I use the Dorrigo Pepper that grows in the paddocks around
town, Dorrigo cheese, boysenberry jelly and wine, local beef and potatoes. The
red soil makes good potatoes, I like to mash them or bake them whole.
We get 100 inches of rain here and that means great feed for
the cattle. The area used to be famous for its butter but that's not made now
but there is a local cheese maker making double brie, fetta and camembert that
I use on a cheese platter with quince paste, or I crumble the fetta over a
salad with roasted beetroot.
I look for locally-grown herbs from people's gardens and I
use the Dorrigo Pepper that's native to the area. It's harvested by two local
high school students who dry it over the bakery ovens. They dry the berries and
leaves and bag it up to sell.
One of my favourite recipes is kangaroo loin with a Dorrigo Pepper
roasted crust served with boysenberry jelly.
Kenton Shaw, Misty's, Dorrigo |
