Recipes — Tasmanian Pepper Salt

Outback Bush Tomato Eggplants with Goats Cheese and Leeks

Outback Bush Tomato Eggplants with Goats Cheese and Leeks

We love Rick Stein’s cooking and his appreciation of the food of other cultures so we're pretty sure he won’t mind that we were inspired by his Turkish Style Eggplants in a recent publication and just had to adapt it to include our lovely native ingredients to give it that extra pizzazz! A great dish which showcases them beautifully.  Serves 4 and more!  4 small whole eggplant, ends trimmed 1 tablespoon olive oil 2 cloves garlic, crushed 2 middle rashers bacon, sliced into slim batons (optional if you prefer vegetarian or vegan) 1 leek. Cleaned and finely sliced 2 medium...

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Outback Spirit
Mushroom Bacon and Mountain Pepper Risotto

Mushroom Bacon and Mountain Pepper Risotto

How good is risotto! We love how versatile risotto is - so many amazing ingredients you can use to add flavour and variety. This is one of our favourites and highlights the rich earthiness of mushrooms married with the savoury umami of bacon and the aromatic, spiciness of Mountain Pepper - risotto heaven for us! We used to make risotto in the traditional manner of adding a ladle of stock at a time and stirring constantly, until we met and learned directly from Gabriel Ferron another. simpler way and once you try it, you'll never make your risotto any other...

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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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Smokey and Spiced Lentils with Potato, Pumpkin and Bacon

Smokey and Spiced Lentils with Potato, Pumpkin and Bacon

A very pleasing and rustic dish that delivers deep flavours and the smoke and spice is from our Spiced Texan BBQ & Pepperleaf Rub. This is one of those dishes that really develops if left overnight and eaten the next day as the herbs and spices have time to infuse fully into the dish. It also may seem a little soupy when first made but it thickens up overnight. Such a great dish if you're expecting family or friends and want to get ahead!  Make it vegan by simply removing the bacon.   serves 6 8 cups stock (your choice)...

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