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This month we are featuring Wattleseed and Tasmanian Mountain Pepper.
The Wattleseed that we use is Acacia Victorii, this unique seed, when mixed with creamy or milky products adds a wonderful chocolate/coffee flavour and yet when it is used in pancakes, scones, bread or muesli a lovely hazelnut flavour emerges.
Tasmanian Mountain Pepper has a hot spicy taste and goes very well with quiches, flans, pies or indeed any recipe that requires pepper. This ground pepper comes from the leaf of the tree, Tasmania Lanceolata, and this same tree produces native pepperberries. The strong pungent flavour of the berries is more suitable for long slow cooking, as the ground berries maintain their flavour as well as their heat for a longer period of time.
Dukkah
Dukkah is a combination of nuts, seeds, herbs and spices. The tradition of dukkah goes back to ancient Egyptian times and would have been used as an appetiser before a meal.
Our delicious range of dukkahs, flavoured with Australian native herbs and spices go well with any of our Macadamia oils. We have a natural Macadamia oil as well as five infused oils.
Today we enjoy dukkah as a healthy and delicious treat in many different ways. The simplest way is to take a piece of bread, (Turkish or ciabatta) dip it into a good oil and then into the dukkah. This is a great way to start a meal or share a snack with friends.
Dukkah can be sprinkled through salads or stir fries and makes a crunchy coating for chicken schnitzels.
For a special treat, try pouring our Bush Tomato & Native Pepper Macadamia oil into a shallow dish, add a little of our Caramelised Balsamic vinegar infused with Lemon Myrtle. In a separate bowl pour a little Quandong & Pistachio Dukkah. Break bite sized pieces of Turkish bread into a third bowl. Dip a piece of the bread into the oil, picking up a little of the balsamic vinegar and then dip into the dukkah.
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