Here are some delicious pepperberry recipes that will show you how to use the berries in many different ways, from pies and stir-fries to ice cream!
A quick-to-make marc olives vibrant wild greens, black leaf (one of the names used for the ground leaves of the pepperberry plant) and saltbush frittata, topped with crumbled sheep’s cheese. And it’s easy.
Credit: Tami Cook
Turn up the heat a bit with this recipe from Nurney Barrow, which pickles cucumber, cucumber, samphire and chili in red wine vinegar and a spiced pickling liquid that includes whole blackberries in the mix. Best served with cheese and bread.
Pickled blackberries and succulents Credit: Jeon Kim
Here, country chef Mindy Woods uses black pepper in a punchy beef marinade and then also in a stir-fry sauce. The beef is seared with a mix of native greens and succulents, and roasted macadamias for a celebration of Australian ingredients on your plate.
Credit: Jeon Kim
You’ll mostly see blackberries used in savory dishes, where standard black pepper might otherwise be used, but here’s Matthew Evans for a delightful ice cream using blackberry leaves and crushed dried blackberries. Add heat to the cream mixture.
Credit: Scott Sinclair
Want to add some zing to your next barbecue? In this recipe from Marc Olive, frozen peppers are used in a red wine sauce, adding some punch to beef, mushroom and cherry tomato skewers, topped with a few lemon myrtle for an extra dose of Australian flavour. It is tied with leaves.
Grilled beef skewers with pepper berry sauce Credit: At the Country Kitchen
Pepperberry and lemon myrtle are reunited in this recipe from country cook, author and bush food educator Judy Archer. Ready in just 20 minutes, this dish combines spicy pickled tomatoes, onions and cucumber with lamb flavored with ground black pepper, lemon myrtle and finger lime.
Pepperberry and lemon myrtle lamb Credit: Jeon Kim
“It’s my spin on the classic Chinese salt and pepper squid. I’ve used local Australian ingredients: dried saltbush for its herbal saltiness, mountain pepper for its punch and dried lemon myrtle. for its rust,” says Mark Olive of This Punchy. Take on the classic.
Credit: Take Adam
A rich, creamy mushroom filling is elevated with local spices – ground pepperberry, saltbush and bush tomato – then topped with a crisp butter puff pastry in this pie from Norni Barrow.
Wild Mushroom and Blackberry Pie Credit: Jeon Kim
This Adam Liao recipe adds seasoned beer-battered mushrooms to an Australian spice salt (which includes wattle seed, bush tomatoes and crushed mountain peppers) to round out the flavor.
Beer Battered Mushrooms Credit: Kitty Gold
Try this modern-day local twist on Kirsten Banks’ classic spag ball. This hearty dish features a rich and flavorful meat sauce, infused with the distinct flavor of black pepper.
Pepperberry Bolognese Credit: Jeon Kim