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Dorrigo Pepper adds another dimension to cooking.

1 Litre thickened cream
3 Tablespoons of pepperberries (I use freeze dried)
6 egg yolks
½ cup caster sugar
a squeeze of lemon juice (1 tablespoon)

Bring ½ the cream and all the pepperberries to the boil.
With the back of the spoon crush the pepperberries, turn off and leave to stand for 1 hour.
Strain the boiled cream and pepperberries – reserving the pepperberries
Beat the egg yolks and sugar together until thick and creamy
Rewarm the cream, slowly whisk into egg mixture.
When completely mixed pour into a bowl set over simmering water.
Stir constantly over the boiling water until the mixture thickens and coats the back of a wooden spoon.
Add lemon juice (Optional – cuts the sweetness)
Add ½ the reserved pepperberries (discard the rest), chill, when completely cool stir in the other 500ml of cream and churn.

15 saffron tread
50ml hot water
120g Soft Butter
2 Egg whites
30g Sugar
¼ Teaspoon Salt
120g Plain Flour
25g Grated Parmesan
1 Tablespoon Native pepper

1. Put saffron in hot water for 2hours
2. Beat butter, egg whites, sugar and salt until well combined.
3. Fold Plain flour, Parmesan and pepper into egg and butter mix.
4. Add some of the Saffron water to taste in the mix
5. Spoon the mixture the size of a 50 cent coin
6. On grease proof paper and bake for 6-8 minutes.

Pre-heat oven at 200 Celsius

Both the seeds and the leaf are edible.
Both seed and leaf can be used fresh or dried.
Pepperberries can be used where you might use black pepper.
The berries are, however, much hotter than black pepper, with a pepper warmth that takes a good minute to kick in, and then leaves a lovely berry aftertaste which is very moreish.
Pepperleaf has a rich, herby pepper flavour. Use whole leaves instead of bay leaves to add flavour to slow-cooked dishes such as stews or sauces.
Add dried leaves where you might use ordinary pepper but need less bite.
Pepperberries add an intense pink/purple colour to anything they’re used in.
The berry-like flavours of both the dried and fresh pepperberry makes it surprisingly good in sweet dishes, complementing berries, chocolate, and other rich, "dark" flavours.
Dried berries are hotter than the more common peppers - use sparingly. For example, if a recipe called for 12 peppercorns, try 8 or 9 pepperberries initially.
Pepperberries can be used in most pepper grinders. We have had some reports they are too large for some grinders, but this is not common.
They crush well in a mortar and pestle, or with the flat of a knife.

Pepper Crusted Yellow-fin Tuna


  • 2 (5 ounce) yellow-fin tuna steaks
  • 1 teaspoon salt
  • 2 tablespoons lemon juice
  • 2 tablespoons sesame oil
  • 2 teaspoons Ground Dorrigo Pepper berry

Sweet Potato & Wasabi Mash


  • one medium sweet potato
  • 1 teaspoon of fresh grated wasabi stem, or 'store-bought' pre-prepared wasabi

Season the tuna steaks with salt, lemon juice, and sesame oil. Coat with the Dorrigo Pepper.
Heat sesame oil in a heavy pan over medium-high heat. Gently place the seasoned tuna in the skillet and cook about 15 seconds per side for rare.

Prepare the mashed potato as you would normally.  Just before serving mix the wasabi well into the mash.

To serve, place mash as a bed for the tuna.  Slice the tuna, against the 'grain' of the fish, and ~1cm thick, and place over the mash.

..... Totemo oishii desu !!


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