Recipes Blog — Saltbush

Making Ann's Saltbush Damper on a freezing cold Melbourne Day was just the ticket to warm us up! And eating slabs of it with lashings of butter just made it heavenly. The recipe makes a large Damper and you can cut the recipe in half if you wish. Do have a go at making Ann's fabulous Damper, yourself - look's like a lot of instructions but it isn't as Ann has generously provided instructions for cooking in an oven or over coals ! Wow, how good is that! Here's is the recipe courtesy of Anne who owns and operates Rippanleigh...

Bring on the hot weather as this is a fabulous recipe for your next BBQ! The high acid in the lemon Aspen tenderises the octopus while adding a great tangy flavour - you know that flavour when you cook fish at the beach? Well it's that sort of happy, lazy in the sun and surf flavour. It's really important to use macadamia oil in the marinade to get the best result. This is such an easy dish to make - no wonder we love our barbies. We just love our old style charcoal weber BBQ. If you have a charcoal...

  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...

This super-easy recipe is just great on everything! It's not only healthy, but it's deliciously creamy and perfect for dolloping on your tacos, on your toast, on a baked potato or using as a dip. And when we say healthy, we mean it's suitable for diabetics, it's gluten free, lactose free and suitable for vegans and healthy for everyone! The use of Saltbush delivers the umami element instead of having to use salt. And with all native herbs the flavour develops over time so it's good to make this a few hours before you want to serve it.   2...