3 Awesome Aussie Products, 7 Amazing Dishes
CONTENTS
What is Wattleseed?
There's plenty of recipes online for breads, muffins, Pavlovas, ice-cream, and cakes containing Wattleseed so I’m scrapping all of them and further down I’ll show you something a little more interesting.
Wattleseed boasts an amazing flavour combination of coffee, hazelnut, and chocolate which incorporates well into both sweet and savoury dishes. It’s commonly sold in a ground roasted form or as an extract in a liquid form.
The seeds are sourced from the Acacia tree, or also known as the Wattle. Being Australia’s national floral emblem, they’re found all across the country and even feature on the Australian Coat of Arms. There are hundreds of different species of Wattle and the strength and colour of the seed varies between them all; however there are typically only five species used for commercial harvesting based on yield consistency, accessibility, and flavour.
Upon opening, you’ll notice an instant strong and pleasant aroma. In the dried form the taste is quite noticeable however it’ll benefit further from dishes where it gets a chance to soften and infuse.
There’s really no risk of overpowering anything as the taste is so good that it wouldn’t matter anyway.
In The Beginning…
Being my all-time favourite ingredient I can’t get through a post on Wattleseed without paying tribute to the man that is ultimately responsible for giving us all the opportunity to use the product.
The Australian First Nations people have been using Wattleseed for centuries but it really only gained further traction in the early 1980’s by a highly-educated and intelligent worker at the University of Sydney, Mr Vic Cherikoff.
Mr Cherikoff was working in Clinical Pharmacology, however due to grant funding issues at UNSW he took on a position which included researching nutritional values of many Australian wild foods. This turned out to be one of the most significant and important steps towards the resources and ingredients that we have available for use today.
Mr Cherikoff was involved in selecting and commercialising many varieties of wild ingredients and after several businesses, cooking shows, and three publications, Mr Cherikoff is a true pioneer of an industry which may have still been hidden in the outback without his influence.
There’s a very interesting article posted on cherikoff.net which explains how the journey begun and goes through some of the amazing developments that he’s been responsible for.
Cooking Kangaroo
Compared to other red meat, kangaroo is considered a healthy option. It’s high in protein, iron, and zinc and has a very low fat content of only 2%. The taste is similar to beef but slightly milder and softer in texture.
Due to the low fat content, it must be cooked carefully. The meat will quickly dry out if left on the heat too long and it’ll become unpleasant and even difficult to eat. For smaller cuts of meat it’s best seared on a hot pan to get some colour and not taken past Rare. The residual heat in small cuts will turn it to Medium-Rare which is the ideal temperature. For larger cuts you’ll still want a hot pan but it can be cooked closer to Medium-Rare before removing.
If it’s going to be sliced for presentation, allow it to rest for a few minutes after removing it from the heat. Meat tightens up when heated and cutting it straight away will force the moisture out of the meat. Letting it rest for a few minutes allows it to ‘relax’ back into position and retain the natural juices when cut. Think of it as holding your fist really tight compared to holding it loosely.
What are Illawarra Plumbs?
Illawarra Plums have strong unique flavour, almost like eating a sour blueberry and raspberry at the same time. They’re nice on their own, especially when semi-frozen. They tend to match better with savoury dishes however they still work well in your typical cake, muffin, and cheesecake type recipes.
They can grow to around 25mm in diameter, however out of the many kilos that I’ve ordered in the past, they’ve always come in at a consistent 15mm.
RECIPES
The following includes a few different options suitable for any course over a lunch or dinner period that highlight the key ingredients so you can truly enjoy them.
Wattleseed Crusted Kangaroo with Fig Compote and Chocolate Red Wine Sauce
Entree/Starter
Serves 4
The flavour and texture combinations of this dish will blow you away. The Red Wine Chocolate Sauce should be slightly on the bitter side so it can balance the sweetness of the fig compote. The Wattleseed crust provides an interesting texture and also a connection to the other components of the dish. Then the meat adds a savoury component which is welcomed in by the red wine undertones.
Although it’s not essential, a sorbet works really well following this dish to freshen up the taste buds before the next course.
Variations - If kangaroo isn't quite your thing or it's difficult to source, lamb works really well too.
Fig Compote
200g dried figs
75g brown sugar
75ml balsamic vinegar
125ml of water
4 x fresh figs for presentation (optional)
1. Finely slice the figs and place into a saucepan with the brown sugar.
2. Cook on a medium heat for approximtely 10 minutes until the sugar has melted and the liquid has reduced slightly and thickened up.
