Wild Mint & Toasted Macadamia Slice

We love cooking little home baked goodies for our clients to enjoy on our eco tours or hikes. It's not too often we go home with anything left in the containers as they are usually devoured in minutes of serving.

Most of you know that we have a great bond and deep respect for the traditional owners of this land, and this is just one way we know how to honor Aboriginal culture.

It is our hope that by introducing you to the foods of the bush that you will begin your journey of self discovery into the world of Bushtucker and learn from those whose bond with the earth is second to none.

Our spices and herbs are only sourced through Aboriginal business's around Australia and we encourage you to get on board and support these amazing suppliers.

Outback Chef, Outback Pride, Warndu

Down Under Discoveries Wild Mint & Toasted Macadamia Slice

Ingrediants:

200 grams chocolate 70% Cocoa

175 grams Macadamia Nut shortbread

40 grams butter

40 grams of honey

5 grams ground Wild Mint

20 grams macadamias (lightly crushed)

Method:

Step 1 - Line a slice pan with baking paper or alfoil

Step 2 - Add 2 tablespoons of hot water the the wild mint in a small bowl and leave to form a paste

Step 3 - Combine chocolate, butter and honey into a glass bowl over a saucepan of boiling water until chocolate melts and ingredients are combined, add mint and stir

 Step 4 - While chocolate mixture is melting place crushed macadamias on tray in oven to toast lightly till brown

Step 5 - Add 2/3 of the toasted macadamia to chocolate mixture saving the rest for the topping

Step 6 - Break the shortbread into small pieces and place into chocolate mixture and combine

Step 7 - Poor into slice pan, topping with remaining toasted macadamias and place in freezer for 1 hour

Step 8 - Remove from freezer, cut into slices ready for that late night choccy fix

 

Most ingredients can be substituted to suit different dietary requirements.

Wild Mint is a species of flowering plant in the mint family Lamiaceae and grows in most regions of Australia. It can be used as a flavoursome substitute for cultivated mint in savoury recipes, desserts and refreshing hot or cold beverages.

Its many varieties have been used for thousands of years by Indigenous Australians as a food source and as an insect repellent and medicinal plant.