This is a classic martini with a fascinating and delightful Australian twist. It might be difficult for some of you to obtain the key ingredient but if you can, I recommend giving this infusion a try.

My friend came back from Australia with an intriguing botanical and culinary gift.

Dorrigo pepper (Tasmannia stipitata) is a plant native to the Dorrigo Plateau of New South Wales.

This is a lovely part of the country, historically inhabited by the Gumbaynggirr people. It has beautiful, ancient rainforests and a relatively cool climate. Dorrigo is also located on the evocatively named Waterfall Way road, a reference to the beautiful lush landscapes and vistas in the vicinity.

It is no surprise that the unique biodiversity of this region has produced some intriguing plant species, known to the aboriginal communities for millennia.

The Dorrigo Pepper bush is one of them. Its berries and leaves are picked and dried and are increasingly being used in high-end culinary establishments.

It was the dried berries that my friend brought back.

We used them to make a spicy peppercorn sauce to serve with some steak which was absolutely delicious. It also makes a very good rub/marinade for meat. However, as soon as I saw the spice I knew I wanted to try it in martini form.

The botanical is being used in some gins already, and it no doubt adds an intriguing spiciness to them, but I wanted to taste the pepper in its true form, so I infused it with a good quality vodka.

I ground the berries first in a pestle and mortar then added them to a jar.

It imparts its flavour easily and fairly quickly. I used a ratio of roughly a teaspoon of berries per 100ml of vodka.

I topped up the jar with vodka, sealed it shut and gave it a good shake.

I then kept it in the fridge for 5 days, giving it a sporadic shake each day. It started to turn a beautiful golden brown colour and the mixture gave off a light peppery aroma whenever I opened the lid of the jar.

Finally, I added the jar to the freezer to chill it down to martini temperature (at least 5 hours).

When it came time to pour, I didn’t want to affect the flavour at all, so I served it Churchill style,

The Verdict

What can I say?

It was absolutely delicious. The pepper is floral and light, with a hint of sweetness, that is almost as complex as a gin itself. It is subtle and would do very well in a gin flavour profile but I am glad I infused it in vodka to get its true personality. It tastes of elegant, spicy warmth with a gentle fieriness mellowed by the cold temperature of the drink. It also has a lovely, complex aftertaste of spices and woodiness. I would wear this in a cologne.

I would go so far as to say it’s one of the nicest martini variations I’ve ever had. It’s got more depth than a saffron martini and tastes more natural than brine- or pickle-based martinis like a dirty martini or a Gibson.

A small glass constitutes a very nice chaser to some hot food. Try it with a steak or tartare. As an aperitif, it really whets the appetite for something meaty, particularly beef, or mushrooms for something plant-based. It also goes very well with jerky or similar types of rich, robust preserved meats such as biltong.

This spice is increasingly being used in Australian eateries and I wouldn’t be surprised if it started making more of an appearance in Europe and North America.

Dorrigo Mary

While my friend and I experimented with the drink, we also came up with the idea of a Dorrigo Pepper Bloody Mary.

I’m pleased to report that this research was also a success.

A good read

If you’re like me and enjoy reading whilst sipping a martini, I strongly recommend the fascinating book ‘Sky Country’ by Karlie Noon and Krystal de Napoli.

It documents the ancient yet highly prescient relationship between Australian aboriginal culture and the sky at night, with rich insight into the relationship of the constellations, seasonal changes, the natural rhythms of nature and how we as a species can use this knowledge to foster a more sustainable and community-conscious way of tending our societies and planet. Considering the age of the knowledge, the way it was very nearly extinguished, and the long road ahead to securing the wellbeing of Australian communities, it’s a very humbling read.

Purchases

If you’d like to buy Dorrigo pepper online use the Dorrigo Pepper company, who harvest the berries organically and sustainably from the wild trees in the area.

If you’re lucky enough to be in Dorrigo looking for some good quality meat to accompany the pepper and any spirits you infuse with the berries, try the award-winning Dorrigo butchers on the town’s main street. A trip to the Dorrigo Deli a few doors down is also recommended.

And finally, I couldn’t possibly end this post without at least one mention of Dorrigo’s (in)famous local mascot, Rodney the Rooster.

And my verdict on the Dorrigo pepper martini? Impeccable.