Akudjura (Solanum centrale), native to Australia’s arid regions, yields tiny tomato-like berries that are yellow when fresh. They taste similar to sun-dried tomatoes with an added sweet tone of caramel. Akudjura works well in place of sun-dried tomatoes and is used to flavor sauces for meats and poultry.
What to buy: Although the color of akudjura can vary according to the amount of rain when it was grown, this has no effect on quality. Look for akudjura with a consistency no softer than a raisin.
If you like, you can substitute salmon fillets for the steaks.
Beverage pairing: Tenuta TreRose Vino Nobile di Montepulciano, Italy. With the sweetness and acid of the akudjura berries, a red wine with a little punch is needed, so we turn to a Sangiovese-based wine for its tart berry flavors, wonderful earthiness, and some acidic bite.
This right here was a stroke of genius on a lazy afternoon when my husband urged me to whip up a quick...