We are expecting a bumper harvest here at Peppermint Ridge as the spring rains have given everything a surge. The Finger Lime bushes are heavy with fruit, the Mountain Pepper berries are looking very plump and the Blue Quandongs have fruited for the first time – can’t wait to taste them!
We have been testing a new Dukkah recipe to take advantage of the bountry – try it sprinkled on top of flatbread drizzled with olive oil and grilled, add a crunchy topping to your home made hummus, add to your favourite crumb mix before you fry fish or chicken, stir into a curry just before serving, sprinkle over kebabs or a fresh salad to add spice and crunch or dip your bread into good quality olive oil and then into the dukkah for an instant flavour treat. This recipe is straight from our new book on native foods – Australian Native Food Harvest – a guide for the passionate cook and gardener – we have added some finger lime which dries easily in a dehydrator when sliced – have a go!
- ¾ cup macadamia nuts – ground and toasted
- ¼ cup macadamia nut - chopped and toasted
- ½ cup sesame seeds – toasted
- 1 tbsp finger lime – dried and ground
- 1 tsp Mountain Pepper leaf – dried and ground
- ½ tsp Mountain Pepper berry – dried and ground
- 1 tbsp – Lemon Myrtle leaves – dried and ground
- 1 tsp Native Thyme – dried and ground
- 1 tsp dried garlic – ground to a powder
- ½ tsp salt
- 1 tsp Cumin seeds - dried and ground
- 1 tbsp coriander seeds – dried and ground
- Mix all ingredients together and store in glass jar in the refrigerator.
Psst…if you’re interested in learning how to cook with native foods, join us at our Australian Native Food Harvest cooking school on 3 December! Find out more details and reserve your spot here.