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.

Green Goddess Dip with Lemon Myrtle This gorgeously green and delicious dip is a definite crowd pleaser. A veritable spring bouquet of herbs provide the intense leafy green colour and the lemon myrtle is refreshingly zesty  Ingredients Makes 1 ½ cups ½ cup packed fresh dill ½ cup packed fresh mint ½ cup packed fresh coriander ⅓ cup packed fresh basil 2 TBS Outback Spirit lemon Myrtle 2 garlic cloves, chopped 2 spring onions, white and pale green parts, sliced freshly squeezed juice from 1 lemon  Pinch Wild Herb Salt , more to taste 1 slice crumbled feta cheese ½ cup Greek yogurt  Raw chopped vegetables or pita chips, for serving   Place dill,...

Such a great, easy recipe full of robust flavours yet still light to eat.  To serve 4 (as entrée) For the Tomatoes 8 ripe Roma tomatoes, halved lengthways ½ cup olive oil Generous pinch Outback Spirit Tasmanian Pepper Salt  per tomato half or to taste  Cracked black Pepper Dash of Tabasco 1 teaspoon castor sugar Creamy blue cheese (you could substitute goat’s cheese or brie if you prefer)   For the Bruschetta 1 tablespoon crushed garlic ½ cup olive oil 1 long French stick cut into 16 rounds Outback Tomato Chutney  Creamy blue cheese   Preheat oven to 150 C....

This is such an easy and yet stunning dessert to make   at any time through the year. Serve simply with berries and a little extra honey if desired. You can substitute the berries for the figs or peaches in summer.  We make these in a dariole mould, but any smallish cup or bowl will do.  Serves 4 300g ricotta cheese 100g marscapone ½ teaspoon ground anisata ( also known as aniseed myrtle) 2 tablespoons leatherwood honey Muslin or clean porous material like cheesecloth Fresh ripe figs or berries Extra honey to drizzle Extra aniseed myrtle to sprinkle   In a...

Delicious , lean and healthy Kangaroo Fillet , cooked medium rare, served with with Chilli Ginger Wild Lime Sauce and Riberry Polenta