Our Recipes - great everyday cooking ideas showing the many ways to use Outback Spirit products -simply scro; the list of products to the right of the images to find the product you are interested in.

A sweet twist to our favourite traditional Scottish shortbread recipe. Makes approximately 30 biscuits   1 ¼  cups (315) unsalted butter 2/3  cup (135g) castor sugar 3 ¼ cup (405g) plain flour 2/3 cup (90g) rice flour 1 teaspoon baking powder ½ teaspoon salt 1 tablespoon Lemon Myrtle   Preheat the oven to 180C  Cream the butter and sugar until mixed, but don’t allow to become light and fluffy.  Sift the flours, baking powder and salt and slowly add to the mix with the lemon myrtle. Rest the shortbread dough in the refrigerator until firm. Roll it out on a...

Easy Californian style burritos that are quick and easy to make. You can make ahead of time and bake just before serving. Serves 4 Ingredients 1 pack (approx 500g) of skinless chicken thigh meat, cut into bite size pieces 2 TBS Wild Herb Chicken BBQ Rub 1 TBS olive oil 2 avocados, diced 1 cup shredded mozzarella cheese 1 jar Outback Tomato Chutney 1/2 cup sour cream 1/4 cup chopped coriander Tabasco sauce to taste 4 large Burrito size flour tortillas Toss the chicken pieces in a bag with the Wild herb Chicken BBQ Rub and rest in the refrigerator...

These spicy chips are great to nibble on and they may also be kept stored in an airtight container for up to 3 days – but we bet they won’t last this long!   Serves 8 as a nibble.   4 Idaho potatoes 2 teaspoons Outback Spirit Tasmanian Pepper Salt (or to taste) 1 teaspoon cayenne pepper Canola oil, for deep frying   Mix together, the Tasmanian Pepper Salt and the cayenne pepper.   Wash the potatoes and then slice as thinly as possible using a mandolin (this is ideal), a slicing attachment on a food processor or a very...

Everyone’s favourite winter comfort food! Adding Outback Tomato Chutney brings a lovely depth of flavor to a perennial family favourite.   Serves 4 Ingredients 4 x 300 gm Lamb Shanks, fat trimmed 250 gm ripe red Tomatoes 250 gm Brown Onions 250 gm Chopped Carrots 2 Leeks, cleaned 10 cloves Garlic 50 Olive Oil 250 ml Red Wine 250 ml vegetable stock 1 jar (285) gm Outback Spirit Outback Tomato Chutney 1-2 tsp Outback Spirit Tasmanian Pepper Salt (adjust to taste) Ground black pepper to taste   Method Turn on the oven to 180C Peel the Onions and Carrots and...