When I was a young man and had never been kissed I hated coriander. And I hated rice too. And, had lemon myrtle been around I would have hated\u00a0 that as well. And I would have hated mountain pepper the most.\u00a0<\/p>\n
But now I\u2019m a little older, a fair bit older, the worm has turned. \u00a0Some old prejudices have passed away, I\u2019ve had my first kiss, coriander is looking pretty good , rice is\u00a0 up front\u00a0 and centre and\u00a0 I continually submit to the seductive nuances of\u00a0 lemon myrtle . \u00a0\u00a0\u00a0\u00a0<\/p>\n
Childhood tastes no longer haunt my palate for the ghosts of soggy cabbage, blancmange, rice pudding and assorted school yard meals are now gone. Salt, pepper and chips with everything is no longer the order of the day.<\/p>\n
A coming of age you might say but it is not a journey I have taken alone. So many of us have similar\u00a0\u00a0\u00a0\u00a0 culinary roots but we have reached different destinations at different times.\u00a0\u00a0 We have literally had hundreds of people visit Tumbeela over the last 10 or so years but so few come with any awareness of the edible aromatic herbs and spices , nuts and berries growing in the Australian bush.<\/p>\n
\u00a0But as we learn about them, we learn to love them—- but don\u2019t you think it\u2019s a tad ironic that we learnt to love coriander, chilli, and fermented fish sauce first?<\/p>\n","protected":false},"excerpt":{"rendered":"
When I was a young man and had never been kissed I hated coriander. And I hated rice too. And, had lemon myrtle been around I would have hated\u00a0 that as well. And I would have hated mountain pepper the … Continue reading