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The Mountain Pepper (Tasmannia lanceolata)
is native to moist temperate forest areas in Tasmania, Victoria, 
Southern NSW and the ACT. Related species are found in cool elevated
areas on the mainland east coast, from Victoria to Queensland.
The
plant’s fruits and foliage contain a hot chilli/pepper-like factor (polygodial),
with an unique aroma and flavour. The peppercorn-like fruits,
produced only on female plants, may be dried, ground or preserved in
brine and leaves of both
male or female plants are dried & milled
and used to flavour sauces, chutneys, meats, cheeses, pate, breads, dampers,
pastas etc.
Extracts from the plant are added to chewing gum in
Japan and are being examined for their antimicrobial activities.
Mountain
Pepper grows naturally as a shrub to small tree (2 to 5 m high and
wide), with glossy dark-green leaves and attractive bright red stems. It
produces cream coloured flowers from October through to January
depending on locality. Its berry-like fruits are 5 to 10 mm in diameter,
beginning dark red and turning shiny black when ripe in summer or
autumn. They generally appear only on female trees, though occasionally
plants contain flowers of both sexes. Plant growth is moderate to fast
under favourable conditions.
The plant appears to prefer neutral
to acid organic soil, but will tolerate a broad range of soil types as
long as they are well aerated and constantly cool if not regularly
moist. It will tolerate severe frosts and even snow.
Native Pepperleaf Honey Mustard Dip
Mix
half cup of mayonnaise, half cup plain yoghurt, 2 teaspoons Dijon
Mustard and 3 Tablespoons Outback
Pride Native Pepperleaf Honey Mustard.
Potato pancake
• 1 kg potatoes
•
1 tsp artesian salt
• 2 tsp mountain
pepper, ground
• 180g flour, amount may depend on type of
potato
• oil for frying
Boil potatoes with skin on. Cool
slightly, peel and mash with artesian
salt and mountain pepper.
Cool completely. Kneed mash with flour. Dough should be of a
consistency that can be rolled out. Divide dough into 12 balls. Roll
each out into a 15-20cm diametre pancake. Fry pancakes in a pan with a
little oil, turning frequently. This can be done hours earlier. Reheat
pancakes prior to serving.
Beef
Rissoles with Australian Spices
1 kg minced beef
1
grated onion
1 grated carrot
1 grated zucchini
2 teaspoons artesian salt
2˝ teaspoons wattleseed
2˝ teaspoons mountain pepper leaf
2 eggs
2
tablespoons soy sauce
100ml sour cream
flour for dusting
Mix
all ingredients except for the flour and let it rest for ˝ hour. Shape
the mince into rissoles and roll in flour. Fry them in a frypan with
Macadamia Nut Oil.
TIP: The rissoles freeze well before cooking.
Aniseed Myrtle~Artesian Salt~Bush Tomato (Kutjera, Akudjera)~Davidson Plum (Sour Plum)~Desert Lime (Wild Lime)~Illawarra Plum(Daalgaal, Gidneywallum)~Kakadu Plum~Lemon Aspen~Lemon Myrtle~Lillypilly~Macadamia Nut (Queensland Nut)~Mountain Pepper (Dorrigo Pepper)~Muntries (Native cranberry, Munthari)~Native Currant~Native Thyme~Olida (Strawberry Gum)~Passionberry~Pepperberry (Tasmannian Pepper)~Quandong (Wild Peach)~River Mint(Native Mint) ~Saltbush~Sea Parsley (Sea Celery)~Tanami Apple~Wattleseed(Ground Wattle Seed)~ Wild Rosella (Hibiscus)
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