Forget buying a premade mix, use this pancake recipe instead.
An Australian twist on the traditional christmas turkey with macadamia nuts, lemon myrtle and riberries.
Cooking Time:
Serves: Makes 1lt
Difficulty: 6
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Alpine pepper jus is the ultimate pepper sauce. Unlike regular pepper sauce which often has a strong pepper burn flavour, alpine pepper Jus has a subtle pepper heat. The key ingredient is the alpine pepper from Tasmania which is well known for its fragrant aroma and is a great sauce for both lamb and beef dishes.
750 ml (1 bottle) Shiraz 1 onion, finely diced ¼ bulb garlic 15g (1 tablespoon) alpine pepper 1 bouquet garni 8lt beef stock salt
In a pot sauté the onion and garlic in a little oil. Add the red wine and bouquet garni, then reduce over low heat until the liquid has reduced by half. Add the beef stock and bring to the boil. Simmer for 2-3 hours or until the liquid is the consistency of light syrup and coats the back of a spoon lightly. Strain with a fine sieve, then season to taste. Finally add alpine pepper depending on required heat level.
Forget your usual Pepper Sauce, this Pepperberry Jus has a fragrant kick
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The riberry imparts a sweet, clove and cinnamon like flavour into the jus
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.
The general rule of thumb is to only cook with a wine you would be happy drinking. Your finished dish is only going to be as good as the ingredients that go into it, so make sure you avoid cheap wines for cooking with.
The Australian Menu Planning Guide provides 48 pages of dishes and concepts for restaurants, hotels, conference, function and venue caterers who are interested in discovering ways to integrate Australian native ingredients into their menus.
