ON TRACK FOR SPICY TREATS
AUSSIE BUSH SPICES PACK A POWERFUL PUNCH WHEN USED THE RIGHT WAY
Recently, Rog and I travelled on The Ghan train from Darwin to Adelaide. Six words ... put it on your bucket list. Simply an amazing journey travelling through the Australian Outback on a luxurious train. Great Southern Railways really knows how to put on a great trip. Yes, it’s pricey but it’s also all-inclusive (food, drinks, excursions, transfers), and when you break it up by the day, it really is value for money. As we left Darwin heading for Katherine, we sat and watched the countryside go by in our very comfortable cabin. This was the only time we really sat in our cabins as we were out and about sightseeing on the other days. The meals in the Adelaide dining car were of a very high standard using all Australian produce, and I was pleasantly surprised to see that Aussie bush spices featured in some of the beautiful dishes that were created. One of the unforgettable dishes I had was an entree that consisted of a crocodile sausage on potato puree with a lemon aspen sauce. Oh my, it was just so delicious. I’m really only scratching the surface when it comes to using indigenous or Aussie bush spices. To be honest, I’ve always been in awe of them as I know they are pretty strong and over-spicing is easily done. Lemon aspen comes from Far North Queensland, and in my research it appears that it comes in both powder and liquid form. It tastes different to that of lemon myrtle and, in my opinion, not as strong. I thought I could taste a hint of grapefruit too. Anyway, I thoroughly enjoyed my crocodile entree. If there is demand I would look at getting some syrup into the shop as it has a truly beautiful flavour. In the meantime you can purchase it at www.cherikoff.net/shop/product/lemon-aspen-syrup.