It's this of of year again and I've been on the hunt for more bush tomatoes, for some reason they have been selling like hot-cakes!! 

I have only enough on hand, which I've just got in, to make my Red Australian curry which has bush tomato in and also my Bush Tomato rub, so sorry for the inconvenience but just can't help. 

That's the negative, the positive is that because of the climatic conditions next year is going to be a bumper harvest I'm told.  They are still green on the vines, but come January, and don't quote me on this exactly, they should be back in stock with a vengance.

These spicey little desert fruits, called the desert raisin because they look like one when dried, have been a staple food for the aboriginal people who live in the arid regions for thousands of years.  I find that the more that I use them in cooking the more uses that I seem to have for them, and I guess with the increase in popularity so many others are discovering their unique flavour and becomming familiar with them in day to day cooking.  Whether it's spinkled on your favourite pizza, put into a pasta dish or otherwise as extra flvour to a slow baked dish they're fantastic.

If you really want to try them and havn't before I can recommend my Bush Tomato rub, great to put on any meat for the BBQ or roasting or otherwise the rub can be made into a great dukkha (recipe inside the pack).  My Red Australian curry also has bush tomato as one of it's bush food ingrediants and again inside the pack there is a recipe for a great curry cauliflower soup, or otherwise you can use it to replace any of your other curries for a wonderful bushfood dish.

Yes, It's nearly Easter, just days away now....remember to support the Bilby when you think of Easter treats....I know that the bunny has developed into quite a character over the years and the silver foiled chocolate images with bright smiling faces and 2 big teeth do look cute....but the Bilby is one of our native animals and does need your support and protection. Keep it in mind.

I'll be at the Peregian Market, on the Sunshine Coast, this Sunday with a lot of Outback Chef products, if you're around please stop buy and say hello.

Have a safe and happy Easter break
Jude

Here's a simple bush food idea to try..........

I had a customer tell me the other day he had tried Outback Chef's mountain pepper leaf on a mash of sweet potato and it was fantastic.

Mountain Pepper is a shrub that grows in the wet areas of SE Australia. The pepper leaf is dried and can be used in the same way as any other pepper would be used. The pepper berries from this plant can be added to a pepper mill and again used in the same way as you'd grind the black pepper. It's really hot and also has a slight eucalyptus flavour which adds to the enjoyment.

An "old bushie" told me the other day that if you smoke some water and put it on your bush tomatoes they grow well. Bush tomatoes, as we know, grow in the heat of the desert and need a good bushfire to propogate. Now if you take your billy-can and put it over a fire and allow the smoke of the fire to get in the water then when its cold water your bush tomatoes, they will love it and prosper!

The bush tomatoes pictured opposite are the dried version, you can buy them from www.makingtracks.com.au. When using grind them first.

This recipe was sent to me by Jenny Bury....... .

Quandong Fruit slab
after you reconsitute your required amount of dried Quandongs, add some sugar or honey to taste and a small amount of glucose syrup,boil up and mash until a pulp, cool down then place onto plastic lined trays and lay in the sun for 2-3 days and then flip over on plastic sheets and dry other side off.
when dried, cut into small squares and dust with castor sugar and store in glass jars-magnificant !

March 27, 2010 7:50 PM

It's the final week, the lead up to Christmas, a little hard on the purse, the credit card and with all thos parties one after another, and all that food that leaves the diet far far behind and the digestive tract and "beyond" in no doubt that over-indulgence has well and truly happened. 

So, if I can suggest and recommend you make a Pepperberry Sorbet you might want to tell me where to put my pepperberries...but actually IT DOES WORK this Pepperberry and Lemon Sorbet is just the shot for the "tricky guts" and it will set you up for the next round of gourmet food and party pies.  I made some for a party last Sunday and it was real hit, it surprised me how many of the men really loved it. I doubled the quantity of pepperberries in the recipe so it was brigter in colour and hotter (pictured)

So onward every onward with the next round of merriment.

Pepperberry & Lemon Sorbet

I makes sence to eat what grows naturally in our own environment and even more sense when we realize that our native herbs, spices, fruits and berries are also so good for us.  Many of our native foods are high in anti oxidants...the cosmetic companies are always talking about anti oxidants and we can pay a fortune for them. 

