Outback Spirit
Lemon Myrtle and Coconut Impossible Pudding
These Impossible Puddings are more magical than impossible! They separate into three layers while baking: a sweet base. smooth custard filling and a coconut topping and flavoured with delightful, fragrant Lemon Myrtle. This is bound to become a family favourite. You can change the flavour - try Anisata for a gorgeous aniseed flavour or Wattleseed for a nutty flavour 70g (1/2 cup) plain flour 200g (1 cup) caster sugar 90g (1 cup) desiccated coconut 4 eggs, lightly whisked 2 tsp Lemon Myrtle 125g butter, melted 500ml (2 cups) milk Poached fruit such as peaches or nectarines, or berries, or...
Anton Robins
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...
Outback Spirit
Baked Lemon Aspen Ricotta Cheesecake with Roasted Grapes and Figs
"I am very fond of a baked cheesecake, especially when it’s filled with ricotta and topped with roasted fruits. While I know it’s tempting to eat the cheesecake as soon as it cools, it really does benefit from a good stint in the fridge before serving. Smoothing a layer of cream over the cooled cheesecake hides any cracks or bumps on top of the cake" - Julia Busuttil. Ostro by Julia Busuttil Nishimura, Published by Plum, Photography credit Armelle Habib We found this gorgeous cheesecake recipe from Julia Busuttil Nishimura and thought we'd try it. It is one of the creamiest...
Outback Spirit
Smokey Pepperleaf 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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