ANZAC Biscuit for a dinner party — went down extremely well

I made ANZAC Biscuit for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The subtly sweet with native fruits profile was the main talking point — no one had quite experienced Vegemite used that way before.

bush tucker movement incorporates indigenous ingredients like wattleseed and lemon myrtle into modern cooking. I explained the a beachside café context as I served it which helped people appreciate it fully. Sauvignon Blanc was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.