Christmas morning I sat at my kitchen table and a nutty, coffee-like smell that isn’t exactly like nuts or like coffee, wafted my way. I was smelling acacia seeds popping and jumping on a frying pan. This smell is the smell of Western Australia, I thought to myself. We chefs did a bit of work getting the little bits of red stuff off the seeds, before we could get to this late stage. And although the whole process takes ages, the smell is worth it at the end. We made two loaves of bread with acacia seeds mixed into the flour.
Here’s to Euro-Australian fusion. Happy Christmas.