Manda and Ian moved to a property at the back of Corindi Beach following their passion for native plants and established Bakarindi Bush Foods. They have hundreds of Finger Lime trees, Riberries along with a small patch of Lemon and Aniseed Myrtle, Davidson Plums and garlic and chillies. All used in their products sold at the markets and grown on the property.
They have always made homemade relishes, chutneys and jams and now, with the addition of the bush foods decided to bring their products to the public through their market stall. They love explaining the benefits of eating native foods especially since all their products contain NO artificial colourings, flavours or preservatives.
Manda shares with Harbourside Markets whats happening in September now spring has sprung! …..
Around this time of year we are busy mulching and fertilising the Finger Limes, Davidson Plums, Lilli Pilli as well as our garlic ready for a hot summer. Ian and Jemah will also be pruning the Finger Limes so we can get a great crop to sell both at the markets and some restaurants, these will also be available online.
Ian has been busy harvesting Gooseberries ready for our jam (in limited supply). The Gooseberries are a tart yet sweet fruit that come wrapped in a paper like lantern, very tasty.
Around September Ian and Jemah will be planting Rosellas (Hibiscus sabdariffa) ready for harvesting next year. These have a flavour that is close to a combination of raspberry and rhubarb.
Our Russian garlic looking green, healthy and happy.
Davidson Plum Trees full of new flowers. The bees have been amazing, so many of them. YEAH!
Bakarindi Macadamia Satay and Rice
- 6 Chicken thigh fillets
- ½ cup Natural Yoghurt
- 3 – 4 tablespoons Bakarindi Macadamia Satay
- 1 Cup rice
- Peas and chopped capsicum
- Whole garlic cloves
- Coconut cream
- ¼ cup Water
Combine yoghurt and satay sauce with chicken in a bowl on a plate or in a bag, rub until combined and chicken is well coated cover. Leave in the fridge for a couple of hours.
Put your rice on to cook using your favourite method. Once your rice is nearly cooked add some coconut cream, peas and capsicum.
Pre heat oven to 180’. Line a baking tray with baking paper (saves on washing up) place marinated chicken o in the tray along with your garlic cloves, add water to the marinate bag or plate and pour over chicken (this will make just enough sauce to finish the dish). Bake for half an hour or until chicken is cooked through.
To serve simply plate some rice top with chicken and pour over the sauce, top with some sprouts. YUM.
Fin out more about Bakarindi on their website.
Follow them on Facebook.