Tasmanian Pepper, Lemon myrtle and Aniseed myrtle are high in Vitamen E, Quandongs are high in Vitamin C.  One of the richest sources of tocopherols is the Australian Hass Avacado, the Quandong is comparable to that.

According to studies conducted  by the Rural Industries Research and Development Corporation a division of the Australian Government

"Components of folate are water-soluble compounds (known also as vitamin B9) that play a key role in the methylation cycle and in DNA biosynthesis and the chromosome segregation.  Breaks in the DNA strand and chromosome malsegregation are the main forms of genome damage.  Adequate levels of folate, combined with the presence of Zn, Mg, Ca and vitamin B12 in the  diet can prevent genome damage that occurs due to oxidative stress, nutrient deficiency or calory excess.  Folate deficiency results in an increased rish of cardiovascular disease and dementia as well as neural tube defects.

All samples of native species evaluated in this study contained folate.  Among herbs and spices, the highest level was present in Tasmania Pepper Leaf, Anise Myrtle, Bush tomato and Wattleseed, followed by Tasmania Pepperberry and Lemon Myrtle."

I received this comment (see below) from Desmond Morley who has been getting Gumbi Gumbi from me for over a year now.....although there is no scientific proof that I'm aware of to support any claims of the healing qualities of Gumbi Gumbi, it has been used by Aboriginal people as a healing remedy for thousands of years...I'm not a herbalist and don't pretend to be, nor would I sell any product such as this with any guarantees, but I am interested in the results of people who have used it and feel that it has contributed to their good health.  I have also put Desmond's comment,  on my Community Forum and would be keen to hear any comments that you might like to make.

"When I found that I had prostate cancer and that my PSA reading was 12.4, the hospital took some biopsies which indicated that my cancer was aggressive, I immediately informed our five children. One of my sons Stewart had recently had a conversation with a man who was visiting England from Australia, what the Australian told my son was that he had suffered from prostate cancer, and that the doctors had told him there was nothing more they could do for him, and that his prospects were not good. He had heard about Gumby Gumby, so he decided to look into the matter more fully, he manage to obtain some which he ground down into a powder this he put into A A size gelatine capsules and he took just one day. According to the Australian man he had lived far beyond what was expected of him, and his PSA reading and gone down to about 4. I decided to except radiation treatment from the local hospital in Sheffield, and at the same time take Gumby Gumby in the same way that the Australian man had described. My first PSA checkup was six months after the end of the radiation treatment, and my PSA reading and gone down to 0.6, after a further six months I had another checkup, and my PSA reading and gone down to 0.3. The result is that now I do not have to go back to the hospital for a further check for a full year. I am 76 years of age, and although the radiation treatment took away much of my vigour and vim, it is returning, and I feel better now than I have been for the last two years."

Gumbi Gumbi (Pittosporum angustifellium) is an age-old Aboriginal natural remedy, also known as Cumbi cumbi and meemeei depending on regional dialects.

It is sometimes described as the most multi-purpose bush medicine in the central Queensland region.  It is rare because it is eaten avidly by cattle.

Gumbi Gumbi is drunk as a tea and has reportedly wonderful healing properties.  The dried leaves of Gumbi Gumbi can also be crushed and put into an empty capsule (purchased at the chemist) and taken that way.

Take one Coral Trout or any fish that you fancy

Stuff fish with Vegetables, whatever you like, zucchini, mushroom, pumpkin, onion, carrot, etc sprinkle with mountain pepper, murray river salt and lemon myrtle to taste, you could also use aniseed myrtle here instead of lemon myrtle, this herb goes fantastically well with any seafood.

I usually use of good sprinkling.  For this fish I used a heaped dessertspoon of lemon myrtle.

Now peel some paperbark of a paper bark tree, wash it and soak for about 5 minutes in water, use wet, then wrap fish in it...

I also wrap it all in foil, as it not only keeps the paperbark in place, but also stops coals and stuff getting into the food. 

The paperbark gives a lovely smokey flavour.  Onto to the BBQ for about 40 minutes, check after 30 minutes, just depending on the heat of your fire and also the size of the fish, little pieces or smaller fish obviously take less time ...now it's time to sit down, enjoy a drink....and have fun

Everything in Melbourne now seems to be either in bud, blossom or about to shoot...Spring is a great time of the year.  Time to get out in the garden and start gardening and time to consider your bush food garden.  There are three methods used for propogating most plants, either start by planting seedlings, use cuttings or dividing plants or else by grafting.

