Emu and Eggs

The seasons of Makuru and Djilba were the traditional times of the year when Noongar people would hunt and eat Kangaroo, Emu and Emu eggs, possum and bandicoots, to name just a few. They did not farm raise animals or cultivate the land, but instead followed the six seasons carefully and took cues from the land with regards to food sources and land management. 

Emu was an extremely valuable source of food for aboriginal people and it required a huge amount of skill to hunt them........... have you seen an Emu run?! Once caught, it was skinned, feathers saved, and roasted on the fire or under coals.The fat from the intestines was considered a delicacy.  

Perfect when cut across the grain and grilled medium rare, a beautiful piece of emu fan fillet still features prominently on menus throughout Australia. Marinate a nicely portioned piece of fan fillet in wattle seed, garlic and rosella juice before quickly pan-searing. Emu is extremely lean and high in iron, protein and vitamin C. Over-cooking the meat will therefore draw out all moisture and juiciness and leave your fillet tough and very 'gamey' tasting. The emu drums and rump fillets can also be slowly braised to create a succulent wintery meal.

Another beautifully rich treat is Emu eggs. They do take some time to cook and one emu egg is the equivalent in size to about 20 chicken eggs, so be sure to have at least five people around for frittata! They taste quite mild, less rich than duck eggs, but also have a higher content of oil than chicken eggs. 

In some areas of Australia the eating of emu eggs was in fact forbidden, such as with the Walgalu people of the Tamut Valley in NSW, where the emu population was sparse and over exploitation of any animal when it came to hunting was strongly discouraged for fear that it would become extinct.

Observing seasonality and sustainability with regards to all food sources, especially emus and their eggs, was of great importance to the aboriginal people. They only took from the fat of the land and nothing more. Try emu and emu eggs when in season for a truly delicious and nutritious meal and consider seasonality. Emu recipes are welcome.........

Seaside Forage

Is it celery? Or is it parsley? It's got stems the texture and look of celery but it tastes strongly of parsley with a hint of the the ocean.......... its Sea Parsley.

One of the many edible plants found along the West Australian coast, sea parsley is a big favourite with chefs at the moment. Added to salads, as a garnish or to form the base of a sauce, this salty celery-flavoured parsley can be found amongst rocks and sand dunes all along the coast. It can even be grown in our gardens.

There are many other coastal greens that have been trending in Australia's best restaurants including but not limited to:

 WA Samphire: Also known as Sea Asparagus, Samphire lines the coastal dunes and estuary banks in clumps of deep green fingers. It is salty and crunchy and works beautifully with fish and in small salads. Harvesting occurs between November and February and it generally turns woody and dormant in the winter months.

Dune Spinach: Also known as Barilla or Coorong Spinach, this plant is covered in time swollen water storage cells and grows extensively in beach vegetation. It is lovely sautéed and fruits in the season of Kambarang,

Crystal Ice Plant: A close cousin of Barilla, this plant is native to WA and also grows in the sand dunes. It is a green succulent, with thicker leaves than the dune spinach which turn slightly grey in the summer and has pink, yellow or white flowers tips in summer.

 Pigface: One of our first blog posts introduces Pretty Pigface. To read this post click

It is always advised to seek guidance from those who can identify plants and who collect in a sustainable way with biodiversity in mind. Strict laws pertain to foraging in Western Australia and licenses should be obtained if you wish to collect these ingredients instead of using a supplier.

Coastal greens can also be grown in garden beds around Perth and Western Australia. If you would like to try your hand at growing some of your own native vegetables such as sea parsley visit the Tuckerbush website to see where you can get a hold of them and start using them in your cooking!

Celebrating NAIDOC Week

It has been a pretty busy week here in the Rivermint Dining kitchen with catering and tasting events taking place throughout Perth. Today marks the end of NAIDOC week, an exceptional celebration of Aboriginal and Torres Strait Islander culture, arts, dance, food and history.

