Image: Freshy harvested fingerlimes (Citrus australasica). The fruit globules are regarded as the Australian bush caviar and are perfect with seafood.
Lemon Myrtle Macadamia Nibbles: Roast macadamia (Macadamia integrifolia) nuts with generous tablespoons of dried Lemon Myrtle (Backhousia citriodora) leaves, lemon juice, salt and lemon zest.
Native Botanical Infused Spirits: Infuse house spirits such as vodka and gin with fresh local botanicals including fresh Lemon Myrtle (Backhousia citriodora) leaves and River Mint (Mentha australis) leaves. This is perfect as an aperitif served with the Lemon Myrtle Macadamias Nibbles as guests arrive. Perhaps have one yourself to steel yourself for the guests!
Gympie Lime Shellfish: Dress cooked shellfish including oysters, prawns and red claw with native limes including Fingerlimes (Citrus australasica) and Gympie Limes (Citrus australis). The fruit globules are regarded as the Australian bush caviar.
Lillypilly Sauce: Replace cranberry sauce with a compote of lillypilly (Syzygium spp) fruit. Remove seeds, simmer with equal weight in sugar and a good squeeze of lemon juice. This is a perfect accompaniment to roast meats and / or vegetables. Other astringent native fruits like Davidsons Plum work just as well.
Roasted Bunya Nuts: Supplement your roasted vegetable and meat dishes with roasted bunya nuts. Pierce the shell with a knife and roast in a cast iron pot in the oven or over a fire. They are ready when soft and the shells burst. The roasting process caramelizes the starches providing a sweet nutty flavour which I think is superior to European Chestnut.
Ruby Salt Bush Condiment: Replace salt on the table with stripped leaves of the Ruby Salt Bush (Enchylaena tomentosa). The pink toned leaves are highly decorative as well!
Frosted Native Hibiscus Leaves: Coat Native Hibiscus (Hibiscus heterophyllus) flower petals with egg white and dust in caster sugar. Remember to shake off the hibiscus beetles after picking the leaves. Use these frosted flowers as a decoration over your Christmas Trifle, Christmas Pavlova or on ice cream. The sweet flavours of the maroon, pink and white petals are a standout on the plate.
And don’t forget, when all the guests have finally gone, to escape into your Urban Wildlife Garden and let the sounds, sights and aromas of nature help you recover! Merry Christmas!
Shaun Walsh