Recipes — Mountain Pepper

Plan ahead for this recipe. Once stuffed, the pork is best left in the fridge for 2 days prior to cooking. This is an Australian play on a recipe by the Hairy Bikers (legends with meat!). It is a tasty way to bring bushfoods to your table. The stuffing includes quandongs (a native fruit), mountain pepper and native thyme. (Serves 16) Ingredients Meat 3kg piece of boned belly pork attached to the loin, butterflied and rind scored Sea salt 3 tablespoons olive oil Butchers string A meat thermometer Stuffing 200gm sourdough, crusts removed 1 egg 3 spring onions, finely sliced...

An indulgent potato dish made all the better with bushfoods. (Serves 10) Ingredients 1.6kg spuds peeled and washed 1/2 medium brown onion, halved and sliced fine 50gm butter 4 cloves of garlic, smashed and diced 1 teaspoon mountain pepper 1 teaspoon saltbush 1 sprig fresh rosemary (10cm long) 1 1/2 cups grated tasty cheese Pinch of salt 600ml of cream Method Preheat oven to 190°C / 170°C fan-forced Butter a baking dish to avoid the spuds sticking (I use a square dish 22cm x 22cm x 6cm). In a medium saucepan melt butter, garlic, mountain pepper, saltbush, rosemary and a...

Ingredients 4 medium sized ripe bananas (mashed) ½ cup (125ml) light flavoured olive oil 3 eggs 1½ cups (265g) brown sugar 2 teaspoons vanilla extract 1½ cups (225g) self-raising flour 1 teaspoon ground cinnamon 1 teaspoon mountain pepper 1 teaspoon lemon myrtle 1 ½ teaspoon wattleseed Icing 125gm cream cheese 65g butter softened ½ tsp vanilla 1 tsp lemon myrtle   ½ tablespoon lemon juice 1 cup icing sugar Method Preheat oven to 180°C (no fan). Place the bananas in a bowl and mash with a fork. Stir through the mountain pepper, wattleseed, lemon myrtle and cinnamon. Add the oil, eggs, sugar and vanilla...

An easy way to bring the flavours of the classic Easter bun to your table with addition of great Australian flavour.These biscuits are spiced with the delicious combination of cinnamon and native mountain pepper from Tasmania.