Seasonal Produce with Matt Golinski

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YOUR SEASONAL PRODUCE WATCH with Matt Golinski

LILLYPILLIES

SYZIGIUM Leuhmannii is a native coastal rainforest tree which prolifically produces bright pink, teardrop shaped fruit commonly known as riberries. The trees are widely planted through the region mostly as an ornamental or windbreak plant, and the fruit is often left to fall to the ground and be wasted.

In their raw form, the berries are quite astringent, but balanced with sugar and acidity, they have a lovely texture and a unique flavour with hints of cinnamon and clove.

Because their fruiting coincides with the Christmas season, it makes sense to me to turn them into a condiment that’s a truly Australian version of cranberry sauce to have with turkey, roast chicken or ham. This sauce very simple and quick, and would make a great Christmas present to give to friends and family if you have a big harvest.

Lillypillies freeze well so if you don’t feel like making anything while they’re in season, you can save them up until you have time to do something with them.

You don’t generally see them for sale anywhere, but chances are if you don’t have your own tree you’ll know someone who doesn’t mind sharing their crop with you.

Merry Christmas!

CHRISTMAS LILLYPILLY SAUCE

Ingredients: 200gm lillypillies 200gm jellied cranberry 2tbs castor sugar ¼ cup water 1tbs apple cider vinegar 6 fresh lemon myrtle leaves Method: Remove all stems from the lillypillies and wash well. Place in a small saucepan with all other ingredients, bring to the boil and simmer gently for 15 minutes until the lillypillies have softened. Spoon into a sterilised jar and store in the refrigerator for up to two weeks. Serve with meats, cheeses or use as a dessert ingredient. Serves 8