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    Using Australian herbs in cooking

    I really want to start using Australian native herbs in my cooking. I'm also looking at growing these plants, too. Has anyone tried using Australian native herbs in cooking yet? The closest I've come is putting Rosella in my cheapy sparkly. http://www.sydneyessential.com.au/gu...-native-herbs/ for reference of examples of Australian native herbs and uses. I want to try Wattleseed Banana Bread this weekend.

    #2
    Re: Using Australian herbs in cooking

    Originally posted by Azvanna View Post
    I really want to start using Australian native herbs in my cooking. I'm also looking at growing these plants, too. Has anyone tried using Australian native herbs in cooking yet? The closest I've come is putting Rosella in my cheapy sparkly. http://www.sydneyessential.com.au/gu...-native-herbs/ for reference of examples of Australian native herbs and uses. I want to try Wattleseed Banana Bread this weekend.
    My personal experience cooking with Aussie herbs is relative limited, but my mum uses all kinds of native herbs in her cooking, so between her and local commercial brands like Maggie Beer and Illalangi, I've eaten my fair share of dishes and sauces with Aussie herbs (I also used to work for these guys back in high school, but I was a labeller, not a kitchen hand, so I wasn't involved in the cooking). You can get a lot of commercial herb and/or spice blends now that are partly or wholly native herbs, with full instructions and suggestions for use, which is pretty much how mum and my stepdad started down the native herbs and spices path.

    For the most part there are a lot of herbs and spices that you can simply do a direct swap on. Use wattleseed in place of Poppy Seeds (but they are generally more versatile as they have a slightly sweeter flavour). Use Native Bush Pepper or Mountain Pepper in place of Black Pepper. We also have native mints that can be used in place of regular Mint. Salt Bush can be used in place of regular salt, or you can use local river salts instead (Torey and I have some pink Murray River salt, which has a subtle river-flavour that reminds me of my childhood swimming in the Murray).

    Other than that, I know that Lemon Myrtle has a lovely soft lemony flavour that works really well in salad dressings. And Bush Tomato is kind of like a cross between sundried tomato and Sumac. I also have a really yummy native plum sauce from Illalangi, and have tried their native dukkahs. And don't forget the humble old Macadamia, which isn't a herb or spice but is native and is delicious in icecreams and deserts. Torey and I also put the Wild Hibiscus flowers in syrup in wine for our anniversary every year... it was something that we put in the sparkling wines at our wedding and they are just a lovely flavour (I also drink hibiscus and lemon tea, but to be honest I don't know if it's a native variety or not).

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      #3
      Originally posted by Azvanna View Post
      I really want to start using Australian native herbs in my cooking. I'm also looking at growing these plants, too. Has anyone tried using Australian native herbs in cooking yet? The closest I've come is putting Rosella in my cheapy sparkly. http://www.sydneyessential.com.au/gu...-native-herbs/ for reference of examples of Australian native herbs and uses. I want to try Wattleseed Banana Bread this weekend.
      Havent looked at the link, but I, and people in my family have experience with quandong (so much quandong), wild lime, Myakka, lemon myrtle and wattleseed mostly.
      ThorSon's milkshake brings all the PF girls to the yard - Volcaniclastic

      RIP

      I have never been across the way
      Seen the desert and the birds
      You cut your hair short
      Like a shush to an insult
      The world had been yelling
      Since the day you were born
      Revolting with anger
      While it smiled like it was cute
      That everything was shit.

      - J. Wylder

      Comment


        #4
        Re: Using Australian herbs in cooking

        Originally posted by Rae'ya View Post
        You can get a lot of commercial herb and/or spice blends now that are partly or wholly native herbs, with full instructions and suggestions for use, which is pretty much how mum and my stepdad started down the native herbs and spices path.
        I think this is how I will start out, too. http://tasteaustralia.biz/ Seems legit! Though of course I'll buy locally as able.)
        Originally posted by Heka View Post
        Havent looked at the link, but I, and people in my family have experience with quandong (so much quandong), wild lime, Myakka, lemon myrtle and wattleseed mostly.
        I had to google quandong D: What did you do with it, Heka?

