Recipes — Anisata (pure herb)

Anisata Goat's Cheese and Vegetable Cake

Anisata Goat's Cheese and Vegetable Cake

The Anisata Goat's Cheese and Vegetable Cake can be made a day in advance of using and this allows the aromatic flavour from the anisata to infuse gently through the cake. Just warm through in the oven or microwave before serving. It's a great stand-alone dish or can accompany any meat. Any left-overs will make a delicious light lunch the next day. This is really very tasty! olive oil for pan-frying 1 large eggplant (aubergine) peeled and sliced  1 clove garlic 1 medium onion, sliced 1 large fennel bulb, sliced 6 ripe tomatoes (roma are perfect), sliced 150g Outback Tomato...

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Outback Spirit
Anista Lamb Fillets

Anista Lamb Fillets

These lamb fillets take only minutes to cook and are just delectable. We recommend serving with our Anisata Goat's Cheese and Vegetable Cake or just with a simple sweet potato mash and a rocket  or green salad - you can dress them up or keep them very simple. 2 tablespoons mustard powder 1 tablespoon Anisata (dried and ground) 1 teaspoon freshly ground black pepper 1 teaspoon Tasmanian Pepper Salt 4-6 lamb fillets, about 100g each  (or a rack of lamb with 6 cutlets) olive oil for pam-frying Outback Tomato Chutney to serve Pre-heat the oven to 180C. Combine the mustard...

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Outback Spirit
Anisata  and Honey Ricotta Puddings

Anisata and Honey Ricotta Puddings

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...

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