Dairy-free, Gluten-free, Recipe, Vegan, Vegetarian
Warrigal greens as a side dish This is the most basic way to cook our native spinach-like greens. It can be adapted for use with any set of flavours, such as Asian, Mediterranean, etc. My mother liked them tossed with nutmeg, in the English style. About 100g of greens...
Bread, Crackers, Recipe, Vegan, Vegetarian
Olive oil crackerbark A very flexible recipe that changes depending on the flavours you add to it. Vary quantities of salts, herbs, and spices to suit your tastebuds. Bake as large sheets for "bark", or cut into cracker sizes for easier use and storage. 3 ½...
Dairy-free, Drinks, Gluten-free, Recipe, Sweet, Vegan, Vegetarian
Lemon aspen and tonic sorbet A highly aromatic, lemony, sharp and tart sorbet. Ideal for ice-cubes in a summer drink. Lemon aspen fruit (fresh or frozen)Lemon myrtle sugar syrup – lightTonic water Weigh the lemon aspen. Measure out one millilitre of sugar syrup...
Dairy-free, Drinks, Gluten-free, Recipe, Sweet, Vegan, Vegetarian
Lemon myrtle sugar syrup – light An aromatic light or heavy sugar syrup for sorbets, cocktails, etc. 1 cup caster sugar2 cups water2 whole lemon myrtle leaves (fresh or dried. Other leaves can be used as well. ) Combine ingredients in a saucepan and heat on...
Bread, Dairy-free, Recipe, Vegan, Vegetarian
Pepperberry bread rolls Warm, purplish bread rolls with a fruity, peppery tang. 500 g flour (white is best to show off the colour)15 g dried yeast or 30g fresh yeast½ tbsp olive oil1 tsp salt30 g ground Mountain Pepperberry300 ml blood heat water (plus extra for...
Condiments (oil, vinegar, salt), Gluten-free, Recipe, Vegan, Vegetarian
Lemon anise zucchini A delicious way to use up the zucchini glut! A recipe from one of our customers; thanks, Delice! ZucchiniLemon Anise SaltDried chilliWhite wine vinegarAniseed myrtle (to taste) Slice zucchinis and fry until golden on each side (I find it best not...
