I absolutely adore cooking with native Australian ingredients and my favourite by far is the Tasmanian Pepperberry.
Yes, it’s peppery but it also has a deep, sweet flavour that brings to mind blackberries warmed by the sun.
I was lucky enough to be able to have a play with some of the offerings from The Tasmanian Pepper Co, a small organic pepperberry farm here in the Huon Valley, who are gearing up to rock the world with their incredible product.
I have used a lot of pepperberry in my time and I don’t know if it is because these berries are organic, local or fresher than any other I’ve used, but the aroma and flavour of these berries are next level.
Keep your eye out for their product launch, you won’t regret buying the best quality for this recipe.
It will still be yummy with other brands, but trust me on this one.
Now, this recipe was created for a wider audience and therefore isn’t keto (although it still clocks in at 6.3 grams of carbs per tablespoon) but you can switch the sugar for a good sweetener and make it much lower in carbs.
Make it. Eat it. Post it. Tag me.