"I just love Outback Pride founders Mike and Gayle Quarmby’s salt bush leaves" says chef Kylie Kwong. "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". Serve as part of a feast.
3 tbsp peanut oil
½ tsp salt flakes
3 cloves biodynamic garlic, crushed
200 g fresh salt bush leaves
2 tbsp organic tamari
3 tbsp stock
½ tsp sesame oil
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.
Heat the peanut oil in a hot wok until surface seems to shimmer slightly. Add the salt and garlic and stir-fry for 30 seconds. Add the salt bush leaves and stir-fry for 3 minutes.
Add the tamari and stir-fry for 1 minute. Add the stock and stir-fry further 1 minute, then add the sesame oil. Serve immediately as part of a banquet.