Recipes — Anisata (pure herb)

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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Oven Baked Parmesan and Wild Herb Zucchini

Oven Baked Parmesan and Wild Herb Zucchini

We tasted these at a friend's dinner party and these crisp, tender zucchini wedges are just so good! They are truly addictive and one of the best ways by far to cook zucchini. It’s healthy, nutritious and completely more-ish! This recipe will make 4 serves as a side dish - but they are so good just on their own!   4 zucchini, washed, dried and quartered lengthwise  1/2 cup freshly and finely grated Parmesan 1/2 teaspoon Anisata 1/2 teaspoon Lemon Myrtle  1/2 teaspoon Mountain Pepper 1/2 teaspoon thyme  1/4 teaspoon garlic powder  Wild herb Salt and freshly ground black pepper,...

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Persian style Turkey and Rice Pilaff with Native Herbs

Persian style Turkey and Rice Pilaff with Native Herbs

This is such a lovely dish we created to use all the turkey that was left, that we cooked at Christmas. Like most people we cooked way more than could be eaten on the day because we love to keep eating it over a few days - whether it's simply on toast with lashings of butter or used in a dish like this. It is so good! It's the sort of recipe you'd expect from Yotam Ottolenghi - it's a fusion of Middle Eastern and what we think of as Persian spices, but of course we have subverted this to use...

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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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