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Issue 16

Products

Flavours of the Bush from McCormick 

Unfortunately, I find the product over-orchestrated and the taste far from adventuresome. Perhaps this is dictated by the salt-addicted palate of many consumers - if so, I wish McCormick well with this new range but look forward to a range of products which do justice to the true `flavours of the bush'.mccormick

From the Editor

Comment

From Mary King

Letters

Gold Fields Bushfoods

Wild Harvest News

What's the right price?

Opportunities

Plant Hardiness Zones

Oops column

Lesser known species

RIRDC R&D

Wattleseed Feature

Sell Before You Sow

Citrus...

New Plant Names

Production Info...

Products

Book Review

Recipes

Web sites

Groups

Classifieds

From the List

 

And more Australiana...

I really hate to be a party pooper but the second range of products I've tried also disappointed. The Australiana Group Int. have brought out four organic, lightly carbonated drinks (with agents in the US already, according to the label). The range features Wild Berry, Wild Lime, Wild Lemon and Wild Fruit. The drinks are lightly carbonated and very refreshing and it's a nice touch to make them from organic ingredients - but - where's the taste? The Wild Lime in particular was disappointing as this was the one I expected to become addicted to. The none-too subtle taste of our wild lime (Citrus glauca) is like nothing else you'll find on conventional supermarket shelves - and unfortunately, this drink does nothing to change this. The flavour is very light, rather lemony and extremely pleasant on a hot day. But I can find nothing of our wild lime in its taste. The Wild Berry is very similar - pleasant but tasting of nothing much more than, well, berries of some sort. 

The label tells us that the Wild Lime contains Authentic Australian Wild Lime, wild harvested. The label also has a delightful picture by Aboriginal artist Malcolm Jagamarra and states that the product is part of The One World Trust which pledges `a percentage of annual profits to sustainably better the economic, social and living standards of In  McCormick have brought out new range of Gourmet Grill & BBQ products using some of our better known bush flavourings. I have tried the Bush Spices Grill & BBQ shake-on seasoning which contains Lemon myrtle, Mountain pepper and `other assorted Australian native herbs to create the essence of Bush Spices'. This is a perfectly acceptable product but, like so many, doesn't actually capture the unique flavours of the ingredients it states. An over-riding flavour of conventional lemon-pepper prevails and there is no subtle after-taste of pepper to be found. It's very salty and rather sharp on the tongue. Also in the range is a Lemon Scented Tandoori paste, which I haven't yet come across. I should probably be promoting this entry of a major firm into the bushfoods and flavourings sector but, indigenous people.' I am thus caught between wanting to promote this range of products and the philosophy behind them and wanting to actually taste the fruits which I know first-hand are sublime. What do they do with the taste? More information on Australiana at : www.eaustraliana.com.


 

juice

Book Review

Medicines and Fibres

Each chapter has descriptive listings of the species, covering such topics as location, habit, harvesting, processing and traditional usage. Excellent colour photos accompany each of the plants described and Zola and Gott also introduce us to the people who helped them research the book - Uncle Banjo (Clark), Auntie Liz, Uncle Colin, his children and many others.

From the fine cover painting by Gayle Maddigan to the list of gardens for viewing Aboriginal plants at the back of the book, this is a little gem for anyone with an interest in our native foods.

Koori Heritage Trust

328 Swanston St

Melbourne

Vic 3000

 

kurrajong

Koori Plants Koori People

Wonderful Reading

Very seldom does one find a `reference book' which also makes a good, easy read. This is such a book, beautifully presented and organised in a logical and very satisfying way.

Zola and Gott have set out to document the traditional use of native plants in Victoria - and produced a book which gives both good, down to earth information and also a feel of the sort of lifestyle enjoyed by the original people of the country.

The chapters cover:

Living water

(water and marsh plants). Most especially Water ribbons (Triglochin procera), crisp and sweet bulbous tubers and Marsh club-rush (Bolboschoenus medianus) starchy but tough tubers.

The Coast

(fruits, leaves and flowers). Most especially Coastal wattle (Acacia sophorae), Coastal Ballarat (Exocarpus syrticola), Pigface (Carpobrotus rossii) and Muntries (Kunzea pomifera).

The Dry country

(Mallee plants). Especially Pigface (Carpobrotus modestus), Kangaroo apple (Solanum simile), Ruby salt bush (Enchylaena tomentosa) and Nardoo (Marsilea drummondii).

Mountain Forests

(fruits, orchids, rhizomes). Especially the Lilly pillies (Syzygium spp), orchids (Dipodium and Arthropoium spp), Kurrajong (Brachychiton populneus) and Pale fruit Ballarat (Exocarpus strictus).

Plains and Open Forests

(fruits, nectar, tuber and leaves) Many lillies, orchids, Pigface, Rasberry (Rubus parvifolius) and Apple berry (Billiardiera cymosa).

koori

By Nelly Zola and Beth Gott

Koori Heritage Trust 1992

71 pp Hardback, Colour

$ (sorry - at the time of going to press, I did not have the new price - but it is below $30!)

