KAKADU PLUM HARVESTING SEASON 

HAS STARTED!! 

Mayi Harvests Native Foods has joined the board of directors for the

First Nations Bushfood & Botanical Alliance Australia along with a team of passionate members.

The First Nations Bushfood & Botanical Alliance Australia was established as a result of the national conversation that took place amongst 120 First Nations attendees at the inaugural Indigenous Native Foods Symposium in Sydney 27-28 back in November 2019.

Now 2021 is in full force as we have a board of directors forming this national First Nations lead industry body.   

https://www.firstnationsbushfoods.org.au/our-board

First Nations Bushfood & Botanical

Alliance Australia

Conversation at the Symposium identified that in 2019, Indigenous Australians represent fewer than 2% of the providers across the supply chain and acknowledged that nearly 98% of Aboriginal land owners aspire to be leaders in the native food industry.  In 2020, this is not acceptable, given that much of the Industry relies on the supply of unprotected Indigenous knowledge and returns little to our people.

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A National Indigenous Bushfood Statement was issued at the end of the Symposium which had a number of actions including forming this national First Nations lead industry body.

Over the past six months, a working group of 24 First Nations people from across Australia worked solidly to form the national body and are committed to their ongoing participation to ensure the development of a thriving Indigenous bush foods and botanicals business sector.

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 First Nations Bushfood & Botanical Alliance Australia was launched in May as a result of this process.

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The Alliance will be working to deliver the key action items coming out of the Symposium which are:

1. Implementing protocols to set national standards on how to work with First Nations people in the industry: 

2. Provenance and authenticity: to protect First Nation producers, respect our protocols and recognise our custodianship.

3. Changes to the law: to respect and protect First Nations knowledge in bushfoods and bush products should be protected by the laws of this land and business practice. This includes intellectual property; penalties for misappropriation and implementation of the Nagoya Protocol on Access and Benefit Sharing.

4. Education and Awareness: promote respect for our First Nations Knowledge values and protocols.

Cooking with Bush Flavours 

Sweet Potato Fries flavoured with our native bush spices using ground Bush Tomato, and ground Pepperberry. You can also purchase our sampler 4 packs to

mix and match your own flavours. 

NEW NATIVE FOODS

coming soon to our online shop.

..Dried Native Sea Parsley.. 

Native Sea Parsley (also called Sea Celery) is a coastal species that may be used as a flavoursome herb or vegetable. Resembling young celery shoots in appearance and texture, this bush tucker is an interesting native substitute for European parsley/celery.

It is the connection to the seafront, where it grows in composted sea weed and sand, that gives it its special flavour.

Sea Parsley is a delicious herb that has a wonderful aroma and a unique flavour that compares to a variety of celery, Italian parsley, and seaweed. It has an intense peppery/ celery edge.

Sea parsley is very similar to regular parsley but it has a salty element to it. Can be used in many cooking dishes This herb is useful as a garnish in soups, dressings, flavoured butter, quiche, used with seafood , stir fry dishes and in white sauces.

RECIPE OF THE MONTH

Boab & Banana

Bread

Using Boab (powder) into the Banana Bread to add a little extra native food nutrients to the classic banana bread. With its super-moist texture, buttery banana and brown sugar flavors, and incredibly soft crumb, this is my favorite banana bread recipe.

Ingredients

2 cups (250g) all-purpose flour (spoon & leveled)

1/4 cup 30g Mayi Harvests Boab Fruit Powder 

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature

3/4 cup (150g) packed light or dark brown sugar

2 large eggs, at room temperature

1/3 cup (80g) plain yogurt or sour cream (I use Greek yogurt)

2 cups mashed bananas (about 4 large ripe bananas)

1 teaspoon pure vanilla extract

optional: 3/4 cup (100g) chopped pecans or walnuts

Instructions

Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.

Whisk the flour, boab powder, baking soda, salt, and cinnamon together in a large bowl.

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain.

Do not overmix. Fold in the nuts, if using.

Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.

Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavours have settled together.

To purchase our Boab Fruit Powder visit our online shop:

https://www.mayiharvests.com.au/product-page/boab-fruit-powder-ground