'Over 9,000 years ago agriculture began on different parts of the planet: the Middle east, China and Greater Australia in the highlands of New Guinea, which was then still attached to the mainland. As seas rose, agriculture spread to the Torres Strait Islands, but on mainland Australia [the Aboriginal] people rejected it, choosing to carefully manipulate the available natural plants and animals to increase their food resources. In Queensland’s rainforest people learned how to remove poison from some of the forest's most abundant toxic nuts. Fire stick farming was used across Australia to create habitats that encouraged particular plants and animals. Eucalypt forests were burned to create deliberate grass lanes used to lure and trap kangaroos. Here, people created something unique in human history: they transformed an entire continent into the biggest estate on earth - fully sustainable into the future until outsiders arrived'. On Australia Day this year, Peter and I plan to take a guided morning walk at the Australian National Botanic Gardens (ANBG) in our home city of Canberra. There's a fascinating Aboriginal Trail and interpretive walk that showcases the plants used by the Australian Aboriginals—such as Acacia (Wattle) and also the Xanthorrhoea spp. (Grass Trees) pictured below. With Australia Day in mind, the recipes for macadamia ice cream and wattleseed honey cookies or cones that I'm sharing with you have been adapted from Uniquely Australian, a wild food cookbook by Vic Cherikoff, published by Bush Tucker Supply Australia in 1992—which is when I first road tested them for my newspaper column. Both have been highly popular with my family ever since and I hope you will come to enjoy them as much as we have. Xanthorrhoea spp. or Grass Trees on the ANBG's Aboriginal Trail... The ANBG is home to the world's most comprehensive display of living Australian native plants and is a popular destination for visitors and locals alike. The summertime program of events at the ANBG includes Summer Sounds concerts, Flix in the Stix (short films), AfterDARK dinners and wine tastings, and Flora Explorer and Rainforest to Desert tours. On wattleseed... Wattle (Acacia) is Australia's floral emblem and research tells me that the seeds from only a few of more than 1,000 Acacia species are recorded as having been eaten by the Aborigines. The green pods were eaten as a fresh vegetable and the dried seed was milled to flour. According to Ian 'Herbie' Hemphill, 'there are only a small number of edible wattles (the others are poisonous) therefore the harvesting of one's own wattleseed should only be conducted under expert guidance'. Wattleseed has an intense coffee/hazelnut like flavour when roasted and ground. It's particularly good as a cappucino (caffeine free); as a flavouring in or with dairy products such as ice cream or ice cream cones which I've made here; in scones and pancakes, shortbread; handmade pasta; and when used to coat meat such as kangaroo or rabbit before char-grilling. On macadamia nuts.. Macadamias are indigenous to Australia and are the seeds from evergreen trees known to the Aborigines as Kindal Kindal, Boombera, Jindill and Baupal. Macadamia nuts were not staple food for the Aboriginal people. Apparently they were regarded as a delicacy, traded between tribes and used as ceremonial gifts exchanged at corroborees. Aboriginal women collected the nuts in their coolamons and took them to the feasting grounds where they would remove the husk and crack open the shells using large stones. Macadamia oil is rich in flavour and higher in mono-unsaturated fats than olive oil. It can be used in salad dressings and in general cooking. Try adding some chopped macadamia nuts to a salad or use them to coat fish before baking. Macadamias add a delicious depth of flavour to cakes, biscuits and ice cream. The recipes... MACADAMIA ICE CREAM 200g macadamia nuts 375ml low fat milk 375ml cream 5 egg yolks 1/2 cup sugar+ Toast the macadamia nuts lightly in a frying pan. Now blend the nuts to a fine-ish crumb in a food processor; or do what I did and use a mortar and pestle (but please be patient if you are working this way, as it takes a little time). Combine the milk and crushed macadamia nuts in a saucepan and bring to the boil over a medium heat. Meanwhile, beat the egg yolks and the sugar and then pour them into the milk, while whisking quickly. Transfer this mixture to a pyrex bowl and set the bowl over a water bath. Keep stirring the mixture until it coats the back of a wooden spoon. Remove from the heat and stir in the cream. Allow to cool (it's a good idea to pop the mixture into the freezer or fridge for 15 minutes), then churn in an ice cream machine. Serve scoops of ice cream in wattleseed cones, or as a wattleseed and ice cream sandwich. WATTLESEED & HONEY COOKIES OR CONES 60g butter, softened 60g Australian bush honey, warmed 2/3 cup/ 80g plain flour 2/3 cup/80g pure icing sugar 2 egg whites* 1 tablespoon wattleseed, softened in 30mls boiling water Preheat oven to 190 degrees C. Combine the butter and honey in a bowl. Sift in the flour and icing sugar and mix until smooth. Work in the egg whites and the softened wattleseed. With a palette knife, spread the mix thinly into a 10cm disc on a lined baking tray. Bake for 5 to 10 minutes until golden brown. To make cones: while the cookies are still hot and pliable lift them from the baking sheet and form them into cones. Stand each cone in a shot glass to cool. Otherwise, allow the cookies to cool on the baking sheet. Makes 8-10. Notes: * Make a small quantity of meringues for Eton Mess with the leftover egg whites. + I have used less sugar than set down by the original recipe. The macadamia ice cream...Grinding the macadamia nuts...Cook's tools for the ice cream sandwich cookies...The wattleseed and honey sandwich cookies or cones...Stand each cone in a shot glass to cool... Serve the ice cream in a cone (even 'big boys' like these!)...Or serve the ice cream in a sandwich...Australian Macadamias Thank you to the Australian Macadamia Society, who provided me with some macadamia nuts some months ago. I've been cooking my way through the pack and loving it! Watch this space for more macadamia recipes. In the meantime, for recipes and information about Australian macadamias, visit the web site. (Please note, I have not been paid to produce this post). Tell me dear readers, do you like ice cream sandwiches? Have you ever tasted wattleseed? What other 'bush foods' have you cooked with? And Aussie readers, what's on the agenda for Australia Day in your part of the country?
