Brisbane Local Food

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Comment by Scarlett on April 1, 2013 at 17:16

that sounds good - I like the idea of a spicy glaze as well

Comment by Andrew Cumberland on April 1, 2013 at 16:12

I use ginger, cinnamon and mixed spice in my buns.  For the glaze, I use 1/4 cup icing sugar, 1/4 teaspoon all spice, 1/4 teaspoon of cinnamon and two table spoons of water.  It's a little sweet but can afford to be on the spicey buns. 

Comment by Scarlett on April 1, 2013 at 9:00

I made a flour paste - I think it was 1/3 cup flour, 1/4 cup water and 1 tbsp sugar, and then piped it on using a cake decorating bag. When they came out of the oven I brushed them with warm jelly (or sieved jam) to glaze.

I think they could do with more spices - might upthe quotient next time

Comment by Andrew Cumberland on March 31, 2013 at 21:27

You have good looking buns Scarlet.  I did some easter ones too.  How did you get the "tiger" look to them?

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Vetiver grass helps to stabilise soil and protects it against erosion.  It can protect against pests and weeds. Vetiver is also used as animal feed. (Wiki.)

GrowVetiver is a plant nursery run by Dave & Keir Riley that harvests and grows Vetiver grass for local community applications and use. It is based in Beachmere, just north of Brisbane, Australia.

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