The Native Feast

A Local Collab With Pony Rider & Bush To Bowl

Always great to work with like minded people. A Christmas feast to feel good about.

Gather round your troops for this native feast.

Sarsaparilla Gin Cocktail

Sarsaparilla Gin Cocktail

Sarsaparilla sugar syrup
1 1⁄2 cups water
6 Native Sarsaparilla leaves

1 cup caster sugar

Cocktail
Ice
60ml Gin
30 ml lime juice
15ml sarsaparilla sugar syrup
Soda water
Geraldton wax flowers to garnish (Bush to Bowl)

1 Place water and leaves into a small saucepan and bring to the boil over medium high heat. Reduce heat to medium and simmer for 20 mins, for the leaves to impart flavour. Liquid will turn slight pinkish colour.
2 Add sugar and simmer for 5-7 mins or till slightly thickened.
Cool completely before using.
3 To a cocktail shaker, add some ice cubes, gin, lime juice, syrup, and shake vigorously until well chilled. Strain into 2 x short glasses filled with ice and top with soda water, garnish with Geraldton wax flowers. If you don’t have a cocktail shaker simply pour gin, lime juice and syrup into a glasses filled with ice,
top up with soda water.

Store the syrup, in a sealed glass jar in the fridge for up to 3 weeks.

Bread on a stick

Fire roasted damper on sticks with native herb butter

Makes approx 8 sticks
Prep time 10 minutes, plus 1 hr proving Cooking time 12 minutes

400g bread flour
1 Tbsp caster sugar
7g instant yeast
300ml lukewarm milk
1 tsp sea salt
2 Tbsp olive oil
Olive oil to serve
Honey to serve
Kunzea leaves to serve (Bush to Bowl)

1 In a large bowl combine flour and sugar. Add yeast to milk and pour
into flour. Add salt and olive oil and knead with your hands to combine.
2 Knead for about 8 minutes, or until mixture is smooth and elastic.
Cover the dough with a tea towel and set aside for 1 hour, or until doubled in size. 3 Divide the dough into 8 portions and roll into long log shapes. Flatten slightly. 4 Wrap each dough piece around the end of a branch, long enough to keep a good distance to the fire. Making sure that the dough doesn’t overlap too much.
5 Cook the damper sticks over a fire for 10-12 minutes, till golden brown, turning occasionally so the damper doesn’t burn. A great chance to sit and chat around the fire and have a drink.

Serve with olive oil and a spoon of honey and some picked Kunzea leaves.

BBQ Prawns with Native Basil Crumble and Grated Tomato Sauce

BBQ Prawns with Native Basil Crumble and Grated Tomato Sauce

Serves 8
Prep time 25 minutes Cooking time 8-10 minutes

24 wooden skewers
1 kg peeled and deveined raw prawns, heads removed
1⁄2 cup olive oil
1 clove garlic, peeled
1 1⁄2 cups panko breadcrumbs
Native basil (Bush to Bowl) 5-6 leaves picked and chopped, extra to serve 4 large ripe tomatoes, cut in half horizontally
Sea salt and cracked pepper
3 lemons, halved and charred to serve

1 Soak skewers in water for 10 minutes. This helps them not burn, or you can use metal skewers. Thread each prawn onto a skewer length ways.
Set aside in the fridge.
2 Heat 1⁄4 cup of the oil in a medium pan over medium heat, add garlic clove and breadcrumbs, cook for 2-3 minutes or till breadcrumbs are golden and crisp. Stir through chopped native basil leaves.
Remove garlic clove and drain crumbs on paper towel. Set aside.
3 To make the tomato sauce grate each half of the tomato on the largest holes of a grater over a medium bowl, disregard the skin. Season with sea salt & cracked pepper, add remaining oil ( 1⁄4 cup) and juice of 1 lemon juice. Set aside.
4 Cook the prawns on a char grill or wire grate over a medium fire for 2-3 minutes each side till charred. Serve prawns with tomato sauce, and a sprinkle
of basil crumble. Garnish with a charred lemon.

