Wattleseed & Macadamia Oz-cream
Australia Day is a celebration I've never felt much affinity for. It often seems to descend into fanatical revelry and has in the past estranged many of our multi-cultural citizens. I don't feel that it embodies the Australia I live in; a place of abundance and privilege, where relationships come meaningfully and meal time is a communal affair. Where everyday life is a celebration of the beautiful produce abounds and the landscapes that surround us. It should be subdued whisper of absolute gratitude for in the noise and haste of the world beyond our shores there is so very much to be thankful for in the peace of home.
My homage then to Australia is a wattleseed and macadamia oz-cream. Wattleseed, come from the native Australian Acacia; a diverse species that covers the breadth of the continent. Many of these plants have been a mainstay in the sustenance of our Indigenous peoples and are a rich nutritious source of protein and carbohydrates. Roasted Wattleseed has a rich and nutty aroma akin to freshly roasted coffee (indeed it can easily substitute for the latter) and makes a delightful addition to both sweet and savoury dishes. It pairs particularly well with earthy vegetables such as pumpkin, sweet potato, parsnip and beetroot and likewise makes an incredible addition to sauces, baking and desserts.
Macadamia, are of course another a treasure indigenous to Australia. Much of the world is familiar with these golden beauties and they have an abundant number of uses. Be that on their own, as a flour substitute in gluten free baking or an oil for dressings and sauces; macadamia pair particularly well with fruitful, earthy and sweet flavours. They are brimming with essential minerals, vitamins and mono-unsaturated fatty acids, though as with any food they should be enjoyed in moderation.
The recipe combines this pair in a raw, vegan ice cream that sings of dark and sweet earthy flavours. It marries the aroma of native Australia with my own ideas of food, wellness and indulgence which is quite a lot for one little ice cream but nonetheless my own celebration of home.
Wattleseed & Macadamia Oz-cream / Makes approx. 1 litre
This recipe is inspired by the raw ice cream in this cookbook by Sarah Britton.
2 cups raw cashews
4 ripe banana
1/2 cup of honey
1/2 cup of macadamia
2 tbsp roasted wattleseed
1 tbsp coconut oil
Juice of 1 lemon
1 vanilla bean, scraped
Pinch of sea salt
Start by soaking the cashews overnight or for at least 3 hours. Likewise peel and break the bananas into chunks before place them into the freezer overnight or for at least 4 hours.
Remove the bananas from the freezer and stand at room temperature for 10 minutes. Meanwhile roast the macadamia on a skillet or in the oven at a moderate temperature until golden brown. Once cooled coarsely chop. Using a mortar and pestle finely grind the wattleseed and set aside with the macadamia. Drain and rinse the cashews and combine with the banana, honey, coconut oil, lemon, vanilla bean and salt in a high speed blender or food processor. Blend on high until smooth, scraping down the sides as you go. Fold through the wattleseed and macadamia before pouring into a metal or glass container. Place in the freezer for at least 4 hours. Remove the oz-cream to soften 10 mins before you wish to enjoy it.
Seasonal guide / temperate climates
Macadamia, harvested early autumn to early spring; banana, all year round, though best through autumn and spring.
When selecting macadamia choose those that are light in colour and odourless; buying from bulk bins is best to check on freshness or otherwise go for vacuum sealed. They are best kept in an airtight container and can be stored at room temperature if consumed in 1 to 2 weeks or in the fridge for up to 6 months. They also freeze well for up to 12 months, just be sure to thaw slowly.
Store wattleseed in an airtight container, somewhere cool and dark.
Cacao nibs, fresh fruit (especially mango, berries and figs), dates, nut butter, chopped almonds and walnuts.