For those who are unfamiliar with NAIDOC (National Aboriginal and Islander Day Observance Committee) Week, now is a great time to learn more. It is held during the first week of July and celebrated in aboriginal communities as well as government organisations, schools and numerous work places. The first Sunday in July, the beginning of NAIDOC week, is a day of remembrance for the hardship experienced by the aboriginal and islander people followed by a full week of cultural celebration and recognition of aboriginal achievements.

As part of their NAIDOC week celebrations, Westfield Whitford City invited RiverMint Dining to chat with customers about some lesser known native Australian ingredients and to introduce them to new flavours. Over the course of the week we prepared tastings for upwards of 600 people, focusing on various ingredients in keeping with the season of Makuru including Geraldton Wax, Fingerlime, Kangaroo, Illawarra Plum and Old Man Saltbush. Our mini tasters were appreciated by all and met with lots of questions. Tastings such as Davidson Plum meringues and seared tiger prawns with fingerlime proved popular and it was great to see members of the general public exploring and discovering the real food of Australia and learning more about the importance of NAIDOC week.

We were also especially honoured and privileged to work alongside the Mark and Kerri-Ann and their team at Binjareb Park in Pinjarra, as we shared in their NAIDOC day celebrations on Saturday 1st July. RiverMint Dining prepared a simple three-course family style dinner for 18 guests featuring truffled emu egg, quick seared crocodile and braised kangaroo. It was lovely to meet new people and to further develop relationships within the aboriginal community as well as to see some of the artwork that makes the artists of Pinjarra so well-known throughout Australia. 

Throughout the week we catered and delivered platters of native inspired nibbles, canapés parties and gourmet grazing tables to many businesses and corporate bodies celebrating NAIDOC week. It was a privilege to be able to share such special foods with new clients and we look forward to working with them all in the future. Thank you to all our suppliers and wild harvesting communities, without whom we wouldn't have such amazing ingredients to work with during busy and exciting weeks such as NAIDOC week.

The Season of Makuru

The cold and wet season is upon us, though the sun still loves to shine, mixing with sporadic showers to create beautiful rainbows across the winter sky.

Makuru is known by the Noongar people as the season of the first rains and fertility. Bird species such as Ravens (Wardong) and the Black Swan (Mali) increase in numbers and quieten down for the breeding season. This was also the time that Noongar people traditionally moved further inland to hunt and the diet was meat heavy as opposed to seafood, including emu (Weitj), bandicoots (Quenda)  and possum (Koomal).

Towards the end of Makuru, around late July, residents in the suburb of Peppermint Grove will no doubt notice the white flowers of the peppermint gums that line the verges, emitting a beautiful fragrance and appearance. Tea tree and fungus are also is great abundance in the southern regions.

Kangaroo (Yonga)  was an important source of food and materials during Makuru,  with its bones being used for tools and scrapers, tendons for bindings and ties and the famous skins used to make coats.

There is so much to learn about the Noongar seasons and culture and the best way to do this is to take part in one of the excellent tours and workshops held by respected Noongar elders in Perth and throughout Western Australia. The following businesses and tour operators are just a few of the suggestions we have here in the Perth Metro area and we highly recommend them to all those who want to learn more about culture, Australian history and the six seasons.

Bindi Bindi Dreaming: Marissa Verma does some great cultural workshops and will also introduce you to the Yonga Booka, a coat made from kangaroo skins turned inside out during this cold wet season. She makes some tasty native treats as well.

Indigenous Tours WA: Join respected elder Dr Noel Nannup and son Greg Nannup on a journey through Wadjuk country. Learn more about the their culture, traditions and spiritual links between land and sea, discover Fremantle's early indigenous history, or tour King's Park to learn more about bush food and medicine.

Wangi Mia, Yanchep National Park: One of our favourite places for reflection and learning, Yanchep National Park is the perfect place for a family day out. To discover more about Wadjuk culture, the tools and instruments such as the didgeridoo, visit the charismatic and very funny Derek Nannup at Wangi Mia.