Unless you have cuttings in your garden or are dividing existing plants or share with friends seeds are the cheapest way to get plants.  You often create the most hardy plants as they are grown from the start in your garden and weather to your garden's individual specifications.  If using rainforest plants  plant them as soon as you can, as they often won't germinate if left in storage for long periods of time.  For temperate and alpine plants store in the refridgerator or similar cool, wet temperatue for weeks to simulate winter or else plant at the beinning of winter to germinate in the Spring.  Scratch the hard-coated seeds eg wattles to stimulate germination.

Something like Native Thyme (Ocimum tenuiflorum), pictured, are great seeds for your garden, grows from arid to tropical, it is common throughout Australia, plant in full/part-sun, provide a little extra water to get started but is drought tolerant once established.

Leaves of the Native Thyme can be used in salads, sauces and soups.  Leaves can be used fresh or dried, they make a refreshing tea.

I had an unusual request a few weeks back, Rachel Sims a student at the College of Fine Arts, University of New South Wales  was doing a design project on Bush Tucker, she asked for a lot of different seeds, herbs and spices to complete the work.  She kindly sent the finished project to me to take a look and I was blown away, it is fantastic. 

"The aim of the project to establish new behaviours and attitudes towards Australia's native cuisine. The intent is to educate urban dwellers, redirecting their practice and broadening their knowledge of native food consumption" quote from Rachel's project

After being involved in Aboriginal art and culture for many years it has been a bit of an uphill battle to get non indigenous Australians to take the time to reflect on the paintings or try bush food.  After seeing a project like Rachel's it really gives me much joy to realize that the message has not ony got thru as to the importance of this land and what it produces, but also, that the message is understood.

"The quintessence of the project is to objectify bush tucker being an essential part of urban and rural Australia" quote from Rachel's project

Art reflects the emotions of the people at the time, it always has and always will.....Australian Aboriginal Art is now recognized as a world-wide art movement and as Australians we embrace it in every way, from the gifts that we give to overseas visitors to large companies like Qantas and at events such as our Olympic Games, proudly displaying Aboriginal icons and motifs.

The bush food industry is still in it's early days, but I am hopeful that within the next few years each Australian kitchen cupboard will have some food that is a native to this land and be able to incorporate it into their own every-day cooking with confidence. 

Rachel has kindly let me put a link thru to her project, please take the time to reflect on it and enjoy, not only the work that she's put into it, but also the valuable message.

Project 'Bush Tucker Taste Tradition'

Also called Watery Rose Apple and Water Cherry, these small red, bell-shaped fruit are crunchy and acid-sweet.  I've just got some in from Atherton Tableland from the grower and I must admit I'm also looking forward to doing some cooking with them.  The tree can reach from 3 - 10 metres and has a short, crooked trunk branching close to the ground.  It's flowers are fragrant and are pale-yellow.  The tree is only suited to low altitudes in the tropics and areas where there is rainfall fairly well spaced throughout the year.

It is also known in Malaysia, Indonesia and India.  It is grown for its edible fruits, its hard wood; which is used to make tools  and also its bark which is said to have theraputic benefits.  A decoction of the astringent bark is a local application on thrush.

In Indonesia the water apple is loved by children who eat it to relieve thirst.  The fruits are sold in markets skewered onto bamboo sticks, also served in salads which can be a ceremonial dish for new mothers.

According to research done by RIRDC, (Rural Industries Research and Development Corporation)

The antioxidant activity of fresh and dried plant extracts of the Syzygium aqueum were studied using beta-carotene bleaching and the 2,2'-azinobis(3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS) radical cation assay. The percentage of antioxidant activity for all extract samples using both assays was between 58 and 80%. The fresh samples had higher antioxidant activity than the dried samples. The results of the beta-carotene bleaching assay were correlated (R(2) = 0.9849) with those of the ABTS assay.

A fungal disease know as Myrtle Rust was found on a property in north NSW in April 2010.   The NSW Department of Industry and Investment is leading the activities to supress the outbreak.  This potentially a very threatening problem and is classified as Category 1, meaning that if it is detected and reported it will be acted on straight away.

The fungus that causes Myrtle rust has not been found before in Australia. It belongs to a group of fungi known as the ‘guava rust complex’. Myrtle rust can affect plants belonging to the family Myrtaceae a large family which includes many Australian native species, such as Eucalyptus species.

