Native Pepper, Mountain Pepperberries

1. Paddymelon Beef with Native Pepperberries

Ingredients:
800g fillet of beef, well trimmed
1 tablespoon ground bush tomato
1 tablespoon black poppy seeds
1 tablespoon freshly cracked black pepper
1 teaspoon ground pepper berries

Method:
1. Mix dry ingredients well
2. Coat the fillet on all sides with the spice mix.
3. Refrigerate for 1hour to 'set' flavours
4. When ready to cook, heat a heavy based pan or grill until very hot. Place meat into pan or grill and cook without turning for 4 minutes.
5. Turn and keep turning every few minutes for 10-15 minutes, this will give a rare result. For medium, cook a further 5-10 minutes, turning until roast feels firmer. Remove from pan and allow to settle.
6. Serve warm or cold with or favourite salad.

2. Paddymelon Pepperberry Potato Cake

Ingredients:
6 Native pepperberries
1 teaspoon Lemon myrtle
60g melted butter
4 large potatoes, peeled, boiled but firm and very thinly sliced
60g Parmesan, flaked

Method:
1. Boil, peeled potatoes until cooked but firm
2. Squash the native pepperberries into the melted butter and add the Lemon myrtle
3. On an oiled tray, arrange 4 piles of potato slices brushing each layer with the flavoured butter.
4. Finish the top with the parmesan and bake 15 minutes and if desired, further grill the top to brown