Chef Mark Andrew did not envisage his retirement from culinary duties being spent taking out prickley thorns from his hands as he worked picking bush tomatoes for his home made jams. The tiny fruit, also known as desert raisins have a strong taste, similar to caramelised sun dried tomatoes.

When I met Mark, he was sweating under the warm Australian sun, and was prompt to explain that the work was labour intensive, with it taking 20 minutes to select the fruit from a thorny plant] and a further 30 hour procedure to finish the relish.

Mark and partner Vickie Shina are quickly gainingrecognition in the fledgling but thriving industry of Australian native food. The energetic pair operate Marvick Native Farms, a 45 hectare property backing on to the Moore River at Red Gully in remote Western Australia, and are among only a handful of commercial growers of Australian Native.

Native Limes, Acacia, Quondongs and Wild Hibiscus are also grown and form the basis of their prized relishes and jams, which are keenly sought by gourmet 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 make a range of jams and relishes. I left the property armed with some 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 certain to impress even the most discerning palate

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

Article Source: http://www.therealarticles.com

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