May 2-3, 2025
Some of our best Melbourne friendships were forged through veg*n blogging and potlucking more than 15 years ago. We remain in contact but life changes - any combination of moving to more distant neighbourhoods, raising kids, health issues, and busier careers mean that few of us have maintained the same time, energy and enthusiasm for elaborate cooking.
Yet there's been a happy little resurgence this year - over a birthday banquet out, the idea was hatched to hold a tomato-themed vegan potluck. Ever the sweet tooth, I resolved to make dessert and make it good. Here's my first of two contributions: bush tomato shortbread.
I loved using the Mabu Mabu bush tomato spice mix in damper, but at some point they stopped stocking it. I looked around online on and off for months, perhaps years, and it seemed pretty scarce. With this renewed motive, I found unadulterated dried bush tomato through Native Oz Bushfoods and mail-ordered a couple of pouches.
From there I kept it simple, using a vegan shortbread base (sourced from vegan blogging mate Steph!) that I'd usually flavour with lemon myrtle and macadamias. It's easy to make in one bowl and can be mixed by hand. I thought about adding a little cinnamon to assert this as a sweet spice mix but I'm glad that I didn't. The bush tomato shone through, tangy and fruity, dessert without a doubt. Thank goodness I'm stocked with enough spice to make more.
Bush tomato shortbread
200g margarine
1/2 cup caster sugar
1 3/4 cups flour
1 1/2 tablespoons bush tomato powder
Preheat an oven to 190°C. Line a baking tray with paper.
In a medium bowl, use a fork to beat together the margarine and sugar. Add the flour and mix until combined. Add the bush tomato and mix again. Roll scant tablespoons of the dough into balls and place them on the baking tray. Bake for ~15 minutes, and allow to cool before serving.