The rust has been identified as Myrtle rust based on the host range seen so far in Australia and the structure of its spores. Information is continuing to be gathered on its host range under Australian environmental conditions through surveillance activities, and laboratory-based host testing of a range of important commercial and ecological species of Myrtaceae.

The fungus causes spots on leaves and stems that develop masses of orange to yellow powdery spores. The disease most often affects young shoots and the growing tips of plants causing leaves to become curled and distorted. More information, along with photographs of host plants can be found on the Department of Industry & Investment NSW website.

This myrtle rust could potentially have widesspread effect on the natural environment and also have a serious effect on the commercial aspects of the native flower industry.  The majority of sites found to have the rust are retail and commercial nurseries in NSW, but be beware....if you have a lemon myrtle tree please inspect it for potentail rust infectation, and if you do find something, don't break off the leaves and throw away report them

National Exotic Plant Pest Hotline for reporting sightings: 1800 084 881

State contacts:

• South Australia: 1300 666 010
• Tasmania: 03 6233 3352
• Western Australia: 08 9334 1800
• Victoria: 13 61 86
• Queensland: 13 25 23
• Northern Territory: 08 8999 2118
• NSW: contact the Quarantine Domestic Hotline 1800 084 881

Picture of the rust can be found on

http://www.dpi.nsw.gov.au/biosecurity/plant/myrtle-rust

This complex of diseases is native to South America and is also present in the USA (Florida and Hawaii) and Mexico. It is not known how this disease entered Australia, however, rust fungi produce microscopic spores which are easily carried on the wind, on people’s clothing or on goods that are shipped around the world.

Australian Aboriginal Bush Tucker - Bush Food

Australian Aboriginal Bush Tucker for thousands of years the aboriginal people have lived off the land, eating well when food was plentiful and conserving in times of drought.  This food is called bushfood or bushtucker it's our native cuisine.  Today bushfood is modern, contemporary and fun, it can be used in all our favourite recipes or create new and exciting ones.

HAPPY NEW YEAR, MAY 2012 BE SAFE, HAPPY AND HEALTHY

NEW ON SITE BUSHFRUIT PASTES,AND BUSHFOOD CURRIES AND RUBS (recipe inside pack)

Davidson's Plum can be used in the same way as blood plums when stewing fruits or jam making;  but remember they are a lot more tangy than blood plums with a high acidic taste.  You can also mix the two together and add sweetners to get the required taste.

A really quick and easy way to make JAM is with CSR's special jam sugar.....I usually buy it in my local IGA supermarket, it's in a brown coloured bag marked Jam Making Sugar.  Follow the instructions on the side of the packet, but in short it's equal parts fruit to sugar ie 1kg fruit to 1kg jam sugar, boil for 4 minutes and then bottle, it really is that easy.

Botanical name Davidsonia pruriens, Aboriginal name: Ooray.  Tim Low call's this plum "the Queen of Australian rainforest plums". 

The plum looks like a blood plum, but is very sour in taste. It has two flat seeds that are about the same size as the blood plum's.  It is a small, narrow rainforest tree.  The varieties found in North Queensland are different from those in Southern Queensland and Northern NSW.  The plums that Outback Chef sells are from Atherton Tableland in Far North Queensland.  It is an importnt fruit in the modern bushfood industry.

According to research done by the Rural Industries Research and Development Corporation (RIRDC) a division of the Australian Government

A high level of lutein, a carotenoil compound that plays an important role in eye health was detected in Davidson's Plum, possessing higher levels than avocado.  Lutein improves visual function and symptions in atrophic age-related macular degeneration this is the leading cause of vision loss in aging Western societies.  Lutein protects the retina from damage by inhibiting inflammation.

There is also relatively high antioxidant activity detected in the lipophilic fractions, which unlike hydrophilic antioxidants, which do not accumulate in the body and are excreted in urine, lipophilic antioxidants penetrate the lipoprotein cell membrane more easily and therefore reach a higher level of bioavailability.  The presence of anitoxidant compounds that are active in both the hydrophilic and the lipophilic environment, within the same food source, may provide more comprehensive protection for oxidative stress.  Subsequently this may result in higher levels of protection and possibly more pronounced health benefits.  In this aspect, Davidson's plum exceeds the quality of the Blueberry control and other traditionally consumed fruits.

for more information

The flesh of Davidson's plum has a high level of anthocyanins, a potent antioxidant with a range of health benefits. Anti-diabetic effects and reduction of obesity have been reported arising from their consumption.  A possible good source of a natural food colour with health-enhancing properties for a wide application in beverages and confectionery might be considered.

