Ingredients X 4 serves BARLEY 180g (1Cup) Black Barley- cooked =350g 1L Vegetable Stock SWEET POTATO 250g (1 medium) Sweet potato 20ml EV olive oil 1 tsp Ground cumin Sea salt RED ONION 1 medium Red onion- skin on 20ml EV olive oil 20ml Verjuice TOASTED PEPITAS 20ml EV olive oil 50g Pepitas Salt MASSAGED [...]

By |September 14th, 2021|Categories: Recipes|0 Comments

Black barley and potato risotto, wattleseed, chestnut, lions mane, truffle

Black barley and potato risotto Brown chicken stock Wattleseed butter Chestnut Lions mane mushroom Chestnut foam Truffle Parmesan Chives     Step 1 Black barley 100g Black barley   Method: Rinse and soak barley overnight in water. Drain, rinse and place in to a pan with 4 times the amount of barley with water. Bring [...]

By |August 9th, 2021|Categories: Recipes|0 Comments

Heirloom Tomato and Black Barley Salad

The recipe to follow is from Christmas eBook A Local Table by Fremantle food stylist and recipe developer, Kate Flower. For more local Christmas inspiration head to her website Kate Flower Food Heirloom Tomato and New Norcia Black Barley Salad Serves 10 (as a side dish) Ingredients 1kg mixed heirloom tomatoes (pick different sizes, shapes [...]

Marine biologist strikes gold with Black Barley

Roger Duggan (right) celebrates his win with renowned food critic and MasterChef judge Matt Preston When the State Government decided to amalgamate fisheries and agriculture, it was pretty much a non-event for Roger Duggan as he had been combining the two for years. Roger grew up on his family’s farm in New Norcia [...]

By |March 18th, 2020|Categories: In the media|0 Comments