Kate Flower | A Local Table
ft. Moojepin Foods
"Last year, I embarked on a journey to produce an e-book Festive Food publication focused on WA produce and supporting our local growers, producers and makers. I was really proud of the result and how well it was received. In 2021 I have used the last edition as a spring board and taken it to the next level!
I wanted to showcase the amazing array of talent we have here in WA with a publication that not only lays out how to use our local produce during the Festive Summer Season but also shares the great stories of these talented local food producers." - Kate Flower
To purchase this amazing recipe book follow through to here.
To take a glimpse at the recipes featuring our very own produce, scroll down!
Place Nomad, citrus juices and samphire syrup in a shaker with a cup of ice. Shake vigorously for 10 seconds before dividing between two glasses with a large ice block in each.
Top up with soda water and garnish with fresh samphire.
Nomad Samphire Spritz
This cocktail has a really interesting flavour profile from the native botanical-infused Nomad gin, citrus juices and salty Samphire syrup. It follows the classic Asian food balance rule of juggling sweet, sour, savoury, bitterness and saltiness to create the perfect outcome.
• 120ml Nomad Gin, Wandering Distillery (from Old Bridge Cellars)
• 40ml lemon juice
• 40ml grapefruit juice
• 40ml salted samphire syrup (*from Moojepin samphire)
• 120ml soda water (or to taste)
• 2 Large square ice blocks to serve
• A sprig of samphire from the syrup to garnish
*To make a batch of salted samphire syrup: combine 5g salt, 20g samphire, 100g sugar and 100ml boiling water. Dissolve water and sugar and salt and let the samphire soak overnight in the fridge
WARRIGAL GREENS AND PEPPERBERRY TART
The time has come to invite bush tucker into the family home. Warrigal greens or “native spinach”, a saline plant found along our coast, are a perfect way to dive in. Simply use them as you would English spinach in cooked dishes. Warrigal greens are high in Vitamin C and were used by early settlers and Captain Cook's crew to combat scurvy. They do need to be blanched for a minute or two before eating.
Blind Bake the pastry.
Defrost the pastry in the fridge overnight or on the bench (for an hour).
Grease the tart tin with butter or oil.
Lay the pastry into the tin and fit to the shape, trimming and adding leftover pastry as needed.
Place the pastry back in the fridge for 15 minutes.
Pre-heat oven to 220°C.
Fit the pastry with baking paper and baking weights and bake for 15 minutes or until the edges are golden.
Remove the paper and weights and pop the tart shell back in the oven for five minutes to cook the base a little more.
Place oil and onions in a frypan over medium heat stirring regularly until caramelised. Around 8 minutes.
Stir through balsamic and set aside.
In a bowl whisk eggs, milk, pepperberry and salt.
Lay the onion and Warrigal greens out in the tart shell in two layers, top with egg mix and finish with cheddar.
Lower to 180°C and cook for 25-30 mins until the center of the tart has set.
Enjoy warm with a tossed salad.
• Tart tin 28.5cm x 18cm x 2.8cm
• 1 x wholemeal vegan puff pastry Empire Pastry
• Oil or butter to grease tin
• 2 red onions, peeled, halved and thinly sliced
• 1 tsp Black Garlic and Cherry Balsamic
• 200g Warrigal Greens, picked from stem, blanched and thinly sliced Moojepin Foods
• 3 tbsp olive oil
• 6 medium eggs Katie Joy’s
• 2 tbsp milk of choice
• ½ tsp pepperberry, crushed
• Salt to taste
• 80g Cambray Farmhouse Cheddar (or other mature cheddar)