PRODUCT OF THE MONTH

June 2005

Reviewed by Deborah from INAPICKLE

BUSH DUKKAH by A Taste Of the Bush

Sydney NEW SOUTH WALES

Yet another discovery at the Blackheath Farmer's Market in the Blue Mountains, near Sydney.This time I came across a husband and wife team, with many years experience in fine food, who had started a great new venture called A Taste of The Bush. Marrying some traditional foods with unique Australian bush flavours they have put together some delightful products.

Now I have seen dukkah in my travels in South Australia, but maybe not so popular here on the east coast. But the idea of dukkah made with bush flavours intrigued my culinary creativity and I began envisaging a great crust on some fillets of fish and also just dipping some of our local bread into a macadamia nut oil and then allowing the dukkah to coat this. YUMMY!!

Some people maybe alittle afraid of our native spices so A Taste of the Bush has a cookbook with some interesting ways to use these Aussie bush foods.

To make it easy to buy they have set up an online shop which shows their wide range of raw product as well as oils and rubs.

I began a dinner party with the dukkah, bread and oil and it was certainly fitting to look out across the Australian bush and experience this with our food simultaneously. Since the dinner party I have been trying new recipes using the dukkah and have been very impressed with the results. Thus I recommend the courageous have a go at using bush flavour fusion in their cooking repetoire.

Find out more about A Taste of the Bush go to:

http://www.atasteofthebush.com.au/

IN A PICKLE RECIPE USING BUSH DUKKAH

Salt and Pepper Squid with Aussie Flair

You need:

1kg Queensland Calamari
2 tab flour
2 tab A Taste of the Bush dukkah, 1 teas sea salt, 1 teas chilli flakes ( ground together in a spice grinder)
2 eggs
good quality canola oil for deep frying

Method:

1.Place flour and spice mix in a plastic bag.

2. Clean the calamari well cutting the squid into rings and using the tentacles as well.

3. Beat the eggs in a separate bowl.

4. Dip into the egg mixture and then into the seasoned flour.

5. Heat oil to 180 degrees you can test by adding one squid ring and if it bubbles then cook the squid making sure it doesn't stick together.

6. Serve immediately on a bed of mixed lettuce leaves and a slice of lemon. Some roasted macadamian nuts and chopped red chilli could also be an extra garnish.

SERVES 4-6

ã inapickle 2005

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Disclaimer: The product above is recommended by In A Pickle freely without any advertising payment or commission. The above information is correct as of May 30th 2005.