If you have a well stocked pantry, you're never short of a tasty meal. We bring you a recipe that you can bring together in under 30 mins with staples like pasta, nuts and dried herbs.
As our collection of indigenous spices has grown over the years we have loved experimenting with flavours, creating new dishes and putting a fresh spin on old ones.
My recipe for spaghetti with lemon myrtle, Tasmanian pepperberries, saltbush and macadamias is a celebration of Native Australian flavours. I've also included Australian pepitas, which - much like pepperberries - are taken to the next level of taste and texture when toasted. Crunchy garlic croutons are a moreish nod to the Italian inspiration, while a generous splash of lemon juice and our vibrant, NSW-produced Tawari Grove Olive Oil brings it all together. The result tastes both modern and traditional, complex but simple, sharp and zesty yet comfortingly familiar.
Wattleseeds are Australia's beloved Golden Wattle tree's gift to the culinary world. Roasted and ground much like coffee beans, they resemble coffee in appearance and even a little in taste - although much milder in flavour - along with a subtle note of hazelnut.
So with a flavour and aroma reminiscent of coffee and hazelnuts, you can imagine how well it lends itself to all sorts of baked goods: try adding a spoonful or 2 to your favourite banana bread recipe, Anzac biscuits, choc chip cookies or pancake batter!
Here is the ultimate breakfast muffin recipe.
I'm loving experimenting with pepperberries - its like pepper, but so much more! There's a fruity edge to it initially, and the heat comes later...not in a blow your head off, chilli kind of way, but more of a back palate kick that rounds the mouthful off perfectly.
This recipe really showcases how a single ingredient, even used sparingly, can turn a tray of roast veggies into a truly special meal. And it's great for those bottom-of-the-crisper veggies you don't know what to do with. Pumpkin, potato, carrot, zucchini, capsicum… just throw in whatever you've got! For the below recipe I've specified the veggies I used on this occasion.
Take our word for it, the addition of pepperberries will provide a slight fruitiness packed with a zing you'll want to come back for everyday. 😀
This pumpkin scone recipe is an old family one of mine, passed down through the generations. It won many a medal for my foremothers at the Brisbane Ekka over the span of the 20th century.
For a different spin on it I have added lemon myrtle, and it brings a whole new element! I can almost hear my great grandmother gasping as she clutches her peacock blue beads...but i think it’s a good gasp :)
"But wait", I hear you say, "that photo - surely that's not a scone! It's baked in one piece! Controversial!" Home bakers of the Inner West, remain alert but not alarmed; I am here to assure you that scones can indeed be baked in one piece.
Not only does it ensure the most sublime texture and crumb, but it cuts out so much faffing about with cutting the scones into circles and transferring them to the baking tray. You just pile the mixture onto your tray, bake, cool and cut into wedges or squares.