SIMPLE, ELEGANT RECIPES
using Native Australian salts, pepperberry, herbs and spices
FEATURED GIFT BOX
"THE MIXOLOGIST"
Add an elegant & unique twist to your cocktails with these Native Australian flavours. Ready to purchase your Native Harvest Gift Box?
COCKTAIL RECIPES
PINK LAKE STRAWBERRY BAILEYS
Featuring Pure Pink Lake Salt - Medium Grind: Wet the rim of a martini glass with a strawberry & coat with Pink Lake Salt. Add one scoop of ice. Add a heavy handed pour of Strawberry Baileys & top up with strawberry milk. Garnish with chopped strawberry Tim Tams & a pinch of Pink Lake Salt.
Pepperberry mule
Featuring Ground Pepperberry: Add a double shot of your favorite rum to a cocktail glass, then top with double the amount of spicy ginger beer (add clove & nutmeg for extra flavour) Sprinkle Native Harvest’s Pepperberry to taste & garnish with a dehydrated citrus wheel.
PEPPERBERRY MARY
Featuring Olivewood & Pepperberry Smoked Salt Flakes: Wet the rim of your cocktail glass with lemon and roll the rim in Olivewood & Pepperberry Smoked Salt. Add crushed ice, a nip of vodka & top with tomato juice. Garnish with a sprinkle of smoked salt, lemon spice & a stick of celery.
NATIVE HERB GIN FIZZ
Featuring Australian native herbs and dehydrated citrus: Add 1 tsp native herbs, 90ml gin, 2 tbl lemon juice, 1 tsp sugar to a cocktail shaker and shake vigorously for 10 sec, strain into a glass filled with ice, top with soda water and garnish with dehydrated orange and a sprig of rosemary.
PEPPERMELON CAIPIROSKA
Featuring ground pepperberry: Place 1tsp ground pepperberry, 1 cup chopped watermelon, 45ml vodka, 1 tsp sugar and 1tbl lime juice and crush until combined and watermelon juice is released. Strain into a glass of ice, top with mineral water and garnish with dehydrated lime and a chunk of watermelon dipped in Pepperberry.
Basil Lime Margarita with Smoked Saltflakes
Featuring oakwood smoked salt: Combine 45ml tequila, 45ml lime juice, 15ml Cointreau, 1 tbl sugar, 3 small basil leaves in a small jug. Rub rim of glass with lime juice, roll rim in Oakwood Smoked Salt Flakes. Fill glass with ice, pour mixture over and garnish with lime and basil.
STARTERS, MAINS & DESSERTS
SALT & PEPPERBERRY, PRAWN & MANGO SKEWERS
Featuring Olivewood & Pepperberry smoked salt: Add 300g of shelled green prawns, 30g softened butter, 1tbl Olivewood & Pepperberry smoked salt and 1tbl garlic in a pan. Cook prawns for 5 minutes, or until golden and cooked through (turning halfway). Allow to cool, then place on skewers with a basil leaf and a cube of mango and serve.
Strawberries Romanoff with Pepperberry Cream
Featuring pepperberry: Combine 2tbl Pepperberry, 1tbl water in a small dish.
Gently swirl mixture through tub of dollop cream. Arrange cream, 1/2 cup brown sugar and punnet of strawberries on grazing board. Dip strawberry in cream, coat with brown sugar and eat.
WILD ROSELLA ICED TEA
Featuring Wild Rosella Flakes and Dehydrated Orange: Add 1 tsp of Rosella Flakes to a tea strainer and place into a glass. Add ice, 1tsp sugar and top with water. Allow rosella to seep for 1 minute. Gently shake and remove the tea strainer (incl. rosella). Your beverage should now have a delightful pink hue. Garnish with dehydrated orange and a sprig of mint.
native herb, feta & garlic bread
Featuring Native Herb Sprinkle: Prepare your favourite garlic bread as per usual (either from scratch or store bought). Top with crumbled feta, a sprinkle of native herbs, a squeeze of fresh lemon and serve.
Scallops with Garlic and Pepperberry Butter
Featuring pepperberry: Combine 100g softened butter, 1tbl Pepperberry and 1tbl garlic in a bowl. Place a generous spoonful of the mixture onto each scallop and place under grill for 8-10mins or until golden brown. Garnish with finely sliced spring onions.
SMOKED & SALTED CARAMEL TARTS
Featuring Oakwood smoked salt: Preheat oven to 180 degrees. Place 6 biscuits at a time (chocolate or gingersnap) over the holes in a muffin tin and bake for 3 minutes. Remove from oven and carefully mold the biscuits into a cup shape. Add 3/4 cup of prepared caramel (available from most supermarkets) to a bowl and mix until smooth. Spoon caramel into the biscuit cups, sprinkle with smoked salt and refrigerate until set.