Urban Indigenous:  An award winning private tour operator at both a corporate and educational level, Rebecca Casey and Ron Bradfield along with a truly fantastic team of guides and story tellers, share culture and challenge stereotypes with their workshops and tours with passion and a deep understanding of Aboriginal culture.

Go Cultural: Taking place at Elizabeth Quay, Perth, Go Cultural is the newest aboriginal experience available to those wanting to learn more from those with deeper connections to land and culture. Dreamtime stories, spiritual songs and an introduction to hunting and cooking implements are all part of the experience conducted by traditional owner of Nyungar Boodja, Walter McGuire.

Here's to enjoying these cold wet days and celebrating what the season of Makuru has to offer. We would love to hear more about your experiences and learning through tours like the above.

Winter Events with RiverMint Dining

The weather is getting chilly here in Western Australia and that means there is no better time to immerse ourselves in cooking, red wine, cosy dinners and winter fruits.

RiverMint Dining has a number of events coming up over the winter months. To kick off NAIDOC week we will be catering a 30-seat ticketed dinner called the Mungah Festival Dinner as part of the Binjareb Park NAIDOC celebrations on Saturday the 1st July. There will be tours, an outdoor cinema experience and some great live music throughout the day culminating in the dinner. Join the Pinjarra community in celebrating this special occasion. To find out more about Binjareb Park and the event visit the Binjareb Park Facebook page. Tickets can be purchased directly through trybooking.com here

We are excited to be collaborating with Westfield Whitford City in Hillarys as part their NAIDOC week celebrations. Customers will get the opportunity to try various tastings featuring native Australian ingredients and to chat with RiverMint Dining about using these ingredients in your own home. We will be located in the fresh food market section from 11am - 2pm on Monday 3rd July - Saturday 8th July. So pop on down when you are doing your shopping and try some delicious morsels.

We are also gearing up for the second of our pop up events to celebrate the season of Makuru. Local produce, north coast seafood and indigenous game will be featured on the menu and guests will be treated to a 5-course tasting menu with canapés and drink on arrival. Held at Riki Kaspi's The Cooking Professor, in Mt Hawthorn, the cosy location will provide an intimate and warm experience complete with drinks menu featuring some of the best Swan Valley beers, ciders and wines. We are very privileged to have Noongar Elder Auntie Neta from Urban Indigenous attending who will open the evening with a unique Welcome to Country. Local children's illustrator Jodie Davidson will also be showcasing some of her work highlighting the Australian landscape. Tickets available on eventbrite or click here.

Winter is looking busy for RiverMint Dining with some exciting collaborations, tastings and corporate catering functions in the works. Be sure to keep your eye on the Rivermint Dining Facebook page for updates on dinners and events or sign up to our newsletter to stay in the know.

We look forward to seeing you all and to enjoying a chilly but beautiful Makuru season.

Piney Illawarra Plums : Daalgaal

Known also as the Plum Pine and botanically as Podcarpus Elatus, the grape-like burgundy coloured fruit of the Illawarra Plum is a popular choice for bush tucker enthusiasts.

Native to the semi-tropical coastlines of Queensland and New South Wales, these fruit actually grow on the blue-black stalk that is connected to the dark seed cones of this large evergreen tree.

It is said that Illawarra Plums contain seven times the antioxidant levels of blueberries and are known to calm stomach cramps and encourage a healthy gastro-intestinal tract. What better reason to feast on these little gems? Though they are available frozen year round, the freezing process, we have found, tends to extract some of the subtle piney flavour of the plum. Consuming Illawarra Plums when they are in fruiting season over Autumn and Winter is therefore highly recommended.

There are many ways to use Illawarra Plums in cooking. They can be incorporated into fruit salads, smoothies and also used to make a gorgeous jam. We often poached them in a port reduction to accompany Emu fillet and turn them into a jelly to be rolled in chocolate as an after dinner petit four. They are fabulous lightly roasted with a touch of brown sugar also and served as a garnish to a chocolate dessert. Try them today!

