I declare myself to be very much a coffee drinker, although I only have two short espressos in the morning, so there are times when a cup of tea is the only thing to keep me going. I love a biscuit with tea as a treat and these beauties remind me of a much earlier time: as a child I would dunk that last bit of an Anzac biscuit into very hot tea, just as my mother did. This is a more grown-up version of a traditional Anzac and the addition of the gubinge powder (also known as Kakadu plum)…
Author: Chef M
I like to take a handful or two of this mix when I’m travelling to town for meetings and won’t have the chance to eat a proper meal. It’s true, a simple pile of fresh nuts would do the job perfectly well, but the addition of sultanas and dark chocolate make it more indulgent, and I’m all for that! It will keep in the refrigerator for up to 2 weeks if you’re very strong willed.
Pulled pork is not only a hit in New York the meat is braised until so tender that it falls apart when you pull it. The Alpine street food version is game meat filled in a piadina, a thin Italian flatbread. You can substitute a store-bought tortilla instead.
Extra-ripe bananas have always had a place in our food life. I wouldn’t use preservatives when my children were young so buying ice cream was difficult the only preservative-free ice cream I knew of then was Golden North honey ice cream and, as good as it was, I needed an alternative. The solution was to freeze super-ripe bananas, which offered an even more natural ice cream so no one felt they were missing out. I don’t need to do this any more but when you have a stash of extra-ripe bananas or see them on sale, don’t let them go…
Everything you need in a satisfying snack, these bars are full of good things, and quick and easy to make. Lovely with a cup of tea or packed into a lunchbox to take to school or work.
This is the treat to end all treats: the dark chocolate, the crunch of the seeds, the sweetness of the raisins, the zest of the orange, the nuttiness of the almonds and, wait for it, the gubinge powder! Also known as Kakadu plum, this native ingredient is so full of vitamin C it’s off the charts (look for it in health food stores) but for me it’s the intense, tart flavour that’s the icing on the cake here. Spread the slab mixture as thin or as thick as you like and let it set, then sit back and listen to…
Let me say there is wattle seed and there is wattle seed, and it all comes down to freshness and the way it is roasted. Until I tasted fresh wattle seed at a wild food cooking competition in Alice Springs many years ago I thought it tasted like stale coffee and wasn’t attracted to it at all. Then I experienced the cooking of Raylene Brown of Kungkas Can Cook, who taught me so much about indigenous ingredients. I love to use wattle seed now and, yes, there is a scent of coffee but it’s nutty and fresh when bought from…