Here is where you will find some excellent recipes and suggestions for using and enjoying our fine products.

Please try them and when you find something new or have some suggestions, please let us know and we will add your recipes to our list.

Ashbolt Elderflower Concentrate
The Ashbolt Web site is a treasure house of recipes and suggestions for use of the elderflower concentrate. We urge you to visit there to see magic.
http://www.ashboltfarm.com/

Serving Suggestions:

1. Dilute from 1 to 5 up to 1 to 10 with sparkling or still water and serve in champagne glasses.
2. Superb with hot water as a relaxing drink: serve in glass cups with a slice of lemon or ginger.
3. Add gin or vodka and sparkling water for a drink with a difference
4. Add gin or vodka with hot water for a relaxing toddy
5. Add to many types of cocktails for that clean fresh taste
6. Add a few drops to a glass of champagne for an extra zing
7. Use 'as is' on berries, or pureed with dark berries as a garnish on desserts 8. Drizzle over ice cream, plain yoghurt, pancakes
8. Add a zing to fruit salad
9. Use in sorbets or jellies
10. Pour a little on salmon for a truly delicious flavour.

Have fun. Experiment with tried and true European recipes or invent your own.
Universal Dressing
Here is a suggestion for making a divine elderflower-based citric dressing suitable for pouring over ice-cream, yoghurt, berries or salmon. Squeeze the juice of an orange, or a lime or a lemon, put in a pan and reduce by half over the stove. Let cool and add Ashbolt Elderberry Concentrate to taste — about five tablespoons.
We welcome any feedback and intend to increase the number of recipes available soon.
Chef Reference
With reference to cookbooks from Jamie Oliver or Nigella Lawson and other English cookbooks - use Ashbolt Elderberry Concentrate in place of elderberry 'cordial'.

Diemen Pepper Company

• Garlic and Diemen Pepper Cream (Blue Gum Fine Foods)
• 4 Garlic cloves
• 600ml Olive oil
• 3 Egg yolks
• 5g fresh mountain pepper or 3g dried berries soaked for 30min.
• 200ml champagne vinegar
• 10g chopped lemon basil
• Salt to taste
• Chop garlic and combine with pepper. Whisk into egg yolks with vinegar, as for mayonnaise, and drizzle oil in a stream, till all incorporated. Season with lemon basil and salt to taste.

Diemen Pepper Butter Sauce (Australian Native Fine Foods)
Reduce chicken, veal or fish stock to a 'jus'. Remove from heat and add 5g ground pepper leaf per litre of reduced stock. Allow to infuse 30 secs. Then finish the reduced stock with cold butter. Note: Pepperberries may also be used (ground), although the effect of the burgundy colour of the berries is more effective in a white or cream sauce.

Sweet Potato Gnocchi with pepper, prosciutto and parmesan sauce (Anon., Southern Bushfood Association. Magazine No 5)

Gnocchi

• 750g sweet potatoes, steamed, chopped, mashed and cooled.
• 3 tsp. Ground Diemen Pepper leaf
• 3 medium. eggs, lightly beaten
• 2 cups plain flour

Pepper, prosciutto and parmesan sauce

• 1 cup cream
• 1 tsp. Ground Diemen Pepper
• 2 tblsp unsalted butter
• 6 thin slices prosciutto
• 100g freshly shaved parmesan

To make the gnocchi, mix ingredients thoroughly, forming a firm dough, adding flour or a little water if required. Turn out onto a floured board and knead for 2 -3 minutes. Divide into 4, roll each into a long sausage and cut into 1 inch slices. From these into your favourite gnocchi shape, dust with flour and set aside. Bring a large pan of salted water to the boil and gently drop in the gnocchi. Immediately they rise to the surface, remove them with a slotted spoon and place in a shallow baking dish.
To make the sauce, bring the cream to the boil in a small saucepan, add the pepper and remove from the heat. Whisk in the butter. Pour the mixture over the cooked gnocchi, and sprinkle shaved parmesan and prosciutto evenly over the surface. Place in a preheated (370°F) oven for 10 minutes then serve immediately.

Cabbage with Diemen Pepper (SBA Newsletter No 12)

• 1/4 cabbage, shredded
• 2 - 3 tbsp olive oil
• 1- 2 tbsp balsalmic vinegar
• 1 tsp ground Diemen Pepper leaf, or coarsely ground dry berries
• 1 red apple, diced

Mix oil, vinegar and pepper in a small jar and leave for 1-2 hrs. Cook apple and vinaigrette till liquid slightly reduced, add cabbage and stir-fry for 5 minutes. Reduce heat and simmer till vinegar is evaporated. Serve as an entree or accompaniment.

Other Suggestions

• Tasmania's Diemen Pepper is most effective as a condiment (used at the table, or towards the end of cooking).
• A small bowl of milled leaf in the centre of the table may be 'pinched' over soups and sauces.
• Keep a second pepper grinder filled with Diemen Pepper berries - use sparingly - the flavour is robust and may surprise.
• Pepperberries will bleed a soft pink colour into marinades or pickle solutions, pale sauces and yoghurt.
• Diemen Pepper mixed with olive in a small bowl provides a spicy dip for crusty fresh bread.