Australian tucker and snacks have come a long way over time… from the humble sausage roll to the introduction (and rapid adoption) of Middle Eastern hummus or Asian dumplings. Our ready-to-go food, found on Australia Day lunch tables around the country, quite literally comes to us from origins all over the world. Keen to know more?
Watch the video below and listen in on 2016 NT Local Hero chef David Taylor, as he chats with proud Larrakia woman Nicole Brown. They cover everything from the unexpected international origins of some of our favourite snacks, to the delicious ingredients that have been eaten here in our own, very large, backyard for thousands of years.
2 cups fresh quandong (or dried and soaked overnight to re-hydrate it!)
2 cups diced mango
1/2 cup sugar (your choice of: brown, muscovado, palm or raw)
1 red onion, finely diced
½ cup apple cider vinegar
1-3 red chillies (optional, how spicy are ya?)
Juice of two limes
Add spices like mustard seed, turmeric, wattle seed, pepper berry, to your liking!
Get all the ingredients into a heavy saucepan and bring this beautiful mix to a bubbling boil. Simmer down by reducing the heat, and stir constantly to keep it from sticking – you don’t want to burn the sugar to your pot!
Keep at it for about 30 minutes, or until all the fruit is soft and well combined. Now grab the nearest stick blender and turn that mix into a smooth deliciously smooth paste!
Perfect for throwing into a bowl on a cheeseboard this Australia Day… or maybe in a jaffle? Jaffle Fusion article.
And hey, if 30 minutes of stirring and blending isn’t for you. Why not get some ready-made? It’s all delicious!
50g macadamia nuts, crushed
50g pistachio nuts, crushed
4 tablespoons sesame seeds, toasted
1 tablespoon ground Kakadu plum powder
1 tablespoon wattle seed
½ teaspoon mountain pepper
1 teaspoon bush tomato powder (akutjera)
½ teaspoon turmeric powder
½ teaspoon salt
You’re never going to believe how easy this is.
Are you ready?
Step 1: Put all of the ingredients in an airtight container and shake until well mixed together.
Step 2: Leave it alone for up to a month. Or eat it now. It’s amazing.
That’s it. You’re done.
Want to take it further? Try these other additions: Native mint, salt bush, lemon myrtle, native lemon pepper and anything else that suits your palate!
Serve alongside fresh damper, classic crusty bread, good Aussie macadamia oil and just an artful drizzle of balsamic.
Want to taste more this Australia Day?