These expert tips will help you achieve the perfect balance of flavours.
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31 May 2013 - 11:06 AM  UPDATED 6 Sep 2013 - 9:31 AM

Smoking with paperbark

You can use Australian native paperbark in place of baking paper when cooking en papillotte. Simply fold the paperbark around a fillet of fish (including any other herbs and spices) and fold the open ends inwards. Secure with string (as you would tie a birthday present) and cook on the barbecue. Paperbark is not edible.

Rosella champagne

A native rosella flower (now commonly sold in jars) can be slotted inside a champagne glass, and then the champagne is poured over the top. This uniquely Australian addition not only looks great, but the sweet syrup enhances the flavour of the beverage.