Native Pepperberry Potato Cake



Ingredients:

6 native pepperberries (count the double berries as one)
5g lemon myrtle
60g melted butter
4 large potatoes, peeled, boiled but firm and very thinly sliced
60g parmesan, flaked

Method:

Squash the native pepperberries into the melted butter and add the lemon myrtle. On an oiled tray, arrange 4 piles of potato slices brushing each layer with the flavoured butter. Finish the top with the parmesan and bake at 180ºC for 15 minutes and if desired, further grill the top to brown.

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Foliage colour and unique flowers.

Dicrastylis globiflora

H: 30cm

W:  1m

Full sun position, this beautiful grey foliage grows well in a mixed shrubbery, rockeries and also in pots.

Prune after flowering in autumn to maintain a bushy habit.

White, rounded flowers occur in winter and right through to summer.