Kunzea is a native Tasmanian herb and is best, in our experience used dried. It’s got a powerful aroma reminiscent of citrus and thyme, overlaid with the scent of the Tassie bush. Here I’ve used it in a light miso-dressed dish of sweet turnips and radish.
- 200 g Hakurei (Japanese) turnips, well cleaned (see note)
- 1 tbsp yellow or white miso paste
- 2 baby red radishes, finely sliced
- 2 tsp dried kunzea (see note)
- ¼ tsp salt
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Chop the turnips into quarters and place in a bowl. Add the miso paste and toss to combine, adding a touch of water if need be. You’ll find the miso will start to draw moisture from the turnips, diluting the paste as you go, so don’t be hasty and add too much water too soon. Transfer to a small serving dish and sprinkle over the sliced radish.
2. Place the dried kunzea in a mortar and pestle with the salt and pound until fine. Sprinkle a little over the turnip and radishes and serve.
•Hakurei turnips grow well most of the year in Tasmania. They’re not bitter and hot like a European turnip. In their place you could use a mild daikon, or even something else crisp and slightly sweet, such as a lightly blanched young carrot.
•Kunzea plant seeds (Kunzea Ambigua) can be bought online or at some garden centres and dried Kunzea can be purchased online.
Photography by Tim Thatcher