Memories of Mexico - Baja

I land at midday at San Diego airport, welcomed by sunshine and a light breeze. Here I am in the second most desirable city to live in the United States. My husband greets me with a small Punto hire car, covered in dust, to take me on a weekend adventure.

We could, of course, stay in San Diego. Why not? It is a culturally diverse city, relaxed and creative. Here you can visit one of its many splendid beaches, like La Jolla or Mission Bay, or hop on and off the city’s tram service delving into diverse art galleries and stopping at places like award-winning Café Chloe for a light lunch and a glass of crisp white.

But, whilst there are so many activities and sights to see in San Diego I am in the mood for something off the beaten track. I need an adventure. And so, we leave the easygoing city of San Diego in search of fish tacos and unknown wines. To San Isidro border we head and continue south to the small cruise ship town of Ensenada in Baja California, Mexico.

Ensenada is a far cry from the sun loungers of Cancun. As you pass Tijuana and Rosarita you realize how much of an impact the recent war on drug cartels has made. Ensenada, however, is a welcome escape from the daily pressures of life and many people take a weekend break from San Diego to enjoy what is considered to be Mexico’s northernmost culinary mecca.

With both the Guadelupe and Calafia Valleys only a short and scenic drive away from Ensenada, Baja’s famed Ruta del Vino is a fantastic destination to visit with numerous wineries. Vinedoes L.A Cetto is considered a meeting place for local Ensenadenas and produces approximately 80% of wine that is exported from Baja. There are tours hourly of the wine-making facilities, including tours in English and a fantastic tasting experience with a charismatic and knowledgeable man whose family have been producing wine in the region for over 100 years.

Vinos de Dona Lupe, on the other hand, is a smaller producer and the only organic wine producer in Mexico. There is more to the experience of Dona Lupe than the wine. Here we were greeted by dancers and musicians who also sold their handmade jewellery and leather goods at small stalls. We enjoyed a lovely lunch here and visited the small shop attached which sells locally sourced organic snacks, dips and sweets. Sat beneath the fruitful vines overlooking the vineyard, we watched as families sipped on tastings and sangria and enjoyed the shade. 

Most importantly, however, were the many food stalls in central Ensenada. We were taken by friends Claudia and Jeremy to Mariachi Meno Meno, a renowned fish taco shack, close to the shipyard where they were dry docked. Here I am greeted with a small cup of spicy fish soup made with fish fresh from the local market across the street. The exotic clams and oyster gratin are two items not to be missed. And, of course, no Baja experience is complete without trying a fish taco– a battered fillet of fish, rolled in a warm soft tortilla. Before me on the table are a selection of condiments to add to my Baja fish taco experience. These included lime, cabbage, tomato salsa, red chilli hot sauce and a green habanero and tomatillo sauce that provides fresh zing and heat in equal quantities. My desire to experience a real fish taco was ticked off the list.

Next on the list is the Sabina Bandera Ensenada eatery La Guerrense. Included in Newsweek’s 101 Best Places to eat on Earth, one has to stop here and try one of her myriad of salsas and the selection of 15 ceviches, including the sea urchin ceviche tostada.

After wondering the main street of Ensenada, which really just contains numerous trinket shops for visiting cruise ship holiday makers, I returned to our villa on the beach in Baja Cove, about 40 minutes drive from Ensenada. Along the way we came across a man,  his dog and a donkey with spray-painted stripes ..... now known as a Zonkey....... the things people do. Close to La Bufadora, a local blowhole that draws in large crowds over the weekend, I relaxed overlooking the ocean, munching on cactus freshly barbecued.. 

It was very tasty...... thanks Mexico.

Fingerlimes are here

Otherwise known as 'Citrus Caviar', the pearly caviar-like pulp of Australian native finger limes is fast becoming one of Australia's most sought after native ingredients. It is ever popular with chefs, bush tucker enthusiasts, nutritionists and, lately, beer and vodka companies and can now be seen popping up in IGAs and specialty food markets around WA and other Australian states. 

