Recipes Blog — Wild Herb Salt

In this lovely deviation from a Caprese Salad, slices of heirloom tomatoes are topped with dollops of cottage cheese and layered with red onions, olive oil and tender herbs, and sprinkled with our savoury Wattleseed & Garlic Dukkah. Cottage cheese adds a creamy counterp[oint to the acidic tomatoes and acts like a flavour sponge amplifying the dukkah's savouriness. while adding creamy richness to this tomato salad. Serve it up with grilled French bread at dinnertime or toasted bagels for brunch. (photo from NYT) Yield: 4 servings 750g heirloom tomatoes, sliced ½-inch thick Wild Herb Salt  or flaky sea salt and...

Ha\ow can something so simple to prepare taste so fantastic! This dish is dead simple to make and deadly delicious to eat - a perfect family dinner or if you've got a crowd to cater for. We like to slice each chicken breast into about 5 pieces and place on a platter and hand our Chermoula & Honey sauce (with Lemon Myrtle!) around. We usually serve a bowl of Lemon Myrtle Infused Raib or even just a goof Greek yoghurt( although it isn't in the photograph) - its a perfect accompaniment to the dish. Great Party Food too!

These Wild Herb Panko Eggplant Chips are a great solution for a quick snack or finger food and really add to a tapas style menu. And they are just so moorish! We love dipping them into some  Outback Tomato Chutney

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...