The perfect sweet and sour candy. Sweet from the brittle and sour from the tangy limes. A great gift for every occasion, too.
Warndu Mai Bush Food Brittle
Makes 1 sheet
1½ cups caster or raw sugar
¼ cup freeze-dried finger lime
¼ cup dried rose petals
¼ cup sandalwood nuts
Preheat oven to 220°C.
Place the sugar in an even layer on a large baking tray lined with baking paper. Cook for 10-15 minutes, turning tray halfway until sugar has melted and is caramelised. (It will start to melt from the edges in.)
Spread with a palette knife if there are any patches of sugar that have not started to melt.
Remove from the oven and sprinkle with freeze-dried finger limes, rose petals and sandalwood nuts. Set aside for 10 minutes to set.
Break into shards to serve. This brittle can be stored in an airtight container for up to a week.
Photo: Luisa Brimble
How to use Indigenous Australian ingredients at home
Learn how to create truly Australian food and drinks at home using ingredients such as warrigal greens, finger limes and native thyme with these recipes from Warndu Mai (Good Food) by Rebecca Sullivan and Damien Coulthard.
Some of the ingredients may need a little online sleuthing to track down, but this resources guide is a good place to start. Alternatively, ask your local supermarket to stock some, forage for a little (respectfully) and better yet, grow a little too. Whether it's a balcony or a backyard, growing herbs and greens is easier than you think!