3. Add the balsamic vinegar and simmer lightly until the liquid has reduced to half the volume.
4. Add the water and continue to cook slowly until it resembles a chunky jam consistency. The figs should have broken down but still holding shape.
5. Remove from heat and allow to cool down. It will thicken up further as it cools and can be adjusted by adding a little more liquid should it become too solid.
Red Wine Chocolate Sauce
125g dark cooking chocolate, chopped (or buttons)
100ml cream
100ml red wine
1. Heat the red wine in a small saucepan and simmer until it has reduced to a third of its original volume
2. Ignite with a lighter to burn off the alcohol. This also adds an exciting effect if cooking in front of people. Add the cream and bring to the boil. Reduce heat to a simmer for approximately three minutes.
3. Remove from heat and stir in the chocolate until completely combined.
For the Kangaroo
900g kangaroo fillet
50g ground Wattleseed
1. Divide the kangaroo lengthways into four equal sized pieces.
2. Sprinkle the Wattleseed onto a plate then roll the kangaroo across the surface so each piece has an even coverage.
3. Heat up a pan with a little oil until hot then sear all sides of the roo. For best results aim for medium rare.
4. Allow to rest while plating up the other ingredients.
Plating Up
1. Cut the fresh fig into quarters from the top, keeping the bottom intact. Pull apart slightly and drop in some compote. Otherwise place a nice scoop of the compote directly onto the plate.
2. Slice the kangaroo and fan out in front of the fig.
3. Using a dessertspoon, run the sauce around the plate.
Red Wine, Rosemary, and Pepper Marinated Kangaroo Fillet
This recipe is an example of a marinade that works extremely well with Kangaroo. I personally like it served up by itself just like this during a BBQ session. It's full of flavour and cooks almost instantaneously. It gives your guests something to start on and talk about while everything else is cooking.
250ml red wine
125ml olive oil
Leaves from 1 large sprig rosemary
4 garlic cloves, roughly smashed
30 peppercorns freshly crushed (or dried pepperberries)
1. Combine all ingredients and submerge the kangaroo in the marinade.
2. Place a sheet of cling film directly onto the liquid and push away air bubbles.
3. Marinade for at least 2 hours but preferably over-night.
4. Slice into thin medallions and sear for 1 minute each side on a hot bbq plate.
Seared Kangaroo on Beetroot Mash, Charred Artichokes,
and Illawarra Plum Sauce
Main Course
Serves 4
Another great flavour combination. Illawarra Plums go really well with kangaroo and the sweet subtle beetroot flavour tends to bring the whole dish together.
800g kangaroo loin
600g peeled potatoes
200g peeled beetroot
6 artichoke hearts
Butter
Salt
Pepper
Swiss chard/beetroot leaves
1. Boil the potatoes and beetroot separately until they show no resistance when poked with a knife.
2. Mash together, season with salt and pepper and some butter.
3. Grill the artichokes each side until golden brown.
4. Grill the kangaroo for 3 minutes each side until Medium-Rare.
Illawarra Plum Sauce
200g Illawarra plums
½ small red onion, diced
70ml balsamic vinegar
70ml red wine
½ cup brown sugar
1 Tablespoon honey
Salt
1. In a stainless steel saucepan, cook the onion on low heat without producing any colour.
2. Increase heat slightly and add the Illawarra plums, vinegar and red wine and cook until the liquid has reduced to 1/4 of its original volume.
3. Add the sugar and honey and cook slowly for a further 10 minutes. You may need to add a couple of Tablespoons of water if the sauce is looking too dry. Season with the salt.
Plating Up
1. Place a scoop of mash in the middle of the plate. A large cookie cutter can be used as a guide or it can be scooped into a small coffee cup then tipped onto the plate to assist with presentation.
2. Surround the mash with three artichoke halves and top with some leaves.
3. Slice the kangaroo into three or four pieces and arrange on top of the mash.
4. Drizzle with the Illawarra Plum sauce.
Wattleseed Panna Cotta with Charred Pineapple
Serves 4
Panna Cotta is a classic sweet Italian dessert. Wattleseed works well in these type of dessert bases as the heat and liquid will draw out the flavour of the seed.
The charred pineapple is key to this dish as it balances out the sweetness of the Panna Cotta. It can be charred in advance and served chilled but I’d recommend trying it warm first.
