Native Australian Hampers by Vic Cherikoff

Mud crab and smoked kumara gnocchi - Sydney Harbour Episode

Wild rosella and wasabi dressing

Serves: 8

Difficulty: Wild rosella and wasabi dressing title=

Ingredients

10g Rosella Confit
90ml water
50g sugar
20ml umeboshi plum vinegar or good quality red wine vinegar
wasabi to taste

Method

1. In a small saucepan, combine the water and sugar and dissolve over medium heat
2. remove from heat and add vinegar
3. cool before adding rosella extract
4. take a tablespoonful of liquid and in a small bowl, mix this with the wasabi paste to make a slurry
5. add this back into the main mixture and taste
6. repeat with more wasabi, if necessary or desired

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Dining Downunder Cookbook

This Australian recipe of Wild rosella and wasabi dressing is included in the Dining Downunder Cookbook which can be purchased online at the Dining Downunder Online Shop. Also available online is a wide range of native Australian herbs and spices, sauces, syrups, infused oils and bush tucker ingredients such as wattleseed and paperbark rolls.

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Episode: Australia Day on Sydney Harbour

Recipe By: Benjamin Christie

Mark loves wasabi and I mean he loves wasabi, in fact, he loves anything spicy. When I prepared this dressing to accompany some freshly BBQd seafood he complained there wasn’t enough wasabi in it yet it brought tears to my eyes. I generally make a more tame version but if you’re game to try it really spicy and hot then add more wasabi. Some Alpine pepper also makes an interesting base flavour. Add about a half teaspoonful for this recipe. You can try using the powdered wasabi as well but I prefer the paste for the convenience of a tube.

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