Recipes — Tasmanian Pepper Salt

Outback Spirit
Classic Pepperberry Devilled Eggs

Classic Pepperberry Devilled Eggs

Simplest food to share - traditional curried eggs with the twist of dried and ground Pepperberries in the filling and scattered over the top. They disappear in minutes! Clearly an oldie but a goodie And so healthy that you need have no qualms at having one or three! 6 large eggs 1 to 2 TBS egg mayonnaise or aioli 1 large teaspoon of your preferred mustard (or to taste) 1 tsp Pepperberry for mix and extra to sprinkle Tasmanian Pepper Salt to taste Place eggs in a single layer in a saucepan and cover well with water. Bring to the boil ,...

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Slow Cooker Sweet Chilli Kakadu Plum Lamb

Slow Cooker Sweet Chilli Kakadu Plum Lamb

Lamb shoulder is so good when cooked long and slow and the natural acids in our Sweet Chilli Kakadu Plum Sauce not only adds great flavour but helps tenderise the meat during cooking. The following recipe is for a low fuss, slow cooker ; but this may be cooked in a low oven (150-160c) for approx 4 hours if preferred.Serves 611/2 kg boned lamb shoulder cut into small chunksOutback Spirit Tasmanian Pepper Salt1/2 cup Virgin olive oil2 medium brown onions, roughly chopped1 large carrot, sliced1-2 sticks celery , sliced5 garlic cloves, crushed6 anchovy fillets ( optional)1 desert1 desert spoon Outback...

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Outback Spirit
Tasmanian Pepper Salted Potato Chips

Tasmanian Pepper Salted Potato Chips

These spicy chips are great to nibble on and they may also be kept stored in an airtight container for up to 3 days – but we bet they won’t last this long!   Serves 8 as a nibble.   4 Idaho potatoes 2 teaspoons Outback Spirit Tasmanian Pepper Salt (or to taste) 1 teaspoon cayenne pepper Canola oil, for deep frying   Mix together, the Tasmanian Pepper Salt and the cayenne pepper.   Wash the potatoes and then slice as thinly as possible using a mandolin (this is ideal), a slicing attachment on a food processor or a very...

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Outback Spirit
Lamb Shanks braised in Outback Tomato Chutney and Red Wine

Lamb Shanks braised in Outback Tomato Chutney and Red Wine

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...

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