2 teaspoons gelatine
1 ½ cups cream
½ cup milk
3 Tablespoons sugar
1 Tablespoon ground Wattleseed
Pineapple for grilling
1. Place all ingredients in a saucepan and bring to the boil.
2. Remove from heat immediately and let sit for 15 minutes.
3. Stir then pour evenly into 4 moulds before transferring to the refrigerator to set.
4. Cut some small slices of pineapple and grill in a frypan until golden brown. This works better on pineapple that is juicy and the juice will draw out and caramalise.
Hint: One thing to note is if you pour the Panna Cotta into moulds straight away and leave to set then the Wattleseed will sink to the bottom. The trick is to wait until it cools mnost of the way down, as it will also begin to thicken up, then give it a careful stir to disperse the seeds around. Transfer to the moulds before it sets too hard.
Wattleseed Chocolate Mousse
Makes 6-8 serves
250g chocolate
4 eggs separated at room temperature.
2 Tablespoons ground Wattleseed
30ml of Hot Coffee
1 Tablespoon castor sugar
250ml cream (whipped)
1. Combine Wattleseed and hot coffee and let sit to infuse for 5 to 10 minutes.
2. Place chocolate in a heatproof bowl over a pot of gently boiling water and stir until melted.
3. Beat whites to a soft peak then beat in sugar until combined.
4. Carefully fold whites into chocolate mixture by adding a little at a time.
5. Carefully fold in the cream.
6. Refrigerate for 2 hours. It can be placed in the serving dishes to set otherwise it has the flexability once set to be scooped or piped.
7. Top with whipped cream and sprinkle of Wattleseed.
Wattleseed Cappuccino
Commonly referred to as the Wattlecino, this has long been a popular way to incorporate Wattleseed into a beverage. With its natural coffee/hazelnut-like flavour it makes a great low GI (Glycemic Index), caffeine-free alternative to your standard coffee.
There are several ways to prepare the beverage depending on the equipment you have on hand, whether you prefer it milk or water based, and any additional flavours you’d like to add.
You can use the same type of milk that you would normally have with your coffee, however it does work quite well with soy and almond.
It's important to understand that the Wattleseed won’t provide the same instant flavour intensity that you get from using coffee so it’s worth spending a couple of extra minutes during any brewing or steeping stage to allow the flavour to infuse.
Coffee Machine Method: Although this is not my personal preference, you can make it the same way as you would a coffee through a coffee machine. The difference is that you shouldn’t pack it too tight into the portafilter as the seed will expand slightly when exposed to heat and water, potentially blocking the water flow.
It’s also worth adding a Tablespoon or two into the milk jug before steaming as well. This will help to help intensify the flavour and the seeds will soften enough to be unnoticeable, otherwise you could strain them out beforehand.
Stovetop Method: As a guide, use about a Tablespoon of Wattleseed for every 250ml of coffee you’re intending on making, but this can be adjusted based on your preferred strength.
Without Milk:
A coffee plunger can be used if available otherwise it can be done in a pot on the stove. Place water and Wattleseed in a pot then bring to the boil. Reduce the heat to just below boiling point and steep for five to ten minutes.
With Milk:
Place milk and Wattleseed in a pot then bring to the boil. Reduce the heat to just below boiling point and steep for five to ten minutes.
Frothing the Milk:
A stick/hand blender works reasonably well should you wish to froth the milk but it can create some mess if you’re not paying attention. Otherwise a standard blender will give reasonable results as well. Less effective ways are pouring it into a jar then shaking it by hand or using a whisk.
Additions:
Flavours and sweeteners can be added but I’d suggest not going overboard otherwise you may drown out the actual Wattleseed flavour. Some examples are:
▹Split a vanilla bean in half and add to the milk while heating. Remove the pod before serving and scrape out the inside seeds. Discard the pod and mix the seeds into the milk.
▹Sugar or honey can be added as a sweetener.
▹Add other spices like cinnamon or nutmeg
Garnishes/Finishing Off:
▹Once the milk froth settles it can be added to the top
▹Whipped cream can be placed on top.
▹Either can be sprinkled with cocoa/wattleseed/nutmeg/cinnamon.
Variations:
▹Hot Chocolate: Chocolate can be melted through the milk before serving to turn it into a hot chocolate.
▹Iced Coffee: Follow the directions without the milk and then chill. When serving, add some whipped cream and sprinkle with cocoa/wattleseed/nutmeg/cinnamon.
Kangaroo Pizza with Mountain Pepper and Bush Tomato
This pizza is a really good combination of some strong flavours that all work great together.
Head over to our page The Ultimate Aussie Pizza Guide for the full recipe and information on the ingredients.
That Panna Cotta looks awesome!