
mostly natural or coloured deep orange red, enhanced with ceramic or glass
beads, attachments silver or gold plated or surgical steel. Shop display,
constructed of old fence palings, includes jewellery, Quandong jams (40g)
and cards illustrating the fruit. Ideal for gift, souvenir or nature park
shops.
Designer and silversmith: Elizabeth Gordon-Mills,
Santalum Australia
7 Lentara Court Magill, SA 5067
Ph: 08 8332 6451
Fax: 08 8333 2108
Are you a value adder? Let the magazine know - send
your story and any pics you have and get your product(s) on this page!
Recipes
 Lemon myrtle sushi
Prep. time 40 mins
Other herbs and herb combinations include native peppermint and mountain
pepper, native peppermint and native mint, native aniseed myrtle, native
thyme. Plain boiled rice can be made a feature component by the simple
addition of native herbs. Asian practice is to wash rice in cold water
before cooking which is a prerequisite considering the fertilisers commonly
used in the region. In Australia, washing rice is unnecessary and removes
many of the vitamins contained in the outer coating of the rice grains. As a
functional technique, washing rice can improve the stickiness of the cooked
product and in nori rolls, or sushi, this characteristic is often desirable.
Sushi
1 cup Australian grown rice
1 umeboshi plum or 1/4 teaspoon rock salt
1 tablespoon rice wine vinegar
1 strip kombu
1 teaspoon ground Lemon myrtle
1/2 teaspoon ground Mountain pepper
toasted nori
stewed Quandong or Rosella fruit, finely sliced
flying fish roe
water
Put the washed rice into a saucepan and cover with two volumes of cold
water.
Add the umeboshi plum, vinegar and kombu and cover with a well fitting
lid.
Heat to boiling then set over low heat for 12 to 15 minutes or until the
water has all been absorbed and the rice is cooked. Remove the plum seed and
kombu. Stir the herbs through the rice and leave covered for several
minutes. Remove the lid and allow the rice to cool.
Using a bamboo stick sushi mat and water for sealing the edges of the
nori, roll enough rice in pieces of toasted nori to make 2 to 3cm diameter
rolls. Include strips of stewed quandong fruit placed onto the rice before
rolling.
Slice into small sections with a sharp wet knife and top with the roe.
Serve with the quandong dipping sauce.
Quickies from the Editor...Riberries
During the Riberry season, I found that I was getting a `glut' of fruit,
both fresh and frozen. I boiled up the last 10 or so kg and, adding a
sweetener, reduced the juice down to a thick cordial which I froze. Since
then, I have delighted in using this thick syrup in:
Semi frozen yogurt with Riberry swirl - swirl the cordial through
the yoghurt and then partially freeze before serving.
Sweet and sour hot drink - use 50/50 Riberry cordial and lemon
juice. Warming, add cinammon and a leaf of lemon myrtle. Great winter drink!
Bush tomato dressing
Blanch 100g bush tomatos and puree. Mix with 75ml extra virgin olive oil
then whisk iin slowly 10ml tarragon vinegar, season  and serve over antipasto
platter with toasted foccacia bruschetta.
The above recipe is from Executive chef Michael Warren at the Bough
House restaurant at the Ayers Rock Resort
Crepes
Prep. time 60 mins
The flavour of many native herbs and spices and some fruits, for example,
muntharies, is well utilised incorporated into crepes or bread dishes and
bread sauces. All these soak up flavour and are economic uses of these
bushfoods. The mixture of akudjura, wattle and mountain pepper is
Australia's answer to a Cajun spice mix.
400g self-raising wholemeal flour
1 egg
1 litre water, approx.
a generous pinch of salt
11/2 tablespoons Wattle
1/2 teaspoon Native thyme
1 tablespoon Akudjura
1/2 teaspoon ground Mountain pepper
1/4 teaspoon ground white pepper
1/4 teaspoon cayenne pepper In a food processor, mix the flour and salt. Add the egg and 200ml of the
water. Pulse blend to completely wet the flour taking up all the dry mix.
Add half the remaining water blend until smooth. Pour the mixture evenly
into three bowls. To one add the native thyme and set aside for 20 minutes.
Meanwhile, boil the wattle in 60ml of the water (conveniently done in a
microwave). Add two thirds of the wattle including some of the grounds to
the second bowl and leave stand 20 minutes. Add the remaining wattle to the
third bowl as well as the rest of the spices and also set aside. Before
beginning to cook the crepes adjust the thickness of each batter with extra
water to pouring consistency so that as the batter is added to the hot pan,
it can be spread simply by tilting the pan with a circular motion to create
round crepes of even thickness of 3 to 4mm and 6 to 8cm diameter. Cook off
all the crepes using an oil spray to grease the crepe pan and with the heat
at medium intensity. As each crepe is made add it to one of three flavoured
piles under a clean towel. |