Terroir Base

Preparation info

  • Difficulty


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By Ben Shewry

Published 2012

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  • 1 cup dehydrated grated beetroot (see Notes)
  • ¼ cup freeze-dried raspberries*, crumbled
  • ¼ cup freeze-dried blackberries*, crumbled
  • ¼ cup dried cranberries, finely chopped
  • ¼ cup dried raspberries (see Notes), finely chopped
  • ½ teaspoon barley, toasted and ground using a mortar and pestle
  • ¼ teaspoon quatre-épices
  • pinch of Murray River salt flakes, to taste


Place the grated beetroot cake in a bowl and add the other ingredients to taste, tossing to combine with each addition. It’s very hard to give an exact amount of the ingredients above, so just add a small amount of each until the mixture tastes right.