Recipes — Pepperberry

An earthy tasty pickling mix that features Australian native thyme. This recipe uses a delicious native thyme vinegar, available from Saltbush Kitchen. You can use many different vegetables for this recipe, my favourites are carrots & beetroot.This recipe makes quite a lot of pickles, about 750ml of pickles. They keep really well in the fridge and are great for the warmer months for all those salads and BBQs. Ingredients 250gm vegetables e.g. carrots & beetroot, sliced finely 500ml white vinegar 70gm caster sugar 25gm salt flakes 1/4 teaspoon native thyme 1/2 teaspoon saltbush 1/2 teaspoon pepperberry 1/2 teaspoon peppermint gum Method Place all ingredients...

A favourite in winter time. This roast lamb recipe combines familiar flavours with Australian native pepperberry. Serve with our Saltbush Roast Spuds for the perfect Sunday roast.

This is one of my all-time favourite recipes that I created 7 years ago. Over the years I have come to use this syrup in lots of yummy ways. Over ice cream, tossed through berries, drizzled over pavlova, served with lemon tart and even in cocktails and drinks.