Bush Canapés

Create elegant and flavour-packed Bush Canapés with Australian Bush Spices. Perfect for entertaining, these bite-sized appetisers combine native Australian flavours with fresh ingredients to deliver a unique gourmet experience for parties, events, or festive gatherings.

Prep Time: 20 minutes

Cook Time: 10 minutes

Ingredients

Cooking oil spray
1/4 cup (30g) Australian Bush Spices Dukkah, to serve
Pickled quandongs
200g frozen quandong halves (see note)
350ml apple cider vinegar
1/2 cup (110g) white sugar
Juice of 1/2 lemon
4 whole cloves
4 cardamom pods, bruised
1 cinnamon quill
1 tsp each lemon myrtle and anise myrtle powder
Large pinch of ground cinnamon
Whipped ricotta
125g fresh ricotta
1 tbs lemon juice
1/2 tsp pink dusting blend
Blinis
1/2 cup (75g) plain flour
1 tsp baking powder
1/2 cup (125ml) buttermilk
1 egg, lightly beaten
25g butter, melted

Instructions

For the pickled quandongs, place quandong halves in a heatproof bowl. In a saucepan, bring vinegar, sugar, lemon juice, spices and 100ml water to a simmer, stirring to dissolve sugar. Cook 5 mins. Pour over quandongs and let stand at room temperature overnight for best flavour.
To make whipped ricotta: place all ingredients in a food processor and blend until smooth and aerated. Season and chill.
For blinis: whisk flour, baking powder and salt. Combine buttermilk and egg, then whisk into dry ingredients. Add melted butter and mix until smooth.
Heat frypan over medium-low heat. Spray with oil and cook small spoonfuls of batter for 1 minute per side until golden. Set aside to cool.
To serve: top each blini with whipped ricotta and pickled quandongs. Fill centre with a little pickling liquid and sprinkle with dukkah.