21/1/2014 02:32:02 pm
Macadamia ice cream would be one of my all time favourite flavours. Love the wattle seed cones as an alternative to sandwiches. Delicious!
Lizzy
21/1/2014 02:36:33 pm
Sarah, thank you very much! I love this too! : ) 21/1/2014 02:55:10 pm
I find the use of indigenous plants so fascinating. Thanks for sharing this post :)
Lizzy
21/1/2014 07:18:38 pm
Thank you Tandy, so do I. I'm also fascinated by the lives of the first Australians... if you ever get the chance to view the First Footprints documentary, I highly recommend it. 21/1/2014 03:18:31 pm
Fantastic recipe Liz, love the inclusion of Herbie's wattleseed in the cone too.
Lizzy
21/1/2014 07:18:49 pm
Thank you kindly! 21/1/2014 03:25:30 pm
Absolutely scrumptious, Liz, and so good for this piping hot weather. I love macadamia ice cream but I've never had anything with wattleseeds. I can't wait to try them. :-)
Lizzy
21/1/2014 07:19:24 pm
Krista, thank you... enjoy the rain in your part of the world... I hope you get the opportunity to try wattleseed.
Angeline Turnbull
21/1/2014 03:33:30 pm
Omg, my idea of heaven, your recipe is inspirational
Lizzy
21/1/2014 07:19:52 pm
Hello Angela and welcome. Thank you for your kind words. : ) 21/1/2014 04:08:19 pm
Love the look of the wattleseed wafers. I never used wattle seed before so I'll have to track it down. What a nice summer dessert.
Lizzy
21/1/2014 07:20:55 pm
Thanks Elizabeth... I think these would also be great with vanilla ice cream and it is a good summer dessert. Let me know if you need help tracking dow the wattleseed.
Laura @Tutti Dolci
21/1/2014 04:41:52 pm
Macadamia nuts are such a treat, I would love this ice cream sandwich!
Lizzy
21/1/2014 07:21:11 pm
Laura, thank you very much : ) 21/1/2014 05:45:28 pm
Oh what a beautiful combination of Australian flavours, Macadamia and Wattle seed, I love how deliciously thin the wafer for the sandwich is too.
Lizzy
21/1/2014 07:22:22 pm
Thank you Julie! : ) 21/1/2014 11:05:03 pm
Gee wiz...Liz, you are a genius! The ice cream and the cones look fantastic...will try cones first for sure. Thanks :) ela
Lizzy
22/1/2014 06:28:52 am
Ela, thank you for your kind words, but I can't take credit for the recipe... it's adapted from the book I mentioned. A wonderful title if you are interested in indigenous Australian food. : )
Jamie at Life's a Feast
22/1/2014 06:27:22 am
I love this post... love the recipe! Lucky you guys to live where you do. We would love both the botanic gardens and the Trail. Fascinating and beautiful! And the ice cream! Perfect!
Lizzy
22/1/2014 06:29:40 am
Thank you, Jamie, glad you have enjoyed this post! Would love you to come visit someday xo
Chris, Cooking Around the World
22/1/2014 06:30:50 am
Great looking ice cream. I would really love one, too. Especially I would like to taste something with wattle seed in it, but I guess that still has to wait for a while. I keep the ANBG in mind as well, so when I am nearby I make sure to visit. That's something I appreciate, too.
Lizzy
22/1/2014 06:33:29 am
Chris, thank you kindly.... let me know if you'd like me to post some wattleseed to you : ) 22/1/2014 09:48:33 am
I prefer the sandwich to the cone, be either will be fine. ;-) Never had wattle seeds before -- they sound like fun! And I'm not sure if I've ever had Macadamia Ice Cream, either -- I'm not remembering it, so I think not. Everything sounds totally delish! Thanks.
