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Byron’s Party Punch   by Jan Sked  To make sugar syrup  Put 2.5 litres of hot water and 2.5 cups of sugar into a large saucepan and stir until sugar is dissolved. Add about 40 Lemon Myrtle leaves. Bring to the boil and simmer for 10 minutes. Allow to sit until cooled, then remove the Lemon Myrtle leaves and pour syrup into sealable containers and store in refrigerator. (I use the 3 ltr empty milk containers) To make punch  Mix all ingredients together in a punch bowl just before serving then add ice cubes. 2 litre bottle ginger ale, 2 litre bottle lemonade, 1 can tropical fruit punch, 1 litre bottle orange/mango juice

2 litres Lemon Myrtle sugar syrup

Bush BBQ Lemon Pepper       from Jude Mayall   www.outbackchef.com.au There’s a lot of ways to use this combination, made with Lemon Myrtle from the rainforest and Pepperberries from the alpine regions. You can mix it with cream cheese and spread into celery sticks or on biscuits. Mix it with sour cream or yoghurt and put a dollop onto a baked potato or with an avocado. Mix with your favourite oil and put through a green salad. Sprinkle over roast vegetables or mix with cheese and put through your favourite pasta dish.  It also works well with fish or chicken Makes a great bushfood dukkha

(recipes are inside the pack).

Morning Tea/Afternoon Tea Plain or Wattle Seed Scones with Davidsonia Jam and cream.

Louise Slice using bushfood jam.

Anzac Biscuits with Wattleseed Set oven at 160C Mix together 1 cup rolled oats, ¾ cup (125g) plain flour, ½ cup (125g) sugar. Mix together 1 tbs golden syrup, 30g ground roasted Wattle Seed, 1 tsp bicarb of soda 2 tbs boiling water While frothing, add ½ cup (125g) melted butter and pout into dry ingredients. Mix thoroughly. Place spoonfuls on an oven tray, allowing room for mixture to spread. Bake at 160C for 18-20 minutes

Allow to cool on biscuit rack

BBQ Kangaroo sausage served plain with bushfood sauce & finely chopped lettuce in a long roll.

Sea Scallops in Bushfood Liqueur Cream Sauce by John King rainforestliqueurs.com.au
Add 4 Tassie Pepper leaves Tasmannia lanceolata to Macadamia Oil and bring to smoking hot. Add 1 packet of sea scallops to fine rice flour & sea salt in a plastic bag and shake to coat the scallops. Add floured scallops to pan and fry for 1 minute each side to brown. Remove scallops and set aside and add a tablespoon of leftover rice flour to the frying pan.

Throw in a good slurp of your favourite bushfood liqueur to the frypan and reduce down for a minute. (one suggestion is liqueur made from Cooktown Lemon Ironbark  Eucalyptus staigeriana

Add 2 tsp smoked paprika, 2 tsp diced garlic chives, and 4 tbsp diced eschalots. Cook for another minute. Add 1 container of cream and simmer for a couple of more minutes. Place scallops on cooked rice and cover with sauce.

Serve and drink any leftover bushfood liqueur!

Saltbush Ice Cream  by Sheryl Backhouse 8 egg yokes 1 cup castor sugar 2 heaped dessertspoons of very finely ground Saltbush 600 ml cream In a double boiler beat 8 egg yolks, 1 cup castor sugar and 2 heaped dessertspoons of very finely ground Saltbush over hot water until thick and creamy. Remove from heat and when cold fold in 600mls of cream.

Pour into very small moulds or just serve a small scoop due to calorie content!!

Below is an excellent recipe to use up the 6 egg whites that are left over from the Saltbush Ice Cream recipe

Riberry Ice Cream Dissolve 1 tbsp cocoa in 2tbsp hot water Mix:  375gm small size cooked riberry, 1 tsp cinnamon, 1 tsp nutmeg, 2 tsp mixed spice, 3tbs brandy, Add cocoa mix and stand overnight Beat: 6 egg whites until stiff and add 1/3 cup castor sugar Beat: 600ml thickened cream with 1/3 cup castor sugar Blend all ingredients together by hand Place in a bowl lined with foil. Freeze until solid. To turn out, run water over the base of the bowl. If you decide to substitute, don’t use any large pieces of fruit as they remain in their frozen state. It can be made weeks in advance. I also used a stainless steel platter which I kept in the freezer to keep it cold when serving. I used a 230mm round silicone ware container – doesn’t rust, easy to clean and exceptionally easy to turn out as food doesn’t adhere.

Serve with a riberry coulis sauce