Recipes

Outback Spirit
Mushroom Bacon and Mountain Pepper Risotto

Mushroom Bacon and Mountain Pepper Risotto

How good is risotto! We love how versatile risotto is - so many amazing ingredients you can use to add flavour and variety. This is one of our favourites and highlights the rich earthiness of mushrooms married with the savoury umami of bacon and the aromatic, spiciness of Mountain Pepper - risotto heaven for us! We used to make risotto in the traditional manner of adding a ladle of stock at a time and stirring constantly, until we met and learned directly from Gabriel Ferron another. simpler way and once you try it, you'll never make your risotto any other...

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5 Minute Avocado and Saltbush Cream

5 Minute Avocado and Saltbush Cream

This super-easy recipe is just great on everything! It's not only healthy, but it's deliciously creamy and perfect for dolloping on your tacos, on your toast, on a baked potato or using as a dip. And when we say healthy, we mean it's suitable for diabetics, it's gluten free, lactose free and suitable for vegans and healthy for everyone! The use of Saltbush delivers the umami element instead of having to use salt. And with all native herbs the flavour develops over time so it's good to make this a few hours before you want to serve it.   2...

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Lemon Myrtle and Coconut Impossible Pudding

Lemon Myrtle and Coconut Impossible Pudding

These Impossible Puddings are more magical than impossible! They separate into three layers while baking: a sweet base. smooth custard filling and a coconut topping and flavoured with delightful, fragrant Lemon Myrtle. This is bound to become a family favourite. You can change the flavour - try Anisata for a gorgeous aniseed flavour or Wattleseed for a nutty flavour 70g (1/2 cup) plain flour 200g (1 cup) caster sugar 90g (1 cup) desiccated coconut 4 eggs, lightly whisked 2 tsp Lemon Myrtle 125g butter, melted 500ml (2 cups) milk Poached fruit such as peaches or nectarines, or berries, or stewed...

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Classic Retro Stuffed Capsicums with Outback Tomato Chutney

Classic Retro Stuffed Capsicums with Outback Tomato Chutney

Do you remember when everyone was making Stuffed Capsicums?  Well Stuffed Capsicums are back! This cool, retro family dish is made extra delicious with Outback Tomato Chutney and our Tasmanian Pepper Salt. We've added some Anisata as we just love the unique savoury flavour it imparts, but this may be substituted with something like tarragon or fennel or dill.   Serves 4   2 tablespoons olive oil 1 brown onion, finely chopped 1 firm zucchini, finely chopped 2 stalks celery finely sliced, or you could use a little  fennel bulb if in season 2 medium sized tomatoes, finely diced ¼ cup...

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