There are over 75 species of finger limes, most of them native to the tropical rainforest under storeys of northern New South Wales and southern Queensland. Only about 30 species are cultivated for the domestic and international markets with frozen finger limes being exported to countries including Japan, Singapore and Italy. This is no surprise really. The limes, with their oily skins, come in a variety of colours ranging from dark green, to pink and a deep red. One of our favourites is the Purple Viola variety, which is aged on the tree longer, its skin turning a deep purple brown and the pulp a deep red. Essentially, the longer the finger limes are left to age, the more intense the pulp becomes. 

The finger lime season is relatively short, running from January to around May or June (sometimes only from February to May), depending on climate and location. In WA they are mostly cultivated in the south in Pemberton. In the context of the Noongar six seasons, this places finger limes in the season of Bunuru and Djeran, just touching on Makuru.

Loaded with vitamin C, potassium and anti-inflammatory properties, a spoon full of fingerlime pearls will certainly keep the doctor at bay. Add to this the pop-in-your-mouth texture and tart zingy flavour of finger lime caviar and the possibilities are endless. 

When catering functions and private dinners, finger limes are used both as the main ingredient and as a perfect pretty garnish in the RiverMint kitchen. The pulp is used to top fresh Albany oysters, crushed into butter and melted over prawns, place on kingfish ceviche with crushed bush tomato and used in granitas and palate cleansers. The pulp can be used in emulsions and sauces or even as a morning Vitamin C dose over yoghurt and berries.

If you have your own special recipe for finger limes, such as a salsa or chutney or even a tart, do not hesitate to share it with our readers in the comments section below. And keep your eye out for finger limes in IGAs and markets near you.

Crayfish and Two Up

“Lest We Forget……” A squeaky, out of tune bugle demands respectful silence as it struggles to lament the Last Post. Anzac Day in the middle of the Indian Ocean. How did I end up here?            

The Australian flag flaps quietly as waves crash on the beach below. Anzac biscuits are distributed, sausages start to sizzle and the fizz of beer bottles opening all mix with the hum of anticipation………. Let the Two-Up games begin.

I shuffle in close to join the circle of cray fishing families and privileged visitors, all waving 50 and 100 dollar notes. “Fifty heads” one woman cries…… “One hundred tails” yells a well-lubricated fisherman. And so it continues for three hours. A man everyone calls ‘Doc’ steps into the circle, he looks vaguely familiar with his sandals and rather prominent ears ……. ‘Head ‘em up Doc! Head ‘em up!’ a true-blue Aussie fisherwoman squawks. He hastily flips the coin in the air; it lands on tales. There is a groan from the crowd. Money changes hands, beer flows. I take a closer look and realise that ‘Doc’ is in fact British actor Martin Clunes – Doc Martin. Well, I wonder, how did he end up here? I later find out that Martin Clunes was visiting the Abrolhos Islands whilst filming his series "Islands of Australia".    

 I had no idea when I accepted a freelance cooking position on a yacht, that I would end up anchored overlooking some of the most beautiful and remote islands in the world. The Abrohlos Islands are 122 islands located 60km north west of Geraldton on Western Australia’s Coral Coast.These islands are divided into three groups: the Wallabies Group, the Easter Group, and the Pelsaert Group, surrounded by 90 kilometres of Indian Ocean abundant with marine life. The reefs here have claimed many vessels, including in 1629 the Batavia. The seas are treacherous, the sharks curious, and the crayfish abundant.

As the skies begin to darken and the wind rises, the visiting boating community clamber back into their dinghies and allow the small seasonal population that resides in the island’s fishing shacks to return to their quiet existence.  It has indeed been a local experience like no other.

The next day I prepare the popular and highly-prized west coast crayfish, or rock lobster as some might refer to it for lunch on deck. Straight from the pot, poo trail removed and into boiling water. I whisper 'I'm so sorry little guy", to each not-so little crustacean that I lower into the water. 10 minutes later, out they come, sliced straight down the middle, then drizzled with melted garlic and native basil butter topped with crispy WA Samphire and lemon. The flesh is sweet, succulent and meaty.

