Botanical Brunch Bar Recipes

 

Native Saltbush Dukkah

Makes about 1 ½ cups

¾ cup toasted almonds (finely chopped)

½ cup sesame seeds

5 tablespoons old man or coastal saltbush (toast first, then grind in mortar and pestle) 

2 tablespoons coriander seeds

2 tablespoons cumin seeds

1 teaspoons pepperberry or black peppercorns (crushed)

Dry toast nuts, saltbush leaves and seeds separately.

Pulse nuts and seeds in a food processor until coarsely ground or grind in mortar and pestle.

Mix all ingredients in a bowl and stir to combine.

Store dukkah in airtight container in a cool place.

 

 

Fig Leaf Syrup

4 fresh fig leaves
2 cups water
1½ cups sugar

Toast the leaves on low heat in the oven until dry and curled but still green.
Add leaves to a saucepan with sugar and water.
Heat until sugar is dissolved, then remove from heat.
Steep for an hour. Strain, bottle, refrigerate. Use over a few weeks.

Use it like cordial in soda water, sugar syrup in a cocktail, coffee, or creamy desserts. Leaves can be frozen to make all year round.