and other products available now!
Since COVID-19 has affected many hospitality businesses and the way we interact, we’ve been working on ways to get native food into homes around Brisbane and South East Queensland and continue spreading our love and passion for indigenous ingredients.
We’ve come up with a range of preserves and spice mixes for you to add to your everyday meals and baking.
Our native dukkah is a smoky mix of macadamia and wattle seed with Australian sunflower and chia seeds perfect on hummus or to add crunch to your salads.
Our “Christmas” is great all year round adding cinnamon and anise myrtle to biscuits, scones and cakes with a tangy kick from Davidson plum powder.
Seaweed and saltbush with a dashi punch is perfect sprinkled over fish from the coals with native sea vegetables!
We also have a range of small batch preserves. We only use what we can from seasonal natives so these are a limited supply. We’re working on a Wattle Seed and Onion Marmalade and Native Spiced Pumpkin Chutney for larger batches but our Sandpaper Fig Chutney & Davidson Plum Jam are exclusively sold at The Cheese Board, Open House West End and online at My Dilly Bag.
Get them while they last and have fun creating!
We cooked up a “native mess” at home, a spin on the classic Eaton mess! Just add our Davidson plum jam to our recipe for anise myrtle meringue with your favourite fruit and ice cream.
Anise Myrtle Italian Meringue
Number of serves: 12 Prep Time: 20 mins. Cooking Time: Overnight
4 egg whites or one emu egg white
6 tbs water
3 tsp dried anise myrtle ground
- Using an electric hand mixer, begin by beating four egg whites until they form stiff peaks. They should stand up straight when the whisk is removed.
- Next make a sugar syrup by mixing 225g/8oz of sugar with six tablespoons of water. Stir the sugar and water together over a medium heat. Dip a pastry brush in water and brush any bits of sugar from the sides of the pan down into the syrup to melt, otherwise it will turn the sugar syrup grainy. When all of the sugar is dissolved, bring it to a fast boil until it reaches 120C/250F.
- As soon as the syrup reaches the correct temperature, pour it onto the egg whites in a thin, steady stream as you whisk. Be careful not to pour the hot syrup directly onto the beaters, as it may stick to them or splash back at you.
- When all the syrup has been mixed, continue to whisk the meringue until it has cooled. It should be shiny and stiff. Allow to cool completely before using.
- Cover with clingfilm until ready to use. Italian meringue can be stored in the fridge for up to two days.
- Bake in a low oven overnight at 50 degrees for a crisp meringue or eat soft piped and burnt with a blowtorch