Cooking tips using Davidson's Plum

If you want to learn more about our environment and also the heritage of this wonderful park why don't you go on a Discovery Tour.  There are a variety of tours on offer that gives a "hands-on" environmental experience for school groups and people of any age.  From 1/2 day to a whole day you can learn to be a bush detective, make your own bush jewellery, weave baskets, mae traditional bush tools...or if you want to just sit, talk or listen....perhaps going on an Aboriginal cultural tag-along tour is more for you.  So if you're in the Tumut, N.S.W. area visit the centre and enjoy a Riverglade Wetlands Walk, a Cave cultural tour or go night stalking, did you know that 80% of Australia's native animals are noctural....there's something for everyone.  For more information contact the Tumut Region Visitors Centre for an order form on 02 6947 7025 or email tumutrvc@environment.nsw.gov.au

Wattle Seed wild harvested.........Botanical name....Acacia victoriae.....Common names  ....Elegant wattle, Prickly wattle, Gundabluey, Bramble wattle, Elegant acacia.
 
Traditional Aboriginals used A. victoriae in arid regions of Australia as a food source. Occuring in all main land states.

Women would collect seed pods from the trees when ripe, separate seed 'yandy' clean in a wirra. Parch by fire, pound and ground into a flour. Mix water with flour to make a dough, then place in fire coals/ash to get a "jonny cake."

Green pods fully formed were also lightly roasted and the seed eaten.

In plentiful times seed could be stored away, it has a very hard seed coat. From the legumaceae family it has a pea flavour. Having a high protein level approx 17%, carbohydrate 41%, fibre 29%,fat 3 % (Brand&Cherikoff 1985) and a low Gi average 1480+270 KJ /100gms (Brand &Maggire  1992).

 
Most of todays  uses are based around  making a roasted  hazel-nutty flavour from the seed. By roasting the raw wattle seed until it pops (similar to pop corn). This new unique flavour has many uses in coffee like beverages(caffine free), essences, beer, baking, confectionary, dairy and marinades.

Over the past few years even the pod/husk of A. victoriae have been researched for its medical properties in the fight against cancer.

Current situation

Myrtle rust has been confirmed in a public parkland area at Noosaville.  Biosecurity Queensland is working with the council to determine the source of the infected plants.  To date the plant disease has been confimred on 19 sites.  The infected properties include production and retail nurseries, one queensland Government property and now a public parkland area.

Current operations

Nationally, the decision has been made that it is not feasible to eradicate this disease from Australia.  Biosecurity Queensland is continuing to work with industry to develop ongoing management options.  The focus of surveillance to date has been on production, retail nurseries,  and any bushland surrounding  the infected areas. 

Spreading the word

Biosecurity Queensland is now on Twitter and Facebook.  Get updates and images by following on Twitter: @Biosecurity Qld and Facebook: Biosecurity Queensland.

website  www.biosecurity.qld.gov.au.

The emerging native food industry will have benefits to all;  from the growers to the end users. 

Today my focus is on Aniseed myrtle "Backhousia anisata", an aniseed flavoured herb with a fresh eucalypt after taste.

It is related to the ever-popular lemon myrtle and is grown in the rainforest areas of eastern Australia.  The leaf is used either fresh or dried, the latter being ground to a fine powder.

Tests done in September 2009 by RIRDC (Rural Industries Research and Development Corporation) a division of the Australian government have found that aniseed myrtle has a superior antioxidant capacity, which gives us protection from oxidative stress and helps in the anti-aging process.

High in Vitamin C, E and folate, also chlorophyll a and b;  which is the major pigment present in plants, also plays a vital role in reducing oxidative stress in the human body.

It has high levels of lutein, a compound important in the role of eye health.  It contains high levels of zinc, calcium and evaluated as very high in magnesium.  The samples of aniseed myrtle were evaluated in dried form.

So how to use this in your cooking....below is an extremely simple recipe I use to put on salad greens.....the comments that I get are positive and I've had a number of people say to me what's in it"  Whilst they don't detect the aniseed taste in the first instance they do make the comment that there is something "soft" in it....and go back for more...this is a subtle entry to the world of using aniseed myrtle.  Use it instead of Star Anise or fennel in your cooking.

