Australia Day. It’s all about the BBQs, backyard cricket, Triple J Hottest 100, lamingtons and yet another welcome long weekend. To celebrate, our Summer Subs Laura and Lauren have played around with stunning food samples we received in the Scoop press office. It’s the perfect fit for Australia Day BBQs or baking. And you’ll love the story behind the company.
About our experts
Lauren Sedger (left) and Laura Ford (right) are the current Scoop Nutrition Summer Sub Editors. They’re two very motivated nutrition students with a keen interest in social media who have been doing an amazing job helping out behind the scenes. While I’ve been busy working
beaching on the Great Ocean Rd and camping in the Grampians with a healthy digital detox in early January. Check out Lauren’s post on Spiced Peppercorn Burger with Asian Slaw and Laura’s post on her family’s Vietnamese vegetarian pho recipe. Plus chat to them on our Scoop Nutrition Facebook page. And stay tuned for more!
We were very delighted to receive samples from the small scale, passionate and ethical producers of Australian bush food spices, Australian Wild. Australian native flavours are gaining more attention in the food world and spices such as wattleseed, pepper berry and bush tomato are popping up all over gourmet Australian menus. And Australian Wild are determined to help this drive discussion on protecting our natural environment too.
Laura decided to add an extra Australian punch to Teresa Cutter’s Healthy Anzac Biscuit recipe by adding 1/4 cup of chopped macadamia nuts and a package of Australian Wild Wattleseed. Wattleseed has an earthy coffee like flavour that works particularly well in desserts. And we all loved the result. Lauren went down the savoury path by adding the Australian Wild Native Bush Spice Mix to a gluten free polenta crumb to create some delicious whiting bites that are perfect for an Australia day get together. Serve with a crisp summer salad, some homemade onion rings or baked potato chips, and some good quality garlic aioli or tartare sauce.
Australian Wild Native Bush Spice Mix and polenta crusted whiting bites
Serves 6 as nibbles
1 cup Australian made Polenta (cornmeal)
400 grams whiting fish
1 free range egg
2 tblspn Australian Wild Native Bush Spice
A generous handful of grated parmesan cheese
Lemon zest from one lemon
Extra virgin olive oil
1 tblspn butter
A handful of lemon thyme
Salt and pepper, plus Lemon to serve
Mix together polenta, spice mix, lemon zest, finely chopped lemon thyme, parmesan cheese and a pinch of salt and pepper. Chop the whiting into chunky pieces about the size of your pinky finger. Beat the egg in a bowl, and dip each fish bite first into the egg mix and then the polenta crumb mix, pressing gently to ensure the crumb sticks. Heat extra virgin olive oil and butter in a frypan to coat over medium heat and cook bites 2 minutes each side or until a crisp brown and just cooked through.
Editor’s comment: Thanks to Australian Wild for our stunning samples. Please support this emerging company too by purchasing their teas and spices online and read more about their caring and committed vision in their successful Kickstarter campaign. And we’d LOVE to hear what you’re cooking up this Australia Day?