Hasselback Salmon Side with Pistachios

1 x 1.5 kg side of salmon skin on, bones removed 100g butter, softened
80g roasted pistachios, chopped
1/3 cup honey
Sea salt and cracked pepper

1 Preheat oven to 180°c or 160 fan forced. Place salmon, flesh side up on a large tray covered with baking paper. Slash the salmon flesh in 2 cm intervals, about halfway through.
2 In a small bowl combine butter, pistachios, honey and season with salt and pepper. Stuff the butter mixture into each cut in the salmon flesh. Cook salmon for 20-25 minutes, till cooked through to your liking, and golden in colour. Place onto a large platter. Serve with warm potatoes and sautéed Warrigal greens.

Sautéed Warrigal Greens

Serves 8
Prep time 5 minutes Cooking time 5 minutes

12 stems Warrigal greens (Bush to Bowl)

2 Tbsps olive oil
Sea salt and Cracked pepper
1 Lemon, juiced
2 Tbsp roasted pistachios, crushed

1 Pick the leaves off the stems. Place a large saucepan of water over high heat and bring to the boil. Drop in the Warrigal greens and blanch for 1-2 minutes.
(This is a must do step as it gets rid of the toxic oxides they contain.) Refresh under cold running water and squeeze them to get rid of any water. Roughly chop.
2 Heat olive oil in a large fry pan and add the greens, season with sea salt and cracked pepper and lemon juice. Serve alongside the salmon and potatoes. Sprinkle with extra crushed roasted pistachios.

Sautéed Warrigal Greens

Warm Potato Salad

Serves 8
Prep time 15 minutes Cooking time 25 minutes

2 kg kipfler potatoes, skin scrubbed

3 eshallots, finely diced
2 cloves garlic, chopped
2 cups extra virgin olive oil
1 tsp Dijon mustard
Sea salt and cracked pepper

Kunzea sprigs (Bush To Bowl) to serve

1 Cook potatoes in a large saucepan over medium high heat for 20 -25 mins till tender. Drain. Slice in half length ways and place in a shallow large bowl.
2 While potatoes are cooking, make the dressing. Combine eshallots with garlic, oil and Dijon mustard. While potatoes are still warm pour over dressing and coat. Allow to marinate for 30 minutes to infuse flavour. Serve at room temperature with salmon and Warrigal greens.

Burnt Basque cheesecake with Native Raspberries

Serves 10-12
Prep time 10 minutes Cooking time 1 hr 10 minutes

1 kg cream cheese, at room temperature

1 1⁄2 cups caster sugar
6 large eggs
2 cups dollop cream
1 tsp sea salt
1 tsp vanilla extract
1/3 cup sifted plain flour
Native raspberries & raspberries to serve

Caramel sauce
2 cups caster sugar

1 cup water
1 cup cream

1 Preheat to 200°c. Spray a 22cm spring form pan with cooking oil.
Line with 2 large sheets of parchment, overlapping 5 cm from the top of the pan. Place pan on an oven tray.

2 Beat cream cheese and sugar on medium low with electric beaters for 2 minutes, scraping down sides of bowl, until very smooth and sugar has dissolved.

3 Increase speed to medium and add eggs one at a time, allowing each egg to be- come incorporated before adding the next. Scrape down sides of bowl, then reduce speed to medium-low. Add cream, salt, vanilla. Beat for 30 seconds until combined. .

4 Add flour and beat until batter is very smooth and silky. Pour batter into prepared pan. Bake cheesecake until deeply golden brown/burnt on top and still very jiggly in the centre, 60–65 minutes.

6 Let cool slightly then release the springform tin. Let cool completely. Carefully peel away parchment from sides of cheesecake. Place on a serving platter, top with raspberries and Geraldton wax flowers. Slice into wedges and serve at room tem- perature with caramel sauce.

Burnt Basque cheesecake with Native Raspberries

1 To make the caramel sauce. Place sugar and water into a medium saucepan over medium high heat. Simmer for 8-9 minutes till a deep golden colour. Remove from heat and pour in cream, stir to combine.
Serve with cheesecake.