We’ve also prepared a NAIDOC hamper for Slow Food members and Brisbane residents. The hamper includes:
Native Dukkah 110g
Cinnamon Myrtle Spice 20g
Seaweed & Saltbush Spice 20g
Davidson Plum Jam 100g
Wattle Seed & Onion Marmalade 100g
Chef’s Recipes & Recommendations
Cost: $50 Order before: Friday 26 June 2020 Pick up: from Tuesday 30 June from The Cheeseboard, 31 Wolverhampton St, Stafford Delivery: $10 for Brisbane City Council area, $20 Greater Brisbane Wednesday 1 July for Southside of the river Thursday 2 July for Northside of the river
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
Last Thursday we teamed up with Aunty Dale Chapman from My Dilly Bag to film short videos for Gateway Education. Using six “hero” native ingredients Aunty Dale spoke about traditional uses and shared some of her endless knowledge while Three Little Birds cooked recipes using each one as the focus.
Cooking delish native dishes from paperbark smoked kangaroo with mountain pepper & seaweed to lemon myrtle biscuits with ooray jam and anise myrtle meringue.
We were lucky enough to use the kitchen at Redbank Plains State High School which is home to Platters on Willow run by Kara Pulou. Platters on Willow is a unique school-based enterprise providing catering services using school-based apprentices and showcasing Australian native and indigenous-inspired foods.
The food prepared by their students is a ‘message stick’ to communicate to the wider community their skills.
“We teach our students about growing and preparing indigenous flavours and how to use these in food preparation, presentation and service. Many of our students have rich cultural heritages and we are hoping to teach them a love of unique ingredients and hospitality, and give them an employment edge into the future.”
What a unique approach to hands on education! We had such a blast filming with the girls, love the concept and would happily work with them in the future!
We used some of our products available at My Dilly Bag. If you haven’t already had a look at new site, pop on over!
Looking forward to filming our next workshops soon!
Traditionally used for nutritional and healing benefits. Chewing the leaves provided a boost of vitamins and minerals while the antibacterial properties helped ward off infection. The leaves were also ground into a paste and applied to skin afflictions.
Tasmanian Mountain Pepper
The fresh berries would be crushed and mixed with water to make an effective antibacterial paste that would be applied to infected gums or teeth as well as rashes or skin abrasions. The bark was also boiled into a liquid tonic to aid digestion.
Myrtle Fermented Cabbage
Number of serves: 5 Prep Time: 10 mins Cooking Time: 5 mins
8g of rosemary salt and 400ml water (2% salt brine)
1/2 red cabbage
Make brine by brining 8g of salt and 400ml water to the boil with aromas
Cut cabbage into bite size chunks
Move cabbage and brine to sterilised jars or vac seal into bags
If jarring cover the cabbage completely with brine and cover with a cabbage leaf or weight to fully submerge
Leave to ferment for at least 4 days at room temperature or up to two weeks for a stronger flavour at room temperature
So give this recipe a try, boost your immune system, improve digestion and enjoy!
Unfortunately this year’s Woodford Tree Planting Festival has been cancelled. But We thoroughly enjoyed cooking along side Aunty Dale Chapman and partnering with Sobah native non-alcoholic beverages over New Years 2019.
Woodford Folk Festival is held annually over six days and six nights, from Dec 27th through to January 1st. More than 2,000 local, national and international, artists, musicians and presenters put on over 438 acts to an audience of an estimated 132,000 people. The festival begins each year with the iconic Opening Ceremony and closes with the spectacular showcase, the Fire Event on New Year’s Day. This year will be the 35th Woodford Folk Festival and the 28th held at Woodfordia. It is the largest gathering of artists and musicians in Australia.
The Woodford festival experience is deep, rich and colourful. It is based on a vision of inclusive and creative community, culture and tradition passed through generations, expressed through story and ceremony. The site, a former barren dairy farm, has been lovingly regenerated with over 120,000 subtropical rain forest trees, orchids, ferns and sedges, planted to create a habitat for butterflies and wildlife.
Woodfordia is transformed into a village that hosts over 25,000 daily patrons, performers, stallholders, volunteers and organisers. As many as 2,680 volunteers across 162 departments are at the heart of the organisation and contribute to the setup and day-to-day running of the festival. During the event, the festival is actually the 67th largest town in Australia.
We cooked a native Australian feast, four courses for over 100 guests in the middle of the festival. We hoped to inspire our guests to cook with bush foods and love them just as much as we do!