Wattleseed

Not content to be just the emblem of Australia (think Wattle, think green and gold), there are an emerging number of culinary innovators that are using ground roasted varieties of the seed for a diverse number of uses in the kitchen, from baking to thickening of sauces and casseroles, to ice cream. By dark-roasting Wattleseed, the most delightful aroma of nutty fresh roasted coffee is released - yum yum!

This is a wattle in our backyard. Sadly I'm sure it is none of the varieties that are proving so splendid in our kitchens.

What a bugger.