Image may be NSFW.
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I just love Outback Pride founders Mike and Gayle Quarmby’s salt bush leaves (pictured). Mike spent 12 years alongside the CSIRO developing a special strain of salt
bush for the gourmet food industry and the result is incredible:
delicate, naturally salty, creamy-tasting leaves that are so versatile.
Discovering native foods has completely revolutionised the way I cook at
Billy Kwong, and after 12 years, such a discovery in one's art, is
extremely invigorating and exciting.
Level of difficulty: easy
Clik here to view.
I just love Outback Pride founders Mike and Gayle Quarmby’s salt bush leaves (pictured). Mike spent 12 years alongside the CSIRO developing a special strain of salt
bush for the gourmet food industry and the result is incredible:
delicate, naturally salty, creamy-tasting leaves that are so versatile.
Discovering native foods has completely revolutionised the way I cook at
Billy Kwong, and after 12 years, such a discovery in one's art, is
extremely invigorating and exciting.Level of difficulty: easy
