It is only over the last ten years that the use of Australian native foods has become commonplace.  While these foods have been around for thousands of years, and were used by the first Australians, and even, I suspect by many of the early European settlers - the benefits of using these ingredients had almost been lost.

One of the difficulties in using new flavours and ingredients - is getting to know them and understand their potential and their limitations.

Native Pepper is a good example to start with.  There are a number of varieties of native pepper - sometimes called Tasmanian Pepper, Alpine Pepper or Dorrigo Pepper.  However, they all have similar characteristics. 

The fresh leaf is hot - with a heavy pepper flavour when eaten raw. The stem, which is a reddish brown also exudes a very hot reaction. 

The strength to the "bite" of native pepper does diminish quickly once you apply heat.  If you are using it in cooked dishes, you should always add it towards the end.

I like to use the fresh native pepper leaves.  They have a unique flavour and bite - and it reminds me of the smells of the Australian bush.  These scents are like those that we fondly remember from our childhood - when we often went "exploring" on rambling long walks with our childhood friends.

One of the best ways to enjoy the flavour of native pepper is to tear the fresh leave and eat them with grilled beef or kangaroo - it really compliments the flavour.

I met some Norwegians at Tjanabi some time back - and they commented that it had a similar taste to a herb they used.  They then crushed the leaves and added it to their glass of red wine - producing a wine with a bite - great for those cold winter months.

Another great way of using the native pepper leaf is to use a mortar and pestel, place several leaves of native pepper, then add a pinch of pink Murray River Salt, grind them until you have an emulsion of the green extract and the salt.  Remove the fibre that remains and then add some good quality Australian extra virgin olive oil.  Use this flavoured oil for salads or to drizzle on top of your cooked streak or kangaroo fillet.

Give it a try.  If you would like to purchase fresh native pepper leaves, they are available by ordering them from Tjanabi.