7 February 2015 – Bush Tucker Bonanza & CIT Cooking Demo

The team from Claron Park Produce at Cootamundra have;

Old Man Saltbush, both fresh and dried.  Versatile in a variety of dishes with its delicate, naturally salty, creamy-tasting leaves that are so versatile in a variety of recipes.  The large fresh or blanched Saltbush leaves can be used as a seasoning for meat or fish, in salads or as a leafy bed for grilled meat or vegetables.

It has a natural range of mineral salts, antioxidants & calcium and the dried saltbush makes a wonderful salt substitute for those wishing to cut their sodium intake.

The dried leaf and the berry of the Australian Native Pepperberry are also available.  This is another bush tucker food being embraced by the gourmet foodie.  It is said to be more versatile than conventional peppercorn, and is able to be used in sweet and savoury dishes.

The leaves, stems and berries can all be used and have an aromatic fruity peppery taste and are also good for you producing approx. 3 times the anti-oxidants of blueberries.  An interesting alternative to conventional black pepper although you should use a light hand as Donna from Claron Park says they are 10 times as hot!!

Why not try the Bush Tucker Dukkha that combines both the saltbush and pepperberry. OLYMPUS DIGITAL CAMERA

In the kitchen we have the team from the Canberra Institute of Technology (CIT) showing our customers how to cook a variety of dishes including:

 

  •  Chicken Bisteaya, Tomato & Pomegranate Molasses
  • Blackberry & Lemon Curd Mille Fuille

 

  • Seafood paella with Saffron.