I gaze out at the azure water and beyond on the horizon the almost blinding white sand of Turtle Bay. I reflect on this morning's swim break, below me exotic purple and blue corals inhabited by Dhufish and Coral Trout, above me circling white-bellied sea eagles. I think about the local cray fishermen who allowed us for half a day to become part of their closed circle. On Anzac Day, I ended up in one of the most beautiful places on earth.

Aussie sawdust - Smoked magic

It's time to say good bye to hickory. Yes, I know the American smoker chips are dense, stick well to the meat and give those ribs that 'authentic' smokey flavour. But, there are so many options here in Australia, and especially in Western Australia, why buy something not native to where you live and in such ready supply?

When it comes to choosing the right smoking chunks for the right meat, this largely depends on preference and the smoked-flavour intensity you desire. Select chunks if you intend to simply add them to your coals when placing meat on the BBQ. We use a Smoking gun in the RiverMint kitchen which requires fine sawdust. This is a great little gadget, as is a portable grill-top smoking box, and saves on clean up. Try to make sure the wood chips are seasoned (as in dry, not fresh cut) to help with a clean burn and avoid smouldering.

And what type of wood chunks you ask? Well, WA's Jarrah wood from the Southern forests produces a thick smoke with an intense flavour. Box woods are a favourite for some, but for us the smoke is too thick and powerful and takes over the flavour of the meat.  Two big favourites, Tasmanian Oak and WA Ironbark, are great for those wanting a deep smokey flavour and pair well with beef and lamb due to their longer burning times. Speaking of lamb, native rosemary when used for smoking wood imparts a medium herbaceous flavour to poultry and lamb and is easy to find, it can also be used half seasoned.

Apple and Cherry wood from Manjimup smells divine and imparts a sweet subtle flavour - excellent for chicken and fish or seafood. It burns quickly though, so have some heat ready to ensure the meat is cooked through. On a native foods note, Tea tree has a fantastic smell and is an all time favourite for Kiwis when preparing meats for a hangi. We also love using Sandalwood chips and lemon myrtle when preparing fish.

I try to steer away from Pine and many Eucalypts as the smoke can leave an acrid almost "ashtray in the mouth' aftertaste - rather unpleasant. One rule of thumb used by many smoking enthusiasts is if the smoke smells acrid and sticks to the back of your throat causing you to squint, then that is how the meat will taste. 

As you can see the list is endless! There are so many different flavour profiles that can be achieved through smoking and many different foods that can be smoked. Try smoking some of your favourite cheddar or sour cream with Marri wood chips, then serve with some local honey and a sweet Muscat.

Celebrating Djeran - An Urban Pop up

It was with gusto that we all readied the beautiful space at Salt and Company Cooking school in West Perth for the very first RiverMint Dining pop up.  The menu and the evening were inspired by the Noongar season of Djeran, and the images presented by Salty Wings complimented the colours of the orange berries and banksias in season which were displayed around the room. The season of Djeran is also known as the Season of Adulthood and falls in what the western world regards as Autumn. A change in the wind can be felt, and hot nights are replaced with cool evenings and dewy mornings. Here we see the Marri blossom in full flower and Banksia flowers line areas such as the Roe highway and Herdsman Lake in abundance.

Djeran is also the time when the emus are fat, so an emu flat rump was featured on the menu. This cut was marinated for 48 hours, cooked sous vide and then seared for service and served with a warrigal greens dumpling, fresh charred corn, rosella flower, pink berries and a game jus. Djeran is also the season of the salmon run, so it seemed only fitting to serve herring, after which the salmon run, as part of the canapés service. Combined with a native spice mix and potato, the herring potato bites were served with black garlic and ruby salt bush. We also featured crocodile which was served at room temperature with a spiced rhubarb puree and gwarl berries from the Kimberley region (also known as White Berry Bush).

