4 Ways With Warrigal Greens, The Native Spinach That's So Good For You!
Ever tried warrigal greens? This Australian native spinach is easy to find and you can forage for them along coastal areas, estuaries and in the sandy area of beaches where the sand meets soil. I was given an enormous bag of foraged warrigal greens and I decided to create some recipes for readers including a crunchy filo warrigal green and cheese pie, warrigal green frittata, scallop and warrigal green chilli dumplings and a warrigal green cannelloni! And don't worry if you can't access…
Also called wild hibiscus, rosellas are North Queensland wildflowers and give this jam tartness in addition to a festive crimson colour. The jam is the perfect accompaniment to scones or puftaloons. They keep for up to 1 year in a sealed, sterilised jar.
Lemon myrtle chocolate damper
Damper doesn't have to be sweet, and Mark's chocolate lemon myrtle version makes a great breakfast spread with a little butter fresh out of the coals or oven.
Cheese-topped wattleseed damper
The roast wattleseed gives the bread a slight hazelnut flavour. We use a lot of native herbs and spices for the food we serve at our campfire dinners, including this damper.
Bush Style Damper with Tapanade
Derek begins his journey with a blessing for his future travels from local indigenous Wardan women, something very important to Indigenous peoples across Australia.
An all-round show-stopper, this one. Impress your mates with your bread-making skills, with little skill at all! Try playing around with any bush spice until you find your favourite. This is best cooked in a fire but an oven will do just as well.
Gingerbread bush shack
Hands up who needs a tranquil bush escape among the eucalpypts? Our bush shack is just for you, complete with a chocolate chimney. Our gingerbread celebrates our native ingredients - it's flavoured with lemon myrtle.
Chocolate and wattleseed self-saucing pudding
With its coffee-like aroma, wattleseed is an ideal accompaniment to chocolate and works wonderfully in this self-saucing pudding. Chef Mark Olive recommends soaking the wattleseed for 20 minutes in boiling water before starting the recipe.
Chocolate river mint fudge brownie
When it's time for a cheat's day, go with these dense, fudgy brownies. The river mint cuts through the chocolate and the macadamia adds a nutty touch.