Recipes Blog — Anisata

Featuring the savoury flavour of Anisata and the heat of chilli, this delish dish tis great to  add to your BBQ regulars. Perfect for vegetarian family or friends and they won't feel left out as the meat eaters will scramble for these too!

We  love crunchy little whitebait , especially like this with the delicate anissed flavour of Anisata and the crunchy , almost tempura style coating! The secret is to fry the fish in small batches so the temperature of the oil doesn’t drop causing the whitebait to absorb too much oil.   Serves 4   500g whitebait 2 teaspoons sea salt 2 tablespoons plain four 1 ½ teaspoons cornflour 2 teaspoons ground aniseed myrtle 1 teaspoon mountain pepper Vegetable oil for deep frying Lemon wedges for serving   Lemon Aspen Mayonnaise at the side – make or buy your favourite mayonnaise...

These thin pancakes are delicious sprinkled with sugar and cream, but they may also be used to accompany savoury dishes such as Kakadu Vodka Cured Salmon  Makes 12 medium pancakes or 24 small 70g cornflour 4 eggs, separated 200ml sour cream ½ teaspoon sugar 1 tablespoon anisata, dried and ground ½ teaspoon salt 1 apple, peeled, cored and grated olive oil spray   Place the cornflour in a large bowl.  Combine the the egg yolks, sour cream, anisata, salt and sugar, pour into the cornflour and whisk until smooth.  Stir in the grated. Whisk the egg whites, with a pinch...

Kakadu plum infused vodka has a delicate golden colour and a delightful tang and is perfect for curing or sousing salmon for a special dish. While this is not something you would make every day it is an ideal entrée for a dinner party or to top tiny pancakes with for a party