You all know I’m a total tragic for a good cheese pairing, and this jar right here has become my new go-to recommendation at the cheese counter. Indigiearth harvests these Kakadu plums from the Top End—famous for having the highest natural vitamin C on the planet—and turns them into a jam that balances bright, stewed-apple tartness with a luscious, earthy sweetness. Drop a dollop of this next to a wedge of oozy triple-cream brie or a pungent washed-rind and thank me later!
Once you’ve had your fill on the cheeseboard, take what’s left in the jar and try it in this showstopping Indigiearth recipe:
Paperbark-cooked Humpty Doo Barramundi with native greens and Kakadu plum ginger dressing.
Ingredients:
Serves 4
600-700g Barramundi Fillet, skin on
1 large sheet paperbark, food-grade
Small handful fresh saltbush
1 tsp Lemon Myrtle
1/2 tsp Native Pepperberry, ground
20g fresh ginger, finely sliced
2 garlic cloves, finely sliced
1 tsp salt
1 tbsp grapeseed oil
Directions:
- Lightly oil the Barramundi and season with salt, Lemon Myrtle, and Native Pepperberry.
- Lay the paperbark out and scatter over half the saltbush, ginger and garlic.
Place the Barramundi on top, skin-side down, then cover with the remaining aromatics. - Wrap the paperbark firmly around the fish to create a parcel. If the bark is particularly dry,
lightly dampen it first, so it becomes flexible. - Place the parcel onto a medium-hot barbecue or grill. Cook gently for approximately
12-15 minutes, depending on the thickness of the fish, turning once if necessary. - Remove from the heat and allow to rest for 3-4 minutes before opening. The barramundi
should be just cooked and moist through the centre
For a demonstration, I’d open the Paperbark parcel in front of the audience - the aroma is part of the dish
Native green salad ingredients:
50g Karkalla
50g Samphire
50g Sea Blight
60g Warrigal Greens
1/2 bunch coriander, leaves picked
Small handful rocket, optional
1 tbsp grapeseed oil
Directions:
- Pick and wash the greens
- Blanch the Warrigal Greens and Sea Blight briefly in boiling water, then refresh in iced water and drain well. I’d keep the Karkalla and Samphire raw for crunch and freshness.
- Combine everything just before serving. Be restrained with additional salt as several of the
coastal greens are naturally salty.
Kakadu Plum & Ginger Dressing Ingredients:
60ml Kakadu Plum juice
20g fresh Ginger, finely grated
30ml rice wine vinegar
20ml light soy
10ml sesame oil
60ml grapeseed oil
20g Bush Honey
1 Native Lime, juiced
1/2 fresh chilli, finely chopped, optional
Directions:
- Whisk the Kakadu plum juice, ginger, vinegar, soy, sesame oil, honey and Native Lime together.
- Slowly whisk in the grapeseed oil. Add chilli if using.
- Taste before adjusting the seasoning. You’re looking for bright acidity, gentle sweetness, ginger
heat and just enough sesame and soy to give it depth without overwhelming the Kakadu plum.