Many greens were foraged for this pop up and included succulent pig face leaves, WA Samphire, dune spinach (also known as Crystal Ice plant) and sea rocket. These paired well with the seafood dish of smoked Kingfish, seared bush grapes and pepper berry and the zing of a favourite ingredient from Marvick Native Farms, fingerlime, cut through the smokiness.

It was with pleasure that the River mint from our garden became a sorbet in between courses. The evening ended with a bavarois made using Pandanus nut, with Davidson Plum and Northcliffe Blood Plum. This was paired with Garbin Estate's Muscat. A tea made using Marri blossom flowers and Southern Forests Honey alongside WA Sandalwood nut bites completed the evening.

We received plenty of feedback with regards to our first pop up and will endeavour to take all comments onboard when preparing for our Makuru pop up. Most importantly we learned a ton about the ins and outs of running a pop up restaurant and had fun in the process. If anything I would have liked to have spent more time outside of the kitchen and inside the dining room chatting about the ingredients that we should be celebrating as Australians.

Thank you to all our suppliers for some great produce and to those that attended. We look forward to cooking for you all again soon and will announce our next pop up in the weeks ahead.

Discovering Kulfi

It was dusty, hot and the sights and smells so intense they were almost intoxicating…….. We had arrived in Varanasi. Being the first trip to India's Holy city, everyone had warned that being there during the Holy Week would be intense. After dropping our bags off at the hotel we gazed across the many ghats that lined the holy Ganga – a multitude of different coloured saris, walking, talking quickly, some men whacking clothing against concrete stones and washing, people doing daily prayers knee deep in water. A culture and landscape so far removed from Australia. We make our way out into the streets, dodging holy cows and their fresh dung which we later saw being shaped into patties and put in the sun to dry for fire material. Past the cute holes in the walls where fresh buffalo Chai was being served in small recyclable clay cups. Past the little tourist restaurants advertising ‘pizza’ made with chaat flour and Himalayan goat’s cheese. We emerged at a dusty square where fruit and vegetable stalls displayed papaya and mango and eggplants and spices. Children on their way to school. There was even the mandatory snake charmer! And then...... a man peddled past ringing his bell, a small icebox on the back of his bicycle – “Kulfi……Kulfi”….. Hot and craving something cold, we cautiously approach and with one lick discover a sweet cardamom and cinnamon- laced ice dessert never to be forgotten.  So refreshing and different. Some might call it ‘curry ice-cream’ – you either love it or hate it.

The following recipe has always been experimented with and changed to suit the occasion or desired flavour. The use of native spices like cinnamon myrtle, lilly pilly and pepper berry can be substituted for the traditional Indian spices of cardamom and cinnamon. Travel and discovery of other food cultures is an important part of every chef or cook's learning. With each trip, and the specialities discovered, we are able to return refreshed and inspired, ready to recreate and to fuse together international flavours to create ongoing reminders of the places we have been.

Classic Kulfi

Ingredients: Serves 4

         500ml of milk or buffalo milk

         100ml coconut cream

         1 tablespoon jaggery

         2 tablespoons demerera sugar

         6 cardamom pods, crushed

         1 cinnamon stick or piece of cassia bark

         handful of chopped pistachios or sandalwood nuts

         1 tablespoon desiccated coconut

         diced papaya half

         shaved fresh young coconut meat

         edible gold leaf and pistachios to garnish

Method

1 Combine spices with milk and bring to the boil

2 Lower to a simmer, add coconut cream and reduce by half.

3 Add sugars and desiccated coconut and simmer for ten minutes.

4 Set aside to cool and steep for 30 minutes

5 Strain mixture, add nuts and cool completely in fridge

6 Pour straight into container and put in freezer. Remove every twenty minutes to crush up and prevent ice crystals. On third mix, pour into 4-6 dariole or kulfi moulds (if available)

7 Alternatively, churn mixture in an icecream machine until at a soft serve consistency then pour into moulds.

8 Place in freezer until firm

9 Turn out onto plates and surround with diced papaya (may need to dip in hot water)

Garnish with nuts, gold leaf and shaved fresh young coconut or whatever you fancy.