Cooking with Kakadu Plum – Oyster Recipe
The Kakadu plum is one of Australia’s gems. Rich in Vitamin C and antioxidants – incorporating Kakadu plum in cuisine can enhance any dish.
What is Kakadu Plum?
Gubinge, also known as the Kakadu plum, is a green, grape-sized fruits which are native to Western Australia and Northern Territory. For several thousands of years, Kakadu plums have been an important fruit for Indigenous Australians. They are an incredibly nutrient-rich fruit: Kakadu plums contain 100 times more Vitamin C than oranges and are an excellent source of Vitamin E and iron.
They’re seasonal and are harvested around January through to May (depending on the location) which means they are not always available. They are typically supplied as a concentrated powder or frozen because of this.
When purchasing Kakadu plum powder to use in your cooking: look for a de-seeded product. The seed of a Kakadu plum is almost half the size of the actual flesh of fruit and some suppliers don’t de-seed them before grinding the fruits into powder to create more product volume. The seed doesn’t contain the same amount of nutritional value as the Kakadu plum flesh itself.
The Kakadu Plum Powder we supply here at Australian Food Services is seed-free, and you can purchase them here.
OYSTERS WITH KAKADU PLUM VINAIGRETTE
Light – Serves 4
Check out this simple Oysters with Kakadu Plum Vinaigrette recipe from Andrew Fielke’s cookbook, Australia’s Creative Native Cuisine. This Vitamin C, antioxidant and protein-rich dish could possibly be the world’s healthiest aphrodisiac.
In the original recipe, frozen Kakadu plums are used which you can substitute with Kakadu plum powder.
Our Kakadu plum powder is seed-free, unlike others where the seed – which is almost half the size of the fruit – is incorporated into the powder.
Purchase Kakadu Plum Powder here in our online store.
Ingredients
For the vinaigrette:
- 50g (1 2/3 oz) or about 1-2 golden shallots, peeled and finely diced
- Juice of 1 lime, about 30mL (1 fl oz)
- ½ tsp white pepper, freshly ground
- 2 tsp sugar
- 4 tsp best-quality white wine vinegar
- 2 Tbsp Kakadu plum powder (or 5-8 [depending on size] medium to large frozen Kakadu plums)*
Meanwhile, prepare:
- 24 oysters, freshly shucked
- 3-4 tsp red or pink finger lime* ‘caviar’ (the ‘pearls’ or ‘vesicles’) or lemon/lime juice to taste
Substitutions
*Kakadu plums: Kakadu plum powder, other sour plums or green mango
*Finger lime: lemon or lime juice.
Method
- Whisk together the shallots, lime juice, pepper, sugar and wine vinegar until the sugar is dissolved.
- Mix Kakadu plum powder into the vinaigrette (if using frozen Kakadu plums: grate the plums into a fine ‘snow’).
- Arrange the oysters on plates, over crushed ice.
- Spoon over a little of the dressing and top with a tiny amount of the finger lime ‘caviar’.
Let us know by sending us an email at enquiries@australianfoodservices.com !
If you liked this recipe or would like to try other recipes that incorporate Australian native ingredients, Andrew Fielke’s cookbook – Australia’s Creative Native Cuisine – is available for purchase here in our online store.
Additional Information
Copyright recipe ©Andrew Fielke. Copyright photography ©Tony Lewis. All rights reserved. From Australia’s Creative Native Cuisine (Andrew Fielke) and reproduced by kind permission of Andrew Fielke and Brolly Books. www.creativenativefoods.com.au | www.brollybooks.com
