Recipes Blog — Outback Tomato Chutney

Thyme (OK silly joke! ) for some gooey deliciousness with Brie baked with Outback Tomato Chutney and Thyme.  1 whole Brie (approximately 200g) 1/4 cup Outback Tomato Chutney Fresh thyme  Cut brie in half and spoon the Outback Tomato Chutney onto the centre of the bottom half. Sprinkle with fresh thyme leaves.Place the top half of brie back on top of the chutney.You can wrap the brie in bakers paper, leaving the top of the wheel exposed for a golden crust, and place the brie in a ramekin on a rimmed baking sheet. We have a snug dish that just...

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...

Easy Californian style burritos that are quick and easy to make. You can make ahead of time and bake just before serving. Serves 4 Ingredients 1 pack (approx 500g) of skinless chicken thigh meat, cut into bite size pieces 2 TBS Wild Herb Chicken BBQ Rub 1 TBS olive oil 2 avocados, diced 1 cup shredded mozzarella cheese 1 jar Outback Tomato Chutney 1/2 cup sour cream 1/4 cup chopped coriander Tabasco sauce to taste 4 large Burrito size flour tortillas Toss the chicken pieces in a bag with the Wild herb Chicken BBQ Rub and rest in the refrigerator...

Everyone’s favourite winter comfort food! Adding Outback Tomato Chutney brings a lovely depth of flavor to a perennial family favourite.   Serves 4 Ingredients 4 x 300 gm Lamb Shanks, fat trimmed 250 gm ripe red Tomatoes 250 gm Brown Onions 250 gm Chopped Carrots 2 Leeks, cleaned 10 cloves Garlic 50 Olive Oil 250 ml Red Wine 250 ml vegetable stock 1 jar (285) gm Outback Spirit Outback Tomato Chutney 1-2 tsp Outback Spirit Tasmanian Pepper Salt (adjust to taste) Ground black pepper to taste   Method Turn on the oven to 180C Peel the Onions and Carrots and...