Lizzy
22/1/2014 12:04:33 pm
Thanks John! Let me know if you'd like me to post some wattleseed to you so you can play with them! They are delicious!
Azita
22/1/2014 12:05:05 pm
Slightly embarrassed, it wasn't that difficult... but thank you very kindly for the compliment. : ) 22/1/2014 11:06:46 am
Mmm.. i love homemade sandwich ice creams. This is no exception. Love the photos, Lizzy :)
Lizzy
22/1/2014 12:05:23 pm
Kiran, thank you very much, that is really kind of you : )
Lizzy
22/1/2014 12:05:39 pm
Mimi, thank you... it's delicious too : ) 22/1/2014 12:18:58 pm
Woah just came across this in my blog reader and it looks great. I love ice cream and I like the versatility presented with the wattle and honey cookies, looks like it will provide a nice crispy crunch!
Lizzy
22/1/2014 03:41:54 pm
Thank you Ai Ling. The cookies are delicious indeed. Thanks for stopping by. 22/1/2014 01:11:35 pm
G'day! Your recipe and photos looks great (like you!) Lizzy, true!
Lizzy
22/1/2014 03:40:23 pm
Joanne that is so kind thank you.
I'm making this! I love the botanic gardens in Canberra and I ADORED the guided tour by Dr. Judy West, the director of the gardens. I don't think any human knows more abut Australian native plants than she does.
Lizzy
22/1/2014 05:01:07 pm
Oooh, you were lucky to have a guided tour with Dr West! How wonderful. I hope you will try this... you might like more sugar in the ice cream... : ) 22/1/2014 05:46:34 pm
Wonderfully informative post.Enjoyed reading through it. The macademia ice cream and the cone looks so fancy!
Lizzy
22/1/2014 07:32:29 pm
Anita, thank you very much indeed! This is really quite simple, although a little fiddly. Thanks for stopping by. 22/1/2014 05:59:59 pm
I love the flavour of wattleseed. There's nothing quite like it! And very appropriate for Australia Day too :)
Lizzy
22/1/2014 07:33:06 pm
Agreed, Lorraine, it really is very special. And great for Australia Day. Celebrating our indigenous Australians and their food : )
Michael
23/1/2014 09:14:53 am
Hmmm I printed your post so that I can try this, looks delicious! :-)
Lizzy
23/1/2014 04:57:38 pm
Michael, thank you... I hope you enjoy it! : )
Mandy @ The Complete Book
23/1/2014 09:15:27 am
Hi Lizzy,
Lizzy
23/1/2014 04:58:27 pm
Hi Mandy, sorry to hear that. I'm using outlook too, but my in box doesn't crash when I open the email from my blog... I wonder what is causing it. Apologies. Welcome back xo
Adri
23/1/2014 09:15:55 am
Beautiful! Your Macadamia Nut Ice Cream reminds me of a Toasted Hazelnut Ice Cream I make. I must try yours. I find your posts so fascinating. I am in California., so some things you mention are quite new to m, such as Wattleseed. Your site is a terrific education, one that is eminently consumable, so to speak. Your writing is engaging, your photography beautifil and your style so very inviting. Everything, from the overall look to the content is so very engaging. Congratulations on another wonderful piece of work!
Lizzy
23/1/2014 04:59:17 pm
Adri, my goodness, thank you so much for your very kind words... that means so much to me! Thank you, grazie xo
Rosa
23/1/2014 09:16:19 am
You are so creative. This recipe is wonderful. I have never had wattleseeds...
Lizzy
23/1/2014 04:59:30 pm
Rosa, thank you very much. : ) 24/1/2014 11:13:10 am
There's nothing better than home made ice cream. I made mango ice cream last weekend and of course, had left over egg whites. I could have made these cones but alas, I read this post after I had put the whites into friands. I have some wattleseed in the cupboard and will have to take another look - your post has piqued my interest.
Lizzy
24/1/2014 08:24:56 pm
I agree, Fiona... your mango ice cream sounds delicious! Yes, do try the cones... they are tricky to work with as they have to be hot to be able to roll them into cones... but once you've done one, you get the hang of working quickly. 24/1/2014 04:50:22 pm
I'm more of an ice cream cone girl, than sandwich and love the tips you have given to make these cones. Love your work, Lizzy. Keep it up.
Lizzy
24/1/2014 08:25:14 pm
Rachel, thank you kindly... happy long weekend! 26/1/2014 06:28:15 am
Oh to be the lucky recipient of one of your ice cream sandwiches or cones. They must be delicious. Such an interesting post Lizzy. :)
Lizzy
26/1/2014 01:31:58 pm
Karen, thank you so much : ) Comments are closed.
|
Welcome...Üdvözölöm
Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
All
NB: I use Australian standard measuring cups and spoons in my recipes.
|