Aboriginal Cuisine

Jul 06, 2018

Aboriginal Cuisine: Kangaroo ‘sausage roll’ with mountain pepper from Trewella Biodynamic Farm and a touch of wild Daylesford elderberry.

“This snack proves to be a popular introduction to this aboriginal meat for our international visitors. Being seasoned with, and served alongside, leaves of mountain pepper from down the road, adds to its unique flavour. Nice served with a jelly made from aboriginal fruits and berries – Davidson’s plums or muntries. We often use the by-product puree from our elderberry glaze. Wild elderberries offer a pungency that provides a strong foil for this robust meat” Alla Wolf-Tasker from her book - Three Decades on: Lake House and Daylesford. 

(originally published: http://www.lakehouse.com.au/allas-journal/three-decades-on-lake-house-and-daylesford)


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