Recipe: Boobialla Bitters from Warndu Mai

Bringing native Australian ingredients into your kitchen

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Boobialla Bitters from <i> Warndu Mai</i>

Boobialla Bitters from Warndu Mai [©Hachette Australia]

<i>Warndu Mai</i> by Rebecca Sullivan & Damien Coulthard

 

Warndu Mai (Good Food)  shows you how to embrace our country's native ingredients and create truly Australia food and drinks at home.

Rebecca Sullivan and Damien Coulthard combine to bring you information, inspiration and practical ways to start using the foods that have grown in this country for thousands of years.

Understanding that some of the ingredients might be hard to find at first, there's a handy "instead of that use this" list and ways to slowly incorporate native foods into your favourite dishes.

This recipe is dead easy, you just have to wait a while to taste it!

 

Boobialla Bitters

Rebecca Sullivan writes:

Boobialla is our very own native juniper berry. It has a distinct flavour and, mixed with a variety of other lovely herbs, has both medicinal benefits as well as a great digestif effect after a meal.

Prep Time: 10 minutes | Wait Time: 6 weeks

Ingredients (Makes 250ml)

  • 6 finger limes
  • 40 g boobialla berries
  • 15 g dried whole rosella flowers
  • 2 tablespoons coriander seeds
  • 1 teaspoon ground native thyme
  • 8 star anise
  • 2 tablespoons ground anise myrtle
  • 1 teaspoon ground lemon myrtle
  • 1 teaspoon pepperberries
  • 1–2 teaspoons honey
  • 250 ml brandy

Method:

  1. Place all the ingredients in a large sterilised jar, seal and shake well.
     
  2. Label and store in a cool, dark place for up to 6 weeks to infuse.
     
  3. Strain into a sterilised jar.
     
  4. Use 1–2 tablespoons in your drink as a bitter flavouring.
     
  5. For a digestif, serve in a small glass or on ice.

 

Read more about Warndu Mai on the press release here »

See links below for other recipes.

 

This recipe from Warndu Mai is reproduced here with the kind permission of the publisher and authors.

Warndu Mai (Good Food) Introducing native Australian ingredients to your kitchen by Rebecca Sullivan and Damien Coulthard is published by Hatchette Australia (Sydney, NSW; April 2019, Hc, pp; RRP A$45.00). 

It can also be found to purchase online via booko.com.au »

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August 12th, 2019
 
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