A Chefs Retirement is not all Beer and Roses

By: Antony Wilton

Cook Mark Andrew did not envisage his departure from restaurant duties being spent taking out prickley thorns from his fingers as he toiled selecting wild tomatoes for his home made preserves. The miniature fruit, also known as desert raisins have a powerful flavour, similar to caramelised sun dried tomatoes.

When I saw Mark, he was sweating under the intense Australian sun, and was fast to point out that the job was labour intensive, with it taking 20 minutes to select the fruit from a thorny plant] and a further day long process to make the relish.

Mark and partner Vickie Shina are quickly gainingrecognition in the fledgling but thriving business of Australian bush food. The hard working pair run Marvick Native Farms, a 45 hectare property backing on to the Moore River at Red Gully in country Western Australia, and are among only a handful of commercial producers of Australian Native.

Native Limes, Acacia, Quondongs and Wild Hibiscus are also grown and form the basis of their prized relishes and marmalades, which are keenly sought by top outlets in Australia, with interest now being shown from other countries.

Mark's favourite is the Desert lime, which he enthusiastically reports as having the highest vitamin C content of any fruit. Those fortunate enough to share a beer with him note the refreshing addition of the desert lime to make Australias favourite drink even more refreshing. I was surprised at the tiny size of the fruit which is only as big as a thumbnail and can be eaten whole...skin and all.

Other lime varieties grown include the Ruby, Golden and Finger varieties which all exhibit the exclusive tastes unique to Australian bush food. The Golden Lime has a flavour similar to mandarin, while the Ruby Lime has a more floral taste. The ruby Lime, named because of its colour, is a prized addition to Australian cooking as is sought as a glaze for lamb.

The tiny pearls of flesh from the Finger Limes produce an explosion of flavour when consumed, and are also used in drinks such as gin and tonic, particularly in the trendy restaurants of Sydney.

Mark and Vickie sell the fruit in quantity, and also produce a range of marmalades and relishes. I left the property armed with many of the unique Australian recipes for which Mark has become world reknowned, such as, Ruby Lime Roo, Jammed Lamb, Wild Lime Croc Steak , Wild Lime Salsa, Wild Lime and Lemon Grass Prawns and Almond Wild Lime Cookies, which are sure to impress even the most discerning palate

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Author and web master Antony Wilton was happy to create a website for Mark and Vickie. Drop by and request some recipes at Australian Wild Bush limes www.marvicknativefarms.com.au

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