Our Quondong Jam is made locally with fruit harvested from the wild under license.
Seed isreturned to each shire and care is taken when picking the fruit to not damage trees and to leave enough for the emus.
Heat the oven to 180C
Line the base of a 20 cm spring form tin with baking paper. Grease and flour sides and base of tin.
2 peaches sliced ( or 2 nectarines or 4 small plums)
2 dessertspoons sugar
2 teaspoons Aniseed Myrtle ground leaf
an extra dessertspoon of sugar
150 ml olive or macadamia oil
120 gm sugar
2 teaspoons Lemon Myrtle ground leaf
125 ml milk
250 gm SR flour
1 teaspoon baking powder
Mix together 2 dessertspoons sugar and aniseed myrtle. Sprinkle over fruit.
Measure oil into mixing bowl. Beat sugar into the oil and then beat in eggs and lemon myrtle.
Add the milk, flour and baking powder and mix into a smooth batter. Pour batter into prepared cake tin.
Place drained sliced fruit on top of the cake batter and sprinkle over extra dessertspoon of sugar. Fruit will sink into the cake as it cooks.
Bake for 55 minutes.
Check after 45 minutes.
Cake is cooked when skewer comes away clean.
Cool on a cake rack.
Serve with fresh cream.
1 large chicken breast cubed and made into kebabs.
Olive or Macadamia Oil (You can use Lemon Myrtle infused versions for extra flavour)
3/4 teaspoon mountain pepper leaf.
1/2 teaspoon Salt bush flakes
1/2 teaspoon sea parsley
1 teaspoon lemon myrtle
sea salt to taste
Combine the herbs, spices and salt to make a sprinkle.
Brush kebabs with olive or macadamia oil.
Grill or cook on BBQ.
Sprinkle with herb mix, return briefly to grill or BBQ, turning once and serve immediately.
For each litre of premium vanilla ice cream use 2 teaspoons of roasted
ground (coffee) wattleseed.
Put the wattleseed into a cup and just cover with boiling water. This will swell the wattleseed and release the flavours.
Allow to cool.
Slightly soften the vanilla ice cream in a bowl.
Stir through the wattleseed slurry.
Return the ice cream to the tub and refreeze.
Serve with Desert Passion Syrup or Quondong Dessert Sauce.
The Worlds Oldest Continuous Culture
Australian Aboriginal culture is the oldest continuous living culture on the planet.
Dreamtime stories are about creation and events that shaped the landscape and laid down rules for everyday life.
We share some of these stories and the importance of bush tucker with our guests.