Ingredient
Alpine Pepper is a blended formulation by Vic Cherikoff of peppery leaves and fruits of a high country wild pepper bush found in the mountains of Tasmania. The firey leaves get draped in snow in the winter and blasted by Antarctic winds kissing the icy valleys where this tough plant grows.
Alpine Pepper has a herbaceous short palate with conventional pepper zing then exhibiting an increasing burn with rich berry and a hint of green tea. The foundation of the blend is mountain pepper which is very much unlike any pepper you’ve tasted before. It's actually a herb although the berries we call pepperberries are also used - sparingly. I say this because chewing on a few pepperberries is like having a grenade go off in your mouth.
Also included is a specially prepared, encapsulated extract of the leaves which imparts that instant zing of bushy heat. There's some forest anise, which not only ideally complements the taste but adds to some serious functionality in that the combination is super-strongly anti-microbial so that there is some preservative action when using Alpine pepper as a marinade. Lastly there is also some of the tangy, Turkish sumac for its fruitiness to enhance the pepperberries and some conventional Piper corns in their black and white forms are added for those familiar pepper notes.
You'll grab for the Alpine pepper as most cooks would for a peppermill. It can easily and deliciously substitute for ordinary pepper on meats, seafood, soups, vegetables, eggs and cheese dishes. Alpine pepper can also be used in far more ways than just as a seasoning over cooked dishes. Use it as a dry marinade on meats or add it to breads, batter and pastry as a herb mix. It makes the best salt and pepper squid you'll ever try.
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Other recipes with Alpine Pepper
The perfect combination of steak, mushrooms and Australian black truffles.
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chef
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cooking
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australian food
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bush tucker
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bbq
Paul Hogan made the phrase “Shrimp on the barbie” famous
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australian food
Marinated mushrooms can be served in a simple salad, sliced on sourdough bread with eggs for breakfast or iInclude them in antipasto or on pizzas
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The ultimate pepper sauce for lamb or beef dishes and is flavoured with alpine pepper from Tasmania
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