        So, I made the banana bread. Here's the recipe I used: http://1millionacts.com.au/kind-thin...-banana-bread/ and I'm no food photographer so you'll just have to believe me that it turned out just like the picture.
        I served the banana bread as part of my extended family's Sunday lunch. Some people liked it and some people didn't like the grainy texture of the wattleseed. Personally, I could barely taste the wattleseed, though I would not add more because of the texture. The seed I bought was ground and roasted and had a great smell to it, but not much of it transferred to the bread. Maybe it was cheap coffee quality - strong smell but no substance to the flavour!
        Anyway, the next easiest to try might be Lemon Myrtle.

        Comment


          #5
          Re: Using Australian herbs in cooking

          Personally I really love orange poppy seed cake, so maybe try something like that with wattleseeds instead of poppy seeds? I also love macadamia and wattleseed icecream, though that's not something that I've ever made myself.

          Let us know how the lemon myrtle turns out. I've had it in salad dressings mostly, but I image it would also be good with fish.

          Comment


            #6
            My fad made a mustard and wattle seed marinade for his kangaroo in the restaurant.

            Ive seen lemon myrtle in dressings a lot, but it also goes good in short bread biscuits!

            Quandong is quite tart, so usually its cooked with a lot of sugar, but it turns in to jam, pie, and as a filling for chocolates around here. Also in chutney. But I love it raw too!

            If you are ever near here, let me know and I'll get you some quandong goodies for free. Shits expensive as hell. Often like 80$ a kg, dried.
            ThorSon's milkshake brings all the PF girls to the yard - Volcaniclastic

            RIP

            I have never been across the way
            Seen the desert and the birds
            You cut your hair short
            Like a shush to an insult
            The world had been yelling
            Since the day you were born
            Revolting with anger
            While it smiled like it was cute
            That everything was shit.

            - J. Wylder

            Comment


              #7
              Re: Using Australian herbs in cooking

              just going to throw this out there heka...


              As an American that grew up reading AA Milne, the idea of eating kangaroo to me, feels sort of like eating this:


              Click image for larger version

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Views:	1
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ID:	352546



              ...may this statement belongs in the horse thread, but...I just wanted to throw that out there
              Wonderful Life: The Burgess Shale and the Nature of HistoryPagan Devotionals, because the wind and the rain is our Bible
              sigpic

              Comment


                #8
                Originally posted by thalassa View Post
                just going to throw this out there heka...

                As an American that grew up reading AA Milne, the idea of eating kangaroo to me, feels sort of like eating this:

                <img src="http://www.paganforum.com/attachment.php?attachmentid=3386"/>

                ...may this statement belongs in the horse thread, but...I just wanted to throw that out there
                Haha kangaroo is delicious Thal, trust me!
                ThorSon's milkshake brings all the PF girls to the yard - Volcaniclastic

                RIP

                I have never been across the way
                Seen the desert and the birds
                You cut your hair short
                Like a shush to an insult
                The world had been yelling
                Since the day you were born
                Revolting with anger
                While it smiled like it was cute
                That everything was shit.

                - J. Wylder

                Comment


                  #9
                  Re: Using Australian herbs in cooking

                  Well I was going to try wattleseed and orange, but the tree my neighbours have that I thought was orange was actually lemon. Oops. So, I made wattleseed and dark chocoloate wholemeal muffins instead. The taste of the wattleseed came through a lot better. Maybe banana is too strong a flavour. They are so nice! I ate 3 out of the oven. :angel:

                  I'm going to try these with Lemon Myrtle http://www.lemonmyrtle.com.au/bush-tucker-muffins/ hopefully next week. Though I don't think I'll put in that much ground wattleseed. It's $13/100g here so it's a pretty expensive ingredient.

                  - - - Updated - - -

                  Originally posted by Heka View Post
                  My fad made a mustard and wattle seed marinade for his kangaroo in the restaurant.

                  Ive seen lemon myrtle in dressings a lot, but it also goes good in short bread biscuits!

                  Quandong is quite tart, so usually its cooked with a lot of sugar, but it turns in to jam, pie, and as a filling for chocolates around here. Also in chutney. But I love it raw too!

