Mountain Pepperberry

Mountain Pepperberry

Tasmannia lanceolata

Tasmanian pepper or Mountain pepper is an attractive bush that grows 2-5 metres high and 1-2 metres wide.  It’s deep red stems and glossy leaves make it a beautiful plant for the garden in cooler climates of Australia.  You will find them growing naturally around southern New South Wales in Victoria and Tasmania.

Dried berries make a wonderful substitute for conventional black pepper.

Producing aromatic leaves and small fleshy berries, both of which can be used in cooking as a flavour enhancer. The berries and leaves can be used fresh or dried in cooking and work beautifully with soups, stews marinades and sauces.

The berries and leaves offer amazing health benefits – high levels of antioxidants as well as being high in Vitamin E, calcium, zinc, folate, magnesium, iron and lutein.

Traditionally, used for its antiseptic properties and it’s flavour, Mountain pepper has a long history of use by Indigenous Australians as food and as medicine.

In the Garden

 

The plants prefer a protected position sheltered from frosts, winds and hot afternoon sun.  Being dioecious, you will need to plant a male and female beside each other if you want to be able to grow the berries. A wonderful plant to add to your home edible garden.  Check with your native plant specialist to find out if Mountain pepper will be suitable for your garden.

 

 

 

To purchase MTN – Featuring Mountain Pepperberry & Raspberry click here

Finger Lime

Finger Lime

Finger Lime:

 

Citrus austrasica is a thorny shrub that grows as an understorey plant  and varies in height from 2 to 7 metres tall. It is native to the rainforests of the border ranges of SE Queensland and Northern NSW in Australia.

 

The Fingerlime shrub produces long, cylindrical (or finger) shaped fruit that contain caviar like juice vesicles that burst when chewed creating a mouthwatering sensation on your tastebuds.

Packed full of nutritional benefits, these zingy superfoods are high in antioxidants, vitamin C, E, potassium and folate.  They are also a good source of protein and high in dietary fibre.

Fast gaining popularity in recent years, restaurants and kitchens around Australia and the world are now using the citrus pearls from a Fingerlime as a garnish or flavour enhancer in both savoury and sweet dishes.

A perfect accompaniment used fresh with seafood and many Asian style dishes,  they work particularly well as a garnish or stirred through an ice cold  ETCH Sparkling ZST  yum! 

You can purchase fingerlime fresh when in season or frozen whole or as citrus caviar and also ground into a powder which is ideal for adding to desserts such as ice creams and baking to add extra flavour and nutritional qualities.

Fruiting season is between December and May, with the main period of harvest being generally between March and May depending on the varietal. 

Check with your native plant specialist to find out  if you have a suitable spot in your garden to add a native Australian fingerlime so you can start growing your own.

 

Davidson Plum

Davidson Plum

Davidson Plum:

Davidsonia jerseyana, Davidsonia pruriens, Davidsonia johnsonii,

The Davidson Plum is a rainforest tree species native to Australia. 

The deep dark purple fruits contain a soft juicy pulp with a sharp acidity. The aroma is earthy, reminiscent of fresh beetroot, stewed rhubarb and with only a touch of sweetness. The taste is sour with some astringency or bitterness. Due to this bitterness and low sugar content, the Davidson Plum is often enjoyed in the kitchen made into jams, desserts and sauces balancing the sweet and sour nature.

In our PLM beverage we found blending Davidson Plum with other native Australian fruits and herbs such as Riberry and Strawberry Gum balances out the profile with sweetness and aromatics adding complexity yet dryness on the palate.  The Davidson Plum is the backbone to this flavour.

There are three species of Davidson Plum:

Davidsonia jerseyana is endemic to the Northern Rivers region of NSW and grows naturally from the Tweed to the Brunswick River catchment.

Davidsonia pruriens natural habitat is in North-East Queensland

Davidsonia. johnsonii is endemic to lowland rainforests in north-east New South Wales.

All species have edible fruit and are highly regarded as gourmet bushfood.

From a health perspective the Davidson Plum is a true Aussie superfood.  The fruit are rich in antioxidants with many anthocyanins present (the beneficial plant pigments that give the fruit their deep red, purple or blue hues – also linked to numerous health benefits) as well as potassium, a dairy free source of calcium, lutein (which is important for eye health), vitamin E and Zinc which is beneficial for glowing, healthy skin.

 

Strawberry Gum

Strawberry Gum

Strawberry Gum:

Eucalyptus olida, commonly known as the Strawberry Gum or Forrest Berry herb, is a medium-sized tree from the Myrtaceae family that is endemic to the Northern Tablelands of New South Wales.

This native Australian tree has flowers that are cream coloured and highly aromatic leaves with the most exquisite sweet aroma and fruity flavour and has been used by First Nations culture for health and medicinal purposes for many thousands of years.

