Cooking with native Indigenous ingredients makes us so happy. There is so much to learn and experiment with, and thanks to the likes of The Australian Superfood Co and Kakadu Plum Co, native Indigenous ingredients are so much more accessible. Make sure you try our Whipped Lemon Myrtle Ricotta Toast with oven roasted vine tomatoes, our Lemon Myrtle and Thyme Damper, and our Nutty Chocolate Slice. We're also making an Apple and Kakadu Plum Galette from scratch this weekend...stay tuned.
The most amazing thing about native ingredients is that they are so easy to use with everyday recipes. For this recipe, we're using Davidson Plum. It originated in NSW, growing in rainforests between Mullumbimby and Murwillumbah. The most common indigenous name for Davidson Plum (which actually got named after sugar cane farmer John Ewen Davidson), is ooray. While you wouldn't ordinarily eat a Davidson Plum raw because its incredibly sour, it is wonderful in homemade jams, sauces (we've got a red wine and Davidson plum jus on our mind), and many, many desserts. Davidson Plum is also a rich source of calcium (perfect for vegans), Vitamin E and zinc, and possess anti-diabetic properties and has the ability to reduce obesity and lower hypertension. Who knew! Read on for our Rhubarb and Apple Crumble with Davidson Plum.
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