The Pepperberry is a native Australian ingredient high in anti-oxidants. A shrub native to woodlands and the cool temperature rainforest of south-eastern Australia, small white flowers appear in summer, giving way to a mass of berries in autumn, once dried they look like black peppercorns but they are in fact, a deep purple colour, which stains the usually white goat’s chevre with a vibrant marbled purple hue. Meredith Pepperberry has a fruity sweetness with a peppery note at the back of the palate. There is a subtle undertone of cloves, mint and cranberry. Pairs well with gin and meats such as quail, duck, kangaroo, rabbit and venison.