Anyone that follows my instagram feed may remember a little guerrilla gardening going on in my street several months ago. Thanks to my neighbours idea, we joined in and contributed some herbs and fruit trees to plant out the median strips on our road.
One thing I really wanted to try growing was a finger lime tree; an Australian native that lives in the Southeast Queensland and Northern New South Wales rainforests, now grown and sold for everyday Aussies to plant in their gardens. The tree in our community garden still isn’t showing any signs of fruit (or much life for that matter) so when I noticed some already-fruiting trees at my local Bunnings, I grabbed another tree. This one now lives in our backyard and its first fruit was put to good use, alongside some others that I already had stashed in the freezer. Yes, they freeze and defrost perfectly.
Barbecued prawns may be a bit of a cliché but the varieties of flavour combo’s we have is endless. I’ve taken the classic garlic and chilli combination, also dressing them with some sweet vino cotto, lemon and native pepperberry. As a final flourish I’ve scattered them with dried salt bush, coriander and those beautiful caviar-like vesicles from the finger lime.