Delicious Australia – (02)February 2019

@peterhardwick @harvestnewrybar

FORCE OF

NATURE

IMAGINE A SALADofcrisp,juicyandmildlysaltyleaves.
Thisisnowpossibleusingawholenewclassofvegetable:
thesucculent.Theseflavoursomeleavesandstemshave
been increasingly featured on the menus of some of the world’s
toprestaurants.Nowtheyareheading to the home kitchen,
thanks to switched-on farmers.
ManysucculentsoriginatefromtheAustraliancoastline,
whichisreflectedintheiradaptationtothesaltyenvironment.
These coastal succulents include the spinach-like warrigal
greens;thejuicy,brine-filledstemsofsamphire;seablitewith
its salty bean nuances; and, one of the best-flavoured, sea
purslanewithitshintofcapsicum.
Exoticnon-nativesucculentsarealsobeingcultivated
in Australia. Some favourites are the striking ice plant with
its extraordinary glistening surface, the fishy-flavoured
andpurple-huedOkinawaspinach,andthespinach-flavoured
bright-greensunrose, which also goes by the name of
heart-leafice plant.
Aswellasbeinggreatinsalads,coastalsucculentsmakeagreat
garnish for fish dishes, pairing organically with the ocean flavours.

PETER’S
SUCCULENTS GUIDE
Karkalla:juicyfleshyleavesdeliverabrinyhit.
Purslane:sourfleshyleaveswithaslightlemonypeppertaste.
Iceplant:spinach-likeleaveswithaglistening surface; juicy and
crispwithaclean,freshflavour.
Woodsorrel:pleasantlysourmicroleaf.
Pigface: succulent salty apple-flavoured fruit with pink petals.

SUCCULENT SALAD

SERVES4ASASIDE

Thissalad,byHarvestheadchefAllyWaddell,usescoastal

succulentsandwildgreensforagedbyPeterandAllyinthe

Byronregion.Therestaurant’sWildHarvestmenurecently

changedfromaquarterlyscheduletoaweeklyone,witha

launchnighteachWednesday,soastoshowcaseatitsvery

best seasonal local produce only available in small quantities.

(^1) / 2 firmlypackedcupOkinawaspinachleaves
(from nurseries – substitute shiso leaves)
1 looselypackedcupwarrigalgreenssprigs
(fromgoodgrocers–substitutebabyspinach)
2 tbsseaspraysprigs(seablight–optional)
(^1) / 2 cup pigface sprigs (karkalla

• from nurseries or good grocers)

(^1) / 4 firmlypackedcupsamphire(fromgoodgrocers
–substitutesaltbushorflat-leafparsley)
1 cup purslane leaves (from good grocers

• substitute mache leaves)

(^1) / 2 cupwinterpurslaneleaves(optional

• substitute extra purslane or mache leaves)

HERB VINAIGRETTE

1tbswhitebalsamicvinegar

2 tbs each mint leaves and dill sprigs

(^1) / 4 bunch chives
(^1) / 2 tsp Dijon mustard
Juiceof^1 / 4 lemon
100ml extra virgin olive oil
For the herb vinaigrette, combine vinegar, herbs, mustard and
lemonjuiceinablender.Withthemotorrunning,slowlyaddoil
and continue to whiz until well combined. Place salad ingredients
onaservingplateandscatterwithapincheachofsaltflakesand
freshly ground black pepper. Drizzle with vinaigrette to serve.
Forager and wild food researcherPeter Hardwickcelebrates
thecomplexflavoursandtexturesofthemanynewsucculents
available to Australian home cooks via innovative producers.
PHOTOGRAPHY
MARK ROPER
STYLING
KIRSTEN JENKINS
MERCHANDISING
EMMALY STEWART
delicious.com.au/food-files
For more on unique Australian ingredients and
how to use them to create standout dishes.
40 delicious.com.au
GUEST COLUMNIST.