 

lily

Tubers of the mountain Arthropodium or vanilla-lilly. Photo: Beth Gott

Recipes

All recipes this issue are fish or shellfish - and they're all from Juleigh and Ian Robins `Wild Classics', Red Ochre and Jean Paul Bruneteau's `Tukka'.

fish

Blackened barra cutlet

(From `Tukka')

1 tsp native pepper (or black)

1 tsp cayenne pepper

1 tsp white pepper

1/2 tsp thyme

1/2 tsp oregano

1/2 tsp garlic powder

1/2 tsp onion and chilli powder

4 barra cutlets

300 gm butter melted.

 

Mix all the herbs and spices together. Pat dry the cutlets. Coat one side of the fish with melted butter, shake herbs and spices over this side. Wait until the butter has set the herbs to the flesh. Cook the seasoned side for 1-2mins.

Turn over and cook second side. Do not turn over onto blackened side again.

Oysters with Lemon Aspen Vinegar, Sour Cream and Lemon Myrtle

(From `Wild Classics')

If you like your oysters `dressed up', try this delectable combination.

TO SERVE 6 AS AN ENTREE

36 oysters

4 tablespoons Lemon Aspen Vinegar (page 20)

1/2 cup (125 ml) sour cream

2 teaspoons ground lemon myrtle

Lay the oysters in their shells on a serving tray or planer. Drizzle lightly with the Lemon Aspen Vinegar and place a small dob of sour cream on top of each oyster. Sprinkle ground lemon myrtle over the top.

Poached Fish Fillets with Lemon Aspen Buffer Sauce

(From `Wild Classics')

A mistake often made when cooking fish is to overcook it. Fish fillets require cooking for just a few minutes. One way to cook fish to maximise flavour and retain the natural juices is to gently poach it in a flavoured liquid. The stock from the poaching forms the base of the delicious sauce.

TO SERVE 6

6 fillets of firm-fleshed salt-water fish such as trevally, snapper or dory, or fresh-water trout or silver perch

6 lemon myrtle leaves

1 onion, sliced

1 stick celery, sliced

2 sprigs of dill

1 cup (250 ml) water

1 cup (250 ml) dry white wine

2 teaspoons salt

Sauce

3 tablespoons strained and reduced poaching liquid

2 1/2 cups (625 ml) cream 3 tablespoons lemon aspen, crushed

2/3 cup (150g) unsalted butter (at room temperature), cut into small pieces

2/3 teaspoon salt pinch of mountain pepper

Combine all ingredients except the fish in a pan and bring to the boil.

Reduce the heat until the poaching liquid is just simmering and place the fish in the stock and cook for about 5 minutes. Do not boil.

Carefully remove the fish from the stock, cover and keep warm in a low oven.

Strain the stock and pour it back into the pan. Bring to the boil and reduce the liquid volume by two thirds.

Remove from the heat and measure out a quarter of a cup of stock.

To make the sauce, add the cream and lemon aspen to this stock and let it come back to the boil.

Lower the heat to a simmer and quickly whisk in the pieces of butter, one at a time until they are completely incorporated and melted into the sauce.

Season with the salt and mountain pepper. Strain the sauce and serve over the poached fish fillets.

 

Mango, Riberry and Coriander Salsa

(From `Wild Classics')

A salsa rich with the sweetness of mango and balanced by the aromatic riberiy and pungent coriander. Use to spark up grilled chicken fish, pork or lamb. Delicious with scallops.

MAKES 4 cups (1 LITRE)

3 tablespoons macadamia oil 1 medium-sized Spanish red onion, finely diced

4 ripe firm mangoes, peeled and diced into 1 cm cubes

1 cup (100 g) riberries (fresh or frozen) 

4 tablespoons finely chopped coriander

3 tablespoons lime juice salt and cracked black pepper to taste

Place the oil and the onion in a small saucepan and cook the onion until it is transparent. Don't allow to brown. Let the onion cool.

In a bowl combine the diced mango, riberries, coriander and onions. Toss the lime juice through and season with salt and pepper. Let the salsa sit for at least 1 hour before serving to let the flavours develop.

Marron and Kakadu Plum

(from Red Ochre)

Serves 6

 

6 x 250-300g Marron - boiled for 8 mins.

1kg Turnips

400ml Rice Wine Vinegar

400ml Castor Sugar

20g Ginger

3-4 Chillies - red hot

10-12 Lemon Myrtle leaves

100g Kakadu Plums

2 Spring Onion tops

1 Red Capsicum

Peel the marron tails and slice the meat into medallions. Peel the turnips and slice into discs 1mm thick on a mandolin. Slice the chillies and ginger thinly and bring to the boil with the sugar and rice vinegar. Simmer for 10 minutes. Strain the liquid and immediately pour over enough to cover the plums. Pour remaining hot liquid over the lemon myrtle leaves and the turnip. Stir well. Allow to cool overnight. Bring the plums and their liquid to the boil. Remove and allow to cool. Slice the capsicum and green spring onion tops finely for the garnish. Arrange a layer of pickled turnip on the plate, then the sliced marron tail, followed by more pickled turnip. Garnish with capsicum and spring onion strips, plums and a little pickling juice. This recipe is taken from the booklet "Classic Combinations", a joint publication of Angove's Winemakers and Red Ochre Grill.

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