 

Strawberry Gum leaves are a wonderful source of antioxidants and have antifungal and antibacterial properties, which have been shown to play a role in balancing the gut microflora.

The leaves can be used year round fresh, dried or ground into a powder.  We absolutely love the unique flavour profile of Strawberry Gum and it’s ability to enhance both sweet and savoury flavours.  We find use for it in many dishes in our own home, such as cakes, desserts, jams, sauces and of course beverages.  The ETCH Sparkling PLM features Strawberry Gum along with Davidson Plum and Riberry and it adds to the sweet berry aromatics that this ETCH flavour is famous for.

Eucalyptus olida Strawberry Gum

Riberry

Riberry

RIBERRY:

Syzygium luehmanni or commonly,  Riberry, Small-leaved Lilly Pilly, Clove Lilli Pilli.

The Riberry is a hardy medium to large ornamental tree that has origins in the sub-tropical rainforest on the east coast of NSW and Southern Queensland.

 

For many thousands of years, Aboriginal people in Australia have enjoyed them as a core food and medicinal source.  Being rich in antioxidants and essential vitamins and minerals (A,C,E and folate) they help to fight against colds and keep the immune system healthy and strong.

 

Riberres have been rapidly gaining popularity in the gourmet food scene.  They can be picked and enjoyed straight off the tree and have a refreshing tart and sweet cranberry like flavour, with hints of herbs such as cloves, musk and cinnamon.  The berries are also delicious made into sauces, chutneys and jams and pair well with game meats such as kangaroo.  We think they taste pretty great in a drink too! ETCH Sparkling PLM features Davidson Plum, Riberry & Strawberry Gum as core ingredients.

Our homes edible front garden hedge 

A favourite for the urban gardener as a hedge, shading and screening plant and is fast growing with dense small leaf foliage and attractive cream flowers and of course the edible fruits (which is also popular with the birdlife).  They fruit and flower across the Spring and Summer seasons.  The Riberry Lilly Pilly is a superb tree to add to your native edible garden.

 

Lemon Myrtle

Lemon Myrtle

Lemon Myrtle:

Backhousia citriodora is a beautiful flowering plant endemic to subtropical rainforests of central and South-Eastern Queensland, Australia.

 

Lemon Myrtle is a clear winner in popularity when it comes to versatility of use.  The intensely citrus flavoured leaves can be used in sweet or savoury dishes and has been used by First Nations culture for cuisine, health and medicinal purposes for many thousands of years.

 

Similar to a Bay leaf, you can add the leaves to stews and soups, dressings and meat dishes. The leaves are also a wonderful flavour enhancer for sweet dishes such as in cakes, muffins, tea’s, custards and ice cream!  It can be rather powerful so use sparingly.

 

The leaves themselves contain 90-98% citral content, which is the most natural source of citral oil (lemon taste) and boasts a powerhouse of nutritional benefits in the form of antioxidants, calcium, lutein, vitamin E and magnesium.

 

The plant itself is a can grow up to 3 metres tall and thrives in a semi shaded position.  It produces delightful creamy white flowers,  glossy green leaves and can be used as an ornamental plant, a screening or hedge plant.  (Speak to your native garden specialist for more specific planting information for your soil and climate.)

 

To use, simply pick the leaves from the plant as required.  If you can’t get hold of a Lemon Myrtle plant for yourself, you can purchase the leaves dried and ground into a powder or as an extract to use in cooking.  It is also a popular choice as an essential oil for it’s antibacterial, antifungal and calming properties.

ZST – Lemon Myrtle Damper

Ever heard of Lemonade scones?  ETCH Co founder Andy loves to spend time cooking and creating in the kitchen and came up with her take on Lemonade Scones.  We hope you enjoy.

INGREDIENTS
500g Self Raising Flour
Pinch of Salt (or even better, use a pinch of dried Saltbush)
2 Tbsp of dried Lemon Myrtle powder
275ml ETCH Sparkling ZST
2 Tbsp oil (we use Macadamia or Olive Oil)

 

METHOD
Pre heat the oven to 220c
In a jug combine the ETCH Sparkling ZST and the oil
In a seperate bowl sift in the flour then add the salt and Lemon Myrtle powder.

Slowly pour the wet ingredients into the bowl combining to form a dough (add a little more water if the dough is too dry or more flour if the dough is too wet).

Turn the dough out onto a lightly floured bench and knead together to form a smooth dough.

Shape into a loaf and place on a tray. Bake for 25-30 minutes or until golden and hollow sounding when tapped on the bottom.

Allow to cool slightly (if you can wait) and enjoy warm.
This damper is delicious served with soup or savoury dishes or can be served with butter and Jam or honey as a sweeter option.

 

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