Wattleseed is hand harvested in the Central Desert region by our Aboriginal supply partners. The seed is ropasted and ground and it is an extremely versatile ingredient and may be used in savoury dishes such as pasta and bread and as a seasoning rub for meats. But Wattleseed really comes into its ownin sweet food – biscuits, cakes, muffins, icecream, mousse and custards, and Wattleseed and chocolaye or Wattleseed and cream is a match made in heaven.
Wattleseed has a stong flavour, broadly described as nutty with coffee overtones. It’s best to either toss of the Wattleseed in a dry pan over medium heat to release the flavoursome essential oils or infuse the seeds either in boiling (or at least very hot) water or milk, depending on final use.
Find these recipes for Wattleseed in Juleigh’s book Wild Food:
Wattleseed Espresso and Frangelico Affogato
Wattleseed Hazelnut and Chocolate Dacquoise with Wattleseed Honey Cream
Wattleseed and Coffee Trifles
Upside –down Wattleseed and Pineapple Cake
Wattleseed and Banana Souffle with Banana and Bailey’s Ice-cream
Chocolate and Wattleseed Tart with Wattleseed Honey Cream Top