                  If you are ever near here, let me know and I'll get you some quandong goodies for free. Shits expensive as hell. Often like 80$ a kg, dried.
                  Thanks for the ideas and the offer I really like shortbread so I will give it a go with the lemon myrtle.

                  Comment


                    #10
                    Re: Using Australian herbs in cooking

                    Originally posted by thalassa View Post
                    just going to throw this out there heka...


                    As an American that grew up reading AA Milne, the idea of eating kangaroo to me, feels sort of like eating this:


                    [ATTACH=CONFIG]3386[/ATTACH]



                    ...may this statement belongs in the horse thread, but...I just wanted to throw that out there
                    Haha I was like this at first, but soon overcame my reluctance...nom nom!

                    Comment


                      #11
                      Originally posted by Torey View Post

                      Haha I was like this at first, but soon overcame my reluctance...nom nom!
                      Over come your reluctance to vegemite then!
                      ThorSon's milkshake brings all the PF girls to the yard - Volcaniclastic

                      RIP

                      I have never been across the way
                      Seen the desert and the birds
                      You cut your hair short
                      Like a shush to an insult
                      The world had been yelling
                      Since the day you were born
                      Revolting with anger
                      While it smiled like it was cute
                      That everything was shit.

                      - J. Wylder

                      Comment


                        #12
                        Re: Using Australian herbs in cooking

                        Originally posted by Heka View Post
                        Over come your reluctance to vegemite then!
                        Agreed, Torey! the best way to have Vegemite is to have just a little bit on hot toast that is generously buttered.

                        Also, Heka, I did end up putting the lemon myrtle in shortbread because I couldn't get some ingredients in the bush muffins I originally wanted to make. So in the end I made Monte Carlos style melting moments using lemon myrtle in the biscuit and I used home made fig and ginger jam with coconut buttercream icing filling.

                        Lemon myrtle does have a fairly strong flavour and I used too much for my husband's tastes but it tasted good to me. Probably used about 2-3 tablespoons in a recipe that makes 20 tablespoons of mixture. I did accidently up end the packet though.

                        Comment


                          #13
                          Originally posted by Azvanna View Post
                          Agreed, Torey! the best way to have Vegemite is to have just a little bit on hot toast that is generously buttered.

                          Also, Heka, I did end up putting the lemon myrtle in shortbread because I couldn't get some ingredients in the bush muffins I originally wanted to make. So in the end I made Monte Carlos style melting moments using lemon myrtle in the biscuit and I used home made fig and ginger jam with coconut buttercream icing filling.

                          Lemon myrtle does have a fairly strong flavour and I used too much for my husband's tastes but it tasted good to me. Probably used about 2-3 tablespoons in a recipe that makes 20 tablespoons of mixture. I did accidently up end the packet though.
                          Butter on vegemite? Only if its melted!!

                          Those biscuits sound amazing. Glad it more or less worked out!
                          ThorSon's milkshake brings all the PF girls to the yard - Volcaniclastic

                          RIP

                          I have never been across the way
                          Seen the desert and the birds
                          You cut your hair short
                          Like a shush to an insult
                          The world had been yelling
                          Since the day you were born
                          Revolting with anger
                          While it smiled like it was cute
                          That everything was shit.

                          - J. Wylder

                          Comment


                            #14
                            Re: Using Australian herbs in cooking

                            Originally posted by Heka View Post
                            Butter on vegemite? Only if its melted!!
                            Hopefully the hot toast would do the trick

                            Comment


                              #15
                              Originally posted by Azvanna View Post

                              Hopefully the hot toast would do the trick
                              It better, or the butter does not make it to the toast!!!

                              As if you want to water down your vegemite!!!
                              ThorSon's milkshake brings all the PF girls to the yard - Volcaniclastic

                              RIP

                              I have never been across the way
                              Seen the desert and the birds
                              You cut your hair short
                              Like a shush to an insult
                              The world had been yelling
                              Since the day you were born
                              Revolting with anger
                              While it smiled like it was cute
                              That everything was shit.

                              - J. Wylder

                              Comment

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