Native Pepperberry Potato Cake
Ingredients:
6 native pepperberries (count the double berries as one)
5g lemon myrtle
60g melted butter
4 large potatoes, peeled, boiled but firm and very thinly sliced
60g parmesan, flaked
Method:
Squash the native pepperberries into the melted butter and add the lemon myrtle. On an oiled tray, arrange 4 piles of potato slices brushing each layer with the flavoured butter. Finish the top with the parmesan and bake at 180ºC for 15 minutes and if desired, further grill the top to brown.
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Banksia spinulosa "Birthday Candles"
"Birthday Candles"
A low growing Banksia with golden yellow flowers from late summer through winter.
Dense foliage makes it ideal for mass planting..
Tolerates dry conditions once established and has moderate frost tolerance.
Great as a small hedge or border plant and ideal for pots.
Available now in flower in 140mm and 250mm pots!
