Recipes Blog — Anisata (pure herb)

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...

Paula is a dear friend of Outback Spirit and more importantly a fabulous biscotti maker - and we haven't even told you yet about her Tiramisu! To die for! These biscotti are wonderful as an afternoon treat - make your self a great coffee and enjoy Paula's Anisata Biscotti   Makes about 30 largish biscuits   4 eggs 3 ½ cups self raising flour , sifted 1 cup castor sugar Rind of a medium sized lemon 1 cup canola oil  2 tablespoons Anisata Approx 200 gm sifted icing sugar   Using a whisk attachment,  whisk eggs, sugar and oil together...

If you like meatballs you are seriously going to love this recipe. It's a simple and classic recipe with a twist! We have used Anisata and dill to provide really great flavour to the meat and Outback Tomato Chutney adds such a richness to the simple tomato sauce. The meatballs are quite light when cooked in a bath of tomato sauce. You could serve them with spaghetti of course, or with a lovely potato mash. We hope you enjoy these as much as we do! Makes 24 medium sized meatballs For the Meatballs olive oil 50g butter 500g pork mince...

A great little recipe for lovers of chilli sauce and also corned beef! You don't have to even make the corned beef as you can use the corned beef you buy from the deli. The sauce will give the hash cakes a lovely flavour from the Wild Limes and the peri Peri chilli and the sauce is fantastic to dip the hash cakes in!