Recipes — Wild Herb Salt

Outback Spirit
Colombian  Wild Herb Salted Potatoes

Colombian Wild Herb Salted Potatoes

For lovers of our Wild Herb Salt - This Colombian potato dish -  "Papas Saladas" in Spanish - is for you! Imagine tiny new potatoes bursting with buttery flavour under a crisp, Wild Herby Salty, crystallized crust. Not only do they look amazing but the flavour of these salted potatoes is so good and like nothing you've had before (in the potato repertoire) that you simply cannot stop eating them. Because the potatoes lose a lot of their intrinsic moisture due to osmosis in this method, the flesh is delightfully creamy and buttery in flavour and denser in texture. If...

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Outback Spirit
Chilli Coconut and Lemon Myrtle Beef

Chilli Coconut and Lemon Myrtle Beef

4 Servings   700g beef chuck steak (or similar) , cut into bite sized cubes   1 teaspoon  Wild Herb Salt   2 tablespoons oil   2 tablespoons unsalted butter   ½ large white onion, thinly sliced   4 garlic cloves, crushed and finely chopped   1 tablespoon finely chopped peeled ginger (optional)   1 and1/2 bottles Chilli Coconut & Lemon Myrtle Sauce   1 (400ml) can unsweetened coconut milk or cream handful baby spinach leaves   500g waxy potatoes, peeled, cut into 2-inch pieces   500g vegetables such as pumpkin, celery, capsicum, spring onion etc (your choice)   Steamed...

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Lemon Myrtle Fishcakes with Chilli Coconut & Lemon Myrtle Sauce

Lemon Myrtle Fishcakes with Chilli Coconut & Lemon Myrtle Sauce

This Thai inspired recipe beautifully showcases the lemon/lime and lemongrass attributes of Lemon Myrtle. Fishcakes are a firm family favourite and the perfect way to introduce more fish into your daily diet as the kids will love them! Perfect finger food too. And so easy to make with a food processor - you can whizz them up in no time. Makes 24 small fishcakes 1 kg firm white fish fillets (such as barramundi, flathead , snapper or bream) 25g unsalted butter 2 cloves garlic, crushed 1 large onion, very finely diced 1 teaspoon Mountain Pepper 1 large egg, lightly beaten ...

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Outback Spirit
Retro Eggplant Parmigiana with Outback Tomato Chutney

Retro Eggplant Parmigiana with Outback Tomato Chutney

Eggplant Parmigiana is a dish we've all grown up with and it is a traditional Italian meal comprised of shallow- or deep-fried slices of eggplant, layered with cheese and tomato sauce, and then baked in the oven. The dish is thought to have originated in the Southern regions of Campania and Sicily and Australians have taken it as their own. We have, of course, given this our native food twist by incorporating Mountain Pepper in the panko crust and Outback Tomato Chutney spread on the top - oh and we've added in fresh tomato slices too :) To make 4-6...

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