Recipes Blog — Mountain Pepper

Tempura is a popular street style food, eaten in Japan as a light snack or lunch - and easy to eat on the go! Everyone associates Tempura as a Japanese dish, and it is a specialty from Tokyo. The interesting thing however, is that this method o cooking actually came to Japan from Portuguese sailors who were the first Europeans to set foot in Japan. Annabelle Jackson, a food anthropologist , points out "The word ‘to cook’ in Portuguese, it’s ‘tempera’, and ‘cookery’ in Portuguese is ‘temporo’,” she explains. “And then we have a third word, ‘temporas’, which is very much...

  This is for the vegetarian in your life or for No Meat Monday's or anytime at all - of course you can add any meat or seafood to this lovely noodle dish. The beautiful flavours of our native herbs and our rather delicious Sweet Chilli Kakadu Plum Sauce are highlighted and whilst there are quite a few ingredients , please don't be daunted as this is very easy to put together in no time at all. To serve 6 750g Soba Noodles or Chinese Rice Noodles ( not the thin ones) 1/2 cup Sweet Chilli Kakadu Plum Sauce 1...

These Wontons can be made hours on advance, or if you’re planning ahead for a party, they can be made and frozen. We’ve used water chestnuts in this recipe but if you are lucky enough to access a clean dam that has indigenous water ribbons, you may like to try these instead – the tubers (below water) make a great substitute and are delicious in their own right.  Makes approx 40 Wontons  40 wonton wrappers 1 litre canola oil for deep-frying Outback Spirit Kakadu Plum & Sweet Chilli Sauce to serve  Filling 4 fresh or 100g tinned water chestnuts water...

What makes this Parma so delicious is seasoning the chicken with our Wild Herb Salt and topping with our Outback Tomato Chutney - amongst other things! We also don't coat the chicken in breadcrumbs and offer a lighter version - it makes up for adding extras on top !