Recipes

Outback Spirit
Wattleseed Pavlova Roulade filled with Wattleseed and Honey Cream, Stawberries and Peaches

Wattleseed Pavlova Roulade filled with Wattleseed and Honey Cream, Stawberries and Peaches

This is a lovely soft meringue version of a traditional pavlova that can be rolled around a luscious filling. Soft Wattleseed Pavlova 250g egg whites ( approx 6 large eggs) pinch salt 375 g sugar  2 teaspoons wattleseed 1 tablespoon boiling water 2 teaspoons white vinegar 2 teaspoons cornflour Wattleseed and Honey Cream 300ml cream 2 teaspoons wattleseed 1 tablespoon boiling water 1 tablespoon (or to taste) honey Fruits - we used peaches and strawberries    Preheat the oven to 160C. Pour the tablespoon boiling water over the2 teaspoons of Wattleseed and allow to infuse and cool to room temperature....

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Outback Spirit
Spiced Cajun Rub BBQ Corn on the Cob

Spiced Cajun Rub BBQ Corn on the Cob

Our Spiced Rubs are just as great on vegetables as on meat and the same principals apply - gently massage the rub into the corn and let rest for 30 minutes before BBQing or grilling. Served with sour cream, grated Manchego cheese and a squeeze of lime, these BBQ or grilled corn cobs sound like summer to us! 1 corn on the cob per person, husks attached Cajun BBNQ Spiced Rub (with Anisata) 5 -10 g butter per person To serve Sour cream Manchego Cheese Wild Herb Salt Extra butter Limes, cut into quarters chopped coriander   We like to buy...

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Outback Spirit
Wattleseed Scones

Wattleseed Scones

This is  truly a Grandma's recipe and as she was a Scot we know it's a good one. And Grandma always taught us to mix the dough together with a knife - we suspect this doesn't activate the gluten as much as other methods, so we have always done this and they always turn out with a lovely texture. 225g plain flour 1 teaspoon baking powder pinch salt 25-30g unsalted butter  150ml sour cream 1 beaten egg 2 teaspoons (8g) roasted and ground Wattleseed 1 tablespoon boiling water   Preheat the oven to 200C and prepare a baking tray lined...

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Outback Spirit
Lemon Myrtle Marscapone Stuffed Dates

Lemon Myrtle Marscapone Stuffed Dates

"Perfectly simple, beautiful and decadent, these little gems are just the right flavour and crunch. Throw them together for a sweet appetiser or even a light dessert " This lovely little recipe is from the Feasting At Home blog and we've added Lemon Myrtle to the marscapone to make it, in our opinion, even more delicious. 12 medjool dates 1/2 cup marscapone 1 teaspoon Lemon Myrtle fresh rose petals or pomegranate arils Pistachio nuts, chopped pinch of Wild Herb Salt light dusting of lemon Myrtle Using your fingers, gently split the dates in halves and remove the pit.  Open the...

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