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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Colour for Christmas and Summer

Nothing quite says summer like the native Christmas Bush.

We have 2 varieties available.

Ceratopetalum gummiferum 'Red Red Red'

grows to 4metres - bright red flowers in summer

and

'Johannas Xmas' - dwarf

grows to 1 metre.