Aniseed myrtle salad dressing

1 teaspoon Aniseed Myrtle

2 tablespoons of sweet and sour sauce

2 tablespoons of lemon juice

1 tablespoon of fish sauce

Mix all together and mix into your salad

SPECIAL OFFER....receive a 10g sample bag FREE (that's about  tablespoon full) if you sign on for my "very newsworthy" newsletter and also send me an email requesting the aniseed myrtle offer.  If you've already signed on just send me an email requesting the sample.

for more information on the health benefits of our native foods, including Aniseed myrtle, go to

So what's bush tucker about this soup you might say???  My main aim is to educate you into using our wonderful herbs and spices as part of day to day cooking...this recipe is very easy and quick to make and utilizes Australian salt and pepper......

INGREDIANTS

1 brown onion

1 desertspoon of white miso (you can purchase this sometimes in the supermarket and also at  grocery shops)

1 bunch of asparagus

1 bunch of bok choy

Murray River Salt to taste

1/2 teaspoon Tasmanian pepperleaf

2 cups of water

METHOD

Chop onion and brown in saucepan with a little oil, add chopped asparagus (save a couple of asparagus tips to decorate if you wish)

Add desertspoon of white miso paste

Add 2 cups of water

Add chopped bok choy

Add 1/2 tspn of Tasmanian pepperleaf

Cook until tender, taste .....and then add the salt to taste

Put in a food processor or barmix together until smooth....serve

Serves 2 people in fairly decent sized bowls

Doesn't it bug you when you look at the scales and find that your weight has snuck up to an undesirable level!!!  No more muffins and chocolate...well for a while anyway....While I'm going to cut out and cut back on some things, not on the great abundance of vegetable, herbs and spices that we have at our disposable, so with that in mind I've created this great soup....just the thing for a Sunday night dinner, maybe with a dim sim or two!!  No cream in this one, but a wonderful creamy texture.

Because of the diversity of population and the geographical location Australian cooking covers a wide spectrum.....my job at Outback Chef is to encourage you to use some of our fantastic herbs and spices in your day to day cooking.....soooo here is a recipe that is good for you, tastes great and has our own Murray River Salt and Tasmanian Mountain pepper in it....not to mention it's easy and quick to make....using white miso, which is a favourite ingrediant of mine plus bok choy and asparagus....Bok Choy and Asparagus soup with Mountain Pepper

This Bushfood Combo is a hands-on bushfood kit designed to get things happening in the kitchen.  If you are interested in bushfood, but when it comes down to it don't know where to go in everyday cooking.  This kit is available at a special price, it incluces favourite bushfoods as well as fact sheets and how the Aboriginal people used them in their everyday cooking as well as easy to follow recipes and all the latest information on the health aspects of bushfood.  If you havn't yet tried any bushfood I can recommend this kit and am offering it at great value to entice you along the way a bit.

It has been known since the 12th Century that the aniseed flavoured herb fennel is good for eyesight.  Hildegard of Bingen who was a herbalist of that time said that fennel strengthened the eyes, brain and hearing.  The poet, Longfellow wote " above the lower plants it towers, the fennel with it's yellow flowers, and in an earlier age than ours, was gifted with the wondrous powers, lost vision to restore"  So what's that got to do with Anise myrtle? a lot they both have that same aromatic aniseed flavour and the Rural Industries Research and Development Corporation has been doing extensive research on Anise myrtle and found that it is not only high in Vitamin E but also lutein, a carotenoid compound that plays an important role in eye health. 

Chlorophyll a and b have also been identified, this is implicated in the reduction of oxidative stress in the human body, which is linked with the prevention of chronic diseases.

Anise myrtle (Backhousia anisata) is a medium-sized tree grown int he rainforest areas of eastern Australia and is related to the lemon myrtle.

To use in cooking it can be substituted for Stan Anise, Pernod or even fennel to give that great aniseed flavour.   Use with fish or chicken or what I often do it  put some in when I'm baking vegetables, just mix Anise myrtle with a bit of olive oil, salt, pepper and add.

