Cumquats Australia

Ingredients

1 cup Pearl barley

2 cups chopped Italian Parsley

1/12 cups fresh mint leaves

1 small red onion finely chopped

1 cup roasted cashews, chopped

1 carrot coarsely grated

½ cup currants

½ cup Sliced pickled cumquats

Dressing

¼ cup evo

¼ cup cumquat juice

1 clove garlic crushed

2 tsp mild curry powder

Salt & pepper to taste

Method

Add barley to a large saucepan of boiling, salted water. Gently boil for 25 minutes or until tender.  Drain, rinse under cold water, drain again. Transfer to a large bowl. Cool.

To make the dressing, combine all ingredients in a small jug.

Whisk until combined.

Add herbs to the barley with onion, cashew, carrot, currants, cumquats and dressing. Toss to combine.

Ingredients:

• 45ml black plum syrup*
• 20-30ml Kaffir Ginger Shrub (depending on your taste preference)
• Muddled thyme
• 60ml soda or mineral water

Method:

• Muddle Kaffir Ginger Shrub together with the thyme in a cocktail shaker or pint jar with a tight-fitting lid.
• Add the plum syrup. 
• Add some ice. 
• Shake and strain glass over new ice. 
• Top with soda.

Ingredients:

• 2 strawberries
• 2 fresh basil leaves
• 1 (1-inch) strip lemon zest
• 60ml Vodka
• 30ml Strawberry Shrub
• 10ml Campari
• 3 ice cubes, plus more for serving
• 60ml cold plain seltzer