As my regular readers know, I work for an Aboriginal and TI adult college. We have access to the most amazing native foodstuffs, a lot of it grown on the grounds. For example, the native violets in the last post came from out the front and at the moment we’re all picking quandongs before the parrots get them! We have about 6 of the quandong or native peach trees and this year it’s a bumper crop.
I made a syrup for my mocktails but with the rest of my stash, well, I’m just washing and freezing whole – I’ll think about quandongs later…
Anyway, when we host guests at the college, we always try to showcase this 100% regional cuisine – it’s always a winner, people come away with information about foods grown and eaten for aeons and available on their doorsteps.
This week’s luncheon felt like a fish kind-of day to me 🙂 Here’s the menu I planned and cooked for our guests. Oh, BTW, nothing has changed regards my photo taking…I try, honest I do 🙂
Desert Sunrise Mocktail – house-made quandong syrup, rosella native hibiscus) syrup, cranberry juice and soda, garnished with a whole, rosella flower, which you can buy HERE. Fabulous in champagne cocktails 😉
Atlantic salmon poached in a lemon myrtle and pepperberry broth, served over rocket and watercress with a basil and lemon myrtle beurre blanc and accompanied by a bush tomato (kutjera) and sea salt seasoned roasted vegetable tartlet and a wattleseed balsamic reduction.
Dessert was the lemon creme with the violets in the previous post.
It was a lovely lunch, the fish was delicious, the flavours all worked together beautifully and our guests went home happy. What more could I ask for?