Now is the time to consider planting muntries, a native of South Australia to west Victoria, these great little berries have four times the anti oxidant as blueberries and a component in them that is great for your skin.  This Australian native food is also known as native cranberries or emu apples as they have a spicy apple flavour.  They are a low growing shrub that is practical to grow on a trellis for easy picking.  If anyone has a favourite Muntrie recipe that you don't mind sharing I'd love to hear from you....there were muntrie recipes in some of the older CWA cookbooks, as they were a favourite with the early settlers who made jams and jellies out of them....kids love them for the crunchy apple-like flavour and texture.  I 'll check on some of my old cookbooks (when I locate them) and advise.  Will be getting fresh (as in frozen) muntries on site shortly and I am keen to do some trial and error cooking with them.....will keep you informed.....

for muntrie seeds http://www.outbackchef.com.au/products/muntries-munthari-kunzea-pomifera/119/1

I had a wonderful time talking to nearly 100 kindergarten teachers from Knox city in Melbourne.  It's fantastic to see such a lot of interest in creating bushfood gardens where the children can see some of our native plants grow and also be able to cook and eat them.  We made wattleseed ice-cream which was a real winner and an easy recipe to make, as well as that a bush tomato sauce with lemon myrtle pasta.  Keep up the good work.

Aboriginal people over many thousands of years have identified natural resources on their traditional lands and seas.  Traditional laws, customs and practices determine how they are gathered and shared amongst their people.  Many of the plants and animals described are important traditional sources of food for the people of Wunambal Gaambera  Country and are described in this book.

I would highly recommend this book to anyone interested in learning more about Aboriginal plants and animals.  There is also a glossary with English to Wunambal Gaambera translations.  A valuable resource.   More info about this book....

To all those that have been waiting, this book is now back in stock.  From roasts to rissoles and everything in between this outback bush cookbook is a lot of fun.

The Tumut Region is holding a Harmony Day, if you want to celebrate and learn more about indigenous culture, then a visit to Tumut and the National Park is well worth it. See the menu below....

 
For more information regarding the  events, please
contact the Tumut Region Visitors Centre on 
02) 6947 7025, or Cooee Cottage on 02) 6947 3362.
tumutrvc@environment.nsw.gov.au
www.tumutregion.com.au

NPWS Aboriginal Discovery Programs Tumut in partnership with Cooee Cottage, the Brungle and Tumut Community Working Party and the Tumut Shire Council will be hosting three community activities in Tumut on the 4th, 6th and 8th of October finishing with a Community Harmony day being held at Cooee Cottage in Tumut from 11am to 3pm.

NPWS Aboriginal Discovery Program

NAIDOC Harmony Day Menu

Saturday 8^th October 2011

Bush Tucker Fusion Menu

Main Tucker

Kangaroo Stew with Mountain Pepper and Bush Tomatoes

Tender diced Kangaroo served in a thick and tasty sauce

of bush tomato and mountain peppers.

Emu Curry

Emu fillets slowly cooked in an Australian Yellow Curry with Lemon myrtle.

Bush Tomato Sausages

Locally made sausages mildly spiced with bush tomato.

Native Fish Skewers with Lemon Pepper Rub

Fish fillets tossed lightly in a tangy lemon myrtle and mountain pepper rub

cooked on the BBQ

Bush Treats in Bush Tomato Rub

A grubby little morsel for those who are game served with

a strawberry gum, chilli and native lime dipping sauce.

Bush Dampers served with a selection of Australian Native Jams

Desserts

Lemon Myrtle Cheesecake

Served with fresh cream and rainforest plum coulis.

Chocolate and Wattleseed Cheesecake

Served with Chocolate Grande Marnier Sauce

Quandong and Mixed Berry Pie

Beverages

A selection of Native Teas and Wattle Seed Coffee

We are currently on the look-out for my retailers to stock Outback Chef products, please let me know if you know of any retailer that could be interested.

VIC

PROVINICIAL GOURMET FOOD & GIFTS, Doncaster Shoppingtown, Doncaster

THREE DUCKS GLUTEN FREE, Burnley Street, Richmond

KURANDA NATIVE NURSERY, Croydon

SOMETHING AUSSIE, North Melbourne

NSW

TUMUT VISITORS CENTRE, Tumut

YAAMA GANU CENTRE, Moree

QLD

REDLANDS INDISCAPES CENTRE, Capalaba

WA

YEUN WING GENERAL STORE, Broome

REEVES ON CAMPBELL, Albany

It has been estimated that there are at least 5,000 different native food species that were gathered and hunted by the Aboriginal population.  This unique food has been just about forgotten since the arrival of the European settlers.  The loss of traditional land and the loss the of knowledge that was handed down from generation to generation amongst the Aboriginal population meant that Australia's native food was not developed as part of our day to day diet.

I'ts now great to see the emergence of native food amongst non Indigenous  people.  It just makes sense to make the most of what grows naturally in this country.  It has developed naturally with Australia's environment;  resistant to the extremes of climate as well as many of the pests that prove problems with the introduced species.

This native Australian vegetable was eaten by the early European settlers, Captain Cook also gave it to his men to eat to fight scurvy and many of the early convicts owed their lives to this spinach like plant.  Joseph Banks, the famous botanist, took it back to England and it was grown, and probably still is, in many English gardens.

Cook and use as you would spinach, but before eating blanch the leaves in hot water for about 3 mintues, then rinse in cold water before using them in salads or to cook, this removes the toxic oxates which can be harmful if eaten in large quantities.

If you want to grow Warrigal Greens or more info <http://www.outbackchef.com.au/shopping/leaves-greens/34/1>

Ingrediants

40g Outback Chef Lemon Pepper

150g roasted macadamia nuts

80g sesame seeds

50g roasted pine nuts

2 teaspoons ground coriander seeds

Method

Grind nuts coarsely in food processor

Mix together with other ingrediants

Serve with bread and a good Australian olive oil

SHELF LIFE EXTENSION OF KANGAROO MEAT USING NATURAL ANTIMICROBIALS

The following information is from research that was done by Dr Yasmina Sultanbawa at the Queensland Alliance for Agriculture and Food Innovation, University of Queensland.

The harvesting of kangaroos for human and pet food consumption has become a significant domestic and export industry in Australia.

At present the pet food industry uses sulphites as a chemical preservative to extend the shelf-life of chilled kangaroo meat.

Sulphites cause thiamine deficiency in low body weight animals (including cats and dogs) and the ffects are exacerbated when the animals are exculsively fed a diet containing high concentrations of sulphite preservatives.

There is a consumer demand for additive free food and the trend is to use natural antimicrobils such as plant extracts as preservatives.  Certain plant extracts are also a rich source of antioxidants which can extend the freshness of the product by preventing oxidation.

OBJECTIVE

To assess the potential of using natural antimicrobils such as plant extracts and organic acids in extending the storage life of chilled kangaroo meat and as an alternative to sulphites as a chemical preservative.

METHODS

Freeze dried water extracts of kakadu and Queensland Davidson plum, lactic acid and citric acid were screened for antimicrobial activity against Staphylococcus aureus and Escherichia coli using a mictotitre assay and the minimum inbigitory concentration was determined.

Different mixtures of natural antimicrobials both in-house and commercial blends were incorporated into kangaroo mince using vacuum and MAP packaging conditions and shelf life was determined over a chilled storage period of 29 days.

Samples from each treatment were taken on storage days 1, 4, 11, 15, 20, 25 and 29 and tested for microbiological, colour, gas chromatography mass spectrometry and sensory analysis.

FINDINGS

Screening of antimicrobial efficacy of kakadu and Queensland Davidson plum with organic acids completed inhibited S. aureus and E. coli.

It retained redness during the storage period and was comparable with the fresh kangaroo mince.  The highest reduction in redness was observed in treatments with 0.2% Oregano essential oil and 0.1% Queensland Davidson plum + 0.1% kakadu plum + 0.25% lactic acid over the 29 day storage period for vacuum packed products.

The most effective treatments observed were with a combination of Queensland Davidson plum + kakadu plum + lactic acid with vacuum packaging at day 20.

GCMS results revealed an increase in alkenes, aldehydes, ketones and alcohols in all treatments in comparison to the fresh kangaroo mince sample.  The highest off-flavour volatiles are present in the control sample without any treatment, indicating that the quality deterioration in the control was the most rapid at chilled storage.

CONCLUSION

Natural antimicrobial blends, both produced in-house and commercially sourced, were effective in extending the shelf-life of fresh kangaroo mince meat at chilled storage temperatures.  Vacuum packaging was more effective in maintaining the quality of fresh kangaroo meat than MAP.  Even though the aerobic bacteria were within the critical microbiological limits the sensory quality of